RU2518652C1 - Method for production of preserves "calamaries, vegetables and egg salad" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, potatoes cutting and blanching, carrots blanching and cutting, chicken eggs boiling, shelling and cutting, spring onion, lettuce and greens cutting and freezing, fresh green peas freezing, calamary fillet and cucumbers cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt and black hot pepper, sour cream and mayonnaise mixing, the produced mixtures 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 "Salad of squid, vegetables and eggs", which includes preparing the recipe components, cutting and blanching potatoes, blanching and cutting carrots, cooking, peeling and cutting chicken eggs, cutting and freezing green onions, lettuce and greens, freezing fresh grain green peas, cutting squid fillet and cucumbers, mixing the listed components with salt and black bitter pepper, mixing sour cream and mayonnaise, packing the resulting mixtures, sealing and sterilization (RU 2312556 C1. 2007).

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 “Salad of squid, vegetables and eggs”, which involves preparing the recipe components, cutting and blanching potatoes, blanching and cutting carrots, cooking, peeling and cutting chicken eggs, cutting and freezing green onions, lettuce and greens, freezing fresh grain of green peas, cutting squid fillet and cucumbers, mixing the listed components with salt and black bitter pepper, mixing sour cream and mayonnaise, packing the mixtures obtained, sealing and sterilizing july, according to the invention, as a part of a mixture of vegetables and squid, ground pumpkin seed meal is additionally used, which is pre-filled with drinking water and kept for swelling, and the components are used at the following flow rate, parts by weight:

squid fillet 333.3 chicken eggs 88 potatoes 170.7-180 cucumbers 72.7 green onions 73.3 carrot 39-40 green pea 72.7 salad 29.3 greenery 25 pumpkin seed meal eighteen sour cream 80 mayonnaise 80 salt 12 black pepper 0.2 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 are cut and blanched in hot water.

Prepared carrots are blanched and chopped.

Prepared chicken eggs are boiled, peeled and chopped.

Prepared chives, lettuce and greens are chopped and frozen.

Prepared fresh green pea grain is frozen.

Prepared cucumbers and squid fillet cut.

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 and kept for swelling.

The listed components in a prescription ratio are mixed with salt and ground black pepper.

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. The costs presented in the form of intervals cover their possible change in terms of storage of raw materials.

Component costs are given taking into account waste standards and losses of the corresponding types 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)

Method for the production of canned food “Salad of squid, vegetables and eggs”, which includes preparing the recipe components, cutting and blanching potatoes, blanching and cutting carrots, cooking, peeling and cutting chicken eggs, cutting and freezing green onions, lettuce and greens, freezing fresh green grain peas, cutting squid fillet and cucumbers, mixing the listed components with salt and black bitter pepper, mixing sour cream and mayonnaise, packing the resulting mixtures, sealing and sterilization, characterized in that the composition of the mixture and vegetable and squid meal is additionally used ground pumpkin seeds, which had previously poured water and allowed to stand to swell, and components used in the following flow, pbw .:
squid fillet 333.3 chicken eggs 88 potatoes 170.7-180 cucumbers 72.7 green onions 73.3 carrot 39-40 green pea 72.7 salad 29.3 greenery 25 pumpkin seed meal eighteen sour cream 80 mayonnaise 80 salt 12 black pepper 0.2 water before the release of the target product 1000