RU2519109C1 - Method for manufacture of preserves "vegetable salad with tongue" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, potatoes cutting and blanching, carrots and beet-roots blanching and cutting, green beans cutting and freezing, fresh green peas freezing, brined cucumbers and tongue cutting, garlic blanching and straining, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. Additionally, one mixes the listed components with acetic acid, salt and black hot pepper; then one proceeds with the produced mixture and mayonnaise packing, sealing and sterilisation.

EFFECT: method ensures reduction of 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 "Vegetable Salad with Tongue", which includes preparing the recipe components, cutting and blanching potatoes, blanching and cutting carrots and beets, cutting and freezing green beans, freezing fresh green peas, cutting pickles and tongue, blanching and rubbing garlic , mixing the listed components with vegetable oil, acetic acid, salt and bitter black pepper, packaging the resulting mixture and mayonnaise, sealing and sterilization (RU 2329665 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 “Vegetable Salad with Tongue”, which involves preparing the recipe components, cutting and blanching potatoes, blanching and cutting carrots and beets, cutting and freezing green beans, freezing fresh green pea grains, cutting pickles and tongue, blanching and rubbing garlic, mixing the listed components with acetic acid, salt and black pepper, packaging the mixture and mayonnaise, sealing and sterilization, according to Bretenoux in the mixture additionally used pumpkin seed, ground seed meal, which is pre-poured water and allowed to stand to swell, and components used in the following ratio costs pbw .:

language 70-73.1 potatoes 240-253.2 carrot 219.4-225 green pea 136.3 green beans 110 beet 232.5-241.9 salted cucumbers 34.1 garlic 9-9.5 pumpkin seed meal fifteen mayonnaise one hundred acetic acid, calculated on 80% concentration 0.33 salt 11.6 black pepper 0.18 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 and beets are blanched and chopped.

Prepared green beans are cut and frozen.

Prepared fresh green pea grain is frozen.

Prepared pickles and tongue cut.

The prepared garlic is blanched in and rubbed.

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 acetic acid, salt and ground black pepper.

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 minimum consumption of the tongue corresponds to the use of swine, and the maximum corresponds to the use of lamb. The consumption of other types of language occupies an intermediate position and is determined taking into account the norms of waste and losses per design tab 62.5 kg per 1 ton of the target product. The remaining costs presented in the form of intervals cover their possible change in the shelf life of raw materials.

When using acetic acid with a concentration that does not coincide with the prescription, its consumption is recalculated to the equivalent acid content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP Konservplodozyach, 1990, p.124).

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 manufacturing a canned vegetable salad with a tongue, including preparing recipe ingredients, cutting and blanching potatoes, blanching and cutting carrots and beets, cutting and freezing green beans, freezing fresh green peas, cutting pickles and tongue, blanching and rubbing garlic, mixing the above components with acetic acid, salt and bitter black pepper, packaging the resulting mixture and mayonnaise, sealing and sterilization, characterized in that in the composition of the mixture is additional They use ground meal of pumpkin seeds, which is preliminarily poured with drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
language 70-73.1 potatoes 240-253.2 carrot 219.4-225 green pea 136.3 green beans 110 beet 232.5-241.9 salted cucumbers 34.1 garlic 9-9.5 ground pumpkin seed meal fifteen mayonnaise one hundred acetic acid, calculated on 80% concentration 0.33 salt 11.6 black pepper 0.18 drinking water before the release of the target product 1000