RU2516959C1 - Method for production of preserves "chicken and tomato puree salad" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes cutting and blanching, chicken fillet and pickled cucumbers cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing lemon juice, tomato puree, sugar, salt and red hot chilli 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 "Chicken Salad with Tomato Puree", which includes preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, cutting chicken fillet and pickled cucumbers, freezing fresh grain of green peas, mixing the listed components with lemon juice, tomato puree, sugar, salt and red hot pepper, packaging the resulting mixture and mayonnaise, sealing and sterilization (RU 2311063 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 for the production of canned food “Chicken Salad with Tomato Puree”, which involves preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, cutting chicken fillet and pickled cucumbers, freezing fresh green pea grains mixing the above components with lemon juice, tomato puree, sugar, salt and hot red pepper, packing the resulting mixture and mayonnaise, sealing and sterilizing, according to the invention, as part of the mixture about use 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:

chicken fillet 320 chicken eggs 105.6 potatoes 102.4-108 pickles 174.4 green pea 130.8 pumpkin seed meal fifteen mayonnaise 160 tomato puree, in terms of 12% solids four lemon juice 12 sugar 3.2 salt 9.9 hot red pepper 0.8 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 chicken fillet and pickled cucumbers cut.

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 the recipe ratio are mixed with lemon juice, tomato puree, sugar, salt and ground red hot 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.

When using tomato puree with a dry matter content that does not coincide with the recipe, recalculate its consumption to the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I - M .: APPP Konservplodoizomat, 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 chicken salad with mashed tomato, which involves preparing the recipe, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, cutting chicken fillet and pickled cucumbers, freezing fresh grain of green peas, mixing the listed ingredients with lemon juice , tomato puree, sugar, salt and red hot pepper, packaging of the mixture and mayonnaise, sealing and sterilization, characterized in that the mixture also uses ground meal of pumpkin seeds, otorrhea previously poured water and allowed to stand to swell, and components used in the following ratio costs in parts by weight:
chicken fillet 320 chicken eggs 105.6 potatoes 102,4-108 pickles 174.4 green pea 130.8 pumpkin seed meal fifteen mayonnaise 160 tomato puree, in terms of 12% solids four lemon juice 12 sugar 3.2 salt 9.9 hot red pepper 0.8 water before the release of the target product 1000