RU2516494C1 - Method for production of preserves "vinegret with fresh herring" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, potatoes and tomatoes cutting and blanching, beet-roots and carrots blanching and cutting, spring onion and parsley greens cutting and freezing, garlic blanching and straining, herring fillet and brined cucumbers cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, acetic acid, sugar, salt, black hot pepper, allspice, cloves, cinnamon 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 for the production of canned food "Vinaigrette with fresh herring", which includes preparing the recipe components, cutting and blanching potatoes and tomatoes, blanching and cutting beets and carrots, cutting and freezing green onions and parsley, blanching and rubbing garlic, cutting herring fillet and pickles , freezing fresh grain of green peas, mixing the listed ingredients with tomato paste, acetic acid, sugar, salt, calcium acetate, bitter black pepper, allspice, guo building, cinnamon and mustard, packaging the resulting mixture and mayonnaise, sealing and sterilization (RU 2328869 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 “Vinaigrette with fresh herring”, which involves preparing the recipe components, cutting and blanching potatoes and tomatoes, blanching and cutting beets and carrots, cutting and freezing green onions and parsley, blanching and rubbing garlic, cutting herring fillet and pickles, freezing fresh green pea grains, mixing the listed ingredients with tomato paste, acetic acid, sugar, salt, bitter black pepper, allspice, guo building, cinnamon and mustard, packing the resulting mixture and mayonnaise, sealing and sterilization, according to the invention, 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 flow ratio, parts by weight :

herring fillet 416.7 potatoes 208.3-225 salted cucumbers 68.1 tomatoes 93.8 carrot 58.5-60 green pea 27.3 beet 124-129 green onions 45.8 parsley 12.5 garlic 0.008-0.009 pumpkin seed meal fifteen mayonnaise 90 tomato paste, in terms of 30% solids content 3.4 acetic acid, calculated on 80% concentration 0.61 sugar 0.12 salt 11.25 black pepper 0.003 allspice 0.003 clove 0.008 cinnamon 0.002 mustard 0.008 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 and tomatoes are cut and blanched in hot water.

Prepared beets and carrots are blanched and chopped.

Prepared chives and parsley are chopped and frozen.

The prepared garlic is blanched in and rubbed.

Prepared herring fillet and pickles are chopped.

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 are mixed in a recipe ratio with tomato paste, acetic acid, sugar, salt and ground black pepper, allspice, cloves, cinnamon 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 tomato paste with a dry matter content that does not match the prescription, and / or acetic acid with a concentration that does not match the prescription, their costs are calculated for the equivalent dry matter and / or acid content, respectively, according to known dependencies (Collection of technological instructions for production canned food.Volume I. - M .: APPP "Konservlodozyot", 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)

Method for the production of canned food "Vinaigrette with fresh herring", which includes preparing the recipe components, cutting and blanching potatoes and tomatoes, blanching and cutting beets and carrots, cutting and freezing green onions and parsley, blanching and rubbing garlic, cutting herring fillet and pickles, freezing fresh grain of green peas, mixing the listed components with tomato paste, acetic acid, sugar, salt, black bitter pepper, allspice, cloves, cinnamon and mustard, packing the floor scientific 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 swelling, and the components are used in the following ratio of costs, parts by weight:
herring fillet 416.7 potatoes 208.3-225 salted cucumbers 68.1 tomatoes 93.8 carrot 58.5-60 green pea 27.3 beet 124-129 green onions 45.8 parsley 12.5 garlic 0.008-0.009 pumpkin seed meal fifteen mayonnaise 90 tomato paste, in terms of 30% solids content 3.4 acetic acid, calculated on 80% concentration 0.61 sugar 0.12 salt 11.25 black pepper 0.003 allspice 0.003 clove 0.008 cinnamon 0.002 mustard 0.008 water before the release of the target product 1000