RU2328943C1 - Method for producing tinned food "cod salad under mayonnaise" - Google Patents
Method for producing tinned food "cod salad under mayonnaise" Download PDFInfo
- Publication number
- RU2328943C1 RU2328943C1 RU2007100114/13A RU2007100114A RU2328943C1 RU 2328943 C1 RU2328943 C1 RU 2328943C1 RU 2007100114/13 A RU2007100114/13 A RU 2007100114/13A RU 2007100114 A RU2007100114 A RU 2007100114A RU 2328943 C1 RU2328943 C1 RU 2328943C1
- Authority
- RU
- Russia
- Prior art keywords
- cutting
- cod
- mayonnaise
- salad
- cucumbers
- Prior art date
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- 239000008268 mayonnaise Substances 0.000 title claims abstract description 12
- 235000010746 mayonnaise Nutrition 0.000 title claims abstract description 12
- 240000008415 Lactuca sativa Species 0.000 title claims abstract description 9
- 235000012045 salad Nutrition 0.000 title claims description 6
- 238000004519 manufacturing process Methods 0.000 title claims description 3
- 235000013305 food Nutrition 0.000 title abstract description 5
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 21
- 238000005520 cutting process Methods 0.000 claims abstract description 11
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 9
- 240000007087 Apium graveolens Species 0.000 claims abstract description 7
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 7
- 235000010591 Appio Nutrition 0.000 claims abstract description 7
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 7
- 235000009849 Cucumis sativus Nutrition 0.000 claims abstract description 7
- 244000088415 Raphanus sativus Species 0.000 claims abstract description 7
- 235000021016 apples Nutrition 0.000 claims abstract description 7
- VSGNNIFQASZAOI-UHFFFAOYSA-L calcium acetate Chemical compound [Ca+2].CC([O-])=O.CC([O-])=O VSGNNIFQASZAOI-UHFFFAOYSA-L 0.000 claims abstract description 6
- 235000011092 calcium acetate Nutrition 0.000 claims abstract description 6
- 239000001639 calcium acetate Substances 0.000 claims abstract description 6
- 229960005147 calcium acetate Drugs 0.000 claims abstract description 6
- 235000021384 green leafy vegetables Nutrition 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 239000011780 sodium chloride Substances 0.000 claims abstract description 5
- 206010033546 Pallor Diseases 0.000 claims abstract description 3
- 238000007789 sealing Methods 0.000 claims abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 3
- 244000141359 Malus pumila Species 0.000 claims abstract 3
- 238000012856 packing Methods 0.000 claims abstract 2
- 235000013324 preserved food Nutrition 0.000 claims description 7
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 229910052760 oxygen Inorganic materials 0.000 claims description 3
- 239000001301 oxygen Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 235000003228 Lactuca sativa Nutrition 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 2
- 235000011380 Raphanus sativus Nutrition 0.000 abstract 1
- 241000220225 Malus Species 0.000 description 4
- 235000019621 digestibility Nutrition 0.000 description 4
- 235000002639 sodium chloride Nutrition 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 235000011054 acetic acid Nutrition 0.000 description 2
- 241000223782 Ciliophora Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000010604 prepared salads Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000010561 standard procedure 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
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- Preparation Of Fruits And Vegetables (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 трески с майонезом", предусматривающий варку, охлаждение, резку, обрызгивание уксусом и выдержку в холодильнике филе трески, резку и смешивание с поваренной солью и майонезом редиса, яблок, огурцов и зелени сельдерея, укладку полученной смеси на листья салата, укладку сверху филе трески и заливку майонезом с получением готового блюда (Усов В.В., Рыба на вашем столе. - М.: Пищевая промышленность, 1979, с.190-191).A known method of producing a culinary dish "Salad of cod with mayonnaise", which includes cooking, cooling, cutting, sprinkling with vinegar and cod fillet in a refrigerator, cutting and mixing radish, apples, cucumbers and celery with table salt and mayonnaise, laying the resulting mixture on lettuce, laying on top of cod fillet and pouring mayonnaise to get the finished dish (Usov VV, Fish on your table. - M.: Food industry, 1979, p.190-191).
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 консервов "Салат из трески с майонезом" предусматривает подготовку рецептурных компонентов, резку и бланширование яблок, редиса и огурцов, резку и замораживание салата и зелени сельдерея, резку филе трески, смешивание перечисленных компонентов без доступа кислорода с уксусной кислотой, поваренной солью и ацетатом кальция, фасовку полученной смеси и майонеза при следующем расходе компонентов, мас.ч.:This result is achieved by the fact that the method of canned food “Cod salad with mayonnaise” provides for the preparation of recipe components, cutting and blanching apples, radishes and cucumbers, cutting and freezing lettuce and green celery, cutting cod fillets, mixing the listed components without access of oxygen with acetic acid , sodium chloride and calcium acetate, packaging the 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 яблоки, редис и огурцы нарезают и бланшируют. Подготовленные салат и зелень сельдерея нарезают и подвергают замораживанию, желательно быстрому. Подготовленное филе трески нарезают. Перечисленные компоненты смешивают без доступа кислорода с уксусной кислотой, поваренной солью и ацетатом кальция. 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 apples, radishes and cucumbers are cut and blanched in hot water. Prepared salad and greens of celery are cut and subjected to freezing, preferably quick. Prepared cod fillet cut. The listed components are mixed without oxygen with acetic acid, sodium chloride and calcium acetate. 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.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.
