RU2511729C1 - Method for preparation of preserves "herring salad" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes, cucumbers, tomatoes and apples cutting and blanching, lettuce, spring onion and greens cutting and freezing, salted herring fillet cutting, ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio equal to nearly 1:5 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 of cooking canned "Salad with herring", which includes preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes, cucumbers, tomatoes and apples, cutting and freezing lettuce, green onions and herbs, cutting salted herring fillet, mixing the listed components with salt, packaging the resulting mixture and sour cream, sealing and sterilization (RU 2322819 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 preparing canned food “Salad with herring”, which involves preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes, cucumbers, tomatoes and apples, cutting and freezing lettuce, green onions and herbs, cutting salted herring fillet, mixing the listed components with salt, packing the resulting mixture and sour cream, sealing and sterilizing, according to the invention, the pumpkin seed meal is additionally used as a part of the mixture; Lebanon drinking water and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:

salted herring fillet 132.5 chicken eggs 58.3 potatoes 423.8-447 cucumbers 72,2 green onions 72.9 apples 152.3 tomatoes 37.3 salad 21.9 greenery 24.8 pumpkin seed meal 12 sour cream 90 salt 6.4 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 potatoes, cucumbers, tomatoes and apples are cut and blanched in hot water.

Prepared lettuce, chives and greens are chopped and frozen.

Prepared salted herring fillet cut.

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.

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 potato consumption shown as an interval 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)

A method of preparing canned salad with herring, including boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, cucumbers, tomatoes and apples, cutting and freezing lettuce, green onions and herbs, cutting salted herring fillet, pouring ground pumpkin seed meal water in a ratio by weight of about 1: 5 and holding it for swelling, mixing the listed components with salt, packing the resulting mixture and sour cream, sealing and sterilization to obtain the target product, using the components in the following ratio and costs, parts by weight:
salted herring fillet 132.5 chicken eggs 58.3 potatoes 423.8-447 cucumbers 72,2 green onions 72.9 apples 152.3 tomatoes 37.3 salad 21.9 greenery 24.8 pumpkin seed meal 12 sour cream 90 salt 6.4 water before the release of the target product 1000