RU2516302C1 - Method for manufacture of preserves "potato salad with mushrooms and herring" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, potatoes, cucumbers and bulb onions cutting and blanching, spring onion cutting and freezing, smoked herring fillet and brined mushrooms cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with acetic acid, sugar, salt, black hot pepper and mustard, 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 of producing canned food "Potato salad with mushrooms and herring", which includes preparing the recipe, cutting and blanching potatoes, cucumbers and onions, cutting and freezing green onions, cutting fillet of smoked herring and pickled mushrooms, mixing the listed components with acetic acid, sugar , sodium chloride, calcium acetate, bitter black pepper and mustard, packaging the resulting mixture and mayonnaise, sealing and sterilization (RU 2336735 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 canned food “Potato Salad with Mushrooms and Herring”, which involves preparing the recipe components, cutting and blanching potatoes, cucumbers and onions, cutting and freezing green onions, cutting fillet of smoked herring and salted mushrooms, mixing the above components with acetic acid, sugar, salt, bitter black pepper and mustard, packaging the resulting mixture and mayonnaise, sealing and sterilization, according to the invention, additionally use m loty meal pumpkin seeds, which is pre-poured water and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:

smoked herring fillet 214.6 potatoes 439.5-463.5 salted mushrooms 30.9 cucumbers 140.3 onion 160.7-162.8 green onions 47.2 pumpkin seed meal 8 mayonnaise 80 acetic acid, calculated on 80% concentration 0.57 sugar 1,2 salt 9.1 black pepper 0.2 mustard 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, cucumbers and onions are cut and blanched in hot water.

Prepared green onions are chopped and frozen.

Prepared smoked herring fillet and salted mushrooms 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 the recipe ratio are mixed with acetic acid, sugar, salt and ground black pepper and mustard.

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 costs presented in the form of intervals cover their possible change in terms of storage of raw materials.

When using acetic acid with a concentration that does not coincide with the prescription, its consumption is recalculated to the equivalent acid content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I - M .: APPP Konservplodozyach, 1990, p.124).

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)

The method of obtaining canned food "Potato salad with mushrooms and herring", which includes preparing the recipe components, cutting and blanching potatoes, cucumbers and onions, cutting and freezing green onions, cutting fillet of smoked herring and salted mushrooms, mixing the listed components with acetic acid, sugar, salt, bitter black pepper and mustard, 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 preceded by itelno pour drinking water and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:
smoked herring fillet 214.6 potatoes 439.5-463.5 salted mushrooms 30.9 cucumbers 140.3 onion 160.7-162.8 green onions 47.2 pumpkin seed meal 8 mayonnaise 80 acetic acid, calculated on 80% concentration 0.57 sugar 1,2 salt 9.1 black pepper 0.2 mustard 0.5 water before the release of the target product 1000