RU2524490C1 - Method for production of preserves "shrimp, calamary and rice salad" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, lettuce and dill greens cutting and freezing, rice cooking till weight increases by 150%, fresh green peas freezing, calamary fillet and shrimp meat cutting. Then ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. The listed components are mixed with salt and black hot pepper. The produced mixture and mayonnaise are packed, sealed and sterilised.

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.

A known method for the production of canned food "Shrimp and squid salad with rice", which includes preparing the recipe, cooking, cleaning and cutting chicken eggs, cutting and freezing lettuce and dill, cooking until rice mass increase by 150%, freezing fresh green pea grain, cutting squid fillet and shrimp meat, mixing the listed components with salt and bitter black pepper, packing the resulting mixture and mayonnaise, sealing and sterilizing (RU 2332051 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 “Shrimp and squid salad with rice”, which involves preparing the recipe components, cooking, cleaning and cutting chicken eggs, cutting and freezing lettuce and greens of dill, cooking until the mass is increased by 150% rice, freezing fresh grain of green peas, cutting squid fillet and shrimp meat, mixing the listed components with salt and black bitter pepper, packing the resulting mixture and mayonnaise, sealing and sterilizing, according to the invention, as part of the mixture ADDITIONAL use ground pumpkin seed meal which had previously poured water and allowed to stand to swell, and components used in the following ratio costs pbw .:

shrimp 400 squid fillet 150 chicken eggs 77 rice 60 green pea 218 salad 55 dill greens 12.5 pumpkin seed meal eighteen mayonnaise 140 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 lettuce and dill are chopped and frozen.

Prepared rice is boiled until mass increase by 150%.

Prepared fresh green pea grain is frozen.

Prepared squid fillet and shrimp meat 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 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 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 salad, including boiling, peeling and cutting chicken eggs, cutting and freezing lettuce and dill, cooking until rice mass increases by 150%, freezing fresh green pea grains, cutting squid fillet and shrimp meat, mixing the listed ingredients 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 with drinking water and aged ayut to swell, and the components used in the following ratio of expenses, parts by weight .:
shrimp 400 squid fillet 150 chicken eggs 77 rice 60 green pea 218 salad 55 dill greens 12.5 pumpkin seed meal eighteen mayonnaise 140 salt 12 black pepper 0.3 water before the release of the target product 1000