RU2322878C1 - Method for manufacturing canned food product "salad with herring" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the suggested canned food product should be manufactured due to boiling, shelling and cutting hen eggs, cutting and blanching potatoes, cucumbers, brown onions, apples and tomatoes, cutting and freezing lettuce and the greens, cutting the fillet of salted herring. The above-mentioned components should be mixed at oxygen-free technique with common salt. The mixture obtained and mayonnaise should be packed, sealed and sterilized. The suggested canned food product is of higher digestibility.

EFFECT: higher efficiency of manufacturing.

Description

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

A known method of producing a culinary dish "Salad with herring", which involves cooking, peeling and cutting chicken eggs, cooking and cutting potatoes, cutting fillet of salted herring, cucumbers, onions, tomatoes, apples, lettuce and herbs, and mixing these components with mayonnaise and cooked salt to obtain the finished dish (Strokova L.V. Snacks and salads. - M.: RIPOL-CLASSIC, 2000, p.449-450).

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 product “Salad with herring” involves preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes, cucumbers, onions, apples and tomatoes, cutting and freezing salad and greens, cutting salted herring fillet, mixing the listed components without oxygen access with sodium chloride, packing the resulting mixture and mayonnaise at the following component consumption, wt.h:

salted herring fillet 132.45 chicken eggs 58.28 potatoes 423.84-447.02 cucumbers 72.19 onion 77.48-78.47 apples 152.32 tomatoes 37.25 salad 21.85 greenery 24.83 salt 6.36 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 eggs are boiled, peeled and chopped. Prepared potatoes, cucumbers, onions, apples and tomatoes are cut and blanched in hot water. Prepared lettuce and herbs are chopped and frozen, preferably quickly. Prepared salted herring fillet cut. The listed components are mixed without oxygen with sodium chloride. 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 2.3.2.1078-01. 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 11.9 · 10 ⁴ for the experimental product and 7.9 · 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 of producing a canned product, which includes preparing recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, cucumbers, onions, apples and tomatoes, cutting and freezing salad and greens, cutting salted herring fillet, mixing the listed components without oxygen with table salt, packaging the resulting mixture and mayonnaise at the following component consumption, parts by weight: salted herring fillet 132.45 chicken eggs 58.28 potatoes 423.84-447.02 cucumbers 72.19 onion 77.48-78.47 apples 152.32 tomatoes 37.25 salad 21.85 greenery 24.83 salt 6.36 mayonnaise before the release of the target product 1000, sealing and sterilization.