RU2525521C1 - Method for production of preserved salad "fantasy" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in cream and chopping, mackerel fillet chopping, the listed components mixing with chicken eggs, butter and part of salt and moulding to produce meat balls, potatoes cutting and blanching, brined cucumbers cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, mixing potatoes, brined cucumbers, green peas and pumpkin seeds extraction cake with the remaining salt, the produced mixture, meat balls 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 salad "Fantasy", which includes preparing the recipe, soaking in cream and chopping wheat bread, cutting the mackerel fillet, mixing the listed ingredients with chicken eggs, butter and some salt and forming to produce meatballs, cutting and blanching potatoes, cutting pickles, freezing fresh grain of green peas, mixing the listed vegetables with the rest of the salt, packing the resulting mixture, meatballs and mayonnaise, g etizatsiyu and sterilization (RU 2322890 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 Fantasy salad, which involves preparing the recipe components, soaking in cream and chopping wheat bread, cutting the mackerel fillet, mixing the listed ingredients with chicken eggs, butter and part of the salt, and molding to produce meatballs, cutting and blanching potatoes, cutting pickles, freezing fresh grain of green peas, mixing the listed vegetables with the rest of the salt, packing the resulting mixture and meatballs and mayonnaise, sealing and sterilization, according to the invention in the mixture is further ground using pumpkin seed meal which had previously poured water and allowed to stand to swell, and components used in the following flow, pbw .:

mackerel fillet 222.2 chicken eggs 58.7 butter 22.2 cream 111.1 potatoes 351.3-360 salted cucumbers 145.3 green pea 72.7 wheat bread 22.2 pumpkin seed meal 8 mayonnaise 70 salt 10,4 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared wheat bread, preferably stale, is soaked in cream and cutted.

Prepared mackerel fillet cutter.

The listed components in a recipe ratio are mixed with chicken eggs, melted butter and approximately 60% of the recipe amount of salt and molded to produce meatballs.

Prepared potatoes are cut and blanched in hot water.

Prepared chopped pickles.

Prepared fresh green pea grain is frozen.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilieva 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.

Potatoes, pickles, green peas and meal of pumpkin seeds in a recipe ratio are mixed with the rest of the salt.

The resulting mixture, meatballs and mayonnaise are packaged in the recipe 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 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 producing a canned Fantasy salad, which includes preparing the recipe components, soaking in cream and chopping wheat bread, cutting the mackerel fillet, mixing the listed ingredients with chicken eggs, butter and part of the salt and forming to produce meatballs, cutting and blanching potatoes, cutting salted cucumbers, freezing fresh grain of green peas, mixing the listed vegetables with the rest of the salt, packing the resulting mixture, meatballs 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 at the following flow rate, parts by weight:
mackerel fillet 222.2 chicken eggs 58.7 butter 22.2 cream 111.1 potatoes 351.3-360 salted cucumbers 145.3 green pea 72.7 wheat bread 22.2 pumpkin seed meal 8 mayonnaise 70 salt 10,4 water before the release of the target product 1000