RU2519427C1 - Method for production of preserves "cancer salad" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves recipe components preparation, chicken eggs boiling, shelling and cutting, apples, cucumbers and cauliflower cutting and blanching, carrots blanching and cutting, lettuce and greens cutting and freezing, fresh green peas freezing, cancer meat cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, black hot pepper and laurel leaf, 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 "Crab Salad", which includes preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching apples, cucumbers and cauliflower, blanching and cutting carrots, cutting and freezing lettuce and greens, freezing fresh grain green peas , cutting crayfish meat, mixing the listed components with vegetable oil, sodium chloride, calcium acetate, bitter black pepper and bay leaf, packaging the resulting mixture and mayonnaise, sealing and sterilization (RU 2340251 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 for producing canned food “Crab Salad”, which involves preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching apples, cucumbers and cauliflower, blanching and cutting carrots, cutting and freezing salad and greens , freezing fresh grain of green peas, cutting crayfish meat, mixing the above components with salt, black pepper and bay leaf, packing the resulting mixture and mayonnaise, sealing and sterilizing, according to the invention, in tava 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 of costs, parts by weight:

crayfish meat 166.7 chicken eggs 128.3 carrot 121.9-125 apples 186.7 cucumbers 68.1 cauliflower 155.2 green pea 45.4 salad 45.8 greenery 25 pumpkin seed meal 12 mayonnaise 110 salt 12 black pepper 0.3 Bay leaf 0.08 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 apples, cucumbers and cauliflower are cut and blanched in hot water.

Prepared carrots are blanched and chopped.

Prepared lettuce and greens are chopped and frozen.

Prepared fresh green pea grain is frozen.

Prepared crayfish meat is 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 in a ratio by weight of about 1: 5 and maintained for swelling.

The listed components in the recipe ratio are mixed with salt and ground pepper with black bitter and bay leaves.

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 consumption of carrots given as an interval 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 obtaining a canned salad from crayfish, including cooking, peeling and cutting chicken eggs, cutting and blanching apples, cucumbers and cauliflower, blanching and cutting carrots, cutting and freezing salad and greens, freezing fresh grain of green peas, cutting crayfish meat, mixing the above components with salt, pepper, black bitter and bay leaves, packaging the mixture and mayonnaise, sealing and sterilization, characterized in that the mixture also uses ground meal of pumpkin seeds, which before variably poured with drinking water in a ratio by weight of about 1: 5 and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
crayfish meat 166.7 chicken eggs 128.3 carrot 121.9-125 apples 186.7 cucumbers 68.1 cauliflower 155.2 green pea 45.4 salad 45.8 greenery 25 pumpkin seed meal 12 mayonnaise 110 salt 12 black pepper 0.3 Bay leaf 0.08 water before the release of the target product 1000