RU2524331C1 - Method for production of preserves "winter calamary salad" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves chicken eggs boiling, shelling and cutting, potatoes, lagenaria and paprika cutting and blanching, carrots blanching and cutting, greens cutting and freezing, fresh green peas freezing, brined cucumbers and calamary fillet cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with acetic acid, sugar, 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 "Winter squid salad", which includes preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes, zucchini and vegetable peppers, blanching and cutting carrots, cutting and freezing greens, freezing fresh grain green peas, cutting pickles and squid fillet, mixing the listed components with acetic acid, sugar, salt and black bitter pepper, packing the mixture and mayonnaise, sealing and sterilizing (RU 2331329 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 producing canned food “Winter squid salad”, which involves preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes and vegetable peppers, blanching and cutting carrots, cutting and freezing greens, freezing fresh green pea grains, cutting pickles and squid fillet, mixing the listed components with acetic acid, sugar, salt and black bitter pepper, packing the mixture and mayonnaise, sealing and sterilizing According to the invention, the mixture additionally uses lagenaria, which is pre-cut and blanched, and ground meal of pumpkin seeds, 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:

squid fillet 308.6 chicken eggs 95.1 potatoes 158-166.7 lagenaria 34 vegetable pepper 156.2 salted cucumbers 67.3 carrot 72.2-74.1 green pea 67.3 greenery 11.6 pumpkin seed meal 10 mayonnaise 80 acetic acid, calculated on 80% concentration 0.2 sugar 8.3 salt 12 black pepper 0.5 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, lagenaria and vegetable pepper are cut and blanched in hot water.

Prepared carrots are blanched and chopped.

Prepared greens are cut and frozen.

Prepared fresh green pea grain is frozen.

Prepared pickles and squid 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 acetic acid, sugar, 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.

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 squid salad, including boiling, peeling and cutting chicken eggs, cutting and blanching potatoes and vegetable peppers, blanching and cutting carrots, cutting and freezing greens, freezing fresh green pea grains, cutting pickles and squid fillets, mixing the listed components with acetic acid, sugar, salt and bitter black pepper, packaging the mixture and mayonnaise, sealing and sterilization, characterized in that the composition of the mixture additionally use lagenaria, to toruyu pre-cut and blanched and ground pumpkin seed meal which had previously poured water and allowed to stand to swell, and components used in the following ratio costs pbw .:
squid fillet 308.6 chicken eggs 95.1 potatoes 158-166.7 lagenaria 34 vegetable pepper 156.2 salted cucumbers 67.3 carrot 72.2-74.1 green pea 67.3 greenery 11.6 pumpkin seed meal 10 mayonnaise 80 acetic acid, calculated on 80% concentration 0.2 sugar 8.3 salt 12 black pepper 0.5 water before the release of the target product 1000