RU2541736C1 - "azerbaijan" preserved salad production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, potatoes, cucumbers, apples, tomatoes and black olives cutting and blanching, carrots blanching and cutting, cress and cilantro greens cutting and freezing, sturgeon cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, the produced mixture and sour cream 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 salad "Azerbaijan", which includes preparing the recipe components, cutting and blanching potatoes, cucumbers, apples, tomatoes and olives, blanching and cutting carrots, cutting and freezing watercress and cilantro greens, cutting sturgeon, mixing the listed components with cooked salt and calcium lactate, packaging the resulting mixture and sour cream, sealing and sterilization (RU 2343744 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 producing canned salad “Azerbaijan”, which involves preparing the recipe components, cutting and blanching potatoes, cucumbers, apples, tomatoes and olives, blanching and cutting carrots, cutting and freezing watercress and cilantro greens, cutting sturgeon , mixing the listed components with salt, packing the resulting mixture and sour cream, sealing and sterilization, according to the invention, the composition of the mixture additionally uses ground meal of pumpkin seeds, which is pre poured on water and was allowed to swell, and the components used in the following ratio of expenses, parts by weight .:

sturgeon 323.5 potatoes 105.4-111.2 carrot 68.8-70.6 cucumbers 128.2 apples 66.5 tomatoes 66,2 black olives 21,2 watercress 64.7 green cilantro 110.3 pumpkin seed meal 9 sour cream 90 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 potatoes, cucumbers, apples, tomatoes and olives are cut and blanched.

Prepared carrots are blanched and chopped.

Prepared watercress and cilantro are chopped and frozen.

Prepared sturgeon is cut.

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 a prescription ratio are mixed with salt.

The resulting mixture and sour cream 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 costs presented in the form of intervals cover their possible change in terms of storage 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 salad, which includes preparing the recipe components, cutting and blanching potatoes, cucumbers, apples, tomatoes and olives, blanching and cutting carrots, cutting and freezing watercress and cilantro greens, cutting sturgeon, mixing the above components with salt, packing the resulting mixture and sour cream, 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 in the following ratio of costs, parts by weight:
sturgeon 323.5 potatoes 105.4-111.2 carrot 68.8-70.6 cucumbers 128.2 apples 66.5 tomatoes 66,2 black olives 21,2 watercress 64.7 green cilantro 110.3 pumpkin seed meal 9 sour cream 90 salt 12 water before the release of the target product 1000