RU2367211C1 - Method of production of preserved food "shrimp salad" - Google Patents
Method of production of preserved food "shrimp salad" Download PDFInfo
- Publication number
- RU2367211C1 RU2367211C1 RU2008110688/13A RU2008110688A RU2367211C1 RU 2367211 C1 RU2367211 C1 RU 2367211C1 RU 2008110688/13 A RU2008110688/13 A RU 2008110688/13A RU 2008110688 A RU2008110688 A RU 2008110688A RU 2367211 C1 RU2367211 C1 RU 2367211C1
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- Prior art keywords
- cutting
- shrimp
- mayonnaise
- apples
- production
- Prior art date
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- 238000000034 method Methods 0.000 title claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 5
- 235000013324 preserved food Nutrition 0.000 title claims description 8
- 241000238557 Decapoda Species 0.000 title claims description 7
- 240000008415 Lactuca sativa Species 0.000 title description 3
- 235000012045 salad Nutrition 0.000 title description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 8
- 239000008268 mayonnaise Substances 0.000 claims abstract description 8
- 235000010746 mayonnaise Nutrition 0.000 claims abstract description 8
- 244000141359 Malus pumila Species 0.000 claims abstract description 7
- 235000021016 apples Nutrition 0.000 claims abstract description 7
- 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
- 235000013372 meat Nutrition 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 206010033546 Pallor Diseases 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
- 239000004615 ingredient Substances 0.000 claims abstract 2
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 235000013311 vegetables Nutrition 0.000 claims description 5
- 241000758706 Piperaceae Species 0.000 claims description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 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
- 239000006002 Pepper Substances 0.000 claims description 2
- 235000016761 Piper aduncum Nutrition 0.000 claims description 2
- 235000017804 Piper guineense Nutrition 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims description 2
- 235000008184 Piper nigrum Nutrition 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims 1
- 235000019621 digestibility Nutrition 0.000 abstract description 5
- 241000143060 Americamysis bahia Species 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 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
- 241000234282 Allium Species 0.000 description 5
- 241000208317 Petroselinum Species 0.000 description 4
- 235000005911 diet Nutrition 0.000 description 4
- 230000037213 diet Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 2
- 241000223782 Ciliophora Species 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
Изобретение относится к технологии производства консервов для диетического питания.The invention relates to a technology for the production of canned food for diet.
Известен способ производства диетического кулинарного блюда "Салат из креветок", предусматривающий подготовку рецептурных компонентов, варку и очистку креветок, резку яблок, шинковку овощного перца и репчатого лука, измельчение зелени петрушки и смешивание перечисленных компонентов с майонезом и поваренной солью с получением готового блюда (Сергиенко Ю.В. Лечебное питание при аллергии. - М.: Вече, 2005, с.105).A known method of producing a dietary culinary dish "Shrimp Salad", which includes preparing the recipe, boiling and peeling the shrimp, cutting apples, chopping vegetable peppers and onions, chopping parsley and mixing the listed components with mayonnaise and salt to produce the finished dish (Sergienko Yu.V. Clinical nutrition for allergies. - M .: Veche, 2005, p.105).
Техническим результатом изобретения является получение новых консервов для диетического питания, обладающих повышенной усвояемостью по сравнению с аналогичным кулинарным блюдом.The technical result of the invention is to obtain new canned foods for diet food, with increased digestibility compared to a similar culinary dish.
Этот результат достигается тем, что способ производства консервов "Салат из креветок" предусматривает подготовку рецептурных компонентов, резку и бланширование яблок, овощного перца и репчатого лука, резку и замораживание зелени петрушки, резку мяса креветок, смешивание 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 for the production of canned "Shrimp Salad" involves preparing the recipe components, cutting and blanching apples, vegetable peppers and onions, cutting and freezing parsley, cutting shrimp meat, mixing the listed components without oxygen with sodium chloride and calcium ascorbate, packaging the resulting 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 яблоки, овощной перец и репчатый лук нарезают и бланшируют. Подготовленную зелень петрушки нарезают и подвергают замораживанию, желательно быстрому. Подготовленное мясо креветок нарезают. 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 apples, peppers and onions are chopped and blanched in hot water. Prepared parsley is cut and subjected to freezing, preferably fast. Prepared shrimp meat is cut. 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. Приведенный в виде интервала расход репчатого лука охватывает его возможное изменение по срокам хранения сырья и принимается минимальным во втором календарном полугодии, а максимальным в первом.The consumption of all components, except mayonnaise, is given taking into account the norms of waste and losses of each type of raw material. The onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is assumed to be minimum in the second calendar half year, and maximum in the first.
