RU2523209C1 - "fish salad" preserves preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves chicken eggs boiling, shelling and cutting, potatoes, cucumbers and tomatoes cutting and blanching, carrots blanching and cutting, lettuce and greens cutting and freezing, fresh green peas freezing, whiting fillet and brined mushrooms cutting, the listed components mixing with salt, sour cream and mayonnaise mixing, the produced mixtures packing, sealing and sterilisation. In the composition of the whiting fillet and vegetables mixture one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling.

EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.

Description

The invention relates to a technology for the production of canned snacks.

There is a known method of cooking canned fish salad, which involves preparing the recipe, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes, cucumbers and tomatoes, blanching and cutting carrots, cutting and freezing lettuce and greens, freezing fresh grain green pots, cutting fillet of merlang and salted mushrooms, mixing the listed components with sodium chloride and calcium lactate, mixing sour cream and mayonnaise, packing the resulting mixtures, sealing and sterilization (RU 2331242 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 cooking canned fish salad, which involves preparing the recipe, boiling, peeling and cutting chicken eggs, sharp blanching of potatoes, cucumbers and tomatoes, blanching and cutting carrots, cutting and freezing lettuce and greens, freezing fresh grains of green pot, cutting fillet of merlang and salted mushrooms, mixing the listed components with salt, mixing sour cream and mayonnaise, packing the mixtures obtained, sealing and sterilization, according to the invention ve mixture fillet whiting and vegetables additionally used ground pumpkin seed meal which had previously poured water and allowed to stand to swell, and components used in the following ratio costs pbw .:

Merlang Fillet 279.1 chicken eggs 35.8 cucumbers 63,4 green pea 63,4 carrot 65.3-67 salted mushrooms 64 potatoes 297.7-314 greenery 8.7 salad 25.6 tomatoes 52,4 pumpkin seed meal eighteen sour cream 70 mayonnaise 140 salt 11.3 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, cucumbers and tomatoes are cut and blanched in hot water.

Prepared carrots are blanched and chopped.

Prepared lettuce and greens are chopped and frozen.

Prepared fresh green pea grain is frozen.

Prepared merlang fillet and salted mushrooms are chopped.

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.

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 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, and the product according to the closest analogue - t.

Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.

Claims (1)

A method of preparing canned fish salad, including boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, cucumbers and tomatoes, blanching and cutting carrots, cutting and freezing salad and greens, freezing fresh grains of green pots, cutting fillet of merlang and salted mushrooms, mixing the listed components with salt, mixing sour cream and mayonnaise, packing the resulting mixtures, sealing and sterilization, characterized in that in the composition of the mixture of fillet of merlang and vegetables, ground meal is additionally used Yang pumpkin, which is pre-poured water and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:
Merlang Fillet 279.1 chicken eggs 35.8 cucumbers 63,4 green pea 63,4 carrot 65.3-67 salted mushrooms 64 potatoes 297.7-314 greenery 8.7 salad 25.6 tomatoes 52,4 pumpkin seed meal eighteen sour cream 70 mayonnaise 140 salt 11.3 water before the release of the target product 1000