RU2508858C1 - Method for production of preserves "shrimps with vegetables, egg and mayonnaise" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved appetisers production. Chicken eggs are boiled, shelled and cut. Potatoes and cucumbers are cut and blanched. Carrots are blanched and cut. Greens are cut and frozen. Shrimp meat is cut. Fresh green peas are frozen. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. The listed components are mixed with mayonnaise and salt. Prepared mixture is packed, sealed and sterilised.

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 "Shrimp with vegetables, eggs and mayonnaise", which includes preparing the recipe, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes and cucumbers, blanching and cutting carrots, cutting and freezing greens, cutting shrimp meat, freezing fresh green pea seeds, mixing the listed components with salt, packing the resulting mixture and mayonnaise, sealing and sterilization (RU 2331235 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 of producing canned food “Shrimps with vegetables, eggs and mayonnaise”, which involves preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes and cucumbers, blanching and cutting carrots, cutting and freezing greens, cutting shrimp meat, freezing fresh grain of green peas, mixing the above components with mayonnaise and salt, packing the resulting mixture, sealing and sterilization, according to the invention, the composition of the mixture is additionally used form a ground pumpkin seed meal which had previously poured water and allowed to stand to swell, and components used in the following ratio costs pbw .:

shrimp 400 chicken eggs 256.7 potatoes 341.3-360 carrot 93.6-96 cucumbers 145.3 green pea 54.5 greenery 25 pumpkin seed meal twenty mayonnaise 90 salt 12 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 potatoes and cucumbers are cut and blanched in hot water.

Prepared carrots are blanched and chopped.

Prepared greens are cut and frozen.

Prepared shrimp meat is cut.

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 a prescription ratio are mixed with mayonnaise and salt.

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. 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. 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 completely out of the can, but the product by 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)

Method for the production of canned food "Shrimps with vegetables, eggs and mayonnaise", including the preparation of recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes and cucumbers, blanching and cutting carrots, cutting and freezing greens, cutting shrimp meat, freezing fresh grain green peas, mixing the listed components with mayonnaise and salt, packing the resulting mixture, sealing and sterilization, characterized in that the composition of the mixture additionally uses ground meal of pumpkin seeds, which is pre It is completely filled with drinking water and kept for swelling, and the components are used in the following ratio of expenses, parts by weight:
shrimp 400 chicken eggs 256.7 potatoes 341.3-360 carrot 93.6-96 cucumbers 145.3 green pea 54.5 greenery 25 pumpkin seed meal twenty mayonnaise 90 salt 12 water before the release of the target product 1000