RU2331267C1 - Method of production of preserved salad "stolichny" - Google Patents
Method of production of preserved salad "stolichny" Download PDFInfo
- Publication number
- RU2331267C1 RU2331267C1 RU2007102153/13A RU2007102153A RU2331267C1 RU 2331267 C1 RU2331267 C1 RU 2331267C1 RU 2007102153/13 A RU2007102153/13 A RU 2007102153/13A RU 2007102153 A RU2007102153 A RU 2007102153A RU 2331267 C1 RU2331267 C1 RU 2331267C1
- Authority
- RU
- Russia
- Prior art keywords
- cut
- cutting
- salad
- mayonnaise
- potatoes
- Prior art date
Links
- 240000008415 Lactuca sativa Species 0.000 title claims abstract description 9
- 238000000034 method Methods 0.000 title claims description 7
- 235000012045 salad Nutrition 0.000 title claims description 7
- 238000004519 manufacturing process Methods 0.000 title abstract description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 8
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 8
- 235000002595 Solanum tuberosum 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
- 235000013601 eggs Nutrition 0.000 claims abstract description 7
- 235000012015 potatoes 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
- 229960005147 calcium acetate Drugs 0.000 claims abstract description 6
- 239000001639 calcium acetate Substances 0.000 claims abstract description 6
- 239000011780 sodium chloride Substances 0.000 claims abstract description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 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
- 240000008067 Cucumis sativus Species 0.000 claims abstract 2
- 235000009849 Cucumis sativus Nutrition 0.000 claims abstract 2
- 241000251468 Actinopterygii Species 0.000 claims description 6
- 241000287828 Gallus gallus Species 0.000 claims description 6
- 235000021573 pickled cucumbers Nutrition 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 206010033546 Pallor Diseases 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 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
- 238000012856 packing Methods 0.000 claims 1
- 235000013324 preserved food Nutrition 0.000 abstract description 7
- 235000002639 sodium chloride Nutrition 0.000 abstract description 5
- 235000003228 Lactuca sativa Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 235000021186 dishes Nutrition 0.000 abstract 1
- 235000019621 digestibility Nutrition 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 2
- 241000223782 Ciliophora Species 0.000 description 1
- 240000004201 Lactuca sativa var. crispa Species 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 235000010604 prepared salads Nutrition 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
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
Изобретение относится к технологии производства закусочных консервов.The invention relates to a technology for the production of canned snacks.
Известен способ выработки кулинарного блюда "Салат "Столичный", предусматривающий подготовку рецептурных компонентов, варку, очистку и резку куриных яиц, варку и резку картофеля и рыбы, резку салата и маринованных огурцов и смешивание перечисленных компонентов с майонезом и поваренной солью с получением готового блюда Усов В.В. "Рыба на вашем столе". - М.: Пищевая промышленность, 1979, с.186).A known method of developing a culinary dish "Salad" Stolichniy ", which includes preparing the recipe components, cooking, peeling and cutting chicken eggs, cooking and cutting potatoes and fish, cutting lettuce and pickled cucumbers and mixing the listed components with mayonnaise and table salt to obtain a ready-made dish Usov VV "Fish on your table." - M.: Food Industry, 1979, p.186).
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 выработки консервированного салата "Столичный" предусматривает подготовку рецептурных компонентов, варку, очистку и резку куриных яиц, резку и бланширование картофеля, резку и замораживание салата, резку рыбного филе и маринованных огурцов, смешивание перечисленных компонентов без доступа кислорода с 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 producing canned Stolichny salad involves preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, cutting and freezing lettuce, cutting fish fillet and pickled cucumbers, mixing the above components without oxygen with sodium chloride and calcium acetate, packaging 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. Подготовленный картофель нарезают и бланшируют. Подготовленный салат нарезают и подвергают замораживанию, желательно быстрому. Подготовленные рыбное филе и маринованные огурцы нарезают. Перечисленные компоненты смешивают без доступа кислорода с 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 chicken eggs are boiled, peeled and chopped. Prepared potatoes are cut and blanched in hot water. The prepared salad is cut and subjected to freezing, preferably quick. Prepared fish fillet and pickled cucumbers cut. The listed components are mixed without oxygen with 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. 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 assumed to be minimum in the second calendar half year, and 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 1,5·105 и для контрольного продукта 1,2·105 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 was 1.5 · 10 5 for the experimental product and 1.2 · 10 5 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 |
|---|---|---|---|
| RU2007102153/13A RU2331267C1 (en) | 2007-01-22 | 2007-01-22 | Method of production of preserved salad "stolichny" |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2007102153/13A RU2331267C1 (en) | 2007-01-22 | 2007-01-22 | Method of production of preserved salad "stolichny" |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2331267C1 true RU2331267C1 (en) | 2008-08-20 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2007102153/13A RU2331267C1 (en) | 2007-01-22 | 2007-01-22 | Method of production of preserved salad "stolichny" |
Country Status (1)
| Country | Link |
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| RU (1) | RU2331267C1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2518653C1 (en) * | 2013-06-20 | 2014-06-10 | Олег Иванович Квасенков | Method for production of preserved salad "stolichny" |
| RU2518660C1 (en) * | 2013-06-20 | 2014-06-10 | Олег Иванович Квасенков | Method for production of preserved salad "stolichny" |
| RU2525526C1 (en) * | 2013-06-20 | 2014-08-20 | Олег Иванович Квасенков | Method for production of preserved salad "stolichny" |
| RU2525588C1 (en) * | 2013-06-20 | 2014-08-20 | Олег Иванович Квасенков | Method for production of preserved salad "stolichny" |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| RU2004130059A (en) * | 2004-10-12 | 2006-03-27 | Олег Иванович Квасенков (RU) | METHOD FOR PRODUCING CANNED FOOD "MEAT SALAD WITH PRUMPER" |
-
2007
- 2007-01-22 RU RU2007102153/13A patent/RU2331267C1/en active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| RU2004130059A (en) * | 2004-10-12 | 2006-03-27 | Олег Иванович Квасенков (RU) | METHOD FOR PRODUCING CANNED FOOD "MEAT SALAD WITH PRUMPER" |
Non-Patent Citations (2)
| Title |
|---|
| Сборник рецептур рыбных изделий и консервов. - С.-Пб.: ПрофиКС, 2002, с.154-157. * |
| УСОВ В.В. Рыба на вашем столе. - М.: Пищевая промышленность, 1979, с.186. * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2518653C1 (en) * | 2013-06-20 | 2014-06-10 | Олег Иванович Квасенков | Method for production of preserved salad "stolichny" |
| RU2518660C1 (en) * | 2013-06-20 | 2014-06-10 | Олег Иванович Квасенков | Method for production of preserved salad "stolichny" |
| RU2525526C1 (en) * | 2013-06-20 | 2014-08-20 | Олег Иванович Квасенков | Method for production of preserved salad "stolichny" |
| RU2525588C1 (en) * | 2013-06-20 | 2014-08-20 | Олег Иванович Квасенков | Method for production of preserved salad "stolichny" |
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