RU2510200C1 - Method for production of preserves "chicken appetiser with vegetables" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved appetisers production. The method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, apples and tomatoes cutting and blanching, beet-roots blanching and cutting, Brussels sprouts and parsley greens cutting and freezing. The method envisages chicken cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with mayonnaise, lemon juice, culinary salt and calcium citrate, the produced mixture packing, sealing and sterilisation.

EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.

Description

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

A known method for the production of canned food "Chicken and Vegetables Appetizer", which includes preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching apples and tomatoes, blanching and cutting beets, cutting and freezing Brussels sprouts and parsley, cutting chicken, mixing the listed components with lemon juice, sodium chloride and calcium citrate, packaging of the mixture and mayonnaise, sealing and sterilization (RU 2358526 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 for the production of canned food “Chicken and Vegetables Appetizer”, which involves preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching apples and tomatoes, blanching and cutting beets, cutting and freezing Brussels sprouts and greens parsley, cutting chicken, mixing the listed components with mayonnaise, lemon juice, sodium chloride and calcium citrate, packing the resulting mixture, sealing and sterilization, according to the invention, supplement the composition of the mixture no use of 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 .:

chicken 1144.5 chicken eggs 102.7 beet 165.3-172 Brussels sprouts 163.2 apples 150.7 tomatoes 150.1 parsley 12.5 pumpkin seed meal fifteen mayonnaise 80 lemon juice twenty salt 12 calcium citrate 1,2 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 apples and tomatoes are cut and blanched in hot water.

Prepared beets are blanched and chopped.

Prepared Brussels sprouts and parsley are chopped and frozen.

Prepared chicken 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 mayonnaise, lemon juice, sodium chloride and calcium citrate.

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 beet consumption shown as an interval covers its possible change in the shelf life 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 “Chicken and vegetables appetizer”, which includes preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching apples and tomatoes, blanching and cutting beets, cutting and freezing Brussels sprouts and parsley, cutting chicken, mixing the above components with mayonnaise, lemon juice, sodium chloride and calcium citrate, packaging the resulting mixture, sealing and sterilization, characterized in that the composition of the mixture additionally uses ground meal of pumpkin seeds, which first pre-poured water and allowed to stand to swell, and components used in the following ratio costs pbw .:
chicken 1144.5 chicken eggs 102.7 beet 165.3-172 Brussels sprouts 163.2 apples 150.7 tomatoes 150.1 parsley 12.5 pumpkin seed meal fifteen mayonnaise 80 lemon juice twenty salt 12 calcium citrate 1,2 water before the release of the target product 1000