RU2525628C1 - "original" preserved salad production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, meat cutting and frying in vegetable oil, potatoes and celeriac cutting and blanching, beet-roots and mushrooms blanching and cutting, parsley and celery greens cutting and freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, acetic acid, sugar, salt, black hot pepper, allspice, cloves, cinnamon and nutmeg, 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 of manufacturing canned salad "Original", which includes the preparation of recipe components, cutting and frying meat in vegetable oil, cutting and blanching potatoes and celery root, blanching and cutting beets and mushrooms, cutting and freezing parsley and celery, mixing these components with vinegar acid, salt and mustard, packaging the resulting mixture and mayonnaise, sealing and sterilization (RU 2323621 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 of manufacturing canned salad "Original", which includes preparing the recipe components, cutting and frying meat in vegetable oil, cutting and blanching potatoes and celery root, blanching and cutting beets and mushrooms, cutting and freezing parsley and celery greens , mixing the listed components with acetic acid, salt and mustard, packaging the resulting mixture and mayonnaise, sealing and sterilization, according to the invention, the composition of the mixture is additionally used ground ground meal of pumpkin seeds is used, which is pre-filled with drinking water and kept for swelling, and the components are used at the following flow rate, parts by weight:

meat 52.7-68.8 vegetable oil 4.3 mushrooms 50.3-52.5 celery root 216.2-219.7 potatoes 179-188.8 beet 173.4-180.4 parsley 25 celery greens 174.8 pumpkin seed meal thirty mayonnaise 280 acetic acid in terms of 80% concentration 1.18 salt 12 mustard 1.75 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared meat is cut and fried in vegetable oil.

Prepared potatoes and celery root are chopped and blanched in hot water.

Prepared beets and mushrooms are blanched and chopped.

Prepared parsley and celery are chopped and 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.

The listed components in the recipe ratio are mixed with acetic acid, salt and ground mustard.

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 on the estimated tab of 43.7 kg per 1 ton of the target product. The minimum consumption of mushrooms corresponds to the use of tubular mushrooms, and the maximum corresponds to the use of lamellar mushrooms. The remaining costs presented in the form of intervals cover their possible change in the shelf life of raw materials.

When using acetic acid with a concentration that does not coincide with the prescription, its consumption is recalculated to the equivalent acid content according to known dependencies (Collection of technological instructions for the production of canned food. Vol. I - M .: APPP “Konservplodozyach”, 1990, p.124).

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 manufacturing a canned salad "Original", which includes preparing the recipe components, cutting and frying meat in vegetable oil, cutting and blanching potatoes and celery root, blanching and cutting beets and mushrooms, cutting and freezing parsley and celery greens, mixing the listed components with acetic acid , salt and mustard, packing the resulting mixture and mayonnaise, sealing and sterilization, characterized in that the composition of the mixture additionally uses ground meal of pumpkin seeds, which th pre-poured water and allowed to stand to swell, and components used in the following flow, pbw .:
meat 52.7-68.8 vegetable oil 4.3 mushrooms 50.3-52.5 celery root 216.2-219.7 potatoes 179-188.8 beet 173.4-180.4 parsley 25 celery greens 174.8 pumpkin seed meal thirty mayonnaise 280 acetic acid in terms of 80% concentration 1.18 salt 12 mustard 1.75 water before the release of the target product 1000