RU2319420C1 - Method for production of canned salad - Google Patents

Abstract

FIELD: canned industry.

SUBSTANCE: claimed method includes chicken meat cutting and roasting in vegetable oil; potato cutting and blanching; carrot and beet blanching and cutting; lattice and celery green cutting and freezing; salt cucumber cutting. Abovementioned components are blended in oxygen-free atmosphere with table salt and black pepper. Obtained mixture is pre-packed with mayonnaise, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

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

A known method of producing a culinary dish "Salad with chicken and mayonnaise", which includes roasting, bone removal and cutting chicken, baking, cooling and cutting potatoes, carrots and beets, cutting pickles and celery; mixing the listed components with mayonnaise, salt and pepper and decorating with lettuce to obtain the finished dish (Strokova L.V. Snacks and salads. - M .: RIPOL-CLASSIC, 2000, p. 428).

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 “Chicken and mayonnaise salad” involves preparing the recipe components, cutting and frying chicken meat in vegetable oil, cutting and blanching potatoes, blanching and cutting carrots and beets, cutting and freezing salad and celery greens, cutting pickled cucumbers, mixing the listed components without oxygen access with sodium chloride and bitter black pepper, packing the resulting mixture and mayonnaise at the following component consumption, parts by weight:

chicken 964.46 vegetable oil 24.72 salted cucumbers 153.09 beet 139.33-144.94 carrot 131.46-134.83 potatoes 143.82-151.69 celery greens 140.45 salad 61.8 table salt 10.31 black bitter pepper 0.3 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 chicken is cut and fried in vegetable oil. Prepared potatoes are cut and blanched in hot water. Prepared carrots and beets are blanched and chopped. Prepared salad and greens of celery are cut and subjected to freezing, preferably quick. Prepared chopped pickles. The listed components are mixed without oxygen with sodium chloride and black bitter pepper. 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 according to the described technology is similar in organoleptic and physico-chemical characteristics to the culinary dish in the closest analogue, and according to safety indicators, they comply with SanPiN 2.3 2.1078-01. 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 12.6 · 10 ⁴ for the experimental product and 8.9 · 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 for the production of canned food, which involves the preparation of prescription components, cutting and frying chicken meat in vegetable oil, cutting and blanching potatoes, blanching and cutting carrots and beets, cutting and freezing salad and celery greens, cutting pickles, mixing these components without oxygen with sodium chloride and bitter black pepper, packaging the resulting mixture and mayonnaise at the following component consumption, parts by weight: chicken 964.46 vegetable oil 24.72 salted cucumbers 153.09 beet 139.33-144.94 carrot 131.46-134.83 potatoes 143.82-151.69 celery greens 140.45 salad 61.8 table salt 10.31 black bitter pepper 0.3 mayonnaise before the release of the target product 1000, sealing and sterilization.