RU2519156C1 - Method for production of preserves "herring and potatoes salad" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes and tomatoes cutting and blanching, spring onion and dill greens cutting and freezing, skin-off salted herring fillet cutting, ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio equal to nearly 1:5 and maintenance for swelling, the listed components mixing with sugar, mustard and black hot pepper, the produced mixture and sour cream 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 for the production of canned food "Herring and Potato Salad", involving the preparation of recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes and tomatoes, cutting and freezing green onions and dill, cutting skinless salted herring fillet, mixing the listed components with sugar, calcium lactate, mustard and black bitter pepper, packaging the resulting mixture and sour cream, sealing and sterilization (RU 2332891 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 “Herring and Potato Salad”, which involves preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes and tomatoes, cutting and freezing green onions and dill, cutting skinless fillet salted herring, mixing the listed components with sugar, mustard and black bitter pepper, packaging the resulting mixture and sour cream, sealing and sterilization, according to the invention, in addition to the mol th meal pumpkin seeds, which is pre-poured water and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:

skinless salted herring fillet 208.3 chicken eggs 32.1 potatoes 640-675 tomatoes 46.9 green onions 45.9 dill greens 25 pumpkin seed meal 12 sour cream 90 sugar 7.5 mustard 4.17 black pepper 0.2 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 potatoes and tomatoes are cut and blanched in hot water.

Prepared chives and dill are chopped and frozen.

Prepared skinned salted herring fillet 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 the recipe ratio are mixed with sugar and ground mustard and black bitter pepper.

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 potato consumption shown as an interval covers its 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 for the production of canned herring and potato salad, including boiling, peeling and cutting chicken eggs, cutting and blanching potatoes and tomatoes, cutting and freezing green onions and dill greens, cutting skinless salted herring fillet, pouring ground water for pumpkin seeds into the ratio of drinking water weighing about 1: 5 and holding for swelling, mixing the listed components with sugar, mustard and black bitter pepper, packing the resulting mixture and sour cream, sealing and sterilization, while the components are used for the following ratio, parts by weight:
skinless salted herring fillet 208.3 chicken eggs 32.1 potatoes 640-675 tomatoes 46.9 green onions 45.9 dill greens 25 pumpkin seed meal 12 sour cream 90 sugar 7.5 mustard 4.17 black pepper 0.2 water before the release of the target product 1000