RU2503304C1 - "muhukaste" fish-and-vegetable preserves preparation 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, chicken eggs cooking, shelling and cutting, cucumbers cutting and blanching, horseradishes blanching and grating, spring onion 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 of preparing 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 green onions, cutting fillet of sprats of spicy salting, mixing the listed components with acetic acid , sugar, sodium chloride and calcium acetate, packaging the resulting mixture and sour cream, sealing and sterilization (RU 2347411 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 by the fact that in the method of preparing canned fish and vegetables “Muhukaste”, which involves preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching cucumbers, blanching and rubbing horseradish, cutting and freezing green onions, cutting fillet of sprats with spicy salting, 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 ground meal of pumpkin seeds, 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 green onions 137.5 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 green onions are chopped and frozen.

Prepared fillet of sprats spicy salted cut.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilyeva 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, they recalculate its costs for the equivalent acid content according to known dependencies (Collection of technological instructions for the production of canned food. Volume 1. - M .: APPP Konservplodozyach, 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 of tin can No. 5, containing products obtained by the described technology and by the closest analogue, they were 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)

A method of preparing canned fish and vegetables "Muhukaste", which includes preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching cucumbers, blanching and rubbing horseradish, cutting and freezing green onions, cutting fillet of spicy salted spice, mixing the listed ingredients with sour cream, vinegar 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, to which is preliminarily poured 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 green onions 137.5 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