RU2511566C1 - Method for production of preserves "mushroom salad" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves recipe components preparation, potatoes, turnip, tomatoes and cucumbers cutting and blanching, carrots blanching and cutting, lettuce cutting and freezing, fresh green peas freezing, crab meat cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with acetic acid and salt, the produced mixture and mayonnaise packing, sealing and sterilisation.

EFFECT: method ensures reduction of the manufactured 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 "Salad with crabs", involving the preparation of recipe components, cutting and blanching potatoes, turnips, tomatoes and cucumbers, blanching and cutting carrots, cutting and freezing lettuce, freezing fresh grain green peas, cutting crab meat, mixing the listed components with vegetable oil, acetic acid and salt, packaging the resulting mixture and mayonnaise, sealing and sterilization (RU 2322898 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 of producing canned food “Salad with crab”, which involves preparing the recipe components, cutting and blanching potatoes, turnips, tomatoes and cucumbers, blanching and cutting carrots, cutting and freezing lettuce, freezing fresh grain of green peas, cutting meat crabs, mixing the listed components with acetic acid and salt, packing the resulting mixture and mayonnaise, sealing and sterilizing, according to the invention, the mixture also uses ground meal of seeds t pumpkin, 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:

crab meat 180.3 potatoes 314.8-332 turnip 59 carrot 75.5-59 cucumbers 89.3 tomatoes 92.2 green pea 89.3 salad 90.2 pumpkin seed meal 12 mayonnaise 90 acetic acid, calculated on 80% concentration 0.46 salt 12 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, turnips, tomatoes and cucumbers are cut and blanched in hot water.

Prepared carrots are blanched and chopped.

The prepared salad is cut and frozen.

Prepared fresh green pea grain is frozen.

Prepared crab meat 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 a prescription ratio are mixed with acetic acid and salt.

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.

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 salad “Crab salad”, including cutting and blanching potatoes, turnips, tomatoes and cucumbers, blanching and cutting carrots, cutting and freezing lettuce, freezing fresh green pea grains, cutting crab meat, mixing the listed ingredients with acetic acid and salt, packaging the mixture and mayonnaise, sealing and sterilization, characterized in that the composition of the mixture additionally uses ground meal of pumpkin seeds, which is pre-filled with drinking water in a weight ratio of about 1: 5 and incubated for swelling, and the components are used in the following ratio of costs, parts by weight:
crab meat 180.3 potatoes 314.8-332 turnip 59 carrot 75.5-59 cucumbers 89.3 tomatoes 92.2 green pea 89.3 salad 90.2 pumpkin seed meal 12 mayonnaise 90 acetic acid, calculated on 80% concentration 0.46 salt 12 water before the release of the target product 1000