RU2520297C1 - Method for production of preserves "vegetable marrows salad" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for production of preserved salad with chicken and vegetable marrows involves chicken eggs boiling, shelling and cutting. Vegetable marrows are cut and blanched; greens are cut and frozen. One performs fresh green peas freezing, chicken meat cutting, the listed components mixing with sugar and salt, sour cream and mayonnaise mixing, the produced mixtures packing. One performs sealing and sterilisation. In the chicken meat and vegetables mixture composition one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: chicken meat - 1287.6, chicken eggs - 132, vegetable marrows - 216, green peas - 109, greens - 50, pumpkin seeds extraction cake - 18, sour cream - 100, mayonnaise - 100, sugar - 7.3, salt - 12, water till the target product yield is equal to 1000.

EFFECT: method allows to reduce the manufactured target product (preserved salad) 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 “Salad with zucchini”, which provides for the preparation of recipe components, cooking, cleaning and cutting chicken eggs, cutting and blanching zucchini, cutting and freezing greens, freezing fresh grain green peas, cutting chicken, mixing these components with sugar and salt, mixing sour cream and mayonnaise, packaging the resulting mixtures, sealing and sterilization (RU 2323628 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 “Salad with zucchini”, which involves preparing the recipe components, cooking, cleaning and cutting chicken eggs, cutting and blanching zucchini, cutting and freezing greens, freezing fresh grain of green peas, cutting chicken, mixing the above components with sugar and salt, mixing sour cream and mayonnaise, packing the resulting mixtures, sealing and sterilizing, according to the invention, in addition to the mixture of chicken and vegetables, ground crust is additionally used m pumpkin seeds, which had previously poured water and allowed to stand to swell, and components used in the following ratio costs wt. hours:

chicken 1287.6 chicken eggs 132 zucchini 216 green pea 109 greenery fifty pumpkin seed meal eighteen sour cream one hundred mayonnaise one hundred sugar 7.3 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 zucchini cut and blanched in hot water.

Prepared greens are cut and frozen.

Prepared fresh green pea grain is frozen.

Prepared chicken 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 a prescription ratio are mixed with sugar and salt.

Sour cream and mayonnaise are mixed in a prescription ratio.

The resulting mixture is 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 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 salad with chicken and zucchini, including boiling, peeling and cutting chicken eggs, cutting and blanching zucchini, cutting and freezing greens, freezing fresh grain of green peas, cutting chicken, mixing the listed ingredients with sugar and salt, mixing sour cream and mayonnaise, packaging of the mixtures obtained, sealing and sterilization, characterized in that in the mixture of chicken and vegetables, additionally ground pumpkin seed meal is used, which is pre-filled with drinking water and you erzhivayut to swell, and components used in the following ratio costs wt. hours:
chicken 1287.6 chicken eggs 132 zucchini 216 green pea 109 greenery fifty pumpkin seed meal eighteen sour cream one hundred mayonnaise one hundred sugar 7.3 salt 12 water before the release of the target product 1000