RU2338417C1 - Method of production of canned product "fish salad" - Google Patents
Method of production of canned product "fish salad" Download PDFInfo
- Publication number
- RU2338417C1 RU2338417C1 RU2007102134/13A RU2007102134A RU2338417C1 RU 2338417 C1 RU2338417 C1 RU 2338417C1 RU 2007102134/13 A RU2007102134/13 A RU 2007102134/13A RU 2007102134 A RU2007102134 A RU 2007102134A RU 2338417 C1 RU2338417 C1 RU 2338417C1
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- RU
- Russia
- Prior art keywords
- cutting
- blanching
- freezing
- tomatoes
- mayonnaise
- Prior art date
Links
- 240000008415 Lactuca sativa Species 0.000 title claims abstract description 9
- 238000000034 method Methods 0.000 title claims abstract description 8
- 235000012045 salad Nutrition 0.000 title claims description 4
- 238000004519 manufacturing process Methods 0.000 title description 2
- 241000251468 Actinopterygii Species 0.000 title 1
- 238000005520 cutting process Methods 0.000 claims abstract description 18
- 235000015142 cultured sour cream 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
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 7
- 244000000626 Daucus carota Species 0.000 claims abstract description 7
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 7
- 241000287828 Gallus gallus Species 0.000 claims abstract description 7
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 7
- 240000004713 Pisum sativum Species 0.000 claims abstract description 7
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 7
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 7
- 235000013601 eggs Nutrition 0.000 claims abstract description 7
- 238000007710 freezing Methods 0.000 claims abstract description 7
- 230000008014 freezing Effects 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 235000012015 potatoes Nutrition 0.000 claims abstract description 7
- 206010033546 Pallor Diseases 0.000 claims abstract description 6
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims abstract description 6
- 235000011086 calcium lactate Nutrition 0.000 claims abstract description 6
- 229960002401 calcium lactate Drugs 0.000 claims abstract description 6
- 239000001527 calcium lactate Substances 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 235000003228 Lactuca sativa Nutrition 0.000 claims abstract description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 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
- 235000016816 Pisum sativum subsp sativum Nutrition 0.000 claims abstract description 3
- 235000021384 green leafy vegetables Nutrition 0.000 claims abstract description 3
- 235000021110 pickles Nutrition 0.000 claims abstract description 3
- 150000003839 salts Chemical class 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
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract 3
- 238000009835 boiling Methods 0.000 claims abstract 2
- 238000012856 packing Methods 0.000 claims abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 7
- 235000002639 sodium chloride Nutrition 0.000 claims description 6
- 235000010582 Pisum sativum Nutrition 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 235000021573 pickled cucumbers Nutrition 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 235000019621 digestibility Nutrition 0.000 abstract description 5
- 238000010411 cooking Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 241000276489 Merlangius merlangus Species 0.000 abstract 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract 1
- 244000046052 Phaseolus vulgaris Species 0.000 abstract 1
- 235000013324 preserved food Nutrition 0.000 description 5
- 241000227653 Lycopersicon Species 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 235000008216 herbs Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 241000223782 Ciliophora Species 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000009849 Cucumis sativus Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000002360 preparation method Methods 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 получения кулинарного блюда "Рыбный салат", предусматривающий варку, очистку и резку куриных яиц, варку и резку мерланга, картофеля и моркови, резку консервированных огурцов, консервированных грибов, салата и томатов, рубку зелени и смешивание перечисленных компонентов с консервированным зеленым горошком, майонезом, сметаной и поваренной солью с получением готового блюда (Усов В.В. Рыба на вашем столе. - М.: Пищевая промышленность, 1979, с.188).There is a method of obtaining a culinary dish "Fish salad", which involves cooking, peeling and cutting chicken eggs, cooking and cutting merlang, potatoes and carrots, cutting canned cucumbers, canned mushrooms, lettuce and tomatoes, chopping herbs and mixing the listed ingredients with canned green peas, mayonnaise, sour cream and table salt to obtain the finished dish (Usov VV Fish on your table. - M.: Food industry, 1979, p. 188).
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 получения консервированного продукта "Рыбный салат" предусматривает подготовку рецептурных компонентов, варку, очистку и резку куриных яиц, резку и бланширование картофеля и томатов, бланширование и резку моркови, резку и замораживание салата и зелени, замораживание свежего зерна зеленого горошка, резку филе мерланга, маринованных огурцов и маринованных грибов, смешивание перечисленных компонентов без доступа кислорода с поваренной солью и лактатом кальция, смешивание сметаны и майонеза в соотношении по массе 1:2, фасовку полученных смесей при следующем расходе компонентов, мас.ч.:This result is achieved by the fact that the method of obtaining the canned product "Fish Salad" involves the preparation of recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes and tomatoes, blanching and cutting carrots, cutting and freezing lettuce and greens, freezing fresh green grain peas, cutting fillet of merlang, pickled cucumbers and pickled mushrooms, mixing the listed components without oxygen with sodium chloride and calcium lactate, mixing sour cream and mayonnaise in co the ratio by weight of 1: 2, the packaging of the mixtures obtained at the following consumption of components, 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. Подготовленные картофель и томаты нарезают и бланшируют. Подготовленную морковь бланшируют и нарезают. Подготовленные салат и зелень нарезают и подвергают замораживанию, желательно быстрому. Подготовленное свежее зерно зеленого горошка подвергают замораживанию, желательно медленному. Подготовленные филе мерланга, маринованные огурцы и маринованные грибы нарезают. Перечисленные компоненты смешивают без доступа кислорода с поваренной солью и лактатом кальция.Prescription components are prepared according to traditional technology. Prepared chicken eggs are boiled, peeled and chopped. Prepared potatoes and tomatoes are cut and blanched in hot water. Prepared carrots are blanched and chopped. Prepared lettuce and herbs are chopped and frozen, preferably quickly. Prepared fresh grain of green peas is subjected to freezing, preferably slow. Prepared fillet of merlang, pickled cucumbers and pickled mushrooms cut. The listed components are mixed without oxygen with sodium chloride and calcium lactate.
