RU2321285C1 - Method for manufacturing canned food "salad baker" - Google Patents
Method for manufacturing canned food "salad baker" Download PDFInfo
- Publication number
- RU2321285C1 RU2321285C1 RU2006138137/13A RU2006138137A RU2321285C1 RU 2321285 C1 RU2321285 C1 RU 2321285C1 RU 2006138137/13 A RU2006138137/13 A RU 2006138137/13A RU 2006138137 A RU2006138137 A RU 2006138137A RU 2321285 C1 RU2321285 C1 RU 2321285C1
- Authority
- RU
- Russia
- Prior art keywords
- cutting
- canned food
- celery
- apples
- potatoes
- Prior art date
Links
- 235000013324 preserved food Nutrition 0.000 title claims abstract description 10
- 238000000034 method Methods 0.000 title claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 5
- 240000008415 Lactuca sativa Species 0.000 title description 2
- 235000012045 salad Nutrition 0.000 title description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000010591 Appio Nutrition 0.000 claims abstract description 14
- 238000005520 cutting process Methods 0.000 claims abstract description 13
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 8
- 240000007087 Apium graveolens Species 0.000 claims abstract description 8
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 8
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 8
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 8
- 235000021016 apples 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
- 235000011197 perejil Nutrition 0.000 claims abstract description 8
- 235000012015 potatoes Nutrition 0.000 claims abstract description 8
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 7
- 239000008158 vegetable oil Substances 0.000 claims abstract description 7
- 244000153885 Appio Species 0.000 claims abstract description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 6
- 235000021384 green leafy vegetables Nutrition 0.000 claims abstract description 6
- 206010033546 Pallor Diseases 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 5
- 235000011054 acetic acid Nutrition 0.000 claims abstract description 4
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 239000011780 sodium chloride Substances 0.000 claims abstract description 4
- 244000056139 Brassica cretica Species 0.000 claims abstract 3
- 244000141359 Malus pumila Species 0.000 claims abstract 3
- 240000009164 Petroselinum crispum Species 0.000 claims abstract 3
- 235000016068 Berberis vulgaris Nutrition 0.000 claims description 7
- 241000335053 Beta vulgaris Species 0.000 claims description 7
- 235000003351 Brassica cretica Nutrition 0.000 claims description 6
- 235000003343 Brassica rupestris Nutrition 0.000 claims description 6
- 235000010460 mustard Nutrition 0.000 claims description 6
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 3
- 229910052760 oxygen Inorganic materials 0.000 claims description 3
- 239000001301 oxygen Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims 1
- 238000002360 preparation method Methods 0.000 claims 1
- 235000019621 digestibility Nutrition 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 2
- 235000010570 Brassica rapa var. rapa Nutrition 0.000 abstract 1
- 235000021186 dishes Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 241000220225 Malus Species 0.000 description 5
- 241000208317 Petroselinum Species 0.000 description 5
- 241000219198 Brassica Species 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 2
- 241000223782 Ciliophora Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
Изобретение относится к технологии производства закусочных консервов.The invention relates to a technology for the production of canned snacks.
Известен способ производства кулинарного блюда "Салат бакер", предусматривающий варку и резку картофеля и свеклы, резку корня и зелени сельдерея, ветчины, яблок, маринованных грибов и зелени петрушки, смешивание и взбивание горчицы, уксуса и растительного масла, заливку полученной смесью корня и зелени сельдерея, выдержку в течение 1 часа, добавление ветчины, маринованных грибов, яблок и майонеза, перемешивание, укладку в салатник и украшение свеклой, картофелем и зеленью петрушки с получением готового блюда (Сунгурова Е.Е., Пир на весь мир. - М.: Физкультура и спорт, 1994, с.368).A known method of producing a culinary dish "Salad Baker", involving the cooking and cutting of potatoes and beets, cutting root and greens of celery, ham, apples, pickled mushrooms and parsley, mixing and whipping mustard, vinegar and vegetable oil, pouring the resulting mixture of root and herbs celery, aging for 1 hour, adding ham, pickled mushrooms, apples and mayonnaise, stirring, laying in a salad bowl and decorating with beets, potatoes and parsley to get the finished dish (Sungurova E.E., Feast on the whole world. - M .: Physical education and sport, 1994, p. 368).
