RU2515793C1 - Method for production of preserves "salmon temptation" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves bulb onions, ginger and lemons cutting and blanching, spring onions, parsley greens and chicory cutting and freezing, part of skin-off smoked salmon fillet chopping, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. The listed components are mixed with sour cream, salt and black hot pepper. One performs the remaining skin-off smoked salmon fillet cutting, the cut skin-off smoked salmon fillet, the produced mixture and drinking water packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

Description

The invention relates to the production technology of canned second lunch dishes.

A known method of producing canned food "Temptation of salmon", which includes preparing the recipe components, cutting and blanching onions, ginger and lemons, cutting and freezing green onions and parsley and chicory, cutting part of the skinned smoked salmon fillet, mixing the listed ingredients with sour cream, sour cream, , salt and bitter black pepper, cutting the remaining portion of the skinless smoked salmon filet, packing the cut portion of the skinless smoked salmon filet, the resulting mixture and drink water, sealing and sterilization (RU 2332074 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 of producing canned food “Temptation of Salmon”, which involves preparing the recipe components, cutting and blanching onions, ginger and lemons, cutting and freezing green onions and parsley and chicory, chopping a portion of the smoked smoked salmon fillet, mixing the above components with sour cream, salt and bitter black pepper, cutting the remaining portion of the skinless smoked salmon filet, packing of the cut portion of the skinned smoked salmon filet obtained and drinking water and, sealing and sterilization according to the invention in the mixture is further ground using pumpkin seed meal which had previously poured water and allowed to stand to swell, and components used in the following ratio costs pbw .:

smoked salmon fillet 298.5 onion 165.9-168 ginger 55.8-56.6 lemons 22.4 green onions 24.6 parsley 27.9 chicory greens 41 pumpkin seed meal 22.4 sour cream 186.6 salt 8 black pepper 0.3 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared onions, ginger and lemons are cut and blanched in hot water.

Prepared chives and parsley and chicory are chopped and frozen.

Approximately 25% of the recipe amount of prepared skinless smoked salmon fillet is cutted.

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 the recipe ratio are mixed with sour cream, salt and ground black pepper.

The remainder of the prepared skinned smoked salmon fillet is cut.

The chopped portion of the skinned smoked salmon fillet, the resulting mixture and drinking water 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 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. 8, 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 from smoked salmon, including cutting and blanching onions, ginger and lemons, cutting and freezing green onions and parsley and chicory, cutting part of the skinned smoked salmon fillet, mixing the listed ingredients with sour cream, salt and black hot pepper the remaining portion of the skinned smoked salmon filet, packaging of the cut portion of the skinned smoked salmon filet, the resulting mixture and drinking water, 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, parts by weight:
smoked salmon fillet 298.5 onion 165.9-168 ginger 55.8-56.6 lemons 22.4 green onions 24.6 parsley 27.9 chicory greens 41 pumpkin seed meal 22.4 sour cream 186.6 salt 8 black pepper 0.3 water before the release of the target product 1000