RU2520831C1 - Method for production of preserves "sprat salad" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes, cucumbers, tomatoes and black olives cutting and blanching, carrots blanching and cutting, lettuce and spring onion cutting and freezing, salted sprat fillet cutting, fresh green peas freezing, 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 capers, salt and black hot pepper, 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 of producing canned food "Salad with sprats", which includes preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes, cucumbers, tomatoes and olives, blanching and cutting carrots, cutting and freezing lettuce and green onions, cutting salted fillet sprats, freezing of fresh green pea grain, mixing the listed components with capers, sodium chloride, calcium ascorbate and black bitter pepper, packing the mixture and mayonnaise, sealing and sterilization (RU 2330496 C 1, 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 “Salad with sprats”, which involves preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, cucumbers, tomatoes and olives, blanching and cutting carrots, cutting and freezing lettuce and green onions, cutting salted sprat fillets, freezing fresh green pea grains, mixing the listed ingredients with capers, salt and black bitter pepper, packing the mixture and mayonnaise, sealing and sterilizing, according to the invention, the composition of the 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:

salted sprat fillet 76.9 chicken eggs 118.5 potatoes 295.4-311.5 carrot 54-54.7 cucumbers 167.7 tomatoes 173.2 capers 4.2 green onions 38.1 green pea 50.3 black olives 36.9 salad 22 pumpkin seed meal 8 mayonnaise 90 salt 11.1 black pepper 0.2 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, cucumbers, tomatoes and olives are cut and blanched in hot water.

Prepared carrots are blanched and chopped.

Prepared lettuce and green onions are chopped and frozen.

Prepared salted sprat fillet 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 the recipe ratio are mixed with capers, 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 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 sprat salad, including boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, cucumbers, tomatoes and olives, blanching and cutting carrots, cutting and freezing lettuce and green onions, cutting salted sprat fillets, freezing fresh green pea grains , pouring with drinking water the ground meal of pumpkin seeds in a weight ratio of about 1: 5 and holding for swelling, mixing the listed components with capers, salt and black bitter pepper, packing the resulting mixture and mayonnaise, herme tizization and sterilization, while the components are used in the following ratio, parts by weight:
salted sprat fillet 76.9 chicken eggs 118.5 potatoes 295.4-311.5 carrot 54-54.7 cucumbers 167.7 tomatoes 173.2 capers 14.2 green onions 38.1 green pea 50.3 black olives 36.9 salad 22 pumpkin seed meal 8 mayonnaise 90 salt 11.1 black pepper 0.2 water before the release of the target product 1000