RU2502389C1 - "muhukaste" fish-and-vegetable preserves production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation. one performs chicken eggs cooking, shelling and cutting, cucumbers cutting and blanching, dill greens cutting and freezing, spice-salted sprats fillet cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with sour cream, acetic acid, sugar, culinary salt and calcium acetate, the produced mixture packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

Description

The invention relates to the production technology of canned second lunch dishes.

A known method for the production of canned fish and vegetables "Muhukaste", which includes preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching cucumbers, blanching and rubbing horseradish, cutting and freezing dill greens, cutting fillet of spicy salted sprats, mixing the listed ingredients with acid vinegar , sugar, sodium chloride and calcium acetate, packaging the resulting mixture and sour cream, sealing and sterilization (RU 2346464 C1, 2009).

The disadvantage of this method is the high adhesion to the container walls of the resulting target product.

The technical result of the invention is to reduce the adhesion to the container walls of the resulting target product.

This result is achieved in that in the Muhukaste canned fish and vegetable production method, which involves preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching cucumbers, blanching and rubbing horseradish, cutting and freezing dill greens, cutting spicy salted sprat fillet, mixing the listed components with sour cream, acetic acid, sugar, sodium chloride and calcium acetate, packaging the resulting mixture, sealing and sterilization, according to the invention, as part of the mixture Use pumpkin seed, ground seed meal, which is pre-poured water and allowed to stand to swell, and components used in the following ratio costs pbw .:

spicy salted sprat fillet  200 chicken eggs 110 cucumbers 283.4 horseradish 43-6-44.3 dill greens 156.3 pumpkin seed meal 33 sour cream 120 acetic acid, calculated on 80% concentration 1.34 sugar 1,5 salt 1,5 calcium acetate 1.16 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared chicken eggs are boiled, peeled and chopped.

Prepared cucumbers cut and blanched in hot water.

Prepared horseradish blanch and rub.

Prepared dill greens are cut and frozen.

Prepared fillet of sprats spicy salted cut.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilieva 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.

The listed components in a prescription ratio are mixed with sour cream, acetic acid, sugar, sodium chloride and calcium acetate.

The resulting mixture is packaged, sealed and sterilized to obtain the target product.

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. Given in the form of an interval, horseradish consumption covers its possible change in the shelf life of raw materials.

When using acetic acid with a concentration that does not coincide with the prescription, its costs for the equivalent acid content are recalculated according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP Konservlodozyach, 1990, p.124).

The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.

To confirm the indicated technical result, tin can No. 5 containing products obtained by the described technology and by the closest analogue was opened and mounted in a tripod in an inverted position. The experimental product fell out of the can completely, but the control did not.

Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.

Claims (1)

The Muhukaste canned fish and vegetable production method, which involves preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching cucumbers, blanching and rubbing horseradish, cutting and freezing dill greens, cutting spicy salted sprat fillet, mixing the listed ingredients with sour cream, sour cream, acid, sugar, sodium chloride and calcium acetate, packaging the resulting mixture, sealing and sterilization, characterized in that the composition of the mixture additionally uses ground meal of pumpkin seeds, which which is pre-filled with drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
spicy salted sprat fillet 200 chicken eggs 110 cucumbers 283.4 horseradish 43.6-44.3 dill greens 156.3 pumpkin seed meal 33 sour cream 120 acetic acid, calculated on 80% concentration 1.34 sugar 1,5 salt 1,5 calcium acetate 1.16 water before the release of the target product 1000