RU2514767C1 - Method for manufacture of preserves "salad with fish and shrimps" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves potatoes, lemons, tomatoes and olives cutting and blanching, lettuce and greens cutting and freezing, brined cucumbers, skin-off fish fillet and shrimp meat cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. One performs the listed components mixing with salt, 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 producing canned food "Salad with fish and shrimp", which includes preparing the recipe components, cutting and blanching potatoes, lemons, tomatoes and olives, cutting and freezing salad and greens, cutting pickles, skinned fish fillet and shrimp meat, mixing the listed components with sodium chloride and calcium acetate, packaging the resulting mixture and mayonnaise, sealing and sterilization (RU 2329687 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 producing canned fish and shrimp salad, which involves preparing the recipe, cutting and blanching potatoes, lemons, tomatoes and olives, cutting and freezing lettuce and greens, cutting pickles, skinless fish fillet and meat shrimp, mixing the listed components with salt, packing the resulting mixture and mayonnaise, sealing and sterilizing, according to the invention, the composition of the mixture additionally uses ground meal of pumpkin seeds, which previously Aliwal drinking water and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:

skinned fish fillet one hundred shrimp 307.7 potatoes 128-135 salted cucumbers 155.7 lemons 35.7 tomatoes 160.9 salad 117.9 olives 85.7 greenery 25 pumpkin seed meal eighteen mayonnaise 160 salt 10.3 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, lemons, tomatoes and olives are cut and blanched in hot water.

Prepared lettuce and greens are chopped and frozen.

Prepared pickled cucumbers, skinless fish fillet and shrimp meat are chopped.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilyeva A.G., Dvorkina G.L., 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 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 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, tin can No. 5, containing products obtained by the signed technology and using the closest analogue, was 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 obtaining a canned salad with fish and shrimp, including cutting and blanching potatoes, lemons, tomatoes and olives, cutting and freezing salad and greens, cutting pickles, skinless fish fillet and shrimp meat, mixing the above components with salt, packing the mixture and mayonnaise , 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 t with the following ratio of expenses, parts by weight .:
skinned fish fillet one hundred shrimp 307.7 potatoes 128-135 salted cucumbers 155.7 lemons 35.7 tomatoes 160.9 salad 117.9 olives 85.7 greenery 25 pumpkin seed meal eighteen mayonnaise 160 salt 10.3 water before the release of the target product 1000