RU2511018C1 - Method for production of preserved product "bulgarian-style combined salad with mayonnaise" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves potatoes and black olives cutting and blanching, carrots blanching and cutting, parsley greens cutting and freezing, fresh green peas freezing, cooked sausage and brined cucumbers cutting, the listed components mixing with citric acid, salt, black hot pepper and mustard, the produced mixture and mayonnaise packing, sealing and sterilisation. The components are used at the following expenditure ratio, weight parts: cooked sausage - 67, potatoes - 384-405, carrots - 195-200, green peas - 106, brined cucumbers - 109, black olives - 24, parsley greens - 12.5, pumpkin seeds extraction cake - 18, mayonnaise - 160, citric acid - 0.5, salt - 12, black hot pepper - 0.3, mustard - 5, water till the target product yield is equal to1000.

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 a canned product "Combined salad with mayonnaise in Bulgarian", which includes preparing the recipe components, cutting and blanching potatoes and olives, blanching and cutting carrots, cutting and freezing parsley, freezing fresh grain green peas, cutting cooked sausage and pickles , mixing the listed components with citric acid, salt, black bitter pepper and mustard, packaging the resulting mixture and mayonnaise, sealing and sterilization (RU 2319400 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 producing a canned product “Combined salad with mayonnaise in Bulgarian”, which involves preparing the recipe components, cutting and blanching potatoes and olives, blanching and cutting carrots, cutting and freezing parsley, freezing fresh grain of green peas, cutting cooked sausages and pickles, mixing the listed ingredients with citric acid, salt, black bitter pepper and mustard, packing the resulting mixture and mayonnaise, sealing and sterilization is according to the invention in the mixture is further ground using pumpkin seed meal which had previously poured water and allowed to stand to swell, and components used in the following ratio costs pbw .:

boiled sausage 67 potatoes 384-405 carrot 195-200 green pea 106 salted cucumbers 109 black olives 24 parsley 12.5 pumpkin seed meal eighteen mayonnaise 160 lemon acid 0.5 salt 12 black pepper 0.3 mustard 5 water until the desired product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared potatoes and olives are cut and blanched in hot water.

Prepared carrots are blanched and chopped.

Prepared parsley is chopped and frozen.

Prepared fresh green pea grain is frozen.

Prepared cooked sausage and pickles are chopped.

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 citric acid, salt and ground black pepper and mustard.

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. 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)

A method of obtaining a canned product "Combined salad with mayonnaise in Bulgarian", including cutting and blanching potatoes and olives, blanching and cutting carrots, cutting and freezing parsley, freezing fresh grain green peas, cutting cooked sausage and pickles, mixing the listed ingredients with citric acid, salt, bitter black pepper and mustard, packaging the resulting mixture and mayonnaise, sealing and sterilization, characterized in that the mixture further 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:
boiled sausage 67 potatoes 384-405 carrot 195-200 green pea 106 salted cucumbers 109 black olives 24 parsley 12.5 pumpkin seed meal eighteen mayonnaise 160 lemon acid 0.5 salt 12 black pepper 0.3 mustard 5 water before the release of the target product 1000