RU2515783C1 - Method for production of preserved product "fish salad" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for production of preserved salad with whiting fillet involves chicken eggs boiling, shelling and cutting, potatoes, apples and tomatoes cutting and blanching, carrots blanching and cutting, lettuce and greens cutting and freezing, fresh green peas freezing, whiting fillet and pickled mushrooms cutting, the listed components mixing with salt, sour cream and mayonnaise mixing, the produced mixtures packing, sealing and sterilisation. One additionally introduces into the whiting fillet and vegetables mixture composition ground pumpkin seeds extraction cake that is preliminarily poured with drinking water at a weight ratio equal to nearly 1:5 and maintained for swelling while the components are used at the following ratio, weight parts: whiting fillet - 279.1, chicken eggs - 35.8, apples - 66.9, green peas - 63.4, carrots - 65.3-67, pickled mushrooms - 64, potatoes - 297.7-314, greens - 8.7, lettuce - 25.6, tomatoes - 52.4, pumpkin seeds extraction cake - 18, sour cream - 70, mayonnaise - 140, salt - 11.3, water till the target product yield is equal to 1000.

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 a canned product "Fish salad", which includes preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes, apples and tomatoes, blanching and cutting carrots, cutting and freezing salad and greens, freezing fresh grain green pots, cutting fillet of merlang and pickled mushrooms, mixing the listed components with sodium chloride and calcium lactate, mixing sour cream and mayonnaise, packing the resulting mixtures, sealing and sterilization (RU 2330498 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 in that in a method for producing a canned salad with merlang fillet, including boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, apples and tomatoes, blanching and cutting carrots, cutting and freezing lettuce and greens, freezing fresh grain of a green pot , cutting the fillet of merlang and pickled mushrooms, mixing the listed components with salt, mixing sour cream and mayonnaise, packing the resulting mixtures, sealing and sterilization, according to the invention, as part of a mixture of fillet of merlang and ovo additionally use ground meal of pumpkin seeds, which is preliminarily poured with drinking water in a ratio by weight of about 1: 5 and maintained until swelling, and the components are used in the following ratio, parts by weight:

Merlang Fillet 279.1 chicken eggs 35.8 apples 66.9 green pea 63,4 carrot 65.3-67 marinated mushrooms 64 potatoes 297.7-314 greenery 8.7 salad 25.6 tomatoes 52,4 pumpkin seed meal eighteen sour cream 70 mayonnaise 140 salt 11.3 water before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared chicken eggs are boiled, peeled and chopped.

Prepared potatoes, apples and tomatoes are cut and blanched in hot water.

Prepared carrots are blanched and chopped.

Prepared lettuce and greens are chopped and frozen.

Prepared fresh green pea grain is frozen.

Prepared merlang fillets and pickled mushrooms are chopped.

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 ratios by weight of about 1: 5 and maintained for swelling.

The listed components of the recipe ratio are mixed with salt.

Sour cream and mayonnaise are mixed in a prescription ratio.

The resulting mixture is 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 technical result of tin can No. 5, containing products obtained by the described technology and by the closest analogue were opened and installed in; upside down tripod. 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 producing canned salad with merlang filet, including boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, apples and tomatoes, blanching and cutting carrots, cutting and freezing lettuce and greens, freezing fresh grains of green pot, cutting fillet of merlang and pickled mushrooms , mixing the listed components with salt, mixing sour cream and mayonnaise, packing the mixtures obtained, sealing and sterilization, characterized in that ground meal is additionally introduced into the mixture of merlang fillet and vegetables mjy pumpkin, which is previously poured with drinking water in a weight ratio of about 1: 5 and allowed to stand to swell, and components used in the following ratio, wt. hours:
Merlang Fillet 279.1 chicken eggs 35.8 apples 66.9 green pea 63,4 carrot 65.3-67 marinated mushrooms 64 potatoes 297.7-314 greenery 8.7 salad 25.6 tomatoes 52,4 pumpkin seed meal eighteen sour cream 70 mayonnaise 140 salt 11.3 water before the release of the target product 1000