SU1237149A1 - Method of preparing food semi-finished product from salted brake fern - Google Patents

Description

one

The invention relates to methods for producing food products and can be used in the food industry and public catering.

The aim of the invention is to increase the nutritional value of the finished product, reduce weight loss, simplify the process by eliminating the cooking stage and improve the organoleptic properties of the finished product.

This method of soaking makes it possible to completely eliminate the cooking process due to the partial destruction of pectin substances, due to the softening of the tissue and the resulting salts of monovalent metals and organic acids under the conditions of heat exposure.

As can be seen from the table. 1, the resistance to cutting the tissue of the soaked fern is much lower than the boiled fern prepared by. traditional technology. The mass of macerated fern increases by 20% compared with the mass washed. With further heat treatment — roasting, there is a decrease in the mass loss compared to the mass loss of the fern, roasted according to the traditional technology. The yield of the product brought to the state of culinary readiness by the proposed method is higher by 11.4% compared to

with traditional (tab. 2).

f

As a result of such processing

dry matter losses are reduced

what testifies to the

the common value of the product (table. 3).

Example, processing conditions:

water ratio 1:18, water temperature -

80 C, processing time 110 min.

Technological properties of macerated fern: Salt content,% 1.35 Resistance to tissue cutting, Pa-10 0.20 Dry matter content without salt,% 6.21 Organoleptic evaluation

Organolep-Characteristics

tic indicators

indicators

Evaluation of 5-b, scaled systems

Appearance shoots fern correct

shapes and sizes Salad-green Specific without strangers, with tny with a mushroom shade Specific, pleasant, without strangers

Brittle, juicy, smooth on chewing

0 humidity tic

5 indicators

Outward view

Colour

Taste

5 Odor Consistency 0

4.98

PRI mme R 2. Treatment conditions: product hydronic module is 1:17, water temperature is 75 ° C, treatment duration 5 is 105 minutes.

Technological properties of macerated fern:

Salt content,% 2.0 Resistance to tissue cutting. Pa., 5 Content of dry matter excluding salt,% 6.20 Organolep-Characteristic

indicators score on a 5-point system

The shoots of fern regular shape and size 4.9 Green with a brown tinge4., O

Specific, peresalony 4.0 Specific, pleasant without extraneous 4.7

Juicy, tough

when chewing 4.0

0

five

Overall assessment taking into account the coefficient of humidity

Froze Conditions

4.12

Processing: hydraulic module 1:20, water temperature J1237

85 C, processing time - 130 min.

Technological properties of the macerated perperite:

Content of salt,% 0,94 5

Resistance to tissue cutting. Pa.10

0, P 5.90

dry matter and salt,% poultry assessment: iO Characteristic Assessment of indicators by 5-point

system 15 me

Attractive shoots of natural shape and size5, 0 20 From light to

dark green A, 9 Specific

without strangers, gracious with a mushroom tint of 4.9. Comfortable, specific 4.9 Juicy, soft

when chewing 5.0 4.97

35

PRI me R 4. Treatment conditions: product hydronic module is 1:21, water temperature is 90 ° C, processing time is 135 min.

Technological properties of macerated fern:

Content of salt,% 0.56

Resistance to tissue cutting. Pa 10

The dry matter content without salt,%

Organoleptic assessment Organolep-Characteristics indicators indicators

Appearance Shoots are natural, the shape is preserved mostly, but

and -

chen 94 5

, N, 90

 iO quotation about 5 ala

15 th

5.0 20

A, 9

25 4.9 4.9

5.0 4.97

35

weaver

Chen

45

50

Nka 5-ьнnoy

topic

55

1494

there are single damages 4, 3 Color Light and dark green with brown shade 4.0 Taste Unbeaten, without foreign flavors 4.0 Odor Sweet, but not pronounced 4.2 Consistency Mkka, but when chewed on swords there are 4 fibers, 0 Common

score 4.02

From tab. 1, it can be seen that the mechanical strength of a fern soaked by the proposed method is 6 times lower than the mechanical strength of a fern boiled according to traditional technology. The resistance of the fabric to cutting shows that the hot fern, previously cleaned up by the proposed technology, is Zraza softer than the fern prepared according to the traditional technology. -.

From tab. 2 shows that the duration of cooking fern is different. The processing time for the proposed method is reduced by 18.3 hours. The solids content in the parsley soaked according to the proposed technology is higher than in boiled, processed according to the traditional technology, pas 2.22% (the cooking process in the proposed method of processing is excluded, and soaked the fern has a whiter soft, tender and juicy texture than the fern, varied according to the traditional technology). Losses of dry substances, incl. and table salt, taking into account the change in mass during heat treatment by the proposed method, is lower by 12.95%. Loss of dry substances (without taking into account salt) when soaking with the proposed method is lower by 23.84% compared to losses during cooking. The loss of dry substances in the fried product prepared according to the new technology is 34.31% lower than in traditional broil in a way. Ready; the product treated according to the proposed cnoco6yj possesses a higher organoleptic index No. 1.

The strength of the tissue of the percell at various stages of cooking using the proposed and traditional methods

The fern is salty

Fern, processed by the proposed method

Fern, processed in the traditional way

1.2

Table 1

soaked) 0.12

0.046

The optimum fabric strength of the finished parrot is 0.5 Pa 10

, 7

0.14

Recommendations of culinary advice of trusts of restaurants and cafes when approving the developed recipes

712371498

table 2

Comparative characteristic of a salty eagle at various stages of its processing by traditional and proposed methods (%)

0,328,87

20.3 5.15

0.37.21

20.11

7.3671.17

0,310,951,35

0.34

0.48

20,118,76

6,1915,2169,38

0,344,8139,0580,2

9,6014,5270,42

0.486.7348.8383.37

The chemical composition of well-worn fern treated with the proposed and traditional methods

Dry substances, incl. salt

Total nitrogen, incl.

proteinaceous

Non-Protein Protein Fat Carbohydrates are common in

Sahara

starch

pectic substances including solution

nn

proto-n

hemicelluloses

Legnin

cellulose

Mineral substances Vitamins, mg per kg

vitamin C

riboflavin

Table 3

n

tocopherol carotene

34.3 6.79

Compiled by Yu.Antonov Editor A.Lezhnina Tehred O.Gortvay Proofreader L.Patay

Order 3214/3 Circulation 543Subscription

VNIIPI USSR State Committee

for inventions and discoveries 113035, Moscow, Zh-35, Raushsk nab., 4/5

Production and printing company, Uzhgorod, Projecto st., 4

12371D9

12

Continuation of table 3

18.77 3.3

65.56 77.11

Claims (1)

METHOD FOR PREPARING A FOOD SEMI-FINISHED PRODUCT FROM SALT ORLYAK SALT FRESH, including washing a fern in cold running water, removing flower buds, soaking, slicing, frying or stewing, characterized in that, in order to increase the nutritional value of the finished product, reduce weight loss, simplify the method stages of cooking and improving the organoleptic properties of the finished product, soaking the fern is carried out by immersing the salty fern in water with a temperature of 80-85 ° C with a hydraulic module $ g 1: 18-20 and holding it for 100 to 130 minutes with stirring. SU., „1237149