RU2367201C1 - Method for producing tinned food "vitaminnui salad" - Google Patents
Method for producing tinned food "vitaminnui salad" Download PDFInfo
- Publication number
- RU2367201C1 RU2367201C1 RU2008117313/13A RU2008117313A RU2367201C1 RU 2367201 C1 RU2367201 C1 RU 2367201C1 RU 2008117313/13 A RU2008117313/13 A RU 2008117313/13A RU 2008117313 A RU2008117313 A RU 2008117313A RU 2367201 C1 RU2367201 C1 RU 2367201C1
- Authority
- RU
- Russia
- Prior art keywords
- cutting
- tomatoes
- cucumbers
- cauliflower
- mayonnaise
- Prior art date
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 4
- 235000013305 food Nutrition 0.000 title abstract 2
- 240000008415 Lactuca sativa Species 0.000 title description 4
- 235000012045 salad Nutrition 0.000 title description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 8
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims abstract description 8
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims abstract description 8
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 8
- 235000009849 Cucumis sativus Nutrition 0.000 claims abstract description 8
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 8
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 8
- 238000005520 cutting process Methods 0.000 claims abstract description 8
- 239000008268 mayonnaise Substances 0.000 claims abstract description 8
- 235000010746 mayonnaise Nutrition 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 8
- 235000011197 perejil Nutrition 0.000 claims abstract description 7
- 235000010376 calcium ascorbate Nutrition 0.000 claims abstract description 6
- 229940047036 calcium ascorbate Drugs 0.000 claims abstract description 6
- 239000011692 calcium ascorbate Substances 0.000 claims abstract description 6
- BLORRZQTHNGFTI-ZZMNMWMASA-L calcium-L-ascorbate Chemical compound [Ca+2].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] BLORRZQTHNGFTI-ZZMNMWMASA-L 0.000 claims abstract description 6
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 206010033546 Pallor Diseases 0.000 claims abstract description 3
- 150000003839 salts Chemical class 0.000 claims abstract description 3
- 238000007789 sealing Methods 0.000 claims abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 3
- 244000291564 Allium cepa Species 0.000 claims abstract 3
- 240000009164 Petroselinum crispum Species 0.000 claims abstract 3
- 235000010469 Glycine max Nutrition 0.000 claims description 9
- 235000002566 Capsicum Nutrition 0.000 claims description 7
- 235000013324 preserved food Nutrition 0.000 claims description 7
- 235000013311 vegetables Nutrition 0.000 claims description 7
- 244000068988 Glycine max Species 0.000 claims description 6
- 239000006002 Pepper Substances 0.000 claims description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims description 6
- 235000017804 Piper guineense Nutrition 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 3
- 229910052760 oxygen Inorganic materials 0.000 claims description 3
- 239000001301 oxygen Substances 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 2
- 238000002360 preparation method Methods 0.000 claims 1
- 235000019621 digestibility Nutrition 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 2
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 235000007164 Oryza sativa Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000009566 rice Nutrition 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 5
- 241000208317 Petroselinum Species 0.000 description 4
- 241000722363 Piper Species 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000223782 Ciliophora Species 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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- Beans For Foods Or Fodder (AREA)
Abstract
Description
Изобретение относится к технологии производства закусочных консервов.The invention relates to a technology for the production of canned snacks.
Известен способ производства кулинарного блюда "Салат витаминный", предусматривающий подготовку рецептурных компонентов, варку в подсоленной воде и резку цветной капусты, резку огурцов, томатов, зеленого лука и овощного перца, варку сои, послойную укладку в салатник огурцов, сои, зеленого лука, томатов и цветной капусты, заливку майонезом и украшение овощным перцем и зеленью петрушки с получением готового блюда (Сборник рецептур блюд и кулинарных изделий из сои и соевых продуктов для предприятий общественного питания. Под ред. Могильного М.П. - М.: ДеЛи принт, 2002, с.22-23).A known method of producing a culinary dish "Vitamin Salad", which includes preparing the recipe components, cooking in salted water and cutting cauliflower, cutting cucumbers, tomatoes, green onions and vegetable peppers, cooking soybeans, layering cucumbers, soy, green onions, tomatoes in a salad bowl and cauliflower, pouring mayonnaise and decorating with vegetable pepper and parsley to get the finished dish (Collection of recipes for dishes and culinary products from soy and soy products for catering establishments. Edited by Mogilny M.P. - M .: DeLi print, 2002, p. 22-23).
Техническим результатом изобретения является получение новых консервов, обладающих повышенной усвояемостью по сравнению с аналогичным кулинарным блюдом.The technical result of the invention is to obtain new canned food with increased digestibility compared to a similar culinary dish.
