RU2515435C1 - Method for production of preserves "tomatoes and tofu salad" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, tomatoes cutting and blanching, parsley greens cutting and freezing, tofu grating, 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 food "Tomato and Tofu Salad", which includes preparing the recipe components, cutting and blanching tomatoes, cutting and freezing parsley, rubbing tofu, mixing these components with sodium chloride and calcium ascorbate, packing the mixture and mayonnaise, sealing and sterilization (RU 2360443 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 canned tomato and tofu salad production method, which involves preparing the recipe components, cutting and blanching the tomatoes, cutting and freezing parsley, rubbing the tofu, mixing the listed components with salt, packing the mixture and mayonnaise, sealing and sterilization, according to the invention, in 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 The next time the ratio of costs in parts by weight .:

tofu 119 tomatoes 604.3 parsley 59.5 pumpkin seed meal 8 mayonnaise 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 tomatoes are cut and blanched in hot water.

Prepared parsley is chopped and frozen.

Prepared tofu is rubbed.

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.

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 "Tomato and Tofu Salad", which includes preparing the recipe components, cutting and blanching tomatoes, cutting and freezing parsley, rubbing tofu, mixing the listed components with salt, packing the mixture and mayonnaise, sealing and sterilization, characterized in that the composition of the mixture additionally uses 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, wt .h .:
tofu 119 tomatoes 604.3 parsley 59.5 pumpkin seed meal 8 mayonnaise 90 salt 12 water before the release of the target product 1000.