RU2510215C1 - Method for production of preserves "smoked rockfish with salad" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved appetisers production. The method involves skin-off rockfish fillet cutting, tomatoes cutting and blanching, celeriac, small radish and apples blanching and grating, salad and spring onion cutting and freezing, ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio equal to nearly 1:5 and maintenance for swelling, the listed components mixing with acetic acid, sugar, salt and CO₂-extract of pyrolysis wood, 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 for the production of canned food "Sea bass smoked with salad", which includes preparing the recipe components, cutting and blanching tomatoes, blanching and rubbing the root of celery, radish and apples, cutting and freezing lettuce and green onions, cutting the skinless fillet of sea bass, mixing these components with vegetable oil, acetic acid, sugar, sodium chloride, calcium acetate and CO ₂ -extract of pyrolysis wood, packaging the resulting mixture and mayonnaise, sealing and sterilization (RU 2331262 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 the production of canned food “Sea bass smoked with salad”, which involves preparing the recipe components, cutting and blanching tomatoes, blanching and rubbing celery root, radish and apples, cutting and freezing lettuce and green onions, cutting skinless sea fillet perch, mixing these components with acetic acid, sugar, salt and CO ₂ extracts of the pyrolysis of wood, and packing the resulting mixture mayonnaise, sealing and sterilization, according to the invention, with tave mixture additionally used 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 .:

skinned filet sea bass 260.9 celery root 81.2-82.5 radish 208.7 apples 97.8 tomatoes 97.9 green onions 47.8 salad 47.8 pumpkin seed meal 13.1 mayonnaise 150 acetic acid, calculated on 80% concentration 0.16 sugar fifteen salt 12 Pyrolysis wood CO ₂ extract 0.003 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared tomatoes are cut and blanched in hot water.

Prepared celery root, radish and apples are blanched and grated.

Prepared lettuce and green onions are chopped and frozen.

Prepared skinned fillet of sea bass is 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 the recipe ratio are mixed with acetic acid, sugar, salt and CO ₂ -extract of pyrolysis wood.

The resulting mixture and mayonnaise are packaged in a prescription 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 consumption of celery root given in the form of an interval 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, its consumption is recalculated to the equivalent acid content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I - 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 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 “Sea bass smoked with salad”, including cutting skinless fillet of sea bass, cutting and blanching tomatoes, blanching and rubbing celery root, radish and apples, cutting and freezing lettuce and green onions, pouring ground pumpkin seed meal with drinking water in the ratio by weight about 1: 5, its exposure for swelling, mixing the listed components with acetic acid, sugar, salt and a CO ₂ -extract of pyrolysis wood, packaging the resulting mixture and mayonnaise, sealing and sterilization to obtain the target product, while using components in the following ratio of costs, parts by weight:
skinless fillet sea bass 260.9 celery root 81.2 - 82.5 radish 208.7 apples 97.8 tomatoes 97.9 green onions 47.8 salad 47.8 ground pumpkin seed meal 13.1 mayonnaise 150 acetic acid, calculated on 80% concentration 0.16 sugar fifteen salt 12 CO ₂ pyrolysis wood extract 0.3 drinking water before the release of the target product 1000