RU2511723C1 - Method for production of preserved product "meat salad with brined cucumbers" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves chicken eggs boiling, shelling and cutting, potatoes cutting and blanching, brined cucumbers and meat 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 salt, the produced mixture and mayonnaise packing, sealing and sterilisation to produce the target product.

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 "Meat Salad with Pickles", involving the preparation of recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes, cutting pickled cucumbers and meat, freezing fresh grain green peas, mixing the listed components with salt, packing the resulting mixture and mayonnaise, sealing and sterilization (RU 2322847 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 production method of the canned product "Meat Salad with Pickles", which involves preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes, cutting pickles and meat, freezing fresh green pea grain, mixing the listed components with salt, packing the resulting mixture and mayonnaise, sealing and sterilization, according to the invention, the composition of the mixture additionally uses ground meal of pumpkin seeds, which precedes flax pour drinking water and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:

meat 241-315 chicken eggs 132 potatoes 256-270 salted cucumbers 218 green pea 109 pumpkin seed meal fifteen mayonnaise 90 salt 7.2 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 pickles and meat cut.

Prepared fresh green pea grain is frozen.

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.

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 minimum meat consumption corresponds to the use of edged pork, and the maximum corresponds to the use of category II mutton. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses on the settlement tab

200 kg per 1 ton of the target product. 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 product "Meat Salad with Pickles", including boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, cutting pickles and meat, freezing fresh green peas, pouring ground meal of pumpkin seeds with drinking water in a weight ratio of about 1: 5, holding it for swelling, mixing the listed components with salt, packing the resulting mixture and mayonnaise, sealing and sterilizing to obtain the target product, using the components in the following carrying costs, parts by weight:
meat 241-315 chicken eggs 132 potatoes 256-270 salted cucumbers 218 green pea 109 pumpkin seed meal fifteen mayonnaise 90 salt 7.2 water before the release of the target product 1000