SU1400597A1 - Method of preparing salad - Google Patents

Abstract

The invention relates to the food industry, namely to canning technology. The aim of the invention is to improve the quality of the finished product by preserving the biologically active substances of the raw materials, simplifying the technology and obtaining a dietary product. Raw materials are inspected, rinsed, cut, metered, and when dosing components, blocks and zucchini fresh and green celery are additionally introduced. Then the cabbage and cucumbers are blanched, the components are salted out, mixed and transferred to cans for packaging, and poured with pre-cooked pouring. Pouring is made from grated tomatoes, blanching water and juice, formed after salting out vegetables and a block, taken in equal volumes, i.e. 1: 1: 1. The potting acidity is increased to pH 3.8-3.85. Then the banks are sealed and sterilized at a temperature of 100-105 ° C, with the following ratio of components, wt%: fresh blocks 12-16; zucchini fresh 4-8; fresh cucumbers 13-17; food acid 0.40-0.45; fill 18-20; salt salt 1.8-2.0; sugar 1.0-1.2; parsley 0.5-0.7; celery greens 0,2-0,4; spices 0.1-0.15; the cabbage is fresh the rest. 3 tab. (L

Description

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The invention relates to the food industry, namely to the field of conservation technology.

The purpose of the invention is to increase the quality of the finished product due to the creation of biologically active substances of the raw materials, simplify technology and diet product.

The method is carried out as follows.

Raw materials are inspected, sorted, washed, cleaned, re-inspected, rinsed, cut, metered in soo

with the recipe, wt.%:

Fresh apples12-16

Fresh zucchini 4-8

Fresh cucumbers 13-17 Food acid 0.40-0.45 Fill18-20

Salt I, 8-2,0

Sugar1.0-1.2

Greens petrzppki 0.5-0.7 Greens celery 0.2-0.4 Spices (pepper, bitter, bay leaves Cabbage fresh

15

20

25

The maximum preservation of biologically active water-soluble vitamins, amino acids and mineral substances of the raw material is facilitated by obtaining a drilling fluid based on plain tomatoes, blanching water and vegetable juice, formed after salting out, which

It contributes to the maximum use of all data components.

raw materials, reduces the labor intensity of the preparation of the drilling fluid, makes it rational to use spice.

The exclusion of vegetable oil from the drilling fluid makes it possible to preserve to the greatest extent the natural properties of canned fruits and vegetables and to avoid the appearance of oxidative hues and prognosis, which makes it possible to use

0.10-0.15

Rest

Then the cabbage and cucumbers are blanched for 0.5-1.0 minutes, the components are exhausted. salted (half the required number of - - The proposed. combination of fruits and

canned food for diet pita

salt) is thoroughly mixed, transferred to the packaging in jars, at the bottom of which greens and spices are laid, and poured in beforehand prepared for I pouring. Pouring is prepared from grated I tomatoes, blanching water and vegetable; The juice produced after salting out vegetables and a block taken in paBHbtJc volumes, i.e. 1: 1: 1. The remaining salt, sugar and edible acid is added to it, so that the pH of the pot is set to 3.8-3.85.

Then the banks are fixed and sterilized at L 00-105 ° C in the following modes:

C / b 1: 82: 500

35

40

45

vegetables and biologically active substances contained in them contribute to the antioxidant effect: sulfur-containing amino cabbage stabilizes the bioflavonoids block, cucumbers, zucchini, greens, which, in turn, stabilize carotene, which prevents the appearance of free radicals and thereby stabilizes color (leucoan - totsiana) cabbage. In addition, this combination of components that make up the sadat also determines the high organoleptic characteristics of the product.

