RU2518269C1 - Method for production of preserved product "game salad" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, partridge fillet cutting and frying in melted butter, chicken eggs boiling, shelling and cutting, potatoes and apples cutting and blanching, lettuce cutting and freezing, brined cucumbers cutting, 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, cinnamon and nutmeg, 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 a canned product "Game Salad", which includes preparing the recipe components, cutting and frying partridge fillet in melted butter, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes and apples, cutting and freezing lettuce, cutting pickles, mixing the listed components with tomato paste, acetic acid, sugar, salt, bitter black pepper, allspice, cinnamon and nutmeg, packaging the mixture and mayonnaise, sealing and sterilization (RU 2320211 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 production method of the canned product “Game Salad”, which involves preparing the recipe components, cutting and frying partridge fillet in ghee, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes and apples, cutting and freezing salad , cutting pickles, mixing the listed ingredients with tomato paste, acetic acid, sugar, salt, black bitter pepper, allspice, cinnamon and nutmeg, packing the mixture and mayonnaise, seal ation and sterilization according to the invention in the mixture is further ground using pumpkin seed meal which had previously poured water and allowed to stand to swell, and components used in the following flow, pbw .:

partridge fillet 81.3 chicken eggs 71.5 melted butter 8.9 potatoes 520.3-548.8 salted cucumbers 177.2 salad 89.4 apples 93.5 pumpkin seed meal 12 mayonnaise 90 tomato paste, in terms of 30% solids content 3.4 acetic acid, calculated on 80% concentration 0.46 sugar 2,4 salt 10 black pepper 0.01 allspice 0.02 cinnamon 0.04 nutmeg 0.01 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

The prepared partridge fillet is cut and fried in ghee.

Prepared chicken eggs are boiled, peeled and chopped.

Prepared potatoes and apples are cut and blanched in hot water.

The prepared salad is cut and frozen.

Prepared chopped pickles.

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 paste, acetic acid, sugar, salt and ground black pepper, black pepper, allspice, cinnamon and nutmeg.

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 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 "Canned Fruit and Vegetable", 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 product “Game Salad”, which includes preparing the recipe components, cutting and frying partridge fillet in boiled butter, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes and apples, cutting and freezing lettuce, cutting pickles, mixing the above components with tomato paste, acetic acid, sugar, salt, bitter black pepper, allspice, cinnamon and nutmeg, packaging the 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 at the following flow rate, parts by weight:
partridge fillet 81.3 chicken eggs 71.5 melted butter 8.9 potatoes 520.3-548.8 salted cucumbers 177.2 salad 89.4 apples 93.5 pumpkin seed meal 12 mayonnaise 90 tomato paste, in terms of 30% solids content 3.4 acetic acid, calculated on 80% concentration 0.46 sugar 2,4 salt 10 black pepper 0.01 allspice 0.02 cinnamon 0.04 nutmeg 0.01 water before the release of the target product 1000