RU2523235C1 - Method for production of preserves "turkey salad" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, bulb onions and paprika cutting and blanching, lettuce and parsley greens cutting and freezing, turkey meat cutting, ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio equal to nearly 1:5 and maintenance for swelling, the listed components mixing with acetic acid and salt, 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 for the production of canned food "Turkey Salad", which includes preparing the recipe components, cutting and blanching onions and vegetable pepper, cutting and freezing lettuce and parsley, cutting turkey, mixing these components with acetic acid, sodium chloride and calcium acetate, packaging obtained mixtures and mayonnaise, sealing and sterilization (RU 2330453 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 “Turkey Salad”, which involves preparing the recipe components, cutting and blanching onions and vegetable pepper, cutting and freezing lettuce and parsley, cutting turkey, mixing the listed components with acetic acid and salt, packing the resulting mixture and mayonnaise, sealing and sterilization, according to the invention, in the composition of the mixture additionally use ground meal of pumpkin seeds, which is pre-filled with drinking water and wiped ivayut to swell, and the components used in the following ratio of expenses, parts by weight .:

turkey 1264.5-1307.5 onion 9-9.1 vegetable pepper 242.3 lettuce 22 parsley 240,4 pumpkin seed meal 10 mayonnaise 80 acetic acid, calculated on 80% concentration one 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 onions and vegetable peppers are cut and blanched in hot water.

Prepared lettuce and parsley are chopped and frozen.

Prepared turkey 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 acetic acid and salt.

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 minimum consumption of turkey corresponds to the use of birds of category I, and the maximum corresponds to the use of birds of category II. Shown in the form of an interval onion consumption covers its possible change in the shelf life of raw materials.

When using acetic acid with a concentration that does not coincide with the prescription, its consumption is recalculated to the equivalent acid 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 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)

Method for the production of canned turkey salad, including cutting and blanching onions and vegetable pepper, cutting and freezing lettuce and parsley, cutting turkey, mixing the above components with acetic acid and salt, packing the mixture and mayonnaise, sealing and sterilization, characterized in that that the composition of the mixture additionally uses ground meal of pumpkin seeds, which is pre-filled with drinking water in a mass ratio of about 1: 5 and kept for swelling, and the components are used The next time the ratio of costs in parts by weight .:
turkey 1264.5-1307.5 onion 9-9.1 vegetable pepper 242.3 lettuce 22 parsley 240,4 pumpkin seed meal 10 mayonnaise 80 acetic acid, calculated on 80% concentration one salt 12 water before the release of the target product 1000