The use of vegetable juice formed after salting out of an vegetable also contributes to color stabilization due to water-soluble sulfur-containing a1L1Ho-acids that have passed into vegetable juice, as well as ascorbic acid and bioflavonoids, since it has been found that the remaining amount of these substances in the vegetable raw material is not enough to stabilize the color and retain in the prepared product those biologically active substances by preventing the formation of free

c / b 1: 81: 1000

Carrying out the blanching process with gentle regimes of only cabbage and cucumbers helps to preserve the biologically active substances of the raw material, to prevent undesirable processes of oxidative condensation and polymerization. .

five

0

five

The use of pouring blanching water and vegetable juice also makes it possible to preserve a significant amount of water-soluble biologically active substances and significantly reduce the discharge of process water.

The maximum preservation of biologically active water-soluble vitamins, amino acids and minerals of the raw material is facilitated by obtaining a drilling fluid based on wiped tomatoes, blanching water and vegetable juice, formed after salting out, which to a large extent contributes to the maximum use of all DNA components.

raw materials, reduces the complexity of the preparation of the drilling fluid, allows rational use of spice.

The exclusion of vegetable oil from the drilling fluid makes it possible to preserve the natural properties of canned fruits and vegetables to the greatest degree and to avoid the appearance of oxidative hues and rancidity, which makes it possible to use. - The proposed combination of fruits and

canned food for diet pita5

0

five

0

five

vegetables and biologically active substances contained in them contribute to the antioxidant effect: sulfur-containing cabbage amino acids stabilize the bioflavonoids block, cucumbers, zucchini, greens, which, in turn, stabilize carotene, which prevents the occurrence of free radicals and thereby stabilizes color (leukoan- totsiana) cabbage. In addition, this combination of components that make up the sadat also determines high organoleptic characteristics of the product.

The use of vegetable juice formed after salting out vegetables also contributes to color stabilization due to water-soluble sulfur-containing a1H1-acid acids that have passed into vegetable juice, as well as ascorbic acid and bioflavonoids, since it has been found that the remaining amount of these substances in vegetable raw materials is not enough to stabilize the color and retain in the finished product biologically active substances at the expense of prevention

bodily radicals in oxidative processes.

The introduction of vegetable juice and grated tomatoes allows to obtain an additional effect by reducing the buffering capacity of the product, so it is possible in this case with a smaller addition of food acid (which has a positive effect on organoleptic characteristics) to obtain the required pH value.

When conducting research, one of the goals is to stabilize the color, as one of the most important indicators of the preservation of biologically active substances and the quality of the finished product. Studies of various compositions of fruit and vegetable raw materials, various additives, including ascorbic acid, cysteine, glutathione showed that the introduction of these additives does not provide a guaranteed stabilizing effect. Only the introduction of tomato filling, vegetable juice and blanching water made it possible to obtain an additional stabilizing effect due to the occurrence of antioxidant chains: sulfur-containing cabbage amino acids stabilize bioflavonoids (polyphenolic substances, greens, which, in turn, stabilize carotene and ascorbic acid, as a result, the occurrence of free radicals is prevented and thereby the color, as well as the biologically active substances of the finished product, is stabilized. - either substances (tomatoes, blanching water, vegetable juice, greens of petrushka and celery, etc.) do not allow to obtain a finished product with guaranteed color retention and biologically active substances. The presence of free radicals in the mixture itself has not been established, while with the exclusion of individual named components, the occurrence of free radicals is noted.Thus, the scheme of the antioxidant effect of the components of the mixture is given, while it is also necessary to note the positive antiradical effect of bioflavonoids and asc orbic acid green vegetables.

Example. Purified, washed white cabbage shred and blanch for 1 minute in boiling water. Ogu

ten

15

20

-

- 25

p30

35

40

45

50

55

Fresh ones are blanched with steam at 60 ° C for 1 minute. Squash, cucumber, blocks after washing and removing the stalks are cut into cubes or noodles. Greens after washing cut into pieces.

