RU2514631C1 - Method for production of preserves "fish, carrot and egg salad" - Google Patents
Method for production of preserves "fish, carrot and egg salad" Download PDFInfo
- Publication number
- RU2514631C1 RU2514631C1 RU2013137594/12A RU2013137594A RU2514631C1 RU 2514631 C1 RU2514631 C1 RU 2514631C1 RU 2013137594/12 A RU2013137594/12 A RU 2013137594/12A RU 2013137594 A RU2013137594 A RU 2013137594A RU 2514631 C1 RU2514631 C1 RU 2514631C1
- Authority
- RU
- Russia
- Prior art keywords
- cutting
- blanching
- cucumbers
- fresh
- carrot
- Prior art date
Links
- 244000000626 Daucus carota Species 0.000 title claims abstract description 11
- 235000002767 Daucus carota Nutrition 0.000 title claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 241000251468 Actinopterygii Species 0.000 title claims description 4
- 240000008415 Lactuca sativa Species 0.000 title claims description 4
- 235000012045 salad Nutrition 0.000 title claims description 4
- 238000005520 cutting process Methods 0.000 claims abstract description 16
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 11
- 235000009849 Cucumis sativus Nutrition 0.000 claims abstract description 11
- 235000013601 eggs Nutrition 0.000 claims abstract description 10
- 206010033546 Pallor Diseases 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 241000287828 Gallus gallus Species 0.000 claims abstract description 7
- 241000408747 Lepomis gibbosus Species 0.000 claims abstract description 7
- 240000004713 Pisum sativum Species 0.000 claims abstract description 7
- 241000269821 Scombridae Species 0.000 claims abstract description 7
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 7
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 7
- 235000020640 mackerel Nutrition 0.000 claims abstract description 7
- 239000008268 mayonnaise Substances 0.000 claims abstract description 7
- 235000010746 mayonnaise Nutrition 0.000 claims abstract description 7
- 235000012015 potatoes Nutrition 0.000 claims abstract description 7
- 235000020236 pumpkin seed Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 239000003651 drinking water Substances 0.000 claims abstract description 4
- 235000020188 drinking water Nutrition 0.000 claims abstract description 4
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 4
- 230000008961 swelling Effects 0.000 claims abstract description 4
- 238000009835 boiling Methods 0.000 claims abstract description 3
- 238000012856 packing Methods 0.000 claims abstract description 3
- 235000012054 meals Nutrition 0.000 claims description 5
- 235000016816 Pisum sativum subsp sativum Nutrition 0.000 claims description 4
- 235000019688 fish Nutrition 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000010582 Pisum sativum Nutrition 0.000 abstract description 3
- 238000000605 extraction Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 238000012423 maintenance Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 description 1
- 239000001354 calcium citrate Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000013337 tricalcium citrate Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
Изобретение относится к технологии производства закусочных консервов. Известен способ производства консервов "Салат рыбный с морковью и яйцом", предусматривающий подготовку рецептурных компонентов, варку, очистку и резку куриных яиц, резку и бланширование картофеля и свежих огурцов, бланширование и резку моркови, резку филе скумбрии и соленых огурцов, замораживание свежего зерна зеленого горошка, смешивание перечисленных компонентов с поваренной солью и цитратом кальция, фасовку полученной смеси и майонеза, герметизацию и стерилизацию (RU 2347410 C1, 2009).The invention relates to a technology for the production of canned snacks. A known method for the production of canned fish salad with carrots and eggs, which includes preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes and fresh cucumbers, blanching and cutting carrots, cutting mackerel fillet and pickles, freezing fresh green grain peas, mixing the listed components with sodium chloride and calcium citrate, packaging the resulting mixture and mayonnaise, sealing and sterilization (RU 2347410 C1, 2009).
Недостатком этого способа является высокая адгезия к стенкам тары получаемого целевого продукта.The disadvantage of this method is the high adhesion to the container walls of the resulting target product.
Техническим результатом изобретения является снижение адгезии к стенкам тары получаемого целевого продукта.The technical result of the invention is to reduce the adhesion to the container walls of the resulting target product.
