RU2519205C1 - Method for manufacture of preserves "rice salad with krill meat" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, black olives cutting and blanching, carrots blanching and cutting, spring onion cutting and freezing, fresh green peas freezing, rice cooking till double weight increase, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with krill meat and salt, 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 canned food "Rice salad with krill meat", which includes preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching olives, blanching and cutting carrots, cutting and freezing green onions, freezing fresh grain green peas, boiling until double increasing the mass of rice, mixing the listed components with krill meat and salt, packing the resulting mixture and mayonnaise, sealing and sterilization (RU 2336732 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 producing canned food “Rice Salad with Krill Meat”, which involves preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching olives, blanching and cutting carrots, cutting and freezing green onions, freezing fresh grain green peas, boiling to a twofold increase in the mass of rice, mixing the listed components with krill meat and salt, packaging the resulting mixture and mayonnaise, sealing and sterilization, according to the invention, as a part of mixture d optionally use 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:

krill meat 214.3 chicken eggs 220 rice 107.1 green pea 155.7 carrot 100.3-102.9 black olives 25.7 green onions 22 pumpkin seed meal 8 mayonnaise 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 olives are cut and blanched in hot water.

Prepared carrots are blanched and chopped.

Prepared green onions are chopped and frozen.

Prepared fresh green pea grain is frozen.

Prepared rice is boiled until a double increase in mass.

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 krill meat and salt.

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 consumption of carrots given 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 rice salad with krill meat, which includes preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching olives, blanching and cutting carrots, cutting and freezing green onions, freezing fresh green pea grains, cooking to double the mass of rice , mixing the listed components with krill meat and salt, packing the resulting mixture and mayonnaise, sealing and sterilization, characterized in that the composition additionally uses 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 .:
krill meat 214.3 chicken eggs 220 rice 107.1 green pea 155.7 carrot 100.3-102.9 black olives 25.7 green onions 22 pumpkin seed meal 8 mayonnaise 90 salt 12 water before the release of the target product 1000