RU2519068C1 - Method for preparation of preserves "chicken and tofu salad" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: preserved chicken and tofu salad preparation method involves cucumbers and bulb onions cutting and blanching, spring onion and parsley greens cutting and freezing, chicken fillet and tofu cutting, 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 preparing canned food "Chicken and Tofu Salad", which includes preparing the recipe components, cutting and blanching cucumbers and onions, cutting and freezing green onions and parsley, cutting chicken fillet and tofu, cooking until the mass is increased by 150% beans, mixing the listed components with sodium chloride and calcium ascorbate, packaging the resulting mixture and mayonnaise, sealing and sterilization (RU 2359497 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 of preparing canned food “Chicken and Tofu Salad”, which involves preparing the recipe components, cutting and blanching cucumbers and onions, cutting and freezing green onions and parsley, cutting chicken fillet and tofu, cooking to increase the mass for 150% beans, mixing the listed components with salt, packing the resulting mixture and mayonnaise, sealing and sterilizing, according to the invention, the pumpkin seed meal, which is pre poured on water and was allowed to swell, and the components used in the following ratio of expenses, parts by weight .:

chicken fillet 197,4 tofu 131.6 beans 55.7 cucumbers 215.1 onion 123.2-124.7 green onions 72,4 parsley 32.9 pumpkin seed meal 12 mayonnaise 80 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 cucumbers and onions are cut and blanched in hot water.

Prepared chives and parsley are chopped and frozen.

Prepared chicken fillet and tofu are chopped.

Prepared beans are boiled until mass increase by 150%.

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 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. Shown in the form of an interval onion consumption covers its possible change in the shelf life 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 chicken salad with tofu, including cutting and blanching cucumbers and onions, cutting and freezing green onions and parsley, cutting chicken fillet and tofu, boiling beans to 150% weight gain, pouring ground pumpkin seed meal with drinking water into the ratio by weight of about 1: 5 and its exposure for swelling, mixing the above components with salt, packing the mixture and mayonnaise, sealing and sterilization to obtain the target product, while using the components in the following it is the ratio of costs, parts by weight:
chicken fillet 197,4 tofu 131.6 beans 55.7 cucumbers 215.1 onion 123.2-124.7 green onions 72,4 parsley 32.9 pumpkin seed meal 12 mayonnaise 80 salt 12 water before the release of the target product 1000