RU2506859C1 - Method for manufacture of preserved product "mayonnaise-dressed halibut" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved appertisers production. The method for production of preserved product "Mayonnaise-dressed halibut" involves halibut fillet cutting, potatoes, turnip, black olives, cucumbers and tomatoes cutting and blanching, carrots blanching and cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio of nearly 1:5 and maintenance for swelling, the listed components mixing with salt, allspice and laurel leaf, the halibut fillet, the produced mixture and mayonnaise packing, sealing and sterilisation to produce the target product.

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

Description

The invention relates to a technology for the production of canned snacks.

A known method of producing canned food "Halibut under mayonnaise", which includes the preparation of recipe components, cutting and blanching potatoes, turnips, olives, cucumbers and tomatoes, blanching and cutting carrots, freezing fresh grain green peas, mixing these components with salt, calcium lactate, pepper fragrant and bay leaves, halibut fillet cutting, halibut fillet packing, the resulting mixture and mayonnaise, sealing and sterilization (RU 2332068 C1, 2008).

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 for producing canned food “Halibut under mayonnaise”, which includes preparing the recipe components, cutting and blanching potatoes, turnips, olives, cucumbers and tomatoes, blanching and cutting carrots, freezing fresh green pea grains, mixing the listed components with salt , pepper and bay leaf, cutting halibut fillet, packing halibut fillet, the resulting mixture and mayonnaise, sealing and sterilization, according to the invention, the mixture also uses ground shro t 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:

halibut fillet 378.4 potatoes 207.6-218.9 carrot 63.2-64.9 turnip 45.4 cucumbers 88.4 green pea 58.9 black olives 64.9 tomatoes 60.9 pumpkin seed meal 12 mayonnaise 150 salt 12 allspice 0.6 Bay leaf 0.04 water before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared potatoes, turnips, olives, cucumbers and tomatoes are cut and blanched.

Prepared carrots are blanched and chopped.

Prepared fresh green pea grain is frozen.

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 the recipe ratio are mixed with salt and ground pepper allspice and bay leaf.

Prepared halibut fillet cut.

Halibut fillet, the resulting mixture and mayonnaise are packaged in the recipe ratio, 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. The costs presented in the form of intervals cover their possible change in terms of storage of raw materials.

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. 8, 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 completely fell out of the can, but the product according to the closest analogue 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 obtaining a canned product "Halibut under mayonnaise", including cutting halibut fillet, cutting and blanching potatoes, turnips, olives, cucumbers and tomatoes, blanching and cutting carrots, freezing fresh green pea seeds, pouring ground meal of pumpkin seeds with drinking water in the ratio by weight about 1: 5, holding it for swelling, mixing the listed components with salt, allspice and bay leaves, packing halibut fillet, the resulting mixture and mayonnaise, sealing and sterilization to obtain the target product , using components in the following ratio of costs, parts by weight:
halibut fillet 378.4 potatoes 207.6-218.9 carrot 63.2-64.9 turnip 45.4 cucumbers 88.4 green pea 58.9 black olives 64.9 tomatoes 60.9 pumpkin seed meal 12 mayonnaise 150 salt 12 allspice 0.6 Bay leaf 0.04 water before the release of the target product 1000.