RU2519347C1 - Method for manufacture of preserves "shrimp salad" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: after recipe components preparation one performs chicken eggs boiling, shelling and cutting. One performs potatoes cutting and blanching, carrots blanching and cutting, lettuce cutting and freezing. Shrimp meat and brined cucumbers are cut. Fresh green peas are frozen. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. The listed components are mixed with salt. The produced mixture and sour cream are packed. Then one performs 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 "Shrimp Salad", involving the preparation of recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes, blanching and cutting carrots, cutting and freezing lettuce, cutting meat of shrimp and pickles, freezing fresh green pea grain , mixing the listed components with sodium chloride and calcium lactate, packaging the resulting mixture and sour cream, sealing and sterilization (RU 2329693 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 “Shrimp Salad”, which involves preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes, blanching and cutting carrots, cutting and freezing lettuce, cutting meat of shrimp and pickles , freezing fresh grain of green peas, mixing the listed components with salt, packaging the resulting mixture and sour cream, sealing and sterilization, according to the invention, the mixture also uses ground schro pumpkin seed, which is pre-poured water and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:

shrimp 307.7 chicken eggs 59.2 salted cucumbers 125.8 potatoes 590.8-623.1 green pea 62.9 carrot 108-110.8 salad 42.3 pumpkin seed meal 8 sour cream 70 salt 10.6 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 carrots are blanched and chopped.

The prepared salad is cut and frozen.

Prepared shrimp meat and pickles are chopped.

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 a prescription ratio are mixed with salt.

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 of producing a canned shrimp salad, including boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, blanching and cutting carrots, cutting and freezing lettuce, cutting meat of shrimp and pickles, freezing fresh grain of green peas, mixing the listed ingredients with salt, packing the resulting mixture and sour cream, 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 aged t for swelling, and the components are used in the following ratio of costs, parts by weight:
shrimp 307.7 chicken eggs 59.2 salted cucumbers 125.8 potatoes 590.8-623.1 green pea 62.9 carrot 108-110.8 salad 42.3 pumpkin seed meal 8 sour cream 70 salt 10.6 water before the release of the target product 1000