RU2330456C1 - Method of production of preserved food "rice salad with smoked chicken and pineapples" - Google Patents
Method of production of preserved food "rice salad with smoked chicken and pineapples" Download PDFInfo
- Publication number
- RU2330456C1 RU2330456C1 RU2007101627/13A RU2007101627A RU2330456C1 RU 2330456 C1 RU2330456 C1 RU 2330456C1 RU 2007101627/13 A RU2007101627/13 A RU 2007101627/13A RU 2007101627 A RU2007101627 A RU 2007101627A RU 2330456 C1 RU2330456 C1 RU 2330456C1
- Authority
- RU
- Russia
- Prior art keywords
- cutting
- pineapples
- smoked chicken
- rice
- salad
- Prior art date
Links
- 235000007119 Ananas comosus Nutrition 0.000 title claims abstract description 10
- 240000008415 Lactuca sativa Species 0.000 title claims abstract description 10
- 244000099147 Ananas comosus Species 0.000 title claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 title claims abstract description 8
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 8
- 235000009566 rice Nutrition 0.000 title claims abstract description 8
- 235000012045 salad Nutrition 0.000 title claims abstract description 6
- 235000013324 preserved food Nutrition 0.000 title claims description 8
- 238000000034 method Methods 0.000 title claims description 7
- 241000287828 Gallus gallus Species 0.000 title claims description 5
- 238000004519 manufacturing process Methods 0.000 title claims description 4
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 9
- 235000010746 mayonnaise Nutrition 0.000 claims abstract description 8
- 239000008268 mayonnaise Substances 0.000 claims abstract description 8
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 7
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 7
- 240000007049 Juglans regia Species 0.000 claims abstract description 7
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 7
- 244000203593 Piper nigrum Species 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 235000013614 black pepper Nutrition 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 235000011197 perejil Nutrition 0.000 claims abstract description 7
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 7
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 7
- 235000020234 walnut Nutrition 0.000 claims abstract description 7
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 claims abstract description 6
- 239000001354 calcium citrate Substances 0.000 claims abstract description 6
- 235000000346 sugar Nutrition 0.000 claims abstract description 6
- 235000013337 tricalcium citrate Nutrition 0.000 claims abstract description 6
- 235000003228 Lactuca sativa Nutrition 0.000 claims abstract description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 4
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 4
- 239000001301 oxygen Substances 0.000 claims abstract description 4
- 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
- 240000009164 Petroselinum crispum Species 0.000 claims abstract 3
- 238000009835 boiling Methods 0.000 claims abstract 2
- 150000003839 salts Chemical class 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 4
- 239000011780 sodium chloride Substances 0.000 abstract description 3
- 238000012856 packing Methods 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 241000208317 Petroselinum Species 0.000 description 4
- 235000019621 digestibility Nutrition 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 241000234671 Ananas Species 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 241000223782 Ciliophora Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 239000004615 ingredient Substances 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
- 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 рисовый с копченой курицей и ананасом", предусматривающий резку мяса копченой курицы и консервированных ананасов, шинковку салата, варку риса, рубку ядер грецких орехов, смешивание перечисленных компонентов с лимонным соком, майонезом, поваренной солью и белым перцем, выдержку в течение 30 минут, укладку и украшение зеленью петрушки с получением готового блюда (Салаты к празднику. - Челябинск: Аркаим, 2004, с.21).A known method of producing a culinary dish "Rice Salad with Smoked Chicken and Pineapple", which includes cutting smoked chicken meat and canned pineapples, shredding lettuce, cooking rice, chopping walnut kernels, mixing the listed ingredients with lemon juice, mayonnaise, salt and white pepper, aging for 30 minutes, laying and decorating with parsley greens to obtain the finished dish (Salads for the holiday. - Chelyabinsk: Arkaim, 2004, p.21).
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 рисовый с копченой курицей и ананасом" предусматривает подготовку рецептурных компонентов, резку и бланширование ананасов, резку и замораживание салата и зелени петрушки, резку мяса копченой курицы, варку до увеличения массы на 150% риса, дробление ядер грецких орехов, смешивание перечисленных компонентов без доступа кислорода с лимонным соком, сахаром, поваренной солью, цитратом кальция и белым перцем, 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 “Rice Salad with Smoked Chicken and Pineapple” involves preparing the recipe components, cutting and blanching pineapples, cutting and freezing lettuce and parsley, cutting smoked chicken meat, cooking until the mass is increased by 150% rice, crushing walnut kernels, mixing the listed components without oxygen with lemon juice, sugar, table salt, calcium citrate and white pepper, packing the mixture and mayonnaise at the next consumption ENTOV, 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 ананасы нарезают и бланшируют. Подготовленные салат и зелень петрушки нарезают и подвергают замораживанию, желательно быстрому. Подготовленное мясо копченой курицы нарезают. Подготовленный рис варят до увеличения массы на 150%. Подготовленные ядра грецких орехов дробят. Перечисленные компоненты смешивают без доступа кислорода с лимонным соком, сахаром, поваренной солью, цитратом кальция и белым перцем. 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 pineapples are cut and blanched in hot water. Prepared salad and parsley are cut and subjected to freezing, preferably quick. Prepared smoked chicken meat is cut. Prepared rice is boiled until mass increase by 150%. Prepared walnut kernels are crushed. The listed components are mixed without oxygen with lemon juice, sugar, sodium chloride, calcium citrate and white 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.The consumption of all components, except mayonnaise, is given taking into account the norms of waste and losses of each type of raw material.
