RU2517097C1 - Method for production of preserves "salad with chicken and sour cream" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for production of preserved salad with chicken meat and sour cream involves chicken eggs boiling, shelling and cutting, tomatoes cutting and blanching, lettuce, celery stalks and greens cutting and freezing, fresh green peas freezing, chicken meat cutting, the listed components mixing with salt, the produced mixture and sour cream packing, sealing and sterilisation. In the mixture composition one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: chicken meat - 1505.9, chicken eggs - 77.2, green peas - 191.2, tomatoes - 118.4, celery stalks - 105.3, lettuce - 22, greens - 25, pumpkin seeds extraction cake - 12, sour cream - 90, salt - 12, water till the target product yield is equal to 1000.

EFFECT: method ensures reduction of 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 “Salad with chicken and sour cream”, which includes preparing the recipe, boiling, peeling and cutting chicken eggs, cutting and blanching tomatoes, cutting and freezing lettuce, celery stalks and greens, freezing fresh grain of green peas, cutting chicken, mixing the listed components with salt, packaging the resulting mixture and sour cream, sealing and sterilization (RU 2322867 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 the production of canned food “Salad with chicken and sour cream”, which involves preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching tomatoes, cutting and freezing lettuce, celery stalks and greens, freezing fresh green grain peas, cutting chicken, mixing the listed components with salt, packing the resulting mixture and sour cream, sealing and sterilization, according to the invention, the pumpkin seed meal is additionally used in the mixture , 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 1505.9 chicken eggs 77,2 green pea 191.2 tomatoes 118.4 celery stalks 105.3 salad 22 greenery 25 pumpkin seed meal 12 sour cream 90 salt 12 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 tomatoes are cut and blanched in hot water.

Prepared lettuce, celery stalks and herbs are chopped and frozen.

Prepared fresh green pea grain is frozen.

Prepared chicken cut.

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.

The resulting mixture and sour cream 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 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 salad with chicken and sour cream, including boiling, peeling and cutting chicken eggs, cutting and blanching tomatoes, cutting and freezing lettuce, celery stalks and greens, freezing fresh green pea grains, cutting chicken, mixing the listed ingredients with salt, packing the resulting mixtures and sour cream, 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:
chicken 1505.9 chicken eggs 77,2 green pea 191.2 tomatoes 118.4 celery stalks 105.3 salad 22 greenery 25 pumpkin seed meal 12 sour cream 90 salt 12 water before the release of the target product 1000