RU2587258C1 - Method for production of preserves "sea scallop and vegetables salad" - Google Patents
Method for production of preserves "sea scallop and vegetables salad" Download PDFInfo
- Publication number
- RU2587258C1 RU2587258C1 RU2015108874/13A RU2015108874A RU2587258C1 RU 2587258 C1 RU2587258 C1 RU 2587258C1 RU 2015108874/13 A RU2015108874/13 A RU 2015108874/13A RU 2015108874 A RU2015108874 A RU 2015108874A RU 2587258 C1 RU2587258 C1 RU 2587258C1
- Authority
- RU
- Russia
- Prior art keywords
- canned
- scallop
- apples
- calcium
- mayonnaise
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 5
- 235000013311 vegetables Nutrition 0.000 title abstract description 3
- 240000008415 Lactuca sativa Species 0.000 title description 2
- 235000012045 salad Nutrition 0.000 title description 2
- 241000237510 Placopecten magellanicus Species 0.000 title 1
- 241000237509 Patinopecten sp. Species 0.000 claims abstract description 10
- 235000020637 scallop Nutrition 0.000 claims abstract description 10
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 8
- 244000000626 Daucus carota Species 0.000 claims abstract description 8
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 8
- 239000000203 mixture 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
- 244000141359 Malus pumila Species 0.000 claims abstract description 7
- 240000004713 Pisum sativum Species 0.000 claims abstract description 7
- 235000010582 Pisum sativum Nutrition 0.000 claims abstract description 7
- 235000021016 apples Nutrition 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 239000008268 mayonnaise Substances 0.000 claims abstract description 7
- 235000010746 mayonnaise Nutrition 0.000 claims abstract description 7
- 235000013324 preserved food Nutrition 0.000 claims abstract description 7
- 244000291564 Allium cepa Species 0.000 claims abstract description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 6
- 235000011297 Brassica napobrassica Nutrition 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 5
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 5
- 239000011575 calcium Substances 0.000 claims abstract description 5
- 235000013372 meat Nutrition 0.000 claims abstract description 5
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 4
- 235000013921 calcium diglutamate Nutrition 0.000 claims abstract description 3
- 235000013918 magnesium diglutamate Nutrition 0.000 claims abstract description 3
- 229940063886 magnesium glutamate Drugs 0.000 claims abstract description 3
- MYUGVHJLXONYNC-QHTZZOMLSA-J magnesium;(2s)-2-aminopentanedioate Chemical compound [Mg+2].[O-]C(=O)[C@@H](N)CCC([O-])=O.[O-]C(=O)[C@@H](N)CCC([O-])=O MYUGVHJLXONYNC-QHTZZOMLSA-J 0.000 claims abstract description 3
- 239000004615 ingredient Substances 0.000 claims abstract 3
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 7
- 240000007124 Brassica oleracea Species 0.000 claims description 6
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 6
- 240000002791 Brassica napus Species 0.000 claims description 4
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims description 3
- 206010033546 Pallor Diseases 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 229910052749 magnesium Inorganic materials 0.000 claims description 3
- 239000011777 magnesium Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 244000178924 Brassica napobrassica Species 0.000 claims description 2
- NIDRASOKXCQPKX-DFWYDOINSA-L calcium;(2s)-2-aminopentanedioate Chemical compound [Ca+2].[O-]C(=O)[C@@H](N)CCC([O-])=O NIDRASOKXCQPKX-DFWYDOINSA-L 0.000 claims description 2
- 235000012033 vegetable salad Nutrition 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 6
- 239000002994 raw material Substances 0.000 abstract description 3
- 244000128884 Zier Kohl Species 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract description 2
- 241000219192 Brassica napus subsp. rapifera Species 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 235000001270 Allium sibiricum Nutrition 0.000 description 1
- 235000011293 Brassica napus Nutrition 0.000 description 1
- 244000178937 Brassica oleracea var. capitata Species 0.000 description 1
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 229930195712 glutamate Natural products 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (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 консервов "Салат из морского гребешка и овощей", предусматривающий подготовку рецептурных компонентов, бланширование и резку мяса морского гребешка, шинковку и замораживание свежей белокочанной капусты, натирание моркови, репы и яблок, резку зеленого лука, смешивание перечисленных компонентов с консервированным зеленым горошком, лимонным соком, солью и глутаматом кальция или магния, фасовку полученной смеси и майонеза, герметизацию и стерилизацию (RU 2313991 С1, 2008).There is a method of producing canned food "Salad of scallop and vegetables", which provides for the preparation of recipe components, blanching and cutting meat of scallop, chopping and freezing fresh white cabbage, rubbing carrots, turnips and apples, cutting green onions, mixing these components with canned green peas , lemon juice, salt and monosodium glutamate of calcium or magnesium, packaging of the mixture and mayonnaise, sealing and sterilization (RU 2313991 C1, 2008).
