RU2529334C1 - Method for production of preserves "calamaries, potatoes, brined cucumbers and egg salad" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves chicken eggs boiling, shelling and cutting, potatoes and bulb onions cutting and blanching, lettuce, spring onion and greens cutting and freezing, calamary fillet and brined cucumbers cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, sugar, salt, black hot pepper, allspice, cinnamon and nutmeg, 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 of squid, potatoes, pickles, eggs", which includes preparing the recipe, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes and onions, cutting and freezing lettuce, green onions and herbs, cutting fillets squid and pickles, mixing the listed ingredients with tomato paste, sugar, table salt, calcium acetate, black bitter pepper, allspice, cinnamon and nutmeg, packing the mixture and mayonnaise, sealing w and sterilization (RU 2331269 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 the production of canned food “Salad of squid, potatoes, pickles, eggs”, which involves preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes and onions, cutting and freezing lettuce, green onions and greens, cutting squid fillet and pickles, mixing the listed ingredients with tomato paste, sugar, salt, black pepper, allspice, cinnamon and nutmeg, packing the mixture and mayonnaise, sealing w and sterilization, according to the invention, the composition of the mixture additionally uses 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:

squid fillet 284.1 chicken eggs 87.5 potatoes 290.9-306.8 salted cucumbers 92.9 onion 159.6-161.6 green onions 31.3 salad 18.8 greenery 7.1 pumpkin seed meal 10 mayonnaise 90 tomato fins, in terms of 30% solids content 3.9 acetic acid, calculated on 80% concentration 1,2 sugar 1.8 salt eleven black pepper 0.31 allspice 0.01 cinnamon 0.02 nutmeg 0.01 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 onions are cut and blanched in hot water.

Prepared lettuce, chives and greens are chopped and frozen.

Prepared squid fillets and pickles are chopped.

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 ), pour casting water in a ratio by weight of about 1: 5 and incubated for swelling.

The listed components in the recipe ratio are mixed with tomato paste, acetic acid, sugar, salt and ground black pepper, black pepper, allspice, cinnamon and nutmeg.

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.

When using tomato paste with a dry matter content that does not match the prescription, and / or acetic acid with a concentration that does not match the prescription, their costs are calculated for the equivalent dry matter and / or acid content, respectively, according to known dependencies (Collection of technological instructions for production canned food.Volume I - M .: APPP "Canned Fruit and Vegetable", 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 salad from squid, potatoes, pickles, eggs, including boiling, peeling and cutting chicken eggs, cutting and blanching potatoes and onions, cutting and freezing lettuce, green onions and herbs, cutting squid fillet and pickles, mixing the above components with tomato paste, sugar, salt, bitter black pepper, allspice, cinnamon and nutmeg, packaging the resulting mixture and mayonnaise, sealing and sterilization, characterized in that the mixture contains additionally zuyut pumpkin seed, ground seed meal, which is pre-poured water and allowed to stand to swell, and components used in the following ratio costs pbw .:
squid fillet 284.1 chicken eggs 87.5 potatoes 290.9-306.8 salted cucumbers 92.9 onion 159.6-161.6 green onions 31.3 salad 18.8 greenery 7.1 pumpkin seed meal 10 mayonnaise 90 tomato paste, in terms of 30% solids content 3.9 acetic acid, calculated on 80% concentration 1,2 sugar 1.8 salt eleven black pepper 0.31 allspice 0.01 cinnamon 0.02 nutmeg 0.01 water before the release of the target product 1000