RU2514774C1 - Method for production of preserves "shrimp salad with rice" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves chicken eggs boiling, shelling and cutting, bulb onions cutting and blanching, lettuce and greens cutting and freezing, rice cooking till weight increases by 150%, fresh green peas freezing, shrimp 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 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 for the production of canned "Shrimp and Rice Salad", which includes preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching onions, cutting and freezing lettuce and herbs, boiling rice to 150% weight gain, freezing fresh grain green peas, cutting shrimp meat, mixing the listed components with salt, packing the resulting mixture and mayonnaise, sealing and sterilization (2332052 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 “Shrimp and rice salad”, which involves preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching onions, cutting and freezing lettuce and herbs, cooking until the mass is increased by 150 % rice, freezing fresh grain of green peas, cutting shrimp meat, mixing the above components with salt, packing the mixture and mayonnaise, sealing and sterilization, according to the invention, I additionally use the composition of the mixture t 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:

shrimp 600 chicken eggs 231 rice 45 onion 280.8-284.4 green pea 81.8 salad 55 greenery 25 pumpkin seed meal 8 mayonnaise 70 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 onions are cut and blanched in hot water.

Prepared lettuce and greens are chopped and frozen.

Prepared rice is boiled until mass increase by 150%.

Prepared fresh green pea grain is frozen.

Prepared shrimp meat is cut.

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. Shown in the form of an interval onion consumption 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 shrimp and rice salad, including boiling, peeling and cutting chicken eggs, cutting and blanching onions, cutting and freezing lettuce and greens, boiling rice to 150% weight gain, freezing fresh green pea grain, cutting shrimp meat, mixing the listed components with salt, packing the resulting mixture and mayonnaise, sealing and sterilizing to obtain the target product, characterized in that the composition of the mixture additionally uses ground meal of pumpkin seeds, which is pre It is completely filled with drinking water and kept for swelling, and the components are used in the following ratio, parts by weight:
shrimp 600 chicken eggs 231 rice 45 onion 280.8-284.4 green pea 81.8 salad 55 greenery 25 pumpkin seed meal 8 mayonnaise 70 salt 12 water before the release of the target product 1000