RU2330451C1 - Method of production of preserved food "combined salad with mayonnaise" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: preserved food is cooked by boiling, peeling and cutting of hen's eggs, cutting and blanching of potatoes, blanching and cutting of carrots, cutting and freezing of green parsley, removal of stones and blanching of cherries, freezing of fresh green peas, cutting of pickled cucumbers and ham. Specified components are mixed without oxygen access with table salt, citric acid, mustard and black bitter pepper. Prepared mixture and mayonnaise are packed, sealed and sterilised.

EFFECT: expansion of technical facilities and dishes arsenal used in production of new preserved food with higher assimilability.

Description

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

A known method of developing a culinary dish "Combined salad with mayonnaise", which includes cutting and cooking potatoes and carrots, cooking, peeling and cutting chicken eggs, cutting pickles and ham, mixing potatoes, carrots, ham, pickles, canned green peas, mayonnaise, table salt, citric acid, drinking water, potato broth, mustard and black bitter pepper, layout of the mixture, pouring mayonnaise and decorating sweet seedless cherries, parsley and chicken eggs to obtain th ovogo dishes (string LV Appetizers and salads -. M .: Ripol-klassik, 2000, s.413-414).

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 of producing canned food “Combined Salad with Mayonnaise” involves preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes, blanching and cutting carrots, cutting and freezing parsley, removing seeds and blanching sweet cherries, freezing fresh grain of green peas, cutting pickles and ham, mixing the listed components without oxygen with table salt, citric acid, mustard and black pepper them, packing the resulting mixture and mayonnaise with the following flow components pbw .:

ham 69.44 chicken eggs 29.33 potatoes 284.44-300 carrot 156-160 green pea 121.11 salted cucumbers 193.78 parsley 25 sweet cherry 25 salt 9.82 lemon acid 0.4 mustard one black bitter pepper 0.2 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 are cut and blanched in hot water. Prepared carrots are blanched and chopped. Prepared parsley is cut and subjected to freezing, preferably fast. Bones are removed from the prepared sweet cherry and blanch. Prepared fresh grain of green peas is subjected to freezing, preferably slow. Prepared pickles and ham are chopped. The listed components are mixed without oxygen with sodium chloride, citric acid, mustard and black bitter pepper. 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 a test product of 8.7 · 10 ⁴ and for the control product of 6.7 · 10 ^4, 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 canned food, which includes preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, blanching and cutting carrots, cutting and freezing parsley, pitting and blanching sweet cherries, freezing fresh grain green peas, cutting pickles and ham , mixing the listed components without oxygen with sodium chloride, citric acid, mustard and black pepper, packaging the resulting mixture and mayonnaise, sealing and sterilization at the following consumption of components, parts by weight: ham 69.44 chicken eggs 29.33 potatoes 284.44-300 carrot 156-160 green pea 121.11 salted cucumbers 193.78 parsley 25 sweet cherry 25 salt 9.82 lemon acid 0.4 mustard one black bitter pepper 0.2 mayonnaise before the release of the target product 1000