RU2516099C1 - Method for production of preserves "meat and dried plums salad" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: one performs recipe components preparation, potatoes cutting and blanching, carrots and dried plums blanching and cutting, fresh white cabbages chopping and freezing, chicken eggs boiling, shelling and cutting, green peas blanching, pork, brined cucumbers, spring onion and dill greens cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. The listed components are mixed with sour cream, sugar, salt and lactic acid; the produced mixture is packed, sealed and sterilised.

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 "Meat and prune salad", which includes preparing the recipe, cutting and blanching potatoes and carrots, shredding and freezing fresh white cabbage, boiling, peeling and cutting chicken eggs, blanching green peas, cutting pork, pickles, green onions and dill greens, mixing the listed components with prunes, sour cream, sugar, table salt, calcium or magnesium lactate and lactic acid, packaging the resulting mixture, sealing and sterilization (R U 2279822 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 canned meat production method “Meat and prune salad”, which involves preparing the recipe components, cutting and blanching potatoes and carrots, chopping and freezing fresh white cabbage, cooking, peeling and cutting chicken eggs, blanching green peas, cutting pork , pickles, green onions and dill, mixing the above components with prunes, sour cream, sugar, salt and lactic acid, packing the mixture, sealing and sterilization, agree invention, comprising mixture additionally used pumpkin seed, ground seed meal, which is pre-poured water and allowed to stand for swelling, carrots initially blanched and then cut, prunes previously blanched and cut, and the components used in the following ratio costs pbw .:

pork 235-295.5 chicken eggs 160 potatoes 178-187.7 carrot 114-116.9 salted cucumbers 94 fresh white cabbage 121 green pea 46 green onions 13 prunes 67 dill greens fourteen pumpkin seed meal 12 sour cream 90 sugar fifteen salt fifteen lactic acid 0.5 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared potatoes are cut and blanched in hot water.

Prepared carrots and prunes are blanched and chopped.

Prepared fresh white cabbage is chopped and frozen.

Prepared chicken eggs are boiled, peeled and chopped.

Prepared fresh green pea grain blanch.

Prepared pork, pickles, green onions and dill are chopped.

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 sour cream, sugar, salt and lactic acid.

The resulting mixture is packaged, 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.

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 fell completely out of the can, but the product by 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 and prune salad, which involves preparing the recipe, cutting and blanching potatoes and carrots, chopping and freezing fresh cabbage, cooking, peeling and cutting chicken eggs, blanching green peas, cutting pork, pickles, green onions and dill greens, mixing the listed components with prunes, sour cream, sugar, salt and lactic acid, packaging the resulting mixture, sealing and sterilization, characterized in that the composition of the mixture complements use ground flax meal pumpkin seeds, which had previously poured water and allowed to stand for swelling, carrots initially blanched and then cut, prunes previously blanched and cut, and the components used in the following ratio costs pbw .:
pork 235-295.5 chicken eggs 160 potatoes 178-187.7 carrot 114-116.9 salted cucumbers 94 fresh white cabbage 121 green pea 46 green onions 13 prunes 67 dill greens fourteen pumpkin seed meal 12 sour cream 90 sugar fifteen salt fifteen lactic acid 0.5 water before the release of the target product 1000