The salting and mixing of sliced vegetables is carried out according to the following recipe, wt.%:

White cabbage fresh 40

Apples, 1D

Fresh squash6.0

Fresh cucumbers15,6

Parsley Greens 0.6 Celery Greens 0.3

Cooking salt 1, 0

Juice discharged after salting. vegetables, mixed with grated tomatoes and blanching water in a ratio of 1: 1: 1, add sugar, bring to a boil for 1 min, acidify with edible acid to 6-7% acidity and use as a fill. Pouring recipe, wt.%: Pouring liquid 20 Cooking salt 1.0 Sugar-sand1,0

80% acetic acid 0.4 Packed in glass jars, previously 0.1% of spices are put on the bottom of the jar (bay leaves, allspice and bitter peppers) then 50% of the filling liquid is added to the bottom of the jar, the vegetable mixture is packed and add the remaining priming fluid, priming temperature. no less than 75 C. Banks are sealed with lapped metal lids. Corked cans are sterilized at 100 C. Canned food, obtained in this way and According to this recipe, have a good appearance, excellent taste with preserved biologically active substances.

PRI mme R 2. Salad is prepared according to Example 1 with the following ratio of components, May.%:

White cabbage fresh 40

Apples10

Fresh squash6.0

Fresh cucumbers22,6

Parsley Greens0.6

Celery Green 0.3 Fill17.0

Cooking salt 2.0

Sugar 1.0

51

80% acetic acid 0.4 Spices0.1

Canned food, obtained by this recipe, have good taste, but lose in appearance. Both samples have a pleasant taste and aroma and have received the highest evaluation in comparison with the control and are recommended for introduction into production.

Table 1 shows the chemical composition and content of some biologically active substances of canned foods by the known and proposed methods.

As can be seen from Table 1, canned food prepared by the proposed method contains 2-5 times more vitamins than canned food prepared by a known method, which is due to the complex use of vegetable raw materials, the introduction of new combinations of components and optimal processing modes.

An additional positive effect is also the possibility of using it without compromising the quality of non-standard (in size) vegetables.

 ; and also the raw material of combine harvesting i (especially tomatoes) with separate mechanical damages. It is known that tomato varieties for combine harvesting have a dense consistency due to the increased content of crumb and pectin substances, which negatively affects the production of concentrated tomato products, but creates an optimal consistency of the filling liquid on the proposed method.

Table 2 shows the composition of canned food products according to examples 3-5, table 3 gives an organoleptic assessment of salads (according to a five-point scale).

The canned food produced according to the recipe of Example 3 has a mediocre taste due to a large percentage of white cabbage and a small amount of greenery, which also adversely affects the appearance of canned food. Color and appearance loses so

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due to an insufficient number of grated tomatoes entering the pot. The canned food produced according to the recipe g of Example 4 has the worst taste and texture due to the large amount of food acid and a small amount of white cabbage.

The canned food developed according to the recipe - 10 P6 of example 5, has excellent taste and appearance.

Claims (1)

Invention Formula 15 Method of salad preparation, which includes inspection of raw materials, sorting, salibing, washing, cleaning, inspection, rinsing, cutting, component dosing, blanching, salining, mixing the components, packaging the mixture into the container, preparing the pouring, adding to the mixture, sealing and sterilizing, characterized in that, in order to improve the quality of the finished product, by preserving the biologically active raw materials, simplifying the technology and obtaining a dietary product, when dosing the components of the supplement, blocks, zucchini, fresh herbs and celery are introduced, and cabbage and cucumbers are blanched, and when preparing the pouring, blanching water is used with the addition of tomatoes ps of wiped and juice formed during salting out vegetables and a block, when the ratio of components included in the filling is 1: 1: 1, the acidity of the filling is increased to pH 3.8040 3.85, and sterilization is carried out at the temperature of 100-105 With, while the components are mixed, wt.%: Fresh apples12-16 Fresh zucchini 4-8 Fresh cucumbers13-17 Food acid 0.40-0.45 Fill18-20 Cooking salt 1.8-2.0 Sugar1.0-1.2 Parsley greens0.5-0.7 Celery greens 0,2-0,4 Spices0,1-0,15 Cabbage is fresh Else 45 50 Table I 1400597 10 Table 3 ntsi view tasting 3.8 3.6 A, O A, 5 3.9 A o 4.9 5.0 5.0 5.0 5.0 5.0