RU2515619C1 - Method for production of preserved product "fish salad" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes and tomatoes cutting and blanching, carrots blanching and cutting, lettuce and greens cutting and freezing, fresh green peas freezing, whiting fillet, pickled cucumbers and pickled mushrooms cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, sour cream and mayonnaise mixing, the produced mixtures 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 a canned product "Fish salad", which includes preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes and tomatoes, blanching and cutting carrots, cutting and freezing lettuce and greens, freezing fresh grain green peas, cutting fillets merlang, pickled cucumbers and pickled mushrooms, mixing the listed components with sodium chloride and calcium lactate, mixing sour cream and mayonnaise, packing the resulting mixtures, sealing and sterilizing ation (RU 2338417 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 producing a canned product "Fish Salad", which involves preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes and tomatoes, blanching and cutting carrots, cutting and freezing lettuce and greens, freezing fresh grains of green pot, cutting fillet of merlang, pickled cucumbers and pickled mushrooms, mixing the listed components with salt, mixing sour cream and mayonnaise, packing the mixtures obtained, sealing and sterilization iju according to the invention in the mixture fillet whiting and vegetables additionally used ground pumpkin seed meal which had previously poured water and allowed to stand to swell, and components used in the following ratio costs pbw .:

Merlang Fillet 279.1 chicken eggs 35.8 pickles 63,4 green pea 63,4 carrot 65.3-67 marinated mushrooms 64 potatoes 297.7-314 greenery 8.7 salad 25.6 tomatoes 52,4 pumpkin seed meal eighteen sour cream 70 mayonnaise 140 salt 10.6 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 potatoes and tomatoes are cut and blanched in hot water.

Prepared carrots are blanched and chopped.

Prepared lettuce and greens are chopped and frozen.

Prepared fresh green pea grain is frozen.

Prepared fillet of merlang, pickled cucumbers and pickled mushrooms cut.

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 ratios by weight of about 1: 5 and maintained for swelling.

The listed components in a prescription ratio are mixed with salt.

Sour cream and mayonnaise are mixed in a prescription ratio.

The resulting mixture is 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 costs presented in the form of intervals cover their possible change in terms of storage 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 product "Fish salad", which includes preparing the recipe "components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes and tomatoes, blanching and cutting carrots, cutting and freezing lettuce and greens, freezing fresh grain green pots, cutting fillets merlang, pickled cucumbers and pickled mushrooms, mixing the listed components with salt, mixing sour cream and mayonnaise, packing the resulting mixtures, sealing and sterilization, characterized in that in the composition see B fillet whiting and vegetables additionally used ground pumpkin seed meal which had previously poured water and allowed to stand to swell, and components used in the following ratio costs pbw .:
Merlang Fillet 279.1 chicken eggs 35.8 pickles 63,4 green pea 63,4 carrot 65.3-67 marinated mushrooms 64 potatoes 297.7-314 greenery 8.7 salad 25.6 tomatoes 52,4 pumpkin seed meal eighteen sour cream 70 mayonnaise 140 salt 10.6 water before the release of the target product 1000