Method for producing of canned salad

FIELD: food-processing industry, in particular, production of canned snack food from raw plant material.

SUBSTANCE: method involves preparing raw plant components; preparing media liquid including flavor, and/or aromatic, and/or biologically active additives and component for preventing plant components from cooking; packing said components into cans; providing pressurization and sterilization. Preparation used as component for preventing plant components from cooking is produced by sequential extracting of Mortierella spinosa var. sterilis with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue.

EFFECT: improved organoleptical properties of ready food and minimal changing of taste, color and aroma of plant components in the course of canning.

 

The invention relates to the production technology eateries canned foods using vegetable raw materials.

There is a method of production of canned lettuce, providing training and chopping fresh and/or salt, and/or pickled and/or pickled vegetable components, preparation and casting of liquid containing flavoring and/or aromatic and/or biologically active additives, their packing in the packing, sealing and sterilisation (Collection of technological instructions for canning, T.I): APP "Conservative", 1990, s-253).

The disadvantage of this method is to obtain a product with low organoleptic characteristics due to the cooking of plant components, significant changes in their color and appearance of boiled tones in taste and aroma.

Closest to the present invention is a method of production of canned lettuce, providing training and chopping fresh and/or salt, and/or pickled and/or pickled vegetable components, preparation and casting of liquid containing flavoring and/or aromatic and/or biologically active additives and a soluble salt of polyvalent metal, preventing cooking of plant components, packing all components in the packing, sealing and sterilisation (EN 2164760 C1, 10.04.201).

This method is compared with the previous allows you to obtain the target product with improved consistency of herbal ingredients, but a technological additive modifies the taste of the product, and the other disadvantages of the standard technologies are saved.

The technical result of the invention is to improve the organoleptic properties of the target product by minimizing changes in indicators of taste, color and aroma of the herbal ingredients in the canning process.

This result is achieved in that in the method of production of canned lettuce, providing training and chopping fresh and/or salt, and/or pickled and/or pickled vegetable components, preparation and casting of liquid containing flavoring and/or aromatic and/or biologically active additives and component, which prevents the cooking plant components, packing all components in the packing, sealing and sterilisation, according to the invention as a component, preventing cooking of plant components, drug use, obtained by sequential extraction of biomass micromycete Mortierella spinosa var. sterilis nonpolar solvent in the supercritical state, water, alkali, water, acid, water, alkali and water followed by combining the first e is stricta with the solid residue.

The method is implemented as follows.

Dry biomass micromycete Mortierella spinosa var. sterilis extracted with a nonpolar solvent, for example carbon dioxide or hexane, supercritical condition. At this stage, separating the first extract used in the future when receiving the drug. Further biomass sequentially extracted with water, alkali, water, acid, water, alkali and water. Obtained after completing all these stages of extraction of the solid residue combined with the first extract. Obtained according to the described technology, the preparation contains, in the main, higher fatty acids, in most polyunsaturated, and biopolymers, have basic properties. As it was found empirically that the product does not contain toxic, carcinogenic, mutagenic and anti-nutritional substances that can be used in a food composition.

The remaining components are subjected to a standard preparation. Fresh plant material must be inspected and cleaned, if necessary, purify and remove inedible parts, salted, pickled and marinated vegetable raw materials if necessary, rinse and inspect. Liquid components are filtered. Loose components sieved and passed through a magnetic trap. Ground spices additionally sterilized in hermetically sealed t is r.e.

Next vegetable ingredients chopped and cooked out of them prescription mixture. At the same time preparing the filling liquid, in which, in addition to prescription taste, aroma and dietary supplements, enter the product of biomass micromycete Mortierella spinosa var. sterilis. After that all components are Packed in containers of prescription ratio, sealed and sterilized.

The amount of preparation of the biomass micromycete Mortierella spinosa var. sterilis, as a rule, is not more than 0,03% by weight shinkovannym plant components. Such quantity of the drug sufficient to perform their intended purpose of preventing the cooking plant components. Preventing the cooking in this way occurs through the same mechanism as in the closest analogue, due to compensation for the destruction protopectin substances in the process of thermal sterilization by blending components of technological additives. In this case, the joining is carried out by the biopolymer exhibiting basic properties that are part of the drug.

To evaluate the organoleptic properties of the tasting was subjected prescription mixture of the desired product directly after preparation (standard), and the target product after sterilization in the absence of additives (standard technology) with the addition of magnesium chloride (closest equivalent) or mixture of biomass micromycete Mortierella spinosa var sterilis (the proposed method). The amount of additive in both cases asked about 0.03 per cent by weight of plant components. The precision of all components ranged from 2% due to instrumental error. For tests used salads standard formulations: "Table", containing only fresh botanicals; "Vegetable with sweet chilli", containing fresh and pickled vegetable components; "From pickles with onions, containing salted and pickled vegetable components; "Snack with apples, containing fresh, pickled and marinated vegetable components; "angelina" on THE other 9160-024-02067862 containing only pickled vegetable ingredients. The evaluation was performed in accordance with PP,5 and 3.2 SanPiN 2.3.2.1078-01 by standard methods.

All of the above salads received the same type of dependence changes the organoleptic properties after sterilization RX mixtures. In all cases, the total assessment of organoleptic characteristics was the best in prescription of mixtures, not subjected to sterilization. Assessment of consistency was almost the same for all mixtures, except canned on standard technologies, which are distinguished by the loss of crunch and elasticity of almost all components, except for the carrots. Taste qualities, similar to the tower mixture, only had salads, processed by the proposed method. Salads, processed by standard technology and is the closest analogue, had a flavor characteristic of cooked vegetables, in some cases marked with caramel tones. The aroma sterilized salads had a close assessment, except for the salad, consisting only of fresh herbal ingredients that when processed by the standard technology and is the closest analogue acquired characteristic expressed boiled tones in the aroma. Color mixtures after sterilization was changed in all cases, for the worse, but for salads, processed by the proposed technology, these changes were minimal for all ingredients, except cabbage, color change which was similar in samples treated according to a standard technique, the closest analogue and the proposed method.

Thus, the proposed method can improve the organoleptic properties of canned salads by providing them with minimal changes compared to unsterilized salads of the same composition.

Method of production of canned lettuce, providing training and chopping fresh and/or salt, and/or pickled and/or pickled vegetable components, preparation of priming fluid, containing what her taste, and/or aromatic and/or biologically active additives and component, which prevents the cooking plant components, packing all components in the packing, sealing and sterilisation, characterized in that as component preventing cooking of plant components, drug use, obtained by sequential extraction of biomass micromycete Mortierella spinosa var. sterilis nonpolar solvent in the supercritical state, water, alkali, water, acid, water, alkali and water followed by combining the first extract from the solid residue.



 

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