RU2313979C1 - Method for manufacturing canned food "salad with greens and hazel grouse" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the innovation deals with the technology for manufacturing snack canned food due to preparing all necessary recipe components, cutting and roasting the fillet of hazel grouse in vegetable oil, cutting and blanching potatoes, cucumbers and tomatoes, blanching and cutting carrots, cutting and freezing asparagus, podded beans and lettuce. The above-mentioned components should be mixed at oxygen-free technique with acetic acid, sugar, common salt and hot black pepper. The mixture obtained and vegetable oil should be packed, sealed and sterilized. The canned food in question is of increased digestibility against analogous culinary dish.

EFFECT: higher efficiency of manufacturing.

Description

The invention relates to a technology for the production of canned snacks.

A known method of producing a culinary dish "Salad of greens with hazel grouse", which involves frying and cutting grouse fillet, cooking and cutting potatoes, asparagus and carrots, cutting cucumbers, tomatoes and lettuce, mixing the listed components with canned green beans and watering a dressing containing sugar, table salt, bitter black pepper, vinegar and vegetable oil, with the receipt of the finished dish (Mankevich OI, Poultry Dishes - Minsk: BelEn, 1994, p. 347-348).

The technical result of the invention is to obtain new canned food with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the method for the production of canned food “Salad of greens with hazel grouse” involves preparing the recipe components, cutting and frying the grouse fillet in vegetable oil, cutting and blanching potatoes, cucumbers and tomatoes, blanching and cutting carrots, cutting and freezing asparagus, chilli beans and lettuce, mixing the listed components without oxygen with acetic acid, sugar, table salt and bitter black pepper, packing the resulting mixture and vegetable oil at the next consumption of components, parts by weight:

grouse fillet one hundred potatoes 384-405 cucumbers 109 asparagus 110 carrot 70,2-72 green beans 110 tomatoes 112.5 salad 110 acetic acid 80% 0.4 sugar 5.5 salt 12 black bitter pepper 0.3 vegetable oil before the release of the target product 1000,

sealing and sterilization.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. The prepared grouse fillet is cut and fried in vegetable oil. Prepared potatoes, cucumbers and tomatoes are cut and blanched in hot water. Prepared carrots are blanched and chopped. Prepared asparagus, green beans and lettuce are chopped and frozen, asparagus and green beans are preferably slow, and salad is preferably fast. The listed components are mixed without oxygen with acetic acid, sugar, sodium chloride and bitter black pepper. The resulting mixture and vegetable oil is Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except vegetable oil is given taking into account the norms of waste and losses of each type of raw material. When using acetic acid with a concentration that does not coincide with the prescription, its consumption is calculated on the equivalent content of anhydrous acid. For components of plant origin, the costs presented in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the maximum in the first.

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 SanPiN 2,3.2.1078-01 corresponds to the safety indicators. The guaranteed shelf life of canned food, determined by the standard method, was 6 months.

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 a pilot product of 8.4 · 10 ⁴ and for the control product of 6.8 · 10 ^4, respectively.

Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.

Claims (1)

A method for the production of canned snacks, which includes preparing recipe components, cutting and frying grouse fillet in vegetable oil, cutting and blanching potatoes, cucumbers and tomatoes, blanching and cutting carrots, cutting and freezing asparagus, green beans and lettuce, mixing the listed components without oxygen access acetic acid, sugar, salt and black bitter pepper, packaging the resulting mixture and vegetable oil at the following component consumption, parts by weight: grouse fillet one hundred potatoes 384-405 cucumbers 109 asparagus 110 carrot 70,2-72 green beans 110 tomatoes 112.5 salad 110 acetic acid 80% 0.4 sugar 5.5 salt 12 black bitter pepper 0.3 vegetable oil before the release of the target product 1000, sealing and sterilization.