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 1·104 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 pilot product of 1.3 · 10 5 and for the control product 1 · 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 |
|---|---|---|---|
| RU2007101627/13A RU2330456C1 (en) | 2007-01-17 | 2007-01-17 | Method of production of preserved food "rice salad with smoked chicken and pineapples" |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2007101627/13A RU2330456C1 (en) | 2007-01-17 | 2007-01-17 | Method of production of preserved food "rice salad with smoked chicken and pineapples" |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2330456C1 true RU2330456C1 (en) | 2008-08-10 |
Family
ID=39746165
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2007101627/13A RU2330456C1 (en) | 2007-01-17 | 2007-01-17 | Method of production of preserved food "rice salad with smoked chicken and pineapples" |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2330456C1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103250783A (en) * | 2013-05-17 | 2013-08-21 | 西南林业大学 | Method for prolonging storage period of walnut kernels |
| RU2511139C1 (en) * | 2013-06-27 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "salad with chicken and mayonnaise" |
| RU2529265C1 (en) * | 2013-07-24 | 2014-09-27 | Олег Иванович Квасенков | Method for production of preserves "chicken and tofu salad" |
| RU2529321C1 (en) * | 2013-07-24 | 2014-09-27 | Олег Иванович Квасенков | Method for production of preserves "chicken and tofu salad" |
-
2007
- 2007-01-17 RU RU2007101627/13A patent/RU2330456C1/en active
Non-Patent Citations (2)
| Title |
|---|
| МАНКЕВИЧ О.И. Блюда из птицы. - Минск: БелЭн, 1994, с.247. * |
| Салаты к празднику. - Челябинск: Аркаим, 2004, с.21. * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103250783A (en) * | 2013-05-17 | 2013-08-21 | 西南林业大学 | Method for prolonging storage period of walnut kernels |
| RU2511139C1 (en) * | 2013-06-27 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "salad with chicken and mayonnaise" |
| RU2529265C1 (en) * | 2013-07-24 | 2014-09-27 | Олег Иванович Квасенков | Method for production of preserves "chicken and tofu salad" |
| RU2529321C1 (en) * | 2013-07-24 | 2014-09-27 | Олег Иванович Квасенков | Method for production of preserves "chicken and tofu salad" |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2367211C1 (en) | Method of production of preserved food "shrimp salad" | |
| RU2332872C1 (en) | Method of production of preserved food "chicken, apple and orange salad" | |
| RU2330456C1 (en) | Method of production of preserved food "rice salad with smoked chicken and pineapples" | |
| RU2356380C1 (en) | "stolichny salad" preserve preparation method | |
| RU2332138C1 (en) | Method of production of preserved food "fish fillet salad" | |
| RU2330458C1 (en) | Method of production of preserved food "chicken salad" | |
| RU2364253C1 (en) | Production method of canned food "autumn salad" | |
| RU2362336C1 (en) | Production method of preserved food "chicken and tofu salad" | |
| RU2344660C1 (en) | Method of reception of canned food "poultry salad with grapes and almonds" | |
| RU2331315C1 (en) | Method of production of preserved food "chicken in red wine" | |
| RU2363250C1 (en) | Method for manufacturing canned fresh vegetables salad with tofu | |
| RU2330462C1 (en) | Method of preparation of preserved food "special chicken salad" | |
| RU2330457C1 (en) | Method of production of preserved food "rice salad with smoked chicken and pineapples" | |
| RU2328864C1 (en) | Method for producing tinned food "home-made salad" | |
| RU2363270C1 (en) | Method of production of preserved food "chicken liver salad with grapes" | |
| RU2354173C1 (en) | Method for manufacturing canned turkey and brussels sprout salad | |
| RU2345563C1 (en) | Method for manufacturing of canned "broccoli salad with sausages" | |
| RU2344626C1 (en) | Method of reception of canned food "poultry salad with grapes and almonds" | |
| RU2329677C1 (en) | Method of manufacturing canned food "veal with dill sauce" | |
| RU2332876C1 (en) | Method of production of preserved food "chicken and rice salad" | |
| RU2346482C1 (en) | "celeriac, meat and nut salad" preserve preparation method | |
| RU2330537C1 (en) | Method of production of preserved food "scallop and rice salad" | |
| RU2363263C1 (en) | "pike perch, apples and nut salad" preserve preparation method | |
| RU2367212C1 (en) | Method for manufacturing canned fresh cucumbers, tofu and eggs salad | |
| RU2345565C1 (en) | Method for manufacturing of canned "cauliflower salad with sausages" |