RU2519416C1 - "dietary" preserved salad production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves parsley roots, bulb onions and carrots (in an amount of 1% of the total quantity) cutting, sauteing in melted butter and straining, potatoes and cucumbers cutting and blanching, the remaining carrots blanching and cutting, lettuce and parsley greens cutting and freezing, rabbit meat cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with tomato paste, sugar, salt, black hot pepper and laurel leaf, the produced mixture and yoghurt 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 salad "Dietary", which includes preparing the recipe components, cutting, sautéing in ghee and rubbing part of the carrots, parsley and onions, cutting and blanching potatoes and cucumbers, blanching and cutting the remaining part of carrots, cutting and freezing the salad and parsley, cutting rabbit meat, sautéing wheat flour in ghee, mixing the listed ingredients with tomato paste, sugar, salt, calcium gluconate, black pepper bitter and bay leaves, mixing bone broth and yogurt, packaging of the mixtures obtained, sealing and sterilization (RU 2363272 C1, 2009).

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 salad "Dietary", which includes preparing the recipe components, cutting, sautéing in ghee and rubbing part of the carrots, parsley and onions, cutting and blanching potatoes and cucumbers, blanching and cutting the remaining part of carrots , cutting and freezing lettuce and parsley, cutting rabbit meat, mixing the listed ingredients with tomato paste, sugar, salt, black pepper and bay leaf, packing obtained with esi, bone broth and yogurt, sealing and sterilization, according to the invention in the mixture is further ground using pumpkin seed meal which had previously poured bone broth and allowed to stand to swell, and components used in the following ratio costs pbw .:

rabbit 218.6-234.2 melted butter 1,2 potatoes 209.8-221.3 carrot 116.2-119.2 parsley root 0.92-0.93 onion 1.15-1.17 cucumbers 268 salad 180.3 parsley 82 pumpkin seed meal 8 yogurt 80 tomato paste, in terms of 30% solids content 6.2 sugar 0.3 salt 12 black pepper 0.012 Bay leaf 0.005 bone broth before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared about 1% of the recipe amount of carrots, parsley root and onions are chopped, sautéed in melted butter and wiped.

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

The rest of the prepared carrots are blanched and chopped.

Prepared lettuce and parsley are chopped and frozen.

Prepared rabbit meat is cut.

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), pour bone broth in a ratio by weight of about 1: 5 and incubated for swelling.

The listed components in the recipe ratio are mixed with tomato paste, sugar, salt and ground pepper, black bitter and bay leaves.

The resulting mixture and yogurt 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 a rabbit corresponds to the use of carcasses of category I, and the maximum corresponds to the use of carcasses of category II. The remaining costs presented in the form of intervals cover their possible change in the shelf life of raw materials.

When using tomato paste with a dry matter content that does not coincide with the recipe, its consumption is recalculated to the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP Konservplodozyach, 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 fell completely out of the can, but the product by 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 dietary salad, including cutting, sautéing in ghee and rubbing parsley root, onions and 1% of the total amount of carrots, cutting and blanching potatoes and cucumbers, blanching and cutting the rest of the carrots, cutting and freezing lettuce and parsley, cutting rabbit meat, mixing the listed components with tomato paste, sugar, salt, black pepper and bay leaf, packing the mixture with bone broth and yogurt, sealing and sterilization, from characterized in that the composition of the mixture is additionally introduced ground meal of pumpkin seeds, which is pre-filled with bone broth in a ratio of 1: 5 and kept until swelling, and the components are used in the following ratio, parts by weight:
rabbit 218.6-234.2 melted butter 1,2 potatoes 209.8-221.3 carrot 116.2-119.2 parsley root 0.92-0.93 onion 1.15-1.17 cucumbers 268 salad 180.3 parsley 82 pumpkin seed meal 8 yogurt 80 tomato paste, in terms of 30% solids content 6.2 sugar 0.3 salt 12 black pepper 0.012 Bay leaf 0.005 bone broth before the release of the target product 1000