RU2514790C1 - Method for manufacture of preserves "vinegret with calamaries" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, potatoes and calamaries cutting and blanching, beet-roots and carrots blanching and cutting, fresh white cabbages chopping and freezing, brined cucumbers, bulb onions, spring onion and greens cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with acetic acid, sugar, salt and black hot pepper, 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 "Vinaigrette with squid", which includes preparing the recipe components, cutting and blanching potatoes and squid, blanching and cutting beets and carrots, shredding and freezing fresh white cabbage, cutting pickles, onions, green onions and herbs, mixing the above components with acetic acid, sugar, salt and bitter black pepper, packaging the resulting mixture and mayonnaise, sealing and sterilization (RU 2308848 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 producing canned food “Vinaigrette with squid”, which involves preparing the recipe components, cutting and blanching potatoes and squid, blanching and cutting beets and carrots, chopping and freezing fresh white cabbage, cutting pickles, onions, green onions and herbs, mixing the listed components with acetic acid, sugar, salt and bitter black pepper, packaging the resulting mixture and mayonnaise, sealing and sterilization, according to the invention in the composition 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:

squid 266.7 beet 99.2-103.2 carrot 46.8-48 potatoes 256-270 fresh white cabbage 163.3 onion 62.4-63.2 green onions 83.3 greenery 25 salted cucumbers 58.1 pumpkin seed meal fifteen mayonnaise 90 acetic acid, calculated on 80% concentration 0.75 sugar 5 salt 8.3 black pepper 0.6 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 and squid are cut and blanched in hot water.

Prepared beets and carrots are blanched and chopped.

Prepared fresh white cabbage is chopped and frozen.

Prepared pickles, onions, chives and greens are chopped.

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 acetic acid, sugar, salt and ground black pepper.

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.

When using acetic acid with a concentration that does not coincide with the prescription, its consumption is recalculated to the equivalent acid content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP Konservplodozyach, 1990, p.124).

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 producing canned food "Vinaigrette with squid", which includes preparing the recipe components, cutting and blanching potatoes and squid, blanching and cutting beets and carrots, shredding and freezing fresh white cabbage, cutting pickles, onions, green onions and herbs, mixing the listed components with acetic acid, sugar, salt and black bitter pepper, packaging the mixture and mayonnaise, sealing and sterilization, characterized in that the composition of the mixture additionally use a hammer first meal of pumpkin seeds, which is pre-poured water and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:
squid 266.7 beet 99.2-103.2 carrot 46.8-48 potatoes 256-270 fresh white cabbage 163.3 onion 62.4-63.2 green onions 83.3 greenery 25 salted cucumbers 58.1 pumpkin seed meal fifteen mayonnaise 90 acetic acid, calculated on 80% concentration 0.75 sugar 5 salt 8.3 black pepper 0.6 water before the release of the target product 1000