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 1,1·105 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 an experimental product of 1.5 · 10 5 and for the control 1.1 · 10 5, respectively.
Таким образом, предлагаемый способ позволяет получить новые консервы для диетического питания, обладающие повышенной усвояемостью по сравнению с аналогичным кулинарным блюдом.Thus, the proposed method allows you to get new canned food for diet, with increased digestibility compared to a similar culinary dish.
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Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2008110688/13A RU2367211C1 (en) | 2008-03-21 | 2008-03-21 | Method of production of preserved food "shrimp salad" |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2008110688/13A RU2367211C1 (en) | 2008-03-21 | 2008-03-21 | Method of production of preserved food "shrimp salad" |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2367211C1 true RU2367211C1 (en) | 2009-09-20 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2008110688/13A RU2367211C1 (en) | 2008-03-21 | 2008-03-21 | Method of production of preserved food "shrimp salad" |
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| Country | Link |
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| RU (1) | RU2367211C1 (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2511635C1 (en) * | 2013-07-24 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "thai shrimp salad" |
| RU2517670C1 (en) * | 2013-07-10 | 2014-05-27 | Олег Иванович Квасенков | Method for production of preserves "fish salad with green peas" |
| RU2517673C1 (en) * | 2013-07-10 | 2014-05-27 | Олег Иванович Квасенков | Method for production of preserves "shrimps and vegetables salad" |
| RU2519688C1 (en) * | 2013-07-24 | 2014-06-20 | Олег Иванович Квасенков | Method for production of preserves "shrimp salad" |
| RU2521544C1 (en) * | 2013-07-24 | 2014-06-27 | Олег Иванович Квасенков | Method for preparation of preserves "shrimp salad" |
| RU2521566C1 (en) * | 2013-08-12 | 2014-06-27 | Олег Иванович Квасенков | Method for manufacture of preserves "fish and crab salad" |
| CN103932253A (en) * | 2014-03-22 | 2014-07-23 | 安徽红云食品有限公司 | Fruit and vegetable ass meat shrimp cake and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2306735C1 (en) * | 2006-05-11 | 2007-09-27 | Олег Иванович Квасенков | Method for production of canned salad |
-
2008
- 2008-03-21 RU RU2008110688/13A patent/RU2367211C1/en active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2306735C1 (en) * | 2006-05-11 | 2007-09-27 | Олег Иванович Квасенков | Method for production of canned salad |
Non-Patent Citations (1)
| Title |
|---|
| СЕРГИЕНКО Ю.В. Лечебное питание при аллергии. - М.: Вече, 2005, с.105. Министерство торговли СССР. Сборник рецептур блюд и кулинарных изделий для предприятий общественного питания. - М.: Экономика, 1968, приложение "расчеты расхода сырья, выход полуфабрикатов и готовых. изделий", с.685-804. * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2517670C1 (en) * | 2013-07-10 | 2014-05-27 | Олег Иванович Квасенков | Method for production of preserves "fish salad with green peas" |
| RU2517673C1 (en) * | 2013-07-10 | 2014-05-27 | Олег Иванович Квасенков | Method for production of preserves "shrimps and vegetables salad" |
| RU2511635C1 (en) * | 2013-07-24 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "thai shrimp salad" |
| RU2519688C1 (en) * | 2013-07-24 | 2014-06-20 | Олег Иванович Квасенков | Method for production of preserves "shrimp salad" |
| RU2521544C1 (en) * | 2013-07-24 | 2014-06-27 | Олег Иванович Квасенков | Method for preparation of preserves "shrimp salad" |
| RU2521566C1 (en) * | 2013-08-12 | 2014-06-27 | Олег Иванович Квасенков | Method for manufacture of preserves "fish and crab salad" |
| CN103932253A (en) * | 2014-03-22 | 2014-07-23 | 安徽红云食品有限公司 | Fruit and vegetable ass meat shrimp cake and preparation method thereof |
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