RU2514618C1 - Method for production of preserves "chicken and green peas salad" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes cutting and blanching, parsley and dill greens cutting and freezing, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with part of salt, chicken meat chopping and mixing with the remaining salt to produce mince, the mince moulding to produce meat balls, meat balls, 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 of producing canned food "Salad of chicken meat with green peas", which includes preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes, cutting and freezing parsley and dill, freezing fresh grain green peas, mixing the listed components with part of the salt, chopping the chicken meat, mixing it with the remaining part of the salt to produce minced meat and molding it to produce meatballs, packing the meatballs, the resulting mixture and mayonnaise, sealing and sterilization (RU 2355207 C1, 2009).

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 “Chicken meat salad with green peas”, which involves preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes, cutting and freezing parsley and dill, freezing fresh green grain peas, mixing the listed components with a part of the salt, chopping chicken meat, mixing it with the remaining part of the salt to obtain minced meat and molding it to produce meatballs, packing the meatballs obtained see B and mayonnaise, 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 ratio costs pbw .:

chicken's meat 200 chicken eggs 154 green pea 218 potatoes 384-405 parsley 25 dill greens 25 pumpkin seed meal 8 mayonnaise 80 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 chicken eggs are boiled, peeled and chopped.

Prepared potatoes are cut and blanched in hot water.

Prepared parsley and dill are chopped and frozen.

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 approximately 80% of the recipe amount of salt.

Prepared chicken meat is cut and mixed with the rest of the salt to produce minced meat, which is formed into meatballs.

Meatballs, 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.

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 food “Chicken meat salad with green peas”, which involves preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, cutting and freezing parsley and dill, freezing fresh green pea grains, mixing the listed components with part salt, chopping chicken meat, mixing it with the rest of the salt to obtain minced meat and molding it to produce meatballs, packing meatballs, the resulting mixture and mayonnaise, sealing and sterilization mation, characterized in that 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:
chicken's meat 200 chicken eggs 154 green pea 218 potatoes 384-405 parsley 25 dill greens 25 pumpkin seed meal 8 mayonnaise 80 salt 12 water before the release of the target product 1000.