RU2516485C1 - Method for production of preserves "vinegret with calamaries" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, potatoes and bulb onions cutting and blanching, beet-roots and carrots blanching and cutting, lettuce and greens cutting and freezing, calamary fillet 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, 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 onions, blanching and cutting beets and carrots, cutting and freezing lettuce and greens, cutting squid fillet and pickles, freezing fresh green pea grain, mixing the listed components with sodium chloride and calcium acetate, packing the resulting mixture and mayonnaise, sealing and sterilization (RU 2330526 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 of producing canned food “Vinaigrette with squid”, which involves preparing the recipe components, cutting and blanching potatoes and onions, blanching and cutting beets and carrots, cutting and freezing lettuce and greens, cutting squid fillet and pickles, freezing fresh grain of green peas, mixing the listed components with salt, packing the resulting mixture and mayonnaise, sealing and sterilization, according to the invention, hammers are additionally used in the mixture Pumpkin seed meal, which is a pre-poured water and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:

squid fillet 227.6 beet 82.7-86 carrot 52-53.3 potatoes 113.8-120 onion 78-79 salted cucumbers 72.7 green pea 24.2 salad eleven greenery 12.5 pumpkin seed meal eighteen mayonnaise 300 salt 11,2 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 onions are cut and blanched in hot water.

Prepared beets and carrots are blanched and chopped.

Prepared lettuce and greens are chopped and frozen.

Prepared squid fillets 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.

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 of producing canned food “Vinaigrette with squid”, which involves preparing the recipe components, cutting and blanching potatoes and onions, blanching and cutting beets and carrots, cutting and freezing lettuce and greens, cutting squid and pickles, freezing fresh green pea grain, mixing the listed components with salt, packaging the resulting mixture and mayonnaise, sealing and sterilization, characterized in that the composition of the mixture additionally uses ground meal of pumpkin seeds, which is preliminarily It is filled with drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
squid fillet 227.6 beet 82.7-86 carrot 52-53.3 potatoes 113.8-120 onion 78-79 salted cucumbers 72.7 green pea 24.2 salad eleven greenery 12.5 pumpkin seed meal eighteen mayonnaise 300 salt 11.2 water before the release of the target product 1000