Сметану и майонез смешивают в соотношении по массе 1:2. Полученные смеси фасуют при указанном выше расходе компонентов, герметизируют и стерилизуют с получением целевого продукта.Sour cream and mayonnaise are mixed in a ratio by weight of 1: 2. The resulting mixture is Packed at the above flow rate of components, sealed and sterilized to obtain the target product.
Расход всех компонентов, кроме сметаны и майонеза, приведен с учетом норм отходов и потерь каждого вида сырья. Для компонентов растительного происхождения приведенные в виде интервалов расходы охватывают их возможное изменение по срокам хранения сырья. При этом минимальное значение расхода принимают во втором календарном полугодии, а максимальное в первом.The consumption of all components, except sour cream and 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.
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 1,4·105 и для контрольного продукта 1,1·105 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 for the experimental product 1.4 · 10 5 and for the control product 1.1 · 10 5, 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 |
|---|---|---|---|
| RU2007102134/13A RU2338417C1 (en) | 2007-01-22 | 2007-01-22 | Method of production of canned product "fish salad" |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2007102134/13A RU2338417C1 (en) | 2007-01-22 | 2007-01-22 | Method of production of canned product "fish salad" |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2007102134A RU2007102134A (en) | 2008-07-27 |
| RU2338417C1 true RU2338417C1 (en) | 2008-11-20 |
Family
ID=39810559
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2007102134/13A RU2338417C1 (en) | 2007-01-22 | 2007-01-22 | Method of production of canned product "fish salad" |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2338417C1 (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2511148C1 (en) * | 2013-06-27 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "herring salad with green beans" |
| RU2511140C1 (en) * | 2013-06-27 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserved product "herring salad" |
| RU2515619C1 (en) * | 2013-07-10 | 2014-05-20 | Олег Иванович Квасенков | Method for production of preserved product "fish salad" |
| RU2515783C1 (en) * | 2013-07-10 | 2014-05-20 | Олег Иванович Квасенков | Method for production of preserved product "fish salad" |
| RU2517677C1 (en) * | 2013-07-10 | 2014-05-27 | Олег Иванович Квасенков | Method for production of preserves "mayonnaise-dressed cod salad" |
| RU2533992C1 (en) * | 2013-07-24 | 2014-11-27 | Олег Иванович Квасенков | Method for production of preserves "vegetable salad with marinated fish" |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2515798C1 (en) * | 2013-07-10 | 2014-05-20 | Олег Иванович Квасенков | Method for preparation of preserved product "fish salad" |
-
2007
- 2007-01-22 RU RU2007102134/13A patent/RU2338417C1/en active
Non-Patent Citations (1)
| Title |
|---|
| УСОВ В.В. Рыба на вашем столе. - М.: Пищевая промышленность, 1979, с.188. ПЕТЕРСОН М.П., ПАСОПА А.Я. Поваренная книга. - Рига: Латгосиздат, 1960, с.191-192. Справочник технолога рыбной промышленности. Том 2./Под общ. ред. В.М.НОВИКОВА. - М.: Пищевая промышленность, 1964, с.258-261. Сборник рецептур блюд и кулинарных изделий для предприятий общественного питания. - М.: ТОО «Пчелка», 1994, с.41-42. * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2511148C1 (en) * | 2013-06-27 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "herring salad with green beans" |
| RU2511140C1 (en) * | 2013-06-27 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserved product "herring salad" |
| RU2515619C1 (en) * | 2013-07-10 | 2014-05-20 | Олег Иванович Квасенков | Method for production of preserved product "fish salad" |
| RU2515783C1 (en) * | 2013-07-10 | 2014-05-20 | Олег Иванович Квасенков | Method for production of preserved product "fish salad" |
| RU2517677C1 (en) * | 2013-07-10 | 2014-05-27 | Олег Иванович Квасенков | Method for production of preserves "mayonnaise-dressed cod salad" |
| RU2533992C1 (en) * | 2013-07-24 | 2014-11-27 | Олег Иванович Квасенков | Method for production of preserves "vegetable salad with marinated fish" |
Also Published As
| Publication number | Publication date |
|---|---|
| RU2007102134A (en) | 2008-07-27 |
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