RU2523236C1 - Method for production of preserved product "fish salad with laminaria" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes and tomatoes cutting and blanching, laminaria blanching and cutting, lettuce, spring onion and greens cutting and freezing, skin-off whiting fillet 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 sour cream 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 a canned product "Fish salad with seaweed", which includes preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes and tomatoes, blanching and cutting seaweed, cutting and freezing lettuce, green onions and herbs, cutting skinless fillet of merlang, mixing the listed components with table salt, calcium sorbate, black pepper and bay leaf, packaging the resulting mixture and sour cream, sealing and sterilization (RU 2358589 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 the canned product "Fish salad with seaweed", which involves preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes and tomatoes, blanching and cutting seaweed, cutting and freezing lettuce, green onions and greens, cutting skinless merlang fillet, mixing the listed components with salt, black pepper and bay leaf, packaging the resulting mixture and sour cream, sealing and sterilization, according to and invention, in 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:

skinless merlang fillet 231.3 chicken eggs 68.8 sea kale 137.5 tomatoes 140.8 potatoes 200-210.9 salad 82.5 green onions 68.8 greenery 23,4 pumpkin seed meal 10 sour cream 90 salt 12 black pepper 0.1 Bay leaf 0.1 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 and tomatoes are cut and blanched in hot water.

Prepared seaweed is blanched and chopped.

Prepared lettuce, chives and greens are chopped and frozen.

Prepared skinned merlang fillet 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 the recipe ratio are mixed with salt and ground pepper with black bitter and bay leaves.

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 potato consumption shown 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 product in the form of a fish salad with seaweed, including boiling, peeling and cutting chicken eggs, cutting and blanching potatoes and tomatoes, blanching and cutting seaweed, cutting and freezing lettuce, green onions and greens, cutting a skinless merlang filet, mixing the listed components with salt, black pepper and bay leaf, packaging the resulting mixture and sour cream, sealing and sterilization, characterized in that the mixture also uses ground meal of pumpkin seeds you, which are 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:
skinless merlang fillet 231.3 chicken eggs 68.8 sea kale 137.5 tomatoes 140.8 potatoes 200-210.9 salad 82.5 green onions 68.8 greenery 23,4 pumpkin seed meal 10 sour cream 90 salt 12 black pepper 0.1 Bay leaf 0.1 water before the release of the target product 1000