RU2511003C1 - Method for production of preserves "salad with calamary, eggs and green peas" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves chicken eggs boiling, shelling and cutting, potatoes cutting and blanching, lettuce and spring onion cutting and freezing, fresh green peas freezing, brined cucumbers and 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 with squid, eggs and green peas", which includes preparing the recipe, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes, cutting and freezing lettuce and green onions, freezing fresh grain green peas, cutting pickles and squid fillet, mixing the listed components with salt and black bitter pepper, packaging the resulting mixture and mayonnaise, sealing and sterilization (RU 2322894 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 “Salad with squid, eggs and green peas”, which involves preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes, cutting and freezing lettuce and green onions, freezing fresh grain green peas, cutting pickles and squid fillet, mixing the listed components with salt and black bitter pepper, packing the mixture and mayonnaise, sealing and sterilizing, according to the invention, as part of a mixture si additionally use 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 195.3 chicken eggs 68.8 potatoes 500-527.3 salted cucumbers 85,2 green pea 63.9 salad 25.9 greenery 29.3 pumpkin seed meal fifteen mayonnaise 150 salt 11.1 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 chicken eggs are boiled, peeled and chopped.

Prepared potatoes are cut and blanched in hot water.

Prepared lettuce and greens are chopped and frozen.

Prepared fresh green pea grain is frozen.

Prepared pickles and 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), 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 salt and ground black pepper.

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 potato 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 salad “Salad with squid, eggs and green peas”, including boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, cutting and freezing lettuce and green onions, freezing fresh grain of green peas, cutting pickles and squid fillet, mixing the listed components with salt and black bitter pepper, packaging the resulting mixture and mayonnaise, sealing and sterilization, characterized in that the composition of the mixture additionally uses ground meal of pumpkin seeds, which are previously filled ayut drinking water and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:
squid fillet 195.3 chicken eggs 68.8 potatoes 500-527.3 salted cucumbers 85,2 green pea 63.9 salad 25.9 greenery 29.3 pumpkin seed meal fifteen mayonnaise 150 salt 11.1 black pepper 0.3 water before the release of the target product 1000