Техническим результатом изобретения является получение новых консервов с использованием нетрадиционного растительного сырья.The technical result of the invention is the production of new canned food using non-traditional plant materials.
Этот результат достигается тем, что в способе выработки консервов "Салат из морского гребешка и овощей", предусматривающем подготовку рецептурных компонентов, бланширование и резку мяса морского гребешка, шинковку и замораживание свежей капусты, натирание моркови и яблок, резку зеленого лука, смешивание перечисленных компонентов с консервированным зеленым горошком, лимонным соком, солью и глутаматом кальция или магния, фасовку полученной смеси и майонеза, герметизацию и стерилизацию, согласно изобретению в составе смеси дополнительно используют брюкву, которую предварительно натирают, и декоративную капусту, а компоненты используют при следующем соотношении расходов, мас.ч.:This result is achieved by the fact that in the method of producing canned food “Scallop and Vegetable Salad”, which involves preparing the recipe components, blanching and cutting scallop meat, chopping and freezing fresh cabbage, rubbing carrots and apples, cutting green onions, mixing the listed components with canned green peas, lemon juice, calcium and magnesium glutamate and glutamate, packaging the resulting mixture and mayonnaise, sealing and sterilization, according to the invention, in addition to the mixture use rutabaga, which is pre-rubbed, and decorative cabbage, and the components are used in the following ratio of costs, parts by weight:
Способ реализуется следующим образом.The method is implemented as follows.
Рецептурные компоненты подготавливают по традиционной технологии.Prescription components are prepared according to traditional technology.
Подготовленное мясо морского гребешка бланшируют и нарезают.Prepared scallop meat is blanched and chopped.
Подготовленную свежую декоративную капусту шинкуют и замораживают.Prepared fresh ornamental cabbage is chopped and frozen.
Подготовленные морковь, брюкву и яблоки натирают.Prepared carrots, swede and apples rub.
Подготовленный зеленый лук нарезают.Prepared chives are chopped.
Перечисленные компоненты в рецептурном соотношении смешивают с консервированным зеленым горошком, лимонным соком, солью и глутаматом кальция или магния.The listed components in a prescription ratio are mixed with canned green peas, lemon juice, salt and monosodium glutamate or calcium.
Полученную смесь и майонез расфасовывают в рецептурном соотношении, герметизируют и стерилизуют с получением целевого продукта.The resulting mixture and mayonnaise are packaged in a prescription ratio, sealed and sterilized to obtain the target product.
Расходы компонентов приведены с учетом норм отходов и потерь соответствующих видов сырья. Приведенный в виде интервала расход моркови охватывает его возможное изменение по срокам хранения сырья.Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. The consumption of carrots given as an interval covers its possible change in the shelf life of raw materials.
Полученные по описанной технологии консервы по органолептическим свойствам сходны с продуктом по наиболее близкому аналогу.The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.
