RU2515816C1 - Method for production of preserves "meat salad with brined cucumbers" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for production of preserved meat salad with brined cucumbers involves chicken eggs boiling, shelling and cutting, potatoes cutting and blanching, brined cucumbers and meat cutting, spring onion and greens cutting and freezing, fresh green peas freezing, the listed components mixing with salt, the produced mixture and mayonnaise packing, sealing and sterilisation. In the mixture composition one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: meat - 200.8-262.5, chicken eggs - 110, potatoes - 213.3-225, brined cucumbers - 181.7, green peas - 90.8, spring onion - 91.7, greens - 31.3, pumpkin seeds extraction cake - 15, mayonnaise - 90, salt - 8, water till the target product is equal to 1000.

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 “Meat salad with pickles”, involving the preparation of recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes, cutting pickles and meat, cutting and freezing green onions and greens, freezing fresh grain green peas, mixing the listed components with salt, packing the resulting mixture and mayonnaise, sealing and sterilization (RU 2322836 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 canned meat production method “Meat Salad with Pickles”, which involves preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, cutting pickles and meat, cutting and freezing green onions and herbs, freezing fresh grain of green peas, mixing the above components with salt, packing the resulting mixture and mayonnaise, sealing and sterilizing, according to the invention, ground meal with mjy pumpkin, which is previously poured water and allowed to stand to swell, and components used in the following ratio costs wt. hours:

meat 200.8-262.5 chicken eggs 110 potatoes 213.3-225 salted cucumbers 181.7 green pea 90.8 green onions 91.7 greenery 31.3 pumpkin seed meal fifteen mayonnaise 90 salt 8 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 are cut and blanched in hot water.

Prepared pickles and meat cut.

Prepared chives and greens are chopped and frozen.

Prepared fresh green pea grain is frozen.

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 minimum meat consumption corresponds to the use of edged pork, and the maximum corresponds to the use of category II mutton. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses for the estimated tab of 166.7 kg per 1 ton of the target product. The potato consumption shown as an interval 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 meat salad with pickles, including boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, cutting pickled cucumbers and meat, cutting and freezing green onions and greens, freezing fresh green pea grains, mixing the listed ingredients with salt, packing the resulting 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 I swell, and the components are used in the following ratio of costs, wt. hours:
meat 200.8-262.5 chicken eggs 110 potatoes 213.3-225 salted cucumbers 181.7 green pea 90.8 green onions 91.7 greenery 31.3 pumpkin seed meal fifteen mayonnaise 90 salt 8 water before the release of the target product 1000