RU2516682C1 - Method for production of preserved product "combined salad with mayonnaise" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves chicken eggs boiling, shelling and cutting, potatoes cutting and blanching, carrots blanching and cutting, parsley greens cutting and freezing, cherries pitting and blanching, fresh green peas freezing, cooked sausage and brined cucumbers cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, citric acid, black hot pepper and mustard, 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 a canned product "Combined salad with mayonnaise", which includes preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes, blanching and cutting carrots, cutting and freezing parsley, pitting and blanching cherries, freezing fresh grain green peas, cutting cooked sausages and pickles, mixing the listed ingredients with salt, citric acid, black bitter pepper and mustard, packing the resulting mixture and ma oneza, sealing and sterilization (RU 2343734 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 producing a canned product “Combined salad with mayonnaise”, which includes preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes, blanching and cutting carrots, cutting and freezing parsley, removing seeds and blanching cherries, freezing fresh grains of green peas, cutting cooked sausages and pickles, mixing the listed ingredients with salt, citric acid, black bitter pepper and mustard, Asovka River resulting mixture and mayonnaise, sealing and sterilization, according to the invention in the mixture is further ground using pumpkin seed meal which is previously poured with water injection and maintained to swell, and components used in the following ratio costs pbw .:

boiled sausage 58.3 chicken eggs 29.3 potatoes 284.4-300 carrot 156-160 green pea 121.1 salted cucumbers 192.8 parsley 25 cherry 25 pumpkin seed meal eighteen mayonnaise 160 salt 9.8 lemon acid 0.4 black pepper 0.2 mustard 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 chicken eggs are boiled, peeled and chopped.

Prepared potatoes are cut and blanched in hot water.

Prepared carrots are blanched and chopped.

Prepared parsley is chopped and frozen.

Bones are removed from the prepared cherry and then blanched.

Prepared fresh green pea grain is frozen.

Prepared cooked sausage and pickles 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, citric acid and ground black pepper and mustard.

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 a canned salad with mayonnaise, including boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, blanching and cutting carrots, cutting and freezing parsley, pitting and blanching cherries, freezing fresh grain green peas, cutting cooked sausage and pickled cucumbers mixing the above components with salt, citric acid, bitter black pepper and mustard, packing the resulting mixture and mayonnaise, sealing and sterilizing to obtain the desired product, characterized I that in the composition of the mixture additionally use 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, parts by weight:
boiled sausage 58.3 chicken eggs 29.3 potatoes 284.4-300 carrot 156-160 green pea 121.1 salted cucumbers 192.8 parsley 25 cherry 25 pumpkin seed meal eighteen mayonnaise 160 salt 9.8 lemon acid 0.4 black pepper 0.2 mustard 2 water before the release of the target product 1000