RU2313991C1 - Method for manufacturing canned food "salad with sea pecten and vegetables" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: one should chop and freeze fresh white head cabbage, grate carrots, turnip and apples, blanch and cut sea pectin meat and cut green onions. The above-mentioned components should be mixed at oxygen-free technique with canned green peas, citric juice, common salt and calcium or magnesium glutamate to pack the obtained mixture and mayonnaise with subsequent sealing and sterilization. This enables to obtain new canned food out of conventional culinary dish that widens the number of technical means and dishes and increases the digestibility of the present dish from 6.3·10⁴ up to 9.6·10⁴.

EFFECT: higher efficiency of manufacturing.

Description

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

There is a method of obtaining a culinary dish "Salad of scallop and vegetables", which provides for the preparation of recipe components, cooking, cooling and cutting meat of scallop, rubbing carrots, turnips and apples, shredding fresh white cabbage and green onions, mixing these components with canned green peas and table salt, dressing with mayonnaise and adding lemon juice to get the finished dish (Usov V.V. Fish on your table - M .: Food Industry, 1979, p.202).

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 producing canned food “Scallop Salad with Vegetables” involves preparing the recipe components, chopping and freezing fresh white cabbage, rubbing carrots, turnips and apples, blanching and cutting scallops, cutting green onions, mixing the listed components without access of oxygen with canned green peas, lemon juice, sodium chloride and monosodium glutamate or calcium, packing the resulting mixture and mayonnaise at the following component consumption, wt .h .:

scallop meat 166.67 carrot 175.5-180 turnip 165.33-172 cabbage 102.08 green onions 104.17 apples 191.67 green pea 90.83 lemon juice 9.5 salt 12 glutamate calcium or magnesium 3 mayonnaise 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. Prepared fresh white cabbage is chopped and subjected to freezing, preferably fast. Prepared carrots, turnips and apples are rubbed. Prepared scallop meat is blanched and chopped. Prepared chives are chopped. The listed components are mixed without oxygen with canned green peas, lemon juice, sodium chloride and monosodium glutamate. The resulting mixture and mayonnaise are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except mayonnaise, is given taking into account the norms of waste and losses of each type of raw material. 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 in terms of safety, it corresponds to SanPiN 2.3.2.1078. The guaranteed shelf life of canned food, determined by the standard method, was 1 year.

The assimilation of the canned food obtained by the proposed method and the culinary dish by the closest analogue was checked by culturing the test organism Tetrachimena pyriformis on their samples. Assimilation was evaluated by the number of ciliates in 1 cm ^{3 of the} product. It was 9.6 · 10 ⁴ for the experimental product and 6.3 · 10 ⁴ for the control product, respectively.

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

Claims (1)

A method of producing canned food, which includes preparing prescription ingredients, chopping and freezing fresh white cabbage, rubbing carrots, turnips and apples, blanching and cutting scallops, cutting green onions, mixing the listed components without oxygen with canned green peas, lemon juice, table salt and monosodium glutamate or calcium, packaging the resulting mixture and mayonnaise at the following component consumption, parts by weight: scallop meat 166.67 carrot 175.5-180 turnip 165.33-172 cabbage 102.08 green onions 104.17 apples 191.67 green pea 90.83 lemon juice 9.5 salt 12 glutamate calcium or magnesium 3 mayonnaise before the release of the target product 1000, sealing and sterilization.