RU2515798C1 - Method for preparation of preserved product "fish salad" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves chicken eggs boiling, shelling and cutting, potatoes, cucumbers 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, cucumbers - 63.4, 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 ensures reduction of the manufactured target product adhesion to container walls.

Description

The invention relates to the production technology of canned snacks.

A known method of preparing a canned product "Fish salad", which includes preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes, cucumbers and tomatoes, blanching and cutting carrots, cutting and freezing salad and greens, freezing fresh grain green pots, cutting merlang fillet 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 23304 19 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 preparing a canned salad with merlang fillet, including boiling, peeling, and cutting chicken eggs, cutting and blanching potatoes, cucumbers and tomatoes, blanching and cutting carrots, cutting and freezing lettuce and greens, freezing fresh green grain pot, cutting the fillet of merlang and pickled mushrooms, mixing the listed components with salt, mixing sour cream and mayonnaise, packing the mixtures obtained, sealing and sterilizing, according to the invention, into the mixture of fillet merlang and vegetables additionally introduced ground pumpkin seed meal which had previously poured drinking water in a weight ratio of about 1: 5 and allowed to stand to swell, and components used in the following ratio, mass parts .:

Merlang Fillet 279.1

chicken eggs 35.8

cucumbers 63.4

green peas 63.4

carrots 65.3-67

pickled mushrooms 64

potatoes 297.7-314

greens 8.7

salad 25.6

tomatoes 52.4

meal of pumpkin seeds 18

sour cream 70

mayonnaise 140

salt 11.3

water to yield 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 cut .:

Prepared potatoes, cucumbers 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 (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.

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 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 preparing a canned salad with merlang filet, including boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, cucumbers and tomatoes, blanching and cutting carrots, cutting and freezing lettuce and greens, freezing fresh grain of green peas, cutting fillet of merlang and pickled mushrooms , mixing the listed components with salt, mixing sour cream and mayonnaise, packing the resulting mixtures, sealing and sterilization, characterized in that hammers are additionally added to the composition of the mixture of fillet of merlang and vegetables pumpkin seed meal 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, mass parts:
Merlang Fillet 279.1 chicken eggs 35.8 cucumbers 63,4 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