RU2525517C1 - "meat salad" preserves preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes cutting and blanching, lettuce cutting and freezing, brined cucumbers and meat cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with "Yuzhny" sauce 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.

There is a known method of preparing canned meat salad, which includes preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes, cutting and freezing lettuce, cutting pickles and meat, mixing the listed ingredients with Yuzhny sauce, table salt and calcium benzoatom, packaging the resulting mixture and mayonnaise, sealing and sterilization (RU 2345579 C1, 2009).

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 preparing canned meat salad, which involves preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes, cutting and freezing lettuce, cutting pickles and meat, mixing the listed ingredients with sauce " South "and with salt, packaging the mixture and mayonnaise, sealing and sterilization, according to the invention, the composition of the mixture additionally uses ground meal of pumpkin seeds, which is pre-filled with drinking water and aged They are used for swelling, and the components are used at the following flow rate, parts by weight:

meat 233.9-305.7 chicken eggs 64.7 potatoes 414.1-436.8 salted cucumbers 192.4 salad 38.8 pumpkin seed meal 12 mayonnaise 90 South sauce 29.4 salt 9.5 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 are cut and blanched in hot water.

The prepared salad is cut and frozen.

Prepared pickles and meat 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 the recipe ratio are mixed with South sauce 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 meat consumption corresponds to the use of edged pork, and the maximum corresponds to the use of category II mutton. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses per estimated tab of 194.1 kg per 1 ton of the target product. The potato consumption shown as 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)

A method of preparing canned meat salad, which includes preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes, cutting and freezing lettuce, cutting pickles and meat, mixing the listed ingredients with Yuzhny sauce and salt, packing the resulting mixtures 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 use at the following flow rate, parts by weight:
meat 233.9-305.7 chicken eggs 64.7 potatoes 414.1-436.8 salted cucumbers 192.4 salad 38.8 pumpkin seed meal 12 mayonnaise 90 South sauce 29.4 salt 9.5 water before the release of the target product 1000.