RU2511621C1 - Method for production of preserved product "potato salad with mushrooms and herring" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves potatoes, cucumbers and bulb onions cutting and blanching, spring onion cutting and freezing, smoked herring fillet and pickled mushrooms cutting, the listed components mixing with acetic acid, sugar, salt, black hot pepper and mustard, the produced mixture and mayonnaise packing, sealing and sterilisation. One additionally uses in the mixture composition ground pumpkin seeds extraction cake that is preliminarily poured with drinking water at a weight ratio equal to nearly 1:5 and maintained for swelling while the components are used at the following ratio, weight parts: smoked herring fillet - 214.6, potatoes - 439.5-463.5, pickled mushrooms - 30.9, cucumbers - 140.3, bulb onions - 160.7-162.8, spring onion - 47.2, pumpkin seeds extraction cake - 8, mayonnaise - 80, acetic acid in conversion to 80% concentration - 0.57, sugar - 1.2, salt - 9.1, black hot pepper - 0.2, mustard - 0.5, water till the target product yield is equal to 1000.

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 "Potato salad with mushrooms and herring", which includes preparing the recipe components, cutting and blanching potatoes, cucumbers and onions, cutting and freezing green onions, cutting fillet of smoked herring and pickled mushrooms, mixing the listed components with acetic acid, sugar, sodium chloride, calcium acetate, bitter black pepper and mustard, packaging the resulting mixture and mayonnaise, sealing and sterilization (RU 2330477 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 “Potato Salad with Mushrooms and Herring”, which includes cutting and blanching potatoes, cucumbers and onions, cutting and freezing green onions, cutting fillet of smoked herring and pickled mushrooms, mixing the above components with vinegar acid, sugar, salt, bitter black pepper and mustard, packaging the mixture and mayonnaise, sealing and sterilization, according to the invention, ground pumpkin seed meal is additionally introduced into the mixture, ory drinking water previously poured in a weight ratio of about 1: 5 and allowed to stand to swell, and components used in the following ratio, mass parts .:

smoked herring fillet 214.6 potatoes 439.5-463.5 marinated mushrooms 30.9 cucumbers 140.3 onion 160.7-162.8 green onions 47.2 pumpkin seed meal 8 mayonnaise 80

acetic acid, calculated on

80% concentration 0.57 sugar 1,2 salt 9.1 black pepper 0.2 mustard 0.5 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, cucumbers and onions are cut and blanched in hot water.

Prepared green onions are chopped and frozen.

Prepared smoked herring fillets and pickled mushrooms are chopped.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilieva 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 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.

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)

A method of obtaining a canned product "Potato salad with mushrooms and herring", including cutting and blanching potatoes, cucumbers and onions, cutting and freezing green onions, cutting fillet of smoked herring and pickled mushrooms, mixing the above components with acetic acid, sugar, salt, pepper black bitter and mustard, packing of the mixture and mayonnaise, sealing and sterilization, characterized in that the mixture is additionally introduced ground meal of pumpkin seeds, which is pre-filled with drinking water in a ratio by weight of about 1: 5 and kept until swelling, and the components are used in the following ratio, parts by weight:
smoked herring fillet 214.6 potatoes 439.5-463.5 marinated mushrooms 30.9 cucumbers 140.3 onion 160.7-162.8 green onions 47.2 pumpkin seed meal 8 mayonnaise 80 acetic acid, calculated on 80% concentration 0.57 sugar 1,2 salt 9.1 black pepper 0.2 mustard 0.5 water before the release of the target product 1000