RU2523223C1 - Method for production of preserves "chicken and fresh cabbages salad" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves apples and celeriac cutting and blanching, carrots blanching and cutting, fresh white cabbages chopping and freezing, fresh green peas freezing, horseradishes grating, chicken meat cutting, the listed components mixing with acetic acid, sugar and salt, the produced and sour cream packing, sealing and sterilisation. In the mixture composition one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling while the components are used at the following expenditure ratio.

EFFECT: invention 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 "Chicken Salad with Fresh Cabbage", which includes preparing the recipe, cutting and blanching apples and celery root, blanching and cutting carrots, shredding and freezing fresh white cabbage, freezing fresh green peas, rubbing horseradish, cutting chicken, mixing the listed components with vegetable oil, acetic acid, sugar, sodium chloride and calcium ascorbate, packaging the resulting mixture and sour cream, sealing and sterilization (RU 2322865 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 in that in the method for the production of canned food “Chicken salad with fresh cabbage”, which involves preparing the recipe components, cutting and blanching apples and celery root, blanching and cutting carrots, shredding and freezing fresh cabbage, freezing fresh green pea grains, rubbing horseradish, cutting chicken, mixing the listed components with acetic acid, sugar and salt, packing the resulting mixture and sour cream, sealing and sterilization, according to the invention ve 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:

chicken 1073 fresh white cabbage 306.3 apples 140 celery root 77.8-79.1 carrot 73.1-75 green pea 68.1 horseradish 31.1-31.6 pumpkin seed meal 12 sour cream 90 acetic acid, calculated on 80% concentration 0.3 sugar 2,5 salt 12 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared apples and celery root are cut and blanched in hot water.

Prepared carrots are blanched and chopped.

Prepared fresh white cabbage is chopped and frozen.

Prepared fresh green pea grain is frozen.

Prepared horseradish rubbed.

Prepared chicken cut.

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, sugar and salt.

The resulting mixture and sour cream 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.

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)

Method for the production of canned chicken salad with fresh cabbage, including cutting and blanching apples and celery root, blanching and cutting carrots, shredding and freezing fresh white cabbage, freezing fresh green pea grains, rubbing horseradish, cutting chicken, mixing the listed ingredients with acetic acid, sugar and salt, packaging the resulting mixture and sour cream, sealing and sterilization, characterized in that the composition of the mixture additionally uses ground meal of pumpkin seeds, which is pre ritelno pour drinking water and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:
chicken 1073 fresh white cabbage 306.3 apples 140 celery root 77.8-79.1 carrot 73.1-75 green pea 68.1 horseradish 31.1-31.6 pumpkin seed meal 12 sour cream 90 acetic acid, calculated on 80% concentration 0.3 sugar 2.5 salt 12 water before the release of the target product 1000