RU2511632C1 - Method for production of preserves "vegetable salad with scallop meat" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes and tomatoes cutting and blanching, lettuce, spring onion and greens cutting and freezing, scallop meat and brined cucumbers cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio equal to nearly 1:5 and maintenance for swelling, the listed components mixing with tomato paste, acetic acid, sugar, salt, black hot pepper, allspice, cinnamon and nutmeg, 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 for the production of canned vegetables "Salad with scallop meat", which includes preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes and tomatoes, cutting and freezing lettuce, green onions and herbs, cutting scallop meat and pickles , freezing fresh grain of green peas, mixing the listed ingredients with tomato paste, acetic acid, sugar, sodium chloride, calcium acetate, bitter black pepper, allspice, cinnamon and nutmeg walnut, packing the resulting mixture and mayonnaise, sealing and sterilization (RU 2332065 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 “Vegetable Salad with Scallop Meat”, which involves preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes and tomatoes, cutting and freezing lettuce, green onions and greens, cutting scallop meat and pickles, freezing fresh green pea grains, mixing the listed ingredients with tomato paste, acetic acid, sugar, salt, bitter black pepper, allspice, cinnamon and nutmeg walnut, packing the resulting mixture and mayonnaise, sealing and sterilization, according to the invention, the composition of the mixture is additionally used 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:

scallop 1276.6 chicken eggs 77 potatoes 256-270 tomatoes 112.6 salad 55 salted cucumbers 163.5 green pea 40.9 green onions 22 greenery 25 pumpkin seed meal 8 mayonnaise 70 tomato paste in terms of 30% solids content 1.15 acetic acid in terms of 80% concentration one sugar one salt 10,2 black pepper 0.02 allspice 0.05 cinnamon 0.09 nutmeg 0.02 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 and tomatoes are cut and blanched in hot water.

Prepared lettuce, chives and greens are chopped and frozen.

Prepared scallop meat and pickles are chopped.

Prepared fresh green pea grain is frozen.

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 tomato paste, acetic acid, sugar, salt and ground black pepper, black pepper, allspice, cinnamon and nutmeg.

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.

When using tomato paste with a dry matter content that does not match the prescription, and / or acetic acid with a concentration that does not match the prescription, their costs are calculated for the equivalent dry matter and / or acid content, respectively, according to known dependencies (Collection of technological instructions for production canned food.Volume I. - M .: APPP "Konservlodozyot", 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 fell completely out of the can, but the product by 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 vegetables "Salad with scallop meat", including cooking, peeling and cutting chicken eggs, cutting and blanching potatoes and tomatoes, cutting and freezing lettuce, green onions and herbs, cutting scallop meat and pickles, freezing fresh green grain peas, pouring ground meal of pumpkin seeds with drinking water in a weight ratio of about 1: 5 and holding it for swelling, mixing the listed components with tomato paste, acetic acid, sugar, salt, bitter black pepper, pepper d Kista, cinnamon and nutmeg, packing the resulting mixture and mayonnaise, sealing and sterilizing to obtain the desired product, the components used in the following ratio, taking into account costs of waste and loss pbw .:
scallop 1276.6 chicken eggs 77 potatoes 256-270 tomatoes 112.6 salad 55 salted cucumbers 163.5 green pea 40.9 green onions 22 greenery 25 pumpkin seed meal 8 mayonnaise 70 tomato paste in terms of 30% solids content 1.15 acetic acid in terms of 80% concentration one sugar one salt 10,2 black pepper 0.02 allspice 0.05 cinnamon 0.09 nutmeg 0.02 water before the release of the target product 1000