RU2525525C1 - "chicken, tofu and celery salad" preserves production method - Google Patents
"chicken, tofu and celery salad" preserves production method Download PDFInfo
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- RU2525525C1 RU2525525C1 RU2013134535/10A RU2013134535A RU2525525C1 RU 2525525 C1 RU2525525 C1 RU 2525525C1 RU 2013134535/10 A RU2013134535/10 A RU 2013134535/10A RU 2013134535 A RU2013134535 A RU 2013134535A RU 2525525 C1 RU2525525 C1 RU 2525525C1
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- Prior art keywords
- cutting
- tofu
- chicken
- blanching
- celery
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- 235000010591 Appio Nutrition 0.000 title claims abstract description 12
- 240000008415 Lactuca sativa Species 0.000 title claims abstract description 11
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 11
- 241000287828 Gallus gallus Species 0.000 title claims description 10
- 235000012045 salad Nutrition 0.000 title claims description 6
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 240000007087 Apium graveolens Species 0.000 title claims description 4
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 title claims description 4
- 235000013330 chicken meat Nutrition 0.000 title abstract 2
- 238000005520 cutting process Methods 0.000 claims abstract description 17
- 244000153885 Appio Species 0.000 claims abstract description 8
- 206010033546 Pallor Diseases 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 8
- 244000291564 Allium cepa Species 0.000 claims abstract description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 7
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 7
- 244000062730 Melissa officinalis Species 0.000 claims abstract description 7
- 235000010654 Melissa officinalis Nutrition 0.000 claims abstract description 7
- 244000246386 Mentha pulegium Species 0.000 claims abstract description 7
- 235000016257 Mentha pulegium Nutrition 0.000 claims abstract description 7
- 235000004357 Mentha x piperita Nutrition 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 235000001050 hortel pimenta 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
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 241000408747 Lepomis gibbosus Species 0.000 claims abstract description 6
- 240000006711 Pistacia vera Species 0.000 claims abstract description 6
- 235000020233 pistachio Nutrition 0.000 claims abstract description 6
- 235000020236 pumpkin seed Nutrition 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 235000003228 Lactuca sativa Nutrition 0.000 claims abstract description 5
- 241000219094 Vitaceae Species 0.000 claims abstract description 5
- 230000008014 freezing Effects 0.000 claims abstract description 5
- 238000007710 freezing Methods 0.000 claims abstract description 5
- 235000021021 grapes Nutrition 0.000 claims abstract description 5
- 239000003651 drinking water Substances 0.000 claims abstract description 4
- 235000020188 drinking water Nutrition 0.000 claims abstract description 4
- 235000021384 green leafy vegetables Nutrition 0.000 claims abstract description 4
- 238000012856 packing Methods 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 230000008961 swelling Effects 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 3
- 235000003447 Pistacia vera Nutrition 0.000 claims description 5
- 235000012054 meals Nutrition 0.000 claims description 5
- 235000008216 herbs Nutrition 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 2
- 240000006365 Vitis vinifera Species 0.000 claims description 2
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 2
- 235000000832 Ayote Nutrition 0.000 claims 1
- 240000004244 Cucurbita moschata Species 0.000 claims 1
- 235000009854 Cucurbita moschata Nutrition 0.000 claims 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims 1
- 235000015136 pumpkin Nutrition 0.000 claims 1
- 238000002360 preparation method Methods 0.000 abstract description 2
- 238000000605 extraction Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 238000012423 maintenance Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 6
- 235000013324 preserved food Nutrition 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 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 description 1
- 239000001354 calcium citrate Substances 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000013337 tricalcium citrate Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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- Seasonings (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 консервов "Салат из курицы с тофу и сельдереем", предусматривающий подготовку рецептурных компонентов, резку и бланширование корня сельдерея, бланширование и резку винограда, резку и замораживание салата, зеленого лука и зелени мяты перечной и мелиссы лимонной, резку курятины и тофу, дробление ядер фисташек, смешивание перечисленных компонентов с лимонным соком, поваренной солью и цитратом кальция, фасовку полученной смеси и майонеза, герметизацию и стерилизацию (RU 2363338 С1, 2009).A known method for the production of canned food "Chicken Salad with Tofu and Celery", involving the preparation of recipe components, cutting and blanching celery root, blanching and cutting grapes, cutting and freezing lettuce, green onions and herbs, peppermint and lemon balm, cutting chicken and tofu, crushing pistachio kernels, mixing the listed components with lemon juice, sodium chloride and calcium citrate, packing the resulting mixture and mayonnaise, sealing and sterilization (RU 2363338 C1, 2009).
Недостатком этого способа является высокая адгезия к стенкам тары получаемого целевого продукта.The disadvantage of this method is the high adhesion to the container walls of the resulting target product.
Техническим результатом изобретения является снижение адгезии к стенкам тары получаемого целевого продукта.The technical result of the invention is to reduce the adhesion to the container walls of the resulting target product.
