RU2501430C1 - Method for manufacture of preserves "fish with garnish and horse radish" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to the fish-and-vegetable preserves production technology. The method envisages recipe components preparation, potatoes cutting and blanching, carrots blanching and cutting, horse radish blanching and grating, 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 sour cream, mayonnaise, sugar and salt to produce garnish, scad fillet cutting, scad fillet and garnish packing, sealing and sterilisation.

EFFECT: reduction of the manufactured target product adhesion to container walls.

Description

The invention relates to the production technology of canned second lunch dishes.

A known method of producing canned food "Fish with garnish and horseradish", which includes preparing the recipe, cutting and blanching potatoes, blanching and cutting carrots, blanching and rubbing horseradish, freezing fresh green peas, cutting pickles, mixing the listed ingredients with mayonnaise, sugar and salt to obtain a side dish, cutting fillet of mackerel, packing fillet of mackerel, side dish and sour cream, sealing and sterilization (RU 2356317 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 producing canned fish with garnish and horseradish, which includes preparing the recipe components, cutting and blanching potatoes, blanching and cutting carrots, blanching and rubbing horseradish, freezing fresh green peas, cutting pickles, mixing the above components with sour cream, mayonnaise, sugar and salt to obtain a side dish, cutting fillet of horse mackerel, packing fillet of horse mackerel and side dish, sealing and sterilization, according to the invention, as part of the side dish itelno used ground pumpkin seed meal, which, prior to mixing with drinking water is poured and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:

horse mackerel fillet 415.6 potatoes 257.7-271.8 carrot 144.4-148.1 salted cucumbers 106,2 green pea 53.1 horseradish 42.4-43.1 pumpkin seed meal 33 sour cream 67.8 mayonnaise 67.8 sugar 1,5 salt 10.5 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 are cut and blanched in hot water.

Prepared carrots are blanched and chopped.

Prepared horseradish blanch and rub.

Prepared fresh green pea grain is frozen.

Prepared chopped pickles.

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 sour cream, mayonnaise, sugar and salt to obtain a side dish. Prepared horse mackerel fillet cut.

Fillet of horse mackerel and side dish 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, tin can No. 8, containing products obtained by the described technology and by the closest analogue, was opened and mounted in a tripod in an inverted position. The experimental product fell out of the can completely, but the control 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 obtaining canned fish with garnish and horseradish, which includes preparing the recipe, cutting and blanching potatoes, blanching and cutting carrots, blanching and rubbing horseradish, freezing fresh grain of green peas, cutting pickles, mixing the listed ingredients with sour cream, mayonnaise, sugar and salt to obtain a side dish, cutting horse mackerel fillet, packing horse mackerel fillet and side dish, sealing and sterilization, characterized in that ground ginger seeds are additionally used in the side dish pumpkins, which are poured with drinking water before mixing and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
horse mackerel fillet 415.6 potatoes 257.7-271.8 carrot 144.4-148.1 salted cucumbers 106,2 green pea 53.1 horseradish 42.4-43.1 pumpkin seed meal 33 sour cream 67.8 mayonnaise 67.8 sugar 1,5 salt 10.5 water before the release of the target product 1000