RU2509513C1 - Method for production of preserves "calamary, vegetables and egg salad" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology for production of appetiser preserves, in particular, preserves "Calamary, vegetables and egg salad". The method involves potatoes and cucumbers cutting and blanching, carrots blanching and cutting, chicken eggs boiling, shelling and cutting, spring onion, lettuce and greens cutting and freezing, fresh green peas freezing, calamary fillet cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt and black hot pepper, the produced mixture and mayonnaise packing, sealing and sterilisation.

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 "Salad of squid, vegetables and eggs", which includes preparing the recipe components, cutting and blanching potatoes and cucumbers, blanching and cutting carrots, cooking, peeling and cutting chicken eggs, cutting and freezing green onions, lettuce and herbs, freezing fresh green pea grains, cutting squid fillet, mixing the listed components with table salt, calcium ascorbate and black bitter pepper, packing the mixture and mayonnaise, sealing and sterilization (RU 2331278 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 “Salad of squid, vegetables and eggs”, which involves preparing the recipe components, cutting and blanching potatoes and cucumbers, blanching and cutting carrots, cooking, peeling and cutting chicken eggs, cutting and freezing green onions , lettuce and greens, freezing fresh grain of green peas, cutting squid fillet, mixing the listed components with salt and black bitter pepper, packaging the resulting mixture and mayonnaise, sealing and sterilization, according to the invention , the composition of the mixture additionally uses 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:

squid fillet 326.8 chicken eggs 151 potatoes 167.3-173.1 cucumbers 71.2 green onions 71.9 carrot 38.2-39.2 green pea 71.2 salad 28.8 greenery 25 pumpkin seed meal eighteen mayonnaise 160 salt 12 black pepper 0.3 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 and cucumbers are cut and blanched in hot water.

Prepared carrots are blanched and chopped.

Prepared chicken eggs are boiled, peeled and chopped.

Prepared chives, lettuce and greens are chopped and frozen.

Prepared fresh green pea grain is frozen.

Prepared squid fillet 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 )

The listed components in a prescription ratio are mixed with salt and ground black pepper.

The resulting mixture and mayonnaise are packaged in a prescription ratio, sealed and sterilized to obtain the target product. The costs presented in the form of intervals cover their possible change in terms of storage of raw materials.

Component costs are given taking into account waste standards and losses of the corresponding types 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 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)

Method for the production of canned food “Salad of squid, vegetables and eggs”, including cutting and blanching potatoes and cucumbers, blanching and cutting carrots, cooking, peeling and cutting chicken eggs, cutting and freezing green onions, lettuce and greens, freezing fresh grain of green peas, cutting squid fillet, mixing the listed components with salt and black bitter pepper, packing the resulting mixture and mayonnaise, sealing and sterilization, characterized in that the mixture also uses ground pumpkin seed meal, which is preceded by itelno pour drinking water and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:
squid fillet 326.8 chicken eggs 151 potatoes 167.3-173.1 cucumbers 71.2 green onions 71.9 carrot 38.2-39.2 green pea 71.2 salad 28.8 greenery 25 pumpkin seed meal eighteen mayonnaise 160 salt 12 black pepper 0.3 water before the release of the target product 1000