RU2514879C1 - Method for production of preserves "gelendzhik salad" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: one performs recipe components preparation, potatoes and carrots cutting and sauteing in vegetable oil, fresh white cabbages chopping and freezing, pork, salted herring fillet, brined cucumbers, bulb onions, apples and greens cutting, chicken eggs boiling, shelling and cutting. Then one performs the listed components mixing, horseradishes grating, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, horseradishes and pumpkin seeds extraction cake mixing with sour cream, bone broth, acetic acid and salt to produce a sauce, the produced mixture and sauce 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 "Gelendzhik Salad", which includes preparing the recipe, cutting and sautéing potato and carrot in vegetable oil, chopping and freezing fresh white cabbage, cutting pork, fillet of pickled herring, pickles, onions, apples and herbs, cooking, cleaning and cutting chicken eggs, mixing the listed components, wiping horseradish and mixing it with sour cream, bone broth, acetic acid, sodium chloride and calcium or magnesium acetate to obtain sauce, faso ku resulting mixture and gravy, sealing and sterilizing (RU 2287948 C2, 2006).

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 production method of canned food "Gelendzhik Salad", which involves preparing the recipe components, cutting and sautéing potato and carrot oil in vegetable oil, chopping and freezing fresh white cabbage, cutting pork, salted herring fillet, pickles, onions, apples and greens, cooking, peeling and cutting chicken eggs, mixing the listed components, rubbing horseradish and mixing it with sour cream, bone broth, acetic acid and salt to obtain a sauce, packing the floor mixture and sauce, sealing and sterilization, according to the invention in the composition of the sauce, additionally use ground meal of pumpkin seeds, which before mixing is poured with bone broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

pork 57.8-72.7 salted herring fillet 161.6 chicken eggs 89 vegetable oil 28,2 fresh white cabbage 58.8 apples 53.3 carrot 112.3-115.2 potatoes 204.8-216 salted cucumbers 52.3 onion 93.6-94.8 horseradish 37,4-38 greenery 6.3 pumpkin seed meal 12 sour cream 102 acetic acid, calculated on 80% concentration 1,2 salt 9.8 bone broth before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared potatoes and carrots are chopped and sautéed in vegetable oil.

Prepared fresh white cabbage is chopped and frozen.

Prepared pork, salted herring fillet, pickles, onions, apples and herbs are chopped.

Prepared chicken eggs are boiled, peeled and chopped.

The listed components are mixed in a prescription ratio. Prepared horseradish wiped.

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 ), pour bone broth in a ratio by weight of about 1: 5 and incubated for swelling.

Horseradish and meal of pumpkin seeds in a prescription ratio are mixed with sour cream, bone broth, acetic acid and salt to obtain a sauce.

The resulting mixture and sauce 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 pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. The remaining costs presented in the form of intervals cover their possible change in the shelf life of raw materials.

When using acetic acid with a concentration that does not coincide with the prescription, its consumption is recalculated to the equivalent acid content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP Konservplodozyach, 1990, p.124).

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 "Gelendzhik Salad", which includes preparing the recipe components, cutting and sautéing potato and carrot in vegetable oil, chopping and freezing fresh white cabbage, cutting pork, fillet of pickled herring, pickles, onions, apples and herbs, cooking, peeling and cutting eggs, mixing the listed components, rubbing horseradish and mixing it with sour cream, bone broth, acetic acid and salt to obtain sauce, packing the resulting mixture and sauce, sealing and st sterilization, characterized in that the composition of the sauce additionally uses ground meal of pumpkin seeds, which before mixing is poured with bone broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
pork 57.8-72.7 salted herring fillet 161.6 chicken eggs 89 vegetable oil 28,2 fresh white cabbage 58.8 apples 53.3 carrot 112.3-115.2 potatoes 204.8-216 salted cucumbers 52.3 onion 93.6-94.8 horseradish 37,4-38 greenery 6.3 pumpkin seed meal 12 sour cream 102 acetic acid, calculated on 80% concentration 1,2 salt 9.8 bone broth before the release of the target product 1000