RU2322875C1 - Method for manufacturing canned food "salad with corn and fish" - Google Patents
Method for manufacturing canned food "salad with corn and fish" Download PDFInfo
- Publication number
- RU2322875C1 RU2322875C1 RU2006129151/13A RU2006129151A RU2322875C1 RU 2322875 C1 RU2322875 C1 RU 2322875C1 RU 2006129151/13 A RU2006129151/13 A RU 2006129151/13A RU 2006129151 A RU2006129151 A RU 2006129151A RU 2322875 C1 RU2322875 C1 RU 2322875C1
- Authority
- RU
- Russia
- Prior art keywords
- cutting
- cucumbers
- canned
- mayonnaise
- canned food
- Prior art date
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 11
- 240000008415 Lactuca sativa Species 0.000 title claims abstract description 9
- 235000013324 preserved food Nutrition 0.000 title claims abstract description 9
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 8
- 238000000034 method Methods 0.000 title claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 6
- 235000012045 salad Nutrition 0.000 title claims description 4
- 240000008042 Zea mays Species 0.000 title abstract 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title abstract 2
- 235000005822 corn Nutrition 0.000 title abstract 2
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 9
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 9
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 8
- 240000000662 Anethum graveolens Species 0.000 claims abstract description 8
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 8
- 235000009849 Cucumis sativus Nutrition 0.000 claims abstract description 8
- 235000013601 eggs Nutrition 0.000 claims abstract description 8
- 235000010746 mayonnaise Nutrition 0.000 claims abstract description 8
- 239000008268 mayonnaise Substances 0.000 claims abstract description 8
- 235000012015 potatoes Nutrition 0.000 claims abstract description 8
- 244000203593 Piper nigrum Species 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 6
- 235000003228 Lactuca sativa Nutrition 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 235000013614 black pepper Nutrition 0.000 claims abstract description 4
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 235000021384 green leafy vegetables Nutrition 0.000 claims abstract description 4
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 4
- 239000011780 sodium chloride Substances 0.000 claims abstract description 4
- 206010033546 Pallor Diseases 0.000 claims abstract description 3
- 244000291564 Allium cepa Species 0.000 claims abstract 3
- 238000009835 boiling Methods 0.000 claims abstract 2
- 241000287828 Gallus gallus Species 0.000 claims description 7
- 241000482268 Zea mays subsp. mays Species 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 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 3
- 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
- 238000004806 packaging method and process Methods 0.000 claims 1
- 235000019621 digestibility Nutrition 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 5
- 238000010411 cooking Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 240000004668 Valerianella locusta Species 0.000 description 2
- 235000003560 Valerianella locusta Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 241000223782 Ciliophora Species 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000010561 standard procedure Methods 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
- Meat, Egg Or Seafood Products (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 из кукурузы с рыбой", предусматривающий варку и резку рыбного филе и картофеля, варку, очистку и резку куриных яиц, резку огурцов, зеленого лука и зелени укропа, смешивание рыбного филе, картофеля, огурцов, консервированной сахарной кукурузы, зеленого лука, зелени укропа, майонеза, поваренной соли и перца, укладку полученной смеси на листья салата и украшение куриными яйцами с получением готового блюда (Строкова Л.В. Закуски и салаты. - М.: РИПОЛ-КЛАССИК, 2000, с.441-442).A known method of producing a culinary dish "Corn salad with fish", which includes cooking and cutting fish fillet and potatoes, cooking, peeling and cutting chicken eggs, cutting cucumbers, green onions and dill, mixing fish fillet, potatoes, cucumbers, canned sweet corn , green onions, dill, mayonnaise, salt and pepper, laying the mixture on lettuce leaves and decorating with chicken eggs to obtain the finished dish (Strokova L.V. Snacks and salads. - M.: RIPOL-CLASSIC, 2000, p. 441-442).
