RU2510777C1 - Method for manufacture of preserved product "mayonnaise-dressed rockfish" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves potatoes, rutabaga, black olives and tomatoes cutting and blanching, carrots blanching and cutting, brined cucumbers cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, allspice and laurel leaf, rockfish fillet cutting, the rockfish, produced mixture and mayonnaise 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 of producing a canned product "Sea bass with mayonnaise", which includes preparing the recipe components, cutting and blanching potatoes, turnips, olives and tomatoes, blanching and cutting carrots, cutting pickles, freezing fresh green peas, mixing the listed components with table salt, calcium lactate, allspice and bay leaves, cutting of sea bass fillet, packaging of sea bass fillet, the resulting mixture and mayonnaise, sealing and sterilization (RU2332070C1, 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 production method of the canned product "Sea bass with mayonnaise", which involves preparing the recipe components, cutting and blanching potatoes, olives and tomatoes, blanching and cutting carrots, cutting pickles, freezing fresh green pea grain, mixing the listed components with salt, allspice and bay leaves, cutting of sea bass fillet, packing of sea bass fillet, the resulting mixture and mayonnaise, sealing and sterilization, according to the invention in Leave the mixture additionally used swede, which had been previously cut and blanched and ground pumpkin seed meal which had previously poured water and allowed to stand to swell, and components used in the following ratio costs pbw .:

sea bass fillet 378.4 potatoes 207.6-218.9 carrot 63.2-64.9 swede 45.4 salted cucumbers 88.4 green pea 58.9 black olives 64.9 tomatoes 60.9 pumpkin seed meal 12 mayonnaise 150 salt eleven 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, rutabaga, olives and tomatoes are cut and blanched in hot water.

Prepared carrots are blanched and chopped.

Prepared chopped pickles.

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 fillet of sea bass cut.

Fillet of sea bass, 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 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)

Method for the production of canned product "Sea bass with mayonnaise", including cutting and blanching potatoes, olives and tomatoes, blanching and cutting carrots, cutting pickles, freezing fresh grain of green peas, mixing the listed ingredients with salt, allspice and bay leaves, cutting fillets sea bass, packaging of sea bass fillet, the resulting mixture and mayonnaise, sealing and sterilization, characterized in that the mixture also uses rutabaga, which is pre-cut and b lunches, and 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:
sea bass fillet 378.4 potatoes 207.6-218.9 carrot 63.2-64.9 swede 45.4 salted cucumbers 88.4 green pea 58.9 black olives 64.9 tomatoes 60.9 pumpkin seed meal 12 mayonnaise 150 salt eleven allspice 0.6 Bay leaf 0.04 water before the release of the target product 1000