RU2525642C1 - Method for production of preserves "combined banquet salad with mayonnaise" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, beef cutting and frying in vegetable oil, potatoes, tomatoes and bulb onions cutting and blanching, carrots and beet-roots blanching and cutting, parsley greens cutting and freezing, sweet cherries pitting and blanching, fresh green peas freezing, brined cucumbers cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, citric acid, mustard and caraway, 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 "Combined salad with mayonnaise for banquets", which includes preparing the recipe, cooking, peeling and cutting chicken eggs, cutting and frying beef in vegetable oil, cutting and blanching potatoes, tomatoes and onions, blanching and cutting carrots and beets , cutting and freezing parsley, pitting and blanching sweet cherries, freezing fresh green peas, cutting pickles, mixing the listed ingredients with salt, citric acid with mustard and caraway seeds, packaging the resulting mixture and mayonnaise, sealing and sterilization (RU 2317718 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 "Combined salad with mayonnaise for banquets", which involves preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and frying beef in vegetable oil, cutting and blanching potatoes, tomatoes and onions, blanching and cutting carrots and beets, cutting and freezing parsley, pitting and blanching sweet cherries, freezing fresh green peas, cutting pickles, mixing the listed components entov with salt, citric acid, mustard and caraway seeds, packaging the resulting mixture and mayonnaise, sealing and sterilization, according to the invention in the composition of the mixture additionally use ground meal of pumpkin seeds, which is pre-filled with drinking water and kept for swelling, and the components are used at the next flow rate, parts by weight:

beef 99.4-102.3 chicken eggs 41,4 vegetable oil 7.8 potatoes 301.2-317.7 carrot 82.6-84.7 green pea 128.2 beet 83.5-84.7 onion 27.5-27.9 salted cucumbers 102.6 tomatoes 79,4 sweet cherry 25 parsley 25 pumpkin seed meal eighteen mayonnaise 160 salt 11,2 lemon acid 0.4 mustard one caraway 1.18 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 beef is cut and fried in vegetable oil.

Prepared potatoes, tomatoes and onions are cut and blanched in hot water.

Prepared carrots and beets are blanched and chopped.

Prepared parsley is chopped and frozen.

Bones are removed from the prepared sweet cherry, and then it is blanched.

Prepared fresh green pea grain is frozen.

Prepared chopped pickles.

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, citric acid and ground mustard and caraway seeds.

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 consumption of beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. The remaining costs presented in the form of intervals cover their 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 food "Combined salad with mayonnaise for banquets", which includes preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and frying beef in vegetable oil, cutting and blanching potatoes, tomatoes and onions, blanching and cutting carrots and beets, cutting and freezing parsley, pitting and blanching sweet cherries, freezing fresh green peas, cutting pickles, mixing the listed ingredients with salt, citric acid, mustard Tsey and caraway, and packing the resulting mixture mayonnaise, sealing and sterilization, characterized in that the mixture additionally used pumpkin seed, ground seed meal, which is pre-poured water and allowed to stand to swell, and components used in the following flow, pbw .:
beef 99.4-102.3 chicken eggs 41,4 vegetable oil 7.8 potatoes 301.2-317.7 carrot 82.6-84.7 green pea 128.2 beet 83.5-84.7 onion 27.5-27.9 salted cucumbers 102.6 tomatoes 79,4 sweet cherry 25 parsley 25 pumpkin seed meal eighteen mayonnaise 160 salt 11.2 lemon acid 0.4 mustard one caraway 1.18 water before the release of the target product 1000