Этот результат достигается тем, что в способе производства консервов "Салат из курицы с тофу и сельдереем", предусматривающем подготовку рецептурных компонентов, резку и бланширование корня сельдерея, бланширование и резку винограда, резку и замораживание салата, зеленого лука и зелени мяты перечной и мелиссы лимонной, резку курятины и тофу, дробление ядер фисташек, смешивание перечисленных компонентов с лимонным соком и солью, фасовку полученной смеси и майонеза, герметизацию и стерилизацию, согласно изобретению в составе смеси дополнительно используют молотый шрот семян тыквы, который предварительно заливают питьевой водой и выдерживают для набухания, а компоненты используют при следующем расходе, мас.ч.:This result is achieved by the fact that in the method for the production of canned food “Chicken Salad with Tofu and Celery”, which involves preparing the recipe components, cutting and blanching celery root, blanching and cutting grapes, cutting and freezing lettuce, green onions and green peppermint and lemon balm , cutting chicken and tofu, crushing pistachio kernels, mixing the listed components with lemon juice and salt, packing the resulting mixture and mayonnaise, sealing and sterilizing, according to the invention, as part of the mixture The ground meal of pumpkin seeds is used thoroughly, which is preliminarily poured with drinking water and kept for swelling, and the components are used at the following flow rate, 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.
Подготовленный корень сельдерея нарезают и бланшируют.Prepared celery root is cut and blanched in hot water.
Подготовленный виноград бланшируют и нарезают.Prepared grapes are blanched and chopped.
Подготовленные салат, зеленый лук и зелень мяты перечной и мелиссы лимонной нарезают и замораживают.Prepared lettuce, green onions and greens of peppermint and lemon balm are cut and frozen.
Подготовленные курятину и тофу нарезают.Prepared chicken and tofu are chopped.
Подготовленный молотый шрот семян тыквы, полученный по известной технологии (Васильева А.Г., Дворкина Г.А., Касьянов Г.И. Разработка технологии колбас функционального назначения с добавками из семян тыквы. - Краснодар: ИнЭП, 2008, с.38-45), заливают питьевой водой в соотношении по массе около 1:5 и выдерживают для набухания.Prepared ground meal of pumpkin seeds obtained by known technology (Vasilyeva A.G., Dvorkina G.A., Kasyanov G.I. Development of technology for functional sausages with additives from pumpkin seeds. - Krasnodar: InEP, 2008, p. 38- 45), poured with drinking water in a ratio by weight of about 1: 5 and maintained for swelling.
Перечисленные компоненты в рецептурном соотношении смешивают с лимонным соком и солью.The listed components in a prescription ratio are mixed with lemon juice and salt.
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 корня сельдерея 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. Given as an interval, the consumption of celery root 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.
Для подтверждения указанного технического результата жестебанки №5, содержащие продукты, полученные по описанной технологии и по наиболее близкому аналогу, вскрывали и устанавливали в штативе в перевернутом положении. Опытный продукт полностью вываливался из банки, а продукт по наиболее близкому аналогу нет.To confirm the indicated technical result of tin can No. 5, containing products obtained by the described technology and by the closest analogue, they were opened and mounted in a tripod in an inverted position. The experimental product completely fell out of the can, but the product according to the closest analogue did not.
Таким образом, предлагаемый способ позволяет снизить адгезию к стенкам тары получаемого целевого продукта.Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2013134535/10A RU2525525C1 (en) | 2013-07-24 | 2013-07-24 | "chicken, tofu and celery salad" preserves production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2013134535/10A RU2525525C1 (en) | 2013-07-24 | 2013-07-24 | "chicken, tofu and celery salad" preserves production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2525525C1 true RU2525525C1 (en) | 2014-08-20 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2013134535/10A RU2525525C1 (en) | 2013-07-24 | 2013-07-24 | "chicken, tofu and celery salad" preserves production method |
Country Status (1)
| Country | Link |
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| RU (1) | RU2525525C1 (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2306011C1 (en) * | 2006-05-11 | 2007-09-20 | Олег Иванович Квасенков | Method for manufacturing canned food "salad with hen and ham and with green beans" |
| RU2360445C1 (en) * | 2008-03-18 | 2009-07-10 | Олег Иванович Квасенков | Production method for preserved food "chicken salad with ham and tofu" |
| RU2362336C1 (en) * | 2008-03-18 | 2009-07-27 | Олег Иванович Квасенков | Production method of preserved food "chicken and tofu salad" |
| RU2363338C1 (en) * | 2008-03-18 | 2009-08-10 | Олег Иванович Квасенков | Production method of canned food "chicken with tofu and celery salad" |
| RU2363277C1 (en) * | 2008-03-18 | 2009-08-10 | Олег Иванович Квасенков | Production method of canned food "chicken with tofu and vegetables salad" |
-
2013
- 2013-07-24 RU RU2013134535/10A patent/RU2525525C1/en active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2306011C1 (en) * | 2006-05-11 | 2007-09-20 | Олег Иванович Квасенков | Method for manufacturing canned food "salad with hen and ham and with green beans" |
| RU2360445C1 (en) * | 2008-03-18 | 2009-07-10 | Олег Иванович Квасенков | Production method for preserved food "chicken salad with ham and tofu" |
| RU2362336C1 (en) * | 2008-03-18 | 2009-07-27 | Олег Иванович Квасенков | Production method of preserved food "chicken and tofu salad" |
| RU2363338C1 (en) * | 2008-03-18 | 2009-08-10 | Олег Иванович Квасенков | Production method of canned food "chicken with tofu and celery salad" |
| RU2363277C1 (en) * | 2008-03-18 | 2009-08-10 | Олег Иванович Квасенков | Production method of canned food "chicken with tofu and vegetables salad" |
Non-Patent Citations (1)
| Title |
|---|
| ВАСИЛЬЕВА А.Г., ДВОРКИНА Г.А., КАСЬЯНОВ Г.И. Разработка технологии колбас функционального назначения с добавками семян тыквы " Краснодар: ИнЭП, 2008, с. 38-45 * |
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