RU2520915C1 - Method for production of preserves "potato-and-vegetable salad with calamaries" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves chicken eggs boiling, shelling and cutting, potatoes, bulb onions and cucumbers cutting and blanching, carrots blanching and cutting, dill greens cutting and freezing, calamary fillet cutting and fresh green peas freezing. One performs ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt and black hot pepper, 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 "Potato and vegetable salad with squid", which includes preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes, onions and cucumbers, blanching and cutting carrots, cutting and freezing dill, cutting squid fillet , freezing fresh grain of green peas, mixing the listed components with sodium chloride, calcium lactate and black bitter pepper, packaging the resulting mixture and mayonnaise, sealing and sterilization (RU 2332129 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 “Potato and vegetable salad with calamari”, which involves preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, onions and cucumbers, blanching and cutting carrots, cutting and freezing dill greens, cutting squid fillet, freezing fresh green pea grains, mixing the listed components with salt and black bitter pepper, packing the mixture and mayonnaise, sealing and sterilizing, according to fig. eteniyu, in the mixture additionally used pumpkin seed, ground seed meal, which is pre-poured water and allowed to stand to swell, and components used in the following ratio costs pbw .:

squid fillet 312.5 chicken eggs 48.1 potatoes 240-253.1 carrot 146.3-150 green pea 170.3 cucumbers 51.1 onion 11.7-11.9 dill greens 12.5 pumpkin seed meal 8 mayonnaise 70 salt 12 black pepper 0.3 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, onions and cucumbers are cut and blanched in hot water.

Prepared carrots are blanched and chopped.

Prepared dill greens are cut and frozen.

Prepared squid fillet cut.

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 and ground black pepper.

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 costs presented in the form of intervals cover their possible change in terms of storage 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 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 manufacturing a canned salad, including boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, onions and cucumbers, blanching and cutting carrots, cutting and freezing dill greens, cutting squid fillet, freezing fresh green pea grains, mixing the listed components with salt and bitter black pepper, packaging the 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 dissolved drinking water and allowed to stand to swell, and components used in the following ratio costs pbw .:
squid fillet 312.5 chicken eggs 48.1 potatoes 240-253.1 carrot 146.3-150 green pea 170.3 cucumbers 51.1 onion 11.7-11.9 dill greens 12.5 pumpkin seed meal 8 mayonnaise 70 salt 12 black pepper 0.3 water before the release of the target product 1000