Техническим результатом изобретения является получение новых консервов, обладающих повышенной усвояемостью по сравнению с аналогичным кулинарным блюдом.The technical result of the invention is to obtain new canned food with increased digestibility compared to a similar culinary dish.
Этот результат достигается тем, что способ производства консервов "Салат бакер" предусматривает подготовку рецептурных компонентов, резку и бланширование корня сельдерея, яблок и картофеля, бланширование и резку свеклы, резку и замораживание зелени петрушки и сельдерея, резку ветчины и маринованных грибов, смешивание перечисленных компонентов без доступа кислорода с уксусной кислотой, растительным маслом, поваренной солью и горчицей, фасовку полученной смеси и майонеза при следующем расходе компонентов, мас.ч.:This result is achieved by the fact that the method of producing canned food “Salad Baker” involves preparing the recipe components, cutting and blanching the celery root, apples and potatoes, blanching and cutting the beets, cutting and freezing the parsley and celery greens, cutting ham and pickled mushrooms, mixing the listed components without access of oxygen with acetic acid, vegetable oil, sodium chloride and mustard, 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 корень сельдерея, яблоки и картофель нарезают и бланшируют. Подготовленную свеклу бланшируют и нарезают. Подготовленную зелень петрушки и сельдерея нарезают и подвергают замораживанию, желательно быстрому. Подготовленные ветчину и маринованные грибы нарезают. Перечисленные компоненты смешивают без доступа кислорода с уксусной кислотой, растительным маслом, поваренной солью и горчицей. 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 celery root, apples and potatoes are cut and blanched in hot water. Prepared beets are blanched and chopped. Prepared parsley and celery are cut and subjected to freezing, preferably fast. Prepared ham and pickled mushrooms are chopped. The listed components are mixed without oxygen with acetic acid, vegetable oil, sodium chloride and mustard. 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. При использовании уксусной кислоты с концентрацией, не совпадающей с рецептурной, ее расход пересчитывают на эквивалентное содержание безводной кислоты. Для компонентов растительного происхождения приведенные в виде интервалов расходы охватывают их возможное изменение по срокам хранения сырья. При этом минимальное значение расхода принимают во втором календарном полугодии, а максимальное 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. 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.
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 6,7·104 и для контрольного продукта 6,2·104 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 a test product of 6.7 · 10 4 and for the control product of 6.2 · 10 4, respectively.
Таким образом, предлагаемый способ позволяет получить новые консервы, обладающие повышенной усвояемостью по сравнению с аналогичным кулинарным блюдом.Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2006138137/13A RU2321285C1 (en) | 2006-10-30 | 2006-10-30 | Method for manufacturing canned food "salad baker" |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2006138137/13A RU2321285C1 (en) | 2006-10-30 | 2006-10-30 | Method for manufacturing canned food "salad baker" |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2321285C1 true RU2321285C1 (en) | 2008-04-10 |
Family
ID=39366603
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2006138137/13A RU2321285C1 (en) | 2006-10-30 | 2006-10-30 | Method for manufacturing canned food "salad baker" |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2321285C1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2516685C1 (en) * | 2013-07-24 | 2014-05-20 | Олег Иванович Квасенков | Method for production of preserves "mixed salad" |
| RU2525655C1 (en) * | 2013-06-27 | 2014-08-20 | Олег Иванович Квасенков | "baker salad" preserves production method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2004127913A (en) * | 2004-09-20 | 2006-02-20 | Олег Иванович Квасенков (RU) | METHOD FOR PRODUCING CANNED FOOD "SALAD GELENJIKSKY" |