Этот результат достигается тем, что способ производства консервов "Салат витаминный" предусматривает подготовку рецептурных компонентов, резку и бланширование цветной капусты, овощного перца, огурцов и томатов, резку и замораживание зеленого лука и зелени петрушки, варку до двукратного увеличения массы сои, смешивания перечисленных компонентов без доступа кислорода с поваренной солью и аскорбатом кальция, фасовку полученной смеси и майонеза при следующем расходе компонентов, мас.ч.:This result is achieved by the fact that the method of producing canned foods “Vitamin Salad” involves preparing the recipe components, cutting and blanching cauliflower, vegetable pepper, cucumbers and tomatoes, cutting and freezing green onions and parsley, cooking to a twofold increase in soybean mass, mixing the listed components without access of oxygen with sodium chloride and calcium ascorbate, packaging the mixture and mayonnaise at the following component consumption, parts by weight:
герметизацию и стерилизацию.sealing and sterilization.
Способ реализуется следующим образом.The method is implemented as follows.
Рецептурные компоненты подготавливают по традиционной технологии. Подготовленные цветную капусту, овощной перец, огурцы и томаты нарезают и бланшируют. Подготовленные зеленый лук и зелень петрушки нарезают и подвергают замораживанию, желательно быстрому. Подготовленную сою варят до двукратного увеличения массы. Перечисленные компоненты смешивают без доступа кислорода с поваренной солью и аскорбатом кальция. Полученную смесь и майонез фасуют при указанном выше расходе компонентов, герметизируют и стерилизуют с получением целевого продукта.Prescription components are prepared according to traditional technology. Prepared cauliflower, vegetable pepper, cucumbers and tomatoes are cut and blanched in hot water. Prepared green onions and parsley are cut and subjected to freezing, preferably fast. Prepared soybeans are boiled until a double increase in mass. The listed components are mixed without oxygen with sodium chloride and calcium ascorbate. The resulting mixture and mayonnaise are Packed at the above consumption of components, sealed and sterilized to obtain the target product.
Расход всех компонентов, кроме майонеза, приведен с учетом норм отходов и потерь каждого вида сырья.The consumption of all components, except mayonnaise, is given taking into account the norms of waste and losses of each type of raw material.
Полученные по описанной технологии консервы по органолептическим и физико-химическим показателям сходны с кулинарным блюдом по наиболее близкому аналогу, а по показателям безопасности соответствуют СанПиН 2.3.2.1078-01. Гарантийный срок хранения консервов, определенный по стандартной методике, составил 6 месяцев.The canned food obtained using the described technology is similar in organoleptic and physico-chemical characteristics to the culinary dish in the closest analogue, and in terms of safety, it corresponds to SanPiN 2.3.2.1078-01. The guaranteed shelf life of canned food, determined by the standard method, was 6 months.
Проверку усвояемости консервов, полученных по предлагаемому способу, и кулинарного блюда по наиболее близкому аналогу осуществляли путем культивирования на их пробах тест-организма Tetrachimena pyriformis. Усвояемость оценивали по количеству инфузорий в 1 см3 продукта. Она составила для опытного продукта 1,5·105 и для контрольного 1,3·105 соответственно.Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm 3 product. It amounted to 1.5 · 10 5 for the experimental product and 1.3 · 10 5 for the control, respectively.
Таким образом, предлагаемый способ позволяет получить новые консервы, обладающие повышенной усвояемостью по сравнению с аналогичным кулинарным блюдом.Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2008117313/13A RU2367201C1 (en) | 2008-05-05 | 2008-05-05 | Method for producing tinned food "vitaminnui salad" |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2008117313/13A RU2367201C1 (en) | 2008-05-05 | 2008-05-05 | Method for producing tinned food "vitaminnui salad" |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2367201C1 true RU2367201C1 (en) | 2009-09-20 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2008117313/13A RU2367201C1 (en) | 2008-05-05 | 2008-05-05 | Method for producing tinned food "vitaminnui salad" |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2367201C1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2514509C1 (en) * | 2013-08-27 | 2014-04-27 | Олег Иванович Квасенков | Method for production of preserves "vitaminous salad" |
| RU2520905C1 (en) * | 2013-08-27 | 2014-06-27 | Олег Иванович Квасенков | Method for manufacture of preserves "fresh vegetables and tofu salad" |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2238007C2 (en) * | 2001-03-28 | 2004-10-20 | Фирма "Эликом" (Общество С Ограниченной Ответственностью) | Method for producing of canned vegetable food |
-
2008
- 2008-05-05 RU RU2008117313/13A patent/RU2367201C1/en active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2238007C2 (en) * | 2001-03-28 | 2004-10-20 | Фирма "Эликом" (Общество С Ограниченной Ответственностью) | Method for producing of canned vegetable food |
Non-Patent Citations (1)
| Title |
|---|
| Сборник рецептур блюд и кулинарных изделий из сои и соевых продуктов для предприятий общественного питания./ Под ред. Могильного М.П. - М.: ДеЛи принт, 2002, с.22-23. СТЕПАНОВ С.С. и др. Все об обычной сое. - М.: Яуза, 2000, с.40. * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2514509C1 (en) * | 2013-08-27 | 2014-04-27 | Олег Иванович Квасенков | Method for production of preserves "vitaminous salad" |
| RU2520905C1 (en) * | 2013-08-27 | 2014-06-27 | Олег Иванович Квасенков | Method for manufacture of preserves "fresh vegetables and tofu salad" |
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