RU2514568C1 - Method for production of preserves "salmon temptation" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves bulb onions, ginger and lemons cutting and blanching, spring onion, parsley and chicory greens cutting and freezing, part of skin-off salmon fillet chopping, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with sour cream, salt, black hot pepper and CO₂-extract of pyrolysis wood, the remaining skin-off salmon fillet cutting, cut part of skin-off salmon fillet, the produced mixture and drinking water packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

Description

The invention relates to the production technology of canned second lunch dishes.

A known method for the production of canned food "Temptation of salmon", which includes preparing the recipe components, cutting and blanching onions, ginger and lemons, cutting and freezing green onions and parsley and chicory greens, chopping part of the skinned salmon fillet, mixing the listed components with sour cream, vegetable oil, salt, black pepper and CO ₂ extracts of the pyrolysis of wood, cutting the remainder of obesshkurennogo salmon fillets, packing sliced portion obesshkurennogo salmon fillets obtained with Thou and drinking water, sealing and sterilization (RU 2332049 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 “Temptation of Salmon”, which involves preparing the recipe components, cutting and blanching onions, ginger and lemons, cutting and freezing green onions and parsley and chicory, cutting part of the skinless salmon filet, mixing the listed components sour cream, salt, black pepper and CO ₂ extracts of the pyrolysis of wood, cutting the remainder of obesshkurennogo salmon fillets, packing sliced portion obesshkurennogo salmon fillets, floor ennoy mixture and drinking water, sealing and sterilization 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 proportions in parts by weight costs .:

skinless salmon filet 298.5 onion 165.9-168 ginger 55.8-56.6 lemons 22.4 green onions 24.6 parsley 27.9 chicory greens 41 pumpkin seed meal 22.4 sour cream 186.6 salt 12 black pepper 0.3 CO ₂ pyrolysis wood extract 0.003 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared onions, ginger and lemons are cut and blanched in hot water.

Prepared chives and parsley and chicory are chopped and frozen.

About 25% of the recipe amount of prepared skinless salmon fillet is cutted.

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 the recipe ratio are mixed with sour cream, salt, ground black pepper and CO ₂ -extract of pyrolysis of wood.

The rest of the prepared skinless salmon fillet is cut.

The chopped portion of the skinless salmon filet, the resulting mixture and drinking water 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. 8, 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 producing a canned product from salmon fillet, including cutting and blanching onions, ginger and lemons, cutting and freezing green onions and parsley and chicory greens, chopping a portion of the skinless salmon fillet, mixing the above components with sour cream, salt, bitter pepper and CO ₂ -extract of pyrolysis wood, cutting the remaining part of the skinned salmon filet, packing of the cut portion of the skinned salmon filet, the resulting mixture and drinking water, sealing and sterilization, characterized I that in the composition of the mixture additionally use 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:
skinless salmon filet 298.5 onion 165.9-168 ginger 55.8-56.6 lemons 22.4 green onions 24.6 parsley 27.9 chicory greens 41 pumpkin seed meal 22.4 sour cream 186.6 salt 12 black pepper 0.3 CO ₂ pyrolysis wood extract 0.003 water before the release of the target product 1000