RU2516501C1 - Method for production of preserves "potato and calamaries salad" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes cutting and blanching, lettuce and greens cutting and freezing, calamary 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 salt and black hot pepper, 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 Squid", which involves preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes, cutting and freezing salad and greens, cutting squid fillet and pickles, freezing fresh green pea grain, mixing the listed components with salt and black bitter pepper, packaging the mixture and mayonnaise, sealing and sterilization (RU 2305994 C1, 2007).

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 “Potato Salad with Squid”, which involves preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, cutting and freezing salad and greens, cutting squid fillet and pickles, freezing fresh green pea grain, mixing the listed components with salt and black bitter pepper, packing the resulting mixture and mayonnaise, sealing and sterilizing, according to the invention, the composition of the mixture is additionally used The user pumpkin seed, ground seed meal, which is pre-poured water and allowed to stand to swell, and components used in the following ratio costs pbw .:

squid fillet 250 chicken eggs 55 potatoes 480-506.3 salted cucumbers 102.1 green pea 51.1 salad 20.6 greenery 23,4 pumpkin seed meal fifteen mayonnaise 120 salt 10.8 black pepper 0.2 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 lettuce and greens are chopped and frozen.

Prepared squid fillets 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 in a prescription ratio are mixed with salt and ground black pepper.

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 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 potato and squid salad, which involves preparing the recipe, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, cutting and freezing salad and greens, cutting squid fillet and pickles, freezing fresh green pea grains, mixing the above components with salt and black bitter pepper, packaging the resulting mixture and mayonnaise, sealing and sterilization, characterized in that the composition of the mixture additionally uses ground meal of pumpkin seeds, which rye is pre-filled with drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
squid fillet 250 chicken eggs 55 potatoes 480-506.3 salted cucumbers 102.1 green pea 51.1 salad 20.6 greenery 23,4 pumpkin seed meal fifteen mayonnaise 120 salt 10.8 black pepper 0.2 water before the release of the target product 1000