Таким образом, предлагаемый способ позволяет получить новые консервы с использованием нетрадиционного растительного сырья без изменения органолептических свойств целевого продукта.Thus, the proposed method allows to obtain new canned food using non-traditional plant materials without changing the organoleptic properties of the target product.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2015108874/13A RU2587258C1 (en) | 2015-03-16 | 2015-03-16 | Method for production of preserves "sea scallop and vegetables salad" |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2015108874/13A RU2587258C1 (en) | 2015-03-16 | 2015-03-16 | Method for production of preserves "sea scallop and vegetables salad" |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2587258C1 true RU2587258C1 (en) | 2016-06-20 |
Family
ID=56132060
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2015108874/13A RU2587258C1 (en) | 2015-03-16 | 2015-03-16 | Method for production of preserves "sea scallop and vegetables salad" |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2587258C1 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2166265C2 (en) * | 1996-08-05 | 2001-05-10 | Дальневосточная государственная академия экономики и управления | Preserves from sea scallop |
| RU2313991C1 (en) * | 2006-03-09 | 2008-01-10 | Олег Иванович Квасенков | Method for manufacturing canned food "salad with sea pecten and vegetables" |
| CN103315335A (en) * | 2013-06-27 | 2013-09-25 | 荣成宏业实业有限公司 | Processing method of instant scallop adductor |
| CN103637266A (en) * | 2013-12-26 | 2014-03-19 | 吕文良 | Production method of sweet and pungent scallop meat |
-
2015
- 2015-03-16 RU RU2015108874/13A patent/RU2587258C1/en active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2166265C2 (en) * | 1996-08-05 | 2001-05-10 | Дальневосточная государственная академия экономики и управления | Preserves from sea scallop |
| RU2313991C1 (en) * | 2006-03-09 | 2008-01-10 | Олег Иванович Квасенков | Method for manufacturing canned food "salad with sea pecten and vegetables" |
| CN103315335A (en) * | 2013-06-27 | 2013-09-25 | 荣成宏业实业有限公司 | Processing method of instant scallop adductor |
| CN103637266A (en) * | 2013-12-26 | 2014-03-19 | 吕文良 | Production method of sweet and pungent scallop meat |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2587258C1 (en) | Method for production of preserves "sea scallop and vegetables salad" | |
| RU2585827C1 (en) | Method for preparation of preserved "sea scallop and vegetable salad" | |
| RU2584883C1 (en) | Method for production of preserved "sea scallop and vegetables salad" | |
| RU2577001C1 (en) | Method for production of preserved "sea scallop and vegetable salad" | |
| RU2585362C1 (en) | Method for production of preserved "calamary salad with fresh cabbages" | |
| RU2585272C1 (en) | Method for production of preserved "pork hot with macaroni" | |
| RU2576192C1 (en) | Method for producing canned "salad of smoked fish with vegetables" | |
| RU2576898C1 (en) | Method for production of preserved "chinese chicken soup" | |
| RU2576940C1 (en) | Method for production of preserved "autumn vegetable salad with fish" | |
| RU2576939C1 (en) | Method for production of preserved "autumn vegetable salad with fish" | |
| RU2585818C1 (en) | Method for production of preserved "lamian with macaroni" | |
| RU2551762C1 (en) | Method for production of preserves "english-style beef" | |
| RU2572195C1 (en) | Method for production of preserves "stewed partridge with vegetables" | |
| RU2573752C1 (en) | Method for production of preserves "meat soup with rice and vegetables" | |
| RU2567651C1 (en) | Method for manufacture of preserves "fresh cabbages and sweet pepper salad" | |
| RU2577593C1 (en) | Method for production of preserved "chicken in mushroom sauce" | |
| RU2576959C1 (en) | Method for production of preserved "lamian from vermicelli" | |
| RU2570413C1 (en) | Method of manufacture of preserves "lamian with vermicelli" | |
| RU2558917C1 (en) | Method for production of preserves "mutton with vegetables" | |
| RU2552664C1 (en) | "vegetable soup" preserves production method | |
| RU2558123C1 (en) | Method for production of preserves "english-style beef" | |
| RU2585839C1 (en) | Method for production of preserved "lamian pasta" | |
| RU2585266C1 (en) | Method for preparation of preserved "landsky ornamental cabbage" | |
| RU2576942C1 (en) | Method for production of preserved "smoked fish salad with vegetables" | |
| RU2583659C1 (en) | Method for production of preserved "ornamental cabbage-landsky" |