RU2515790C1 - Method for production of preserves "chicken salad with tofu and red beans" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves chicken eggs boiling, shelling and cutting, chicken fillet cutting and frying in vegetable oil, tomatoes and apples cutting and blanching, carrots blanching and cutting, lettuce and spring onion cutting and freezing, red beans cooking till the weight increases by 150%, 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 mayonnaise packing, sealing and sterilisation to produce the target product.

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 "Chicken Salad with Tofu and Red Beans", which includes preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and frying chicken oil in vegetable oil, cutting and blanching potatoes and apples, blanching and cutting carrots, cutting and freezing lettuce and green onions, boiling to a weight gain of 150% red beans, mixing the listed components with sodium chloride and calcium ascorbate, packing the resulting mixture and mayonnaise, sealing and sterilization (RU 23623 30 C1, 2009).

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 food “Chicken Salad with Tofu and Red Beans”, which involves preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and frying chicken fillet in vegetable oil, cutting and blanching potatoes and apples, blanching and cutting carrots, cutting and freezing lettuce and green onions, boiling to a weight increase of 150% red beans, mixing the listed components with salt, packing the mixture and mayonnaise, sealing and sterilization, I agree of the invention, 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 in the following ratio of costs, parts by weight:

chicken fillet one hundred chicken eggs 154 vegetable oil eleven tofu one hundred Red beans 40 carrot 70,2-72 potatoes 128-135 apples 113 salad 110 green onions 110 pumpkin seed meal 8 mayonnaise 70 salt 12 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 chicken fillet is cut and fried in vegetable oil.

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

Prepared carrots are blanched and chopped.

Prepared lettuce and green onions are chopped and frozen.

Prepared red beans are boiled until mass increase by 150%.

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 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)

A method for the production of canned chicken salad with tofu and red beans, including boiling, peeling and cutting chicken eggs, cutting and frying chicken oil in vegetable oil, cutting and blanching potatoes and apples, blanching and cutting carrots, cutting and freezing lettuce and green onions, cooking red beans to a mass increase of 150%, pouring ground meal of pumpkin seeds with drinking water in a ratio by weight of about 1: 5 and holding it for swelling, mixing the above components with salt, packing the mixture and mayonnaise, ermetizatsiyu and sterilization to give the desired product, the components used in the following ratio costs pbw .:
chicken fillet one hundred chicken eggs 154 vegetable oil eleven tofu one hundred Red beans 40 carrot 70,2-72 potatoes 128-135 apples 113 salad 110 green onions 110 pumpkin seed meal 8 mayonnaise 70 salt 12 water before the release of the target product 1000