RU2518667C1 - Method for production of preserved product "combined salad with mayonnaise" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, beef cutting and frying in vegetable oil, potatoes cutting and blanching, carrots blanching and cutting, parsley greens cutting and freezing, cherries pitting and blanching, fresh green peas freezing, brined cucumbers cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, citric acid, black hot pepper and mustard, 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 "Combined salad with mayonnaise", which includes preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and frying beef in vegetable oil, cutting and blanching potatoes, blanching and cutting carrots, cutting and freezing parsley, removing seeds and blanching cherries, freezing fresh grain of green peas, cutting pickles, mixing the listed ingredients with salt, citric acid, bitter black pepper and mountains with chicken, packing the resulting mixture and mayonnaise, sealing and sterilization (RU 2317717 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 "Combined salad with mayonnaise", which includes preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and frying beef in vegetable oil, cutting and blanching potatoes, blanching and cutting carrots, cutting and freezing parsley, pitting and blanching cherries, freezing fresh grains of green peas, cutting pickles, mixing the listed ingredients with salt, citric acid th, black bitter pepper and mustard, packing the resulting mixture and mayonnaise, sealing and sterilization, according to the invention, 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, wt. hours:

beef 78.3-80.5 chicken eggs 29.3 vegetable oil 6.1 potatoes 284.4-300 carrot 156-160 green pea 121.1 salted cucumbers 192.8 parsley 25 cherry 25 pumpkin seed meal eighteen mayonnaise 160 salt 9.8 lemon acid 0.4 black pepper 0.2 mustard 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 beef is cut and fried in vegetable oil.

Prepared potatoes are cut and blanched in hot water.

Prepared carrots are blanched and chopped.

Prepared parsley is chopped and frozen.

Bones are removed from the prepared cherry and then blanched.

Prepared fresh green pea grain is frozen.

Prepared chopped pickles.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilieva 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, citric acid and ground black pepper and mustard.

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 minimum consumption of beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. The remaining costs presented in the form of intervals cover their 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)

A method of manufacturing a canned product "Combined salad with mayonnaise", which includes preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and frying beef in vegetable oil, cutting and blanching potatoes, blanching and cutting carrots, cutting and freezing parsley, pitting and blanching cherries, freezing fresh grain of green peas, cutting pickles, mixing the listed ingredients with salt, citric acid, black bitter pepper and mustard, fa RDCCH resulting mixture and mayonnaise, sealing and sterilization, characterized in that the mixture additionally used pumpkin seed, ground seed meal, which is pre-poured water and allowed to stand to swell, and components used in the following flow, pbw .:
beef 78.3-80.5 chicken eggs 29.3 vegetable oil 6.1 potatoes 284.4-300 carrot 156-160 green pea 121.1 salted cucumbers 192.8 parsley 25 cherry 25 pumpkin seed meal eighteen mayonnaise 160 salt 9.8 lemon acid 0.4 black pepper 0.2 mustard 2 water before the release of the target product 1000.