Method for producing of canned food "russian salad"

FIELD: production of fish-and-vegetable canned snack foods.

SUBSTANCE: method involves preparing receipt components; cutting and blanching potato to semi-ready state; shredding and freezing fresh cabbage; cutting herring fillet, bulb onion and salted cucumbers; mixing indicated components with vegetable oil while preventing oxygen access; preparing marinade containing acetic acid, acetate of calcium or magnesium, sugar, edible salt and black bitter pepper; packing resultant mixture and marinade at predetermined component consumption; pressurizing and sterilizing.

EFFECT: wider range of novel canned foods having increased digestibility.

 

The invention relates to the technology of production of fish eateries canned.

A known method for the production of culinary dishes and Salad Russian"providing cutting boiled potatoes, pickles and herring, their mixing with pickled cabbage, vegetable oil, acetic acid, sugar, salt and pepper and shutter speed (summaries L.V., Snacks and salads - M: REEPOL classic, 2000, s).

The technical result of the invention to provide a new canned food that has a high digestibility compared to the same culinary dish.

This result is achieved by a method of production of canned Salad Russian envisages preparation of recipe components, cutting and blanching until soft potatoes, chopping and freezing of fresh cabbage, cut herring fillets, onions and pickles, mixing the listed components without oxygen access with vegetable oil, cooking marinade containing acetic acid, calcium acetate or magnesium, sugar, salt and black pepper bitter, packing the mixture and marinade the next time the flow of components, parts by weight:

pickles
cabbage367,5
potatoes288-303,75
163,5
onions175,5-177,75
herring fillets78,4
vegetable oil76,5
sugarto 25.3
Sol30,3
calcium acetate or magnesium1,8
black pepper bitter5,1
acetic acid 4%to the output of the target product 1000,

sealing and sterilisation.

The method is implemented as follows.

Prescription components prepared according to the traditional technology. Prepared potatoes are cut and blanched in hot water until soft. Prepared fresh cabbage chopped and subjected to freezing, it is desirable slow. Prepared pickles, onions and herring fillets cut. The following components are mixed without oxygen access with vegetable oil.

The marinade is prepared by mixing acetic acid, black pepper bitter, salt, calcium acetate or magnesium and sugar.

The resulting mixture and marinade Packed with the above-stated flow components, sealed and sterilized to obtain the target product.

Consumption of all components, except for acetic acid is given with regard to the norms of waste is s and losses for each commodity. For components of plant origin specified in the form of intervals expenses cover their possible change of shelf life of raw materials. The minimum value of consumption take in the second calendar half-year, and the maximum in the first.

Obtained according to the described technology preserves on organoleptic and physico-chemical characteristics similar to cooking a dish for the closest analogue and security comply with the requirements of SanPiN 2.3.2.1078. Warranty period of storage of the canned defined by the standard method, amounted to 1 year.

Check digestibility of canned food, obtained by the proposed method, and cooking meals for the closest analogue was carried out by culturing on their samples test organism Tetrachimena pyriformis. Digestibility was assessed by the number of ciliates in 1 cm3product. It was for an experienced product 9,8·104and for the control of product 6,6·104respectively.

Thus, the proposed method allows to obtain a new kind of canned food, which has a higher digestibility compared to the same culinary dish.

Method of production of canned food, providing training recipe components, cutting and blanching until soft potatoes, chopping and freezing fresh white is the cabbage, cut herring fillets, onions and pickles, mixing the listed components without oxygen access with vegetable oil, cooking marinade containing acetic acid, calcium acetate or magnesium, sugar, salt and black pepper bitter, packing the mixture and marinade the next time the flow of components, parts by weight:

Cabbage367,5
Potatoes288-303,75
Pickles163,5
Onions175,5-177,75
Herring fillets78,4
Vegetable oil76,5
Sugarto 25.3
Sol30,3
Calcium acetate or magnesium1,8
Black pepper bitter5,1
Acetic acid 4%To the output of the target product 1000,

sealing and sterilisation.



 

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2 tbl

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