RU2525525C1 - "chicken, tofu and celery salad" preserves production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, celery root cutting and blanching, grapes blanching and cutting, lettuce cutting and freezing, spring onion, peppermint and lemon balm greens cutting and freezing, chicken meat and tofu cutting, pistachios kernels crushing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with lemon juice 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.

A known method for the production of canned food "Chicken Salad with Tofu and Celery", involving the preparation of recipe components, cutting and blanching celery root, blanching and cutting grapes, cutting and freezing lettuce, green onions and herbs, peppermint and lemon balm, cutting chicken and tofu, crushing pistachio kernels, mixing the listed components with lemon juice, sodium chloride and calcium citrate, packing the resulting mixture and mayonnaise, sealing and sterilization (RU 2363338 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 for the production of canned food “Chicken Salad with Tofu and Celery”, which involves preparing the recipe components, cutting and blanching celery root, blanching and cutting grapes, cutting and freezing lettuce, green onions and green peppermint and lemon balm , cutting chicken and tofu, crushing pistachio kernels, mixing the listed components with lemon juice and salt, packing the resulting mixture and mayonnaise, sealing and sterilizing, according to the invention, as part of the mixture The ground meal of pumpkin seeds is used thoroughly, which is preliminarily poured with drinking water and kept for swelling, and the components are used at the following flow rate, parts by weight:

chicken 877.2 tofu 117 celery root 218.4-221.9 grape 140,4 pistachio kernels 17.5 salad 64.3 green onions 64.3 peppermint herbs 7.3 lemon balm greens 7.3 pumpkin seed meal eighteen mayonnaise 110 lemon juice 23,4 salt 12 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared celery root is cut and blanched in hot water.

Prepared grapes are blanched and chopped.

Prepared lettuce, green onions and greens of peppermint and lemon balm are cut and frozen.

Prepared chicken and tofu 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 lemon juice 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. Given as an interval, the consumption of celery root 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 "Chicken Salad with Tofu and Celery", which involves preparing the recipe, cutting and blanching celery root, blanching and cutting grapes, cutting and freezing lettuce, green onions and herbs, peppermint and lemon balm, cutting chicken and tofu, crushing pistachio kernels, mixing the listed components with lemon juice and salt, packing the mixture and mayonnaise, sealing and sterilization, characterized in that the mixture also uses ground seed meal t pumpkin, which is pre-filled with drinking water and kept for swelling, and the components are used at the following flow rate, parts by weight:
chicken 877.2 tofu 117 celery root 218.4-221.9 grape 140,4 pistachio kernels 17.5 salad 64.3 green onions 64.3 peppermint herbs 7.3 lemon balm greens 7.3 pumpkin seed meal eighteen mayonnaise 110 lemon juice 23,4 salt 12 water before the release of the target product 1000