RU2336762C1 - Method of manufacturing canned food "halibut in mayonnaise" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of manufacturing canned snacks. The method involves cutting and blanching potatoes, turnips and olives, blanching and cutting carrots, cutting halibut fillet, pickled paprica and salted cucumbers, freezing fresh green peas. The above vegetables are mixed without oxygen access with olives, table salt, bay leaves and allspice. The obtained mix, halibut fillet and mayonnaise are packed, hermetically sealed and sterilised.

EFFECT: production of canned food with high digestibility.

Description

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

A known method of producing a culinary dish "Halibut under mayonnaise", which includes cooking and cutting potatoes, carrots and turnips, cutting pickles and pickled vegetable peppers, separating half the potatoes, carrots and turnips and mixing them with pickles, canned green peas, mayonnaise and cooked salt, boiling in a spicy broth, cooling and cutting halibut, laying a vegetable mixture on a dish, laying halibut on it, pouring mayonnaise on it and decorating with the rest of the vegetables and canned pitted olives to obtain eat the finished dish (Usov VV Fish on your table. - M.: Food industry, 1979, p.221).

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 “Halibut under mayonnaise” involves preparing the recipe components, cutting and blanching potatoes, turnips and olives, blanching and cutting carrots, cutting halibut fillet, pickled vegetable peppers and pickles, freezing fresh green pea grains, mixing the listed vegetables without access of oxygen with olives, salt, bay leaves and allspice, packing halibut fillet, the resulting mixture and mayonnaise at the following component consumption, wt.h .:

halibut fillet 378.38 potatoes 207.57-218.92 carrot 63.24-64.86 turnip 45.41 salted cucumbers 88.38 green pea 58.92 black olives 64.86 pickled vegetable peppers 68.38 salt 10.38 Bay leaf 0.04 allspice 0.6 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 potatoes, turnips and olives are cut and blanched in hot water. Prepared carrots are blanched and chopped. Prepared halibut fillet, pickled vegetable pepper and pickles are chopped. Prepared fresh grain of green peas is subjected to freezing, preferably slow. These vegetables are mixed without oxygen with olives, salt, bay leaf and allspice. Halibut fillet, 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 was 1.9 · 10 ⁵ for the experimental product and 1.5 · 10 ⁵ 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 canned food, which involves preparing prescription ingredients, cutting and blanching potatoes, turnips and olives, blanching and cutting carrots, cutting halibut fillet, pickled vegetable pepper and pickles, freezing fresh green pea grains, mixing these vegetables without oxygen with olives, cooked salt, bay leaf and allspice, packaging halibut fillet, the resulting mixture and mayonnaise at the following component consumption, parts by weight: halibut fillet 378.38 potatoes 207.57-218.92 carrot 63.24-64.86 turnip 45.41 salted cucumbers 88.38 green pea 58.92 black olives 64.86 pickled vegetable peppers 68.38 salt 10.38 Bay leaf 0.04 allspice 0.6 mayonnaise before the release of the target product 1000, sealing and sterilization.