RU2519172C1 - "lithuanian salad" preserves production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes cutting and blanching, carrots blanching and cutting, parsley greens cutting and freezing, raw smoked ham, brined and pickled cucumbers, pickled apples and pickled tomatoes 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 for the production of canned food "Lithuanian Salad", which includes preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes, blanching and cutting carrots, cutting and freezing parsley, cutting smoked ham, pickled and pickled cucumbers, pickles, marinas pickled tomatoes, freezing fresh grain of green peas, mixing the listed components with salt, packing the resulting mixture and mayonnaise, sealing and sterilization (RU 2346480 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 Lithuanian Salad production method for canned food, which involves preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, blanching and cutting carrots, cutting and freezing parsley, cutting smoked ham, salted and pickled cucumbers, pickled apples and pickled tomatoes, freezing fresh grain of green peas, mixing the listed components with salt, packing the resulting mixture and mayonnaise, sealing and sterilizing w, according to the invention in the mixture is further ground using pumpkin seed meal which had previously poured water and allowed to stand to swell, and components used in the following ratio costs pbw .:

smoked ham 180 chicken eggs 110 potatoes 128-135 carrot 117-120 salted cucumbers 119.9 pickles 54.5 pickled apples 113 pickled tomatoes 112.6 green pea 109 parsley 3.8 pumpkin seed meal 8 mayonnaise 80 salt 4.8 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.

Prepared raw smoked ham, pickled and pickled cucumbers, pickled apples and pickled tomatoes 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)

Method for the production of canned salad with smoked ham, which includes preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, blanching and cutting carrots, cutting and freezing parsley, cutting smoked ham, pickled and pickled cucumbers, pickled apples and pickles tomatoes, freezing fresh grain of green peas, mixing the listed components with salt, packing the resulting mixture and mayonnaise, sealing and sterilization, characterized the fact that the composition of the mixture additionally uses 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 of costs, parts by weight:
smoked ham 180 chicken eggs 110 potatoes 128-135 carrot 117-120 salted cucumbers 119.9 pickles 54.5 pickled apples 113 pickled tomatoes 112.6 green pea 109 parsley 3.8 pumpkin seed meal 8 mayonnaise 80 salt 4.8 water before the release of the target product 1000