RU2524406C1 - Method for production of preserves "calamary salad" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, garlic blanching and straining, lettuce cutting and freezing, calamary cutting, walnut kernels crushing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with capers, lemon juice, salt, mustard 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 for the production of canned food “Squid Salad”, which includes preparing the recipe components, cooking, peeling and cutting chicken eggs, blanching and rubbing garlic, cutting and freezing lettuce, cutting squid, crushing walnut kernels, mixing the listed components with capers, lemon juice, common salt, calcium acetate, mustard and black bitter pepper, mixing vegetable oil and mayonnaise, packaging of the resulting mixtures, sealing and sterilization (RU 2332893 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 in that in the method of producing canned food “Squid Salad”, which involves preparing the recipe components, cooking, peeling and cutting chicken eggs, blanching and rubbing garlic, cutting and freezing lettuce, cutting squid, crushing walnut kernels, mixing the listed components with capers, lemon juice, salt, mustard and black pepper, packaging of the mixture and mayonnaise, sealing and sterilization, according to the invention, ground meal is additionally used in the mixture pumpkin seeds, which are pre-filled with drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

squid 369 chicken eggs 154 lettuce 220 garlic 6.4-6.8 walnut kernels 80 capers fifteen pumpkin seed meal fourteen mayonnaise 160 lemon juice fifteen salt 12 mustard 0.5 black pepper 0.2 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.

The prepared garlic is blanched in and rubbed.

Prepared lettuce is cut and frozen.

Prepared squid slice.

Prepared walnut kernels are crushed.

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 the recipe ratio are mixed with capers, lemon juice, salt and ground mustard and 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 consumption of garlic given in the form of 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)

Method for the production of canned squid salad, including boiling, peeling and cutting chicken eggs, blanching and rubbing garlic, cutting and freezing lettuce, cutting squid, crushing walnut kernels, mixing the listed ingredients with capers, lemon juice, salt, mustard and black pepper packing of 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 with drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
squid 369 chicken eggs 154 lettuce 220 garlic 6.4-6.8 walnut kernels 80 capers fifteen pumpkin seed meal fourteen mayonnaise 160 lemon juice fifteen salt 12 mustard 0.5 black pepper 0.2 water before the release of the target product 1000