RU2514773C1 - Method for production of preserves "turkey salad with vegetables" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves potatoes, rutabaga and cauliflower cutting and blanching, carrots blanching and cutting, sorrel and parsley greens cutting and freezing, turkey meat cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, the produced mixture and sour cream 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 "Turkey Salad with Vegetables", which includes preparing the recipe components, cutting and blanching potatoes, turnips and cauliflower, blanching and cutting carrots, cutting and freezing sorrel and parsley, cutting turkey meat, mixing the listed components with salt, packaging the resulting mixture and sour cream, sealing and sterilization (RU 2358469 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 producing canned food “Turkey Salad with Vegetables”, which involves preparing the recipe components, cutting and blanching potatoes and cauliflower, blanching and cutting carrots, cutting and freezing sorrel and parsley, cutting turkey meat, mixing the above components with salt, packaging the resulting mixture and sour cream, sealing and sterilization, according to the invention, rutabaga is additionally used as part of the mixture, which are pre-cut and blanched, and ground schro pumpkin seed, which is pre-poured water and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:

turkey 629.8-651.2 cauliflower 342.5 potatoes 294.3-310.3 swede 114.9 carrot 80.7-82.8 sorrel 63,2 parsley 28.7 pumpkin seed meal 12 sour cream 90 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 potatoes, rutabaga and cauliflower are cut and blanched in hot water.

Prepared carrots are blanched and chopped.

Prepared sorrel and parsley are chopped and frozen.

Prepared turkey meat is chopped.

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 sour cream 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 consumption of turkey corresponds to the use of birds of category I, and the maximum corresponds to the use of birds of category II. The remaining costs presented in the form of intervals cover their 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)

A method of obtaining a canned vegetable salad from turkey, including cutting and blanching potatoes and cauliflower, blanching and cutting carrots, cutting and freezing sorrel and parsley, cutting turkey meat, mixing the listed components with salt, packing the resulting mixture and sour cream, sealing and sterilizing with obtaining the target product, characterized in that the composition of the mixture additionally uses rutabaga, which is pre-cut and blanched, and ground meal of pumpkin seeds, which is pre-filled dissolved drinking water and allowed to stand to swell, and components used in the following ratio, mass parts:
turkey 629.8-651.2 cauliflower 342.5 potatoes 294.3-310.3 swede 114.9 carrot 80.7-82.8 sorrel 63,2 parsley 28.7 pumpkin seed meal 12.0 sour cream 90.0 salt 12.0 water before the release of the target product 1000