RU2520294C1 - Method for manufacture of preserves "vegetable salad with trepangs" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves chicken eggs boiling, shelling and cutting, potatoes, bulb onions and paprika cutting and blanching, carrots blanching and cutting, trepang meat and brined cucumbers cutting, fresh green peas freezing, the listed components mixing with salt, sour cream and mayonnaise mixing, the produced mixtures packing, sealing and sterilisation. Additionally, ground pumpkin seeds extraction cake is preliminarily poured with water for swelling.

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 sea cucumbers", which includes preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes, onions and vegetable peppers, blanching and cutting carrots, cutting meat trepang and pickles, freezing fresh grain green peas, mixing the listed components with sodium chloride and calcium lactate, mixing sour cream and mayonnaise, packing the resulting mixtures, sealing and sterilization (RU 2345640 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 for producing canned vegetables "Salad with trepangs", which includes preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes, onions and vegetable pepper, blanching and cutting carrots, cutting meat trepang and pickled cucumbers, freezing fresh green pea grains, mixing the listed components with salt, mixing sour cream and mayonnaise, packing the resulting mixtures, sealing and sterilizing, according to the invention, as part of a meat mixture cucumber and vegetables additionally used ground pumpkin seed meal which had previously poured water and allowed to stand to swell, and components used in the following ratio costs pbw .:

trepangs 300,3 chicken eggs 73.3 potatoes 256-270 carrot 78-80 salted cucumbers 181.7 onion 78-79 vegetable pepper 42,2 green pea 94.5 pumpkin seed meal 8 sour cream 40 mayonnaise 60 salt 10 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, onions and vegetable pepper are cut and blanched in hot water.

Prepared carrots are blanched and chopped.

Prepared meat trepang and pickles cut.

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.

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.

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 vegetable salad with trepans, including boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, onions and vegetable peppers, blanching and cutting carrots, cutting meat of trepang and pickles, freezing fresh grain of green peas, mixing the above components with salt, mixing sour cream and mayonnaise, packing the resulting mixtures, sealing and sterilization, characterized in that in the composition of the mixture of meat of trepang and vegetables, additionally use ground meal of pumpkin seeds, which is pre-filled with drinking water in a mass ratio of about 1: 5 and maintained for swelling, and the components are used in the following ratio of costs, parts by weight:
trepangs 300,3 chicken eggs 73.3 potatoes 256-270 carrot 78-80 salted cucumbers 181.7 onion 78-79 vegetable pepper 42,2 green pea 94.5 pumpkin seed meal 8 sour cream 40 mayonnaise 60 salt 10 water before the release of the target product 1000