RU2320211C1 - Method for manufacturing canned food "salad with game" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the innovation deals with cutting and roasting the fillet of partridge in melted butter; boiling, shelling and cutting hen eggs; cutting and blanching potatoes and apples; cutting and freezing lettuce; cutting pickled cucumbers. The above-mentioned components should be mixed at oxygen-free technique with tomato paste, acetic acid, sugar, common salt, hot black pepper, Jamaica pepper, cinnamon and nutmeg. The mixture obtained and mayonnaise should be packed, sealed and sterilized. The canned food in question is of increased digestibility against analogous culinary dish.

EFFECT: higher efficiency.

Description

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

A known method of producing a culinary dish "Salad from venison", which involves frying and cutting partridge fillet, cooking, peeling and cutting chicken eggs, cooking and cutting potatoes, cutting pickles, apples and lettuce and mixing the listed ingredients with table salt, powdered sugar, vinegar , mayonnaise and sauce "South" to obtain the finished dish (Mankevich OI Dishes from poultry - Mn .: BelEn, 1994, p. 347).

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 production method of the canned product “Game Salad” involves preparing the recipe components, cutting and frying partridge fillet in melted butter, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes and apples, cutting and freezing lettuce, cutting pickled cucumbers, mixing the listed components without oxygen with tomato paste, acetic acid, sugar, table salt, bitter black pepper, allspice, cinnamon and nutmeg, packaging obtained with esi and mayonnaise with the following flow components pbw .:

partridge fillet 81.3 melted butter 8.94 potatoes 520.33-548.78 salted cucumbers 177.24 salad 89.43 chicken eggs 71.54 apples 93.5

tomato paste in terms of 30% 3.36 acetic acid in terms of 80% 0.46 sugar 2.44 table salt 9.96 black bitter pepper 0.01 allspice 0.02 cinnamon 0.04 nutmeg 0.01 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. The prepared partridge fillet is cut and fried in ghee. Prepared chicken eggs are boiled, peeled and chopped. Prepared potatoes and apples are cut and blanched in hot water. The prepared salad is cut and subjected to freezing, preferably quick. Prepared chopped pickles. The listed components are mixed without oxygen with tomato paste, acetic acid, sugar, table salt, bitter black pepper, allspice, cinnamon and nutmeg. 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. When using tomato paste with a solids content that does not coincide with the formulation, its consumption is calculated on the equivalent solids content. 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. The potato 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.

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.

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 8.8 · 10 ⁴ for the experimental product and 7.3 · 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 a canned product, which includes preparing recipe components, cutting partridge fillet in ghee, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes and apples, cutting and freezing lettuce, cutting pickles, mixing the above components without oxygen tomato paste, acetic acid, sugar, salt, bitter black pepper, allspice, cinnamon and nutmeg, packing the mixture and mayonnaise at the next component consumption in, parts by weight .: partridge fillet 81.3 melted butter 8.94 potatoes 520.33-548.78 salted cucumbers 177.24 salad 89.43 chicken eggs 71.54 apples 93.5 tomato paste in terms of 30% 3.36 acetic acid in terms of 80% 0.46 sugar 2.44 table salt 9.96 black bitter pepper 0.01 allspice 0.02 cinnamon 0.04 nutmeg 0.01 mayonnaise before the release of the target product 1000 sealing and sterilization.