Этот результат достигается тем, что в способе производства консервов "Салат рыбный с морковью и яйцом", предусматривающем подготовку рецептурных компонентов, варку, очистку и резку куриных яиц, резку и бланширование картофеля и свежих огурцов, бланширование и резку моркови, резку филе скумбрии и соленых огурцов, замораживание свежего зерна зеленого горошка, смешивание перечисленных компонентов с солью, фасовку полученной смеси и майонеза, герметизацию и стерилизацию, согласно изобретению, в составе смеси дополнительно используют молотый шрот семян тыквы, который предварительно заливают питьевой водой и выдерживают для набухания, а компоненты используют при следующем соотношении расходов, мас.ч:This result is achieved by the fact that in the method for the production of canned fish and carrot and egg salad, which involves preparing the recipe, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes and fresh cucumbers, blanching and cutting carrots, cutting mackerel and salted filets cucumbers, freezing fresh grain of green peas, mixing the above components with salt, packing the resulting mixture and mayonnaise, sealing and sterilization, according to the invention, hammers are additionally used in the mixture th 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, wt.h:
Способ реализуется следующим образом.The method is implemented as follows.
Рецептурные компоненты подготавливают по традиционной технологии.Prescription components are prepared according to traditional technology.
Подготовленные куриные яйца варят, очищают и нарезают.Prepared chicken eggs are boiled, peeled and chopped.
Подготовленные картофель и свежие огурцы нарезают и бланшируют.Prepared potatoes and fresh cucumbers are cut and blanched in hot water.
Подготовленную морковь бланшируют и нарезают.Prepared carrots are blanched and chopped.
Подготовленные филе скумбрии и соленые огурцы нарезают.Prepared mackerel fillets and pickles are chopped.
Подготовленное свежее зерно зеленого горошка замораживают.Prepared fresh green pea grain is frozen.
Подготовленный молотый шрот семян тыквы, полученный по известной технологии (Васильева А.Г., Дворкина Г.А., Касьянов Г.И., Разработка технологии колбас функционального назначения с добавками из семян тыквы - Краснодар: ИнЭП, 2008, с.38-45), заливают питьевой водой в соотношении по массе около 1:5 и выдерживают для набухания.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.
Перечисленные компоненты в рецептурном соотношении смешивают с солью.The listed components in a prescription ratio are mixed with salt.
Полученную смесь и майонез расфасовывают в рецептурном соотношении, герметизируют и стерилизуют с получением целевого продукта.The resulting mixture and mayonnaise are packaged in a prescription ratio, sealed and sterilized to obtain the target product.
Расходы компонентов приведены с учетом норм отходов и потерь соответствующих видов сырья. Приведенные в виде интервалов расходы охватывают их возможное изменение по срокам хранения сырья.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.
Полученные по описанной технологии консервы по органолептическим свойствам сходны с продуктом по наиболее близкому аналогу.The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.
Для подтверждения указанного технического результата жестебанки №5 содержащие продукты, полученные по описанной технологии и по наиболее близкому аналогу, вскрывали и устанавливали в штативе в перевернутом положении. Опытный продукт полностью вываливался из банки, а продукт по наиболее близкому аналогу нет.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.
Таким образом, предлагаемый способ позволяет снизить адгезию к стенкам тары получаемого целевого продукта.Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2013137594/12A RU2514631C1 (en) | 2013-08-12 | 2013-08-12 | Method for production of preserves "fish, carrot and egg salad" |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2013137594/12A RU2514631C1 (en) | 2013-08-12 | 2013-08-12 | Method for production of preserves "fish, carrot and egg salad" |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2514631C1 true RU2514631C1 (en) | 2014-04-27 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2013137594/12A RU2514631C1 (en) | 2013-08-12 | 2013-08-12 | Method for production of preserves "fish, carrot and egg salad" |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2514631C1 (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2271371C2 (en) * | 2002-08-22 | 2006-03-10 | Олег Васильевич Цыгулев | Protein-vitamin soy product called "probuzhdeniye semyan" (awakening of seeds), method of preparation thereof, fast-preparation food product, food product and dry protein-vitamin food product |
| RU2347410C1 (en) * | 2007-08-20 | 2009-02-27 | Олег Иванович Квасенков | "fish, carrot and egg salad" preserve preparation method |
| CN102511793A (en) * | 2011-12-09 | 2012-06-27 | 张庆之 | Medicated diet can containing fish maw |
-
2013
- 2013-08-12 RU RU2013137594/12A patent/RU2514631C1/en active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2271371C2 (en) * | 2002-08-22 | 2006-03-10 | Олег Васильевич Цыгулев | Protein-vitamin soy product called "probuzhdeniye semyan" (awakening of seeds), method of preparation thereof, fast-preparation food product, food product and dry protein-vitamin food product |
| RU2347410C1 (en) * | 2007-08-20 | 2009-02-27 | Олег Иванович Квасенков | "fish, carrot and egg salad" preserve preparation method |
| CN102511793A (en) * | 2011-12-09 | 2012-06-27 | 张庆之 | Medicated diet can containing fish maw |
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