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 из кукурузы с рыбой" предусматривает подготовку рецептурных компонентов, варку, очистку и резку куриных яиц, резку и бланширование картофеля и огурцов, резку и замораживание зеленого лука, салата и зелени укропа, резку рыбного филе, смешивание перечисленных компонентов без доступа кислорода с консервированной сахарной кукурузой, поваренной солью и перцем черным горьким, фасовку полученной смеси и майонеза при следующем расходе компонентов, мас.ч.:This result is achieved by the fact that the method for the production of canned food “Corn salad with fish” involves preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes and cucumbers, cutting and freezing green onions, lettuce and dill, cutting fish fillet mixing the listed components without oxygen with canned sweet corn, sodium chloride and bitter black pepper, packing 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 куриные яйца варят, очищают и нарезают. Подготовленные картофель и огурцы нарезают и бланшируют. Подготовленные зеленый лук, салат и зелень укропа нарезают и подвергают замораживанию, желательно быстрому. Подготовленное рыбное филе нарезают. Перечисленные компоненты смешивают без доступа кислорода с консервированной сахарной кукурузой, поваренной солью и перцем черным горьким. 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 chicken eggs are boiled, peeled and chopped. Prepared potatoes and cucumbers are cut and blanched in hot water. Prepared green onions, lettuce and dill greens are cut and subjected to freezing, preferably fast. Prepared fish fillet cut. The listed components are mixed without oxygen with canned sweet corn, sodium chloride and bitter black pepper. 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. Приведенный в виде интервала расход картофеля охватывает его возможное изменение по срокам хранения сырья и принимается минимальным во втором календарном полугодии, а максимальным - 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. The potato consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is accepted as the minimum 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 1,3·105 и для контрольного продукта 1·105 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 pilot product of 1.3 · 10 5 and for a control product of 1 · 10 5, 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 |
|---|---|---|---|
| RU2006129151/13A RU2322875C1 (en) | 2006-08-11 | 2006-08-11 | Method for manufacturing canned food "salad with corn and fish" |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2006129151/13A RU2322875C1 (en) | 2006-08-11 | 2006-08-11 | Method for manufacturing canned food "salad with corn and fish" |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2322875C1 true RU2322875C1 (en) | 2008-04-27 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2006129151/13A RU2322875C1 (en) | 2006-08-11 | 2006-08-11 | Method for manufacturing canned food "salad with corn and fish" |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2322875C1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2515812C1 (en) * | 2013-07-10 | 2014-05-20 | Олег Иванович Квасенков | Method for production of preserves "maize and fish salad" |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2095009C1 (en) * | 1993-06-28 | 1997-11-10 | Краснодарский научно-исследовательский институт рыбного хозяйства | Method for production of fish-and-vegetable conserves |
| RU2186504C2 (en) * | 1999-06-28 | 2002-08-10 | Не-Ок Ли | Salad |
| RU2219804C1 (en) * | 2002-04-23 | 2003-12-27 | Кубанский государственный технологический университет | Method for preparing of stuffed cabbage rolls |
-
2006
- 2006-08-11 RU RU2006129151/13A patent/RU2322875C1/en active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2095009C1 (en) * | 1993-06-28 | 1997-11-10 | Краснодарский научно-исследовательский институт рыбного хозяйства | Method for production of fish-and-vegetable conserves |
| RU2186504C2 (en) * | 1999-06-28 | 2002-08-10 | Не-Ок Ли | Salad |
| RU2219804C1 (en) * | 2002-04-23 | 2003-12-27 | Кубанский государственный технологический университет | Method for preparing of stuffed cabbage rolls |
Non-Patent Citations (1)
| Title |
|---|
| Министерство торговли СССР. Сборник рецептур блюд и кулинарных изделий для предприятий общественного питания. - М.: Экономика, 1968, приложение «расчеты расхода сырья, выхода полуфабрикатов и готовых изделий», с.685-804. * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2515812C1 (en) * | 2013-07-10 | 2014-05-20 | Олег Иванович Квасенков | Method for production of preserves "maize and fish salad" |
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