RU2518263C1 - Method for preparation of preserved salad "izhevsky" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes cutting and blanching, spring onion and lettuce cutting and freezing, chicken meat, brined cucumbers and pickled mushrooms cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato puree, sour cream, 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 cooking canned salad "Izhevsky", which includes preparing the recipe, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes, cutting and freezing green onions and lettuce, cutting chicken, pickles and pickled mushrooms, freezing fresh grain green peas, mixing the listed components with tomato puree, sour cream, salt and bitter black pepper, packaging the resulting mixture and mayonnaise, sealing and sterilization (RU 2327373 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 preparing canned Izhevskiy salad, which involves preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, cutting and freezing green onions and lettuce, cutting chicken, pickles and pickled mushrooms, freezing fresh grain of green peas, mixing the listed components with tomato puree, sour cream, salt and black bitter pepper, packing the resulting mixture and mayonnaise, sealing and sterilization, according to fig. retention in the composition of the mixture additionally use ground meal of pumpkin seeds, which is pre-filled with drinking water and kept for swelling, and the components are used at the following flow rate, parts by weight:

chicken 1144.5 chicken eggs 201.3 salted cucumbers 87.2 potatoes 136.5-144 salad 44 marinated mushrooms 66.7 green pea 145.3 green onions 14.7 pumpkin seed meal eighteen sour cream 26.7 mayonnaise 48 tomato puree, in terms of 15% solids content 13.3 salt 10.7 black pepper 0.3 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 chives and lettuce are chopped and frozen.

Prepared chicken, pickles and pickled mushrooms are 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 tomato puree, sour cream, 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 costs presented in the form of intervals cover their possible change in terms of storage of raw materials.

When using tomato puree with a dry matter content that does not coincide with the formulation, recalculate its consumption for the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP Konservplodozyot, 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 preparation of canned salad "Izhevsky", which includes preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes, cutting and freezing green onions and lettuce, cutting chicken, pickles and pickled mushrooms, freezing fresh grain green peas, mixing the listed components with tomato puree, sour cream, salt and black bitter pepper, packaging the resulting mixture and mayonnaise, sealing and sterilization, characterized in that the composition of the mixture additionally use ground meal of pumpkin seeds, which is pre-filled with drinking water and kept for swelling, and the components are used at the following flow rate, parts by weight:
chicken 1144.5 chicken eggs 201.3 salted cucumbers 87.2 potatoes 136.5-144 salad 44 marinated mushrooms 66.7 green pea 145.3 green onions 14.7 pumpkin seed meal eighteen sour cream 26.7 mayonnaise 48 tomato puree, in terms of 15% solids content 13.3 salt 10.7 black pepper 0.3 water before the release of the target product 1000