RU2520910C1 - Method for production of preserves "herring salad" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes, cucumbers, apples and tomatoes cutting and blanching, lettuce, spring onion and dill greens cutting and freezing, skin-off salted herring fillet cutting, the listed components mixing with salt and mustard, the produced mixture and mayonnaise packing, sealing and sterilisation. Additionally, ground pumpkin seeds extraction cake is preliminarily poured with water for swelling.

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 Salad", which includes preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes, cucumbers, apples and tomatoes, cutting and freezing lettuce, green onions and dill, cutting skinned salted herring fillet , mixing the listed components with sodium chloride, calcium acetate and mustard, packaging the resulting mixture and mayonnaise, sealing and sterilization (RU 2335189 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 Salad”, which involves preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, cucumbers, apples and tomatoes, cutting and freezing lettuce, green onions and dill. , cutting skinned salted herring fillet, mixing the listed components with salt and mustard, packing the resulting mixture and mayonnaise, sealing and sterilization, according to the invention, the mixture also uses ground seed meal n pumpkin, 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:

skinless salted herring fillet 142.9 chicken eggs 165 potatoes 182.9 = 192.9 cucumbers 116.8 apples 160 tomatoes 80,4 salad 39.3 green onions 39.3 dill greens 12.5 pumpkin seed meal 12 mayonnaise 90 salt 10.3 mustard 0.57 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, cucumbers, apples and tomatoes are cut and blanched in hot water.

Prepared lettuce, green onions 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 a prescription ratio are mixed with salt and ground mustard.

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 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 salad, including boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, cucumbers, apples and tomatoes, cutting and freezing lettuce, green onions and dill, sliced salted herring fillet, mixing the listed components with salt and mustard, packing the resulting mixture and mayonnaise, 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 in a ratio of m asse about 1: 5 and maintain for swelling, and components are used in the following ratio of expenses, parts by weight:
skinless salted herring fillet 142.9 chicken eggs 165 potatoes 182.9-192.9 cucumbers 116.8 apples 160 tomatoes 80,4 salad 39.3 green onions 39.3 dill greens 12.5 pumpkin seed meal 12 mayonnaise 90 salt 10.3 mustard 0.57 water before the release of the target product 1000