RU2514771C1 - Method for production of preserves "vegetable salad with sea scallops" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves chicken eggs boiling, shelling and cutting, potatoes cutting and blanching, carrots blanching and cutting, greens cutting and freezing, sea scallops meat and brined cucumbers cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, black hot pepper and allspice, 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 vegetables "Salad with scallops", which includes preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes, blanching and cutting carrots, cutting and freezing greens, cutting scallop meat and pickles, freezing fresh green pea seeds, mixing the listed components with salt, black bitter pepper and allspice, packing the resulting mixture and mayonnaise, sealing and sterilization (RU 2332072 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 vegetables “Salad with scallop”, which involves preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes, blanching and cutting carrots, cutting and freezing greens, cutting scallop meat and pickles, freezing fresh grain of green peas, mixing the listed ingredients with salt, black pepper and allspice, packing the mixture and mayonnaise, sealing and sterilization, according clearly the invention in the mixture is further ground using pumpkin seed meal which had previously poured water and allowed to stand to swell, and components used in the following ratio costs pbw .:

scallop 709.2 chicken eggs 64,2 potatoes 256-270 green pea 90.8 salted cucumbers 136.3 carrot 117-120 greenery 25 pumpkin seed meal 8 mayonnaise 70 salt 10.5 black pepper 0.2 allspice 0.5 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared chicken eggs are boiled, peeled and chopped.

Prepared potatoes are cut and blanched in hot water.

Prepared carrots are blanched and chopped.

Prepared greens are cut and frozen.

Prepared scallop meat and pickles are chopped.

Prepared fresh green pea grain is frozen.

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 and ground black pepper and allspice.

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 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 vegetable salad with scallop, including boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, blanching and cutting carrots, cutting and freezing greens, cutting scallop meat and pickles, freezing fresh grain of green peas, mixing the above components with salt, bitter black pepper and allspice, packaging the mixture and mayonnaise, sealing and sterilization to obtain the target product, characterized in that the composition of the mixture complements use ground flax meal pumpkin seeds, which had previously poured water and allowed to stand to swell, and components used in the following ratio, mass parts .:
scallop 709.2 chicken eggs 64,2 potatoes 256-270 green pea 90.8 salted cucumbers 136.3 carrot 117-120 greenery 25 pumpkin seed meal 8 mayonnaise 70 salt 10.5 black pepper 0.2 allspice 0.5 water before the release of the target product 1000