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 11,3·104 и для контрольного продукта 8,4·104 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 11.3 · 10 4 for the experimental product and 8.4 · 10 4 for the control product, 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 |
|---|---|---|---|
| RU2007100114/13A RU2328943C1 (en) | 2007-01-09 | 2007-01-09 | Method for producing tinned food "cod salad under mayonnaise" |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2007100114/13A RU2328943C1 (en) | 2007-01-09 | 2007-01-09 | Method for producing tinned food "cod salad under mayonnaise" |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2328943C1 true RU2328943C1 (en) | 2008-07-20 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2007100114/13A RU2328943C1 (en) | 2007-01-09 | 2007-01-09 | Method for producing tinned food "cod salad under mayonnaise" |
Country Status (1)
| Country | Link |
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| RU (1) | RU2328943C1 (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2509511C1 (en) * | 2013-05-13 | 2014-03-20 | Олег Иванович Квасенков | Method for production of preserves "mayonnaise-dressed rockfish" |
| RU2510752C1 (en) * | 2013-05-13 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "mayonnaise-dressed rockfish" |
| RU2510777C1 (en) * | 2013-05-13 | 2014-04-10 | Олег Иванович Квасенков | Method for manufacture of preserved product "mayonnaise-dressed rockfish" |
| RU2510773C1 (en) * | 2013-05-13 | 2014-04-10 | Олег Иванович Квасенков | Method for preparation of preserves "mayonnaise-dressed rockfish" |
| RU2510775C1 (en) * | 2013-05-13 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "mayonnaise-dressed rockfish" |
| RU2517677C1 (en) * | 2013-07-10 | 2014-05-27 | Олег Иванович Квасенков | Method for production of preserves "mayonnaise-dressed cod salad" |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU1729404A1 (en) * | 1990-04-16 | 1992-04-30 | Научно-Производственное Объединение "Запрыбтехцентр" | Composition for preserved fish pudding preparation using in children nutrition |
| RU2219804C1 (en) * | 2002-04-23 | 2003-12-27 | Кубанский государственный технологический университет | Method for preparing of stuffed cabbage rolls |
| 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 |
-
2007
- 2007-01-09 RU RU2007100114/13A patent/RU2328943C1/en active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU1729404A1 (en) * | 1990-04-16 | 1992-04-30 | Научно-Производственное Объединение "Запрыбтехцентр" | Composition for preserved fish pudding preparation using in children nutrition |
| RU2219804C1 (en) * | 2002-04-23 | 2003-12-27 | Кубанский государственный технологический университет | Method for preparing of stuffed cabbage rolls |
| 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 |
Non-Patent Citations (2)
| Title |
|---|
| Министерство торговли СССР. Сборник рецептур блюд и кулинарных изделий для предприятий общественного питания. - М.: Экономика, 1968, приложение «Расчеты расхода сырья, выход полуфабрикатов и готовых изделий», с.685-804. Технология консервирования плодов и овощей и контроль качества продукции. - М.: Агропромиздат, 1992, с.84, 85, 144, 145. Сборник технологических инструкций по производству консервов. Консервы овощные. - М., 1990, т.1, с.260, 261, 266, 267. * |
| УСОВ В.В. Рыба на вашем столе. - М.: Пищевая промышленность, 1979, с.190, 191. * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2509511C1 (en) * | 2013-05-13 | 2014-03-20 | Олег Иванович Квасенков | Method for production of preserves "mayonnaise-dressed rockfish" |
| RU2510752C1 (en) * | 2013-05-13 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "mayonnaise-dressed rockfish" |
| RU2510777C1 (en) * | 2013-05-13 | 2014-04-10 | Олег Иванович Квасенков | Method for manufacture of preserved product "mayonnaise-dressed rockfish" |
| RU2510773C1 (en) * | 2013-05-13 | 2014-04-10 | Олег Иванович Квасенков | Method for preparation of preserves "mayonnaise-dressed rockfish" |
| RU2510775C1 (en) * | 2013-05-13 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "mayonnaise-dressed rockfish" |
| RU2517677C1 (en) * | 2013-07-10 | 2014-05-27 | Олег Иванович Квасенков | Method for production of preserves "mayonnaise-dressed cod salad" |
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