| RU2271371C2 (en) * | 2002-08-22 | 2006-03-10 | Олег Васильевич Цыгулев | Protein-vitamin soy product called "probuzhdeniye semyan" (awakening of seeds), method of preparation thereof, fast-preparation food product, food product and dry protein-vitamin food product |
| RU2279231C1 (en) * | 2004-11-10 | 2006-07-10 | Михаил Александрович Кретов | Composition based on meat for production of food products for early age children |
-
2006
- 2006-10-30 RU RU2006138137/13A patent/RU2321285C1/en active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2271371C2 (en) * | 2002-08-22 | 2006-03-10 | Олег Васильевич Цыгулев | Protein-vitamin soy product called "probuzhdeniye semyan" (awakening of seeds), method of preparation thereof, fast-preparation food product, food product and dry protein-vitamin food product |
| RU2004127913A (en) * | 2004-09-20 | 2006-02-20 | Олег Иванович Квасенков (RU) | METHOD FOR PRODUCING CANNED FOOD "SALAD GELENJIKSKY" |
| RU2279231C1 (en) * | 2004-11-10 | 2006-07-10 | Михаил Александрович Кретов | Composition based on meat for production of food products for early age children |
Non-Patent Citations (2)
| Title |
|---|
| САНГУРОВА Е.Е. Пир на весь мир, М., Физкультура и спорт, 1994, с.401. * |
| Сборник технологических инструкций по производству консервов, т.1, Консервы овощные и обеденные, М., Пищевая промышленность, 1977, с.309-325. * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2525655C1 (en) * | 2013-06-27 | 2014-08-20 | Олег Иванович Квасенков | "baker salad" preserves production method |
| RU2516685C1 (en) * | 2013-07-24 | 2014-05-20 | Олег Иванович Квасенков | Method for production of preserves "mixed salad" |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2317721C1 (en) | Method fro manufacturing canned salad "originalny" | |
| RU2313997C1 (en) | Method for manufacturing canned food "salad "prague"" | |
| RU2323621C1 (en) | Production method for preserved salad "originalnyi" | |
| RU2319400C1 (en) | Method for manufacturing canned food "bulgarian-style combined salad with mayonnaise" | |
| RU2319398C1 (en) | Method for manufacturing canned food "bulgarian-style combined salad with mayonnaise" | |
| RU2322878C1 (en) | Method for manufacturing canned food product "salad with herring" | |
| RU2332116C1 (en) | Method of production of preserved food "calamari, potato and potherbs salad" | |
| RU2332053C1 (en) | Method of production of preserved food "beetroot salad with calamaries" | |
| RU2347444C1 (en) | Method for producing tinned food "fish salad" | |
| RU2331261C1 (en) | Method of production of preserved food "potato salad with sea scallop" | |
| RU2321285C1 (en) | Method for manufacturing canned food "salad baker" | |
| RU2322839C1 (en) | Method for manufacturing canned salad "original" | |
| RU2329695C1 (en) | Method of manufacturing canned food "vinegret with squids" | |
| RU2305981C1 (en) | Method for manufacturing canned food "salad with hen" | |
| RU2319420C1 (en) | Method for production of canned salad | |
| RU2329740C1 (en) | Preserve production process "potato salad with mushrooms and herring" | |
| RU2322896C1 (en) | Method for producing of canned food "crab salad" | |
| RU2323607C1 (en) | Production method for preserved salad "originalnyi" | |
| RU2305993C1 (en) | Method for producing of canned food "mixed salad with squids" | |
| RU2323608C1 (en) | Production method for preserved salad | |
| RU2323638C1 (en) | Production method for preserved food "danish beans salad" | |
| RU2330426C1 (en) | Method of production of tinned food "potato salad with mushrooms and herring" | |
| RU2336735C1 (en) | Method of manufacturing canned food "potato salad with mushrooms and herring" | |
| RU2330522C1 (en) | Method of production of preserved food "calamari, potatoes and marinated mushrooms salad" | |
| RU2332071C1 (en) | Method of production of preserved food "potato salad with scallops" |