RU2533994C1 - "olivier" preserved salad production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves chicken eggs boiling, shelling and cutting, potatoes, bulb onions and apples cutting and blanching, carrots blanching and cutting, parsley greens cutting and freezing, fresh green peas freezing, chicken meat and pickled cucumbers cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt and black hot pepper, the produced mixture and mayonnaise packing, sealing and sterilisation.

EFFECT: 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 for the production of canned salad "Olivier", which includes preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes, onions and apples, blanching and cutting carrots, cutting and freezing parsley, freezing fresh green peas, cutting chicken meat and pickled cucumbers, mixing the listed components with salt and bitter black pepper, packaging the resulting mixture and mayonnaise, sealing and sterilization (RU 2339232 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 of producing canned salad "Olivier", which includes preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes, onions and apples, blanching and cutting carrots, cutting and freezing parsley, freezing fresh green pea seeds, cutting chicken and pickled cucumbers, mixing the listed ingredients with salt and black bitter pepper, packing the mixture and mayonnaise, sealing and sterilizing, according to As per the invention, in the composition of the mixture, ground meal of pumpkin seeds is additionally used, which is preliminarily poured with drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

chicken meat 87.7 chicken eggs 101.3 potatoes 336.8-355.3 carrot 92.4-94.7 onion 82.1-83.2 pickles 71.7 apples 50,4 green pea 119.5 parsley 12.5 pumpkin seed meal 12 mayonnaise 110 salt 11.2 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, onions and apples are cut and blanched in hot water.

Prepared carrots are blanched and chopped.

Prepared parsley is chopped and frozen.

Prepared fresh green pea grain is frozen.

Prepared chicken is 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), 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 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 fell completely out of the can, but the product by 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, including cooking, peeling and cutting chicken eggs, cutting and blanching potatoes, onions and apples, blanching and cutting carrots, cutting and freezing parsley, freezing fresh green peas, cutting chicken meat and pickled cucumbers, mixing the above components with salt and black bitter pepper, packaging the resulting mixture with mayonnaise, sealing and sterilization to obtain the target product, characterized in that the mixture is additionally used ground meal of pumpkin seeds, which is pre-filled with drinking water in a mass ratio of about 1: 5 and maintained for swelling, while the components are used in the following ratio, parts by weight:
chicken meat 87.7 chicken eggs 101.3 potatoes 336.8-355.3 carrot 92.4-94.7 onion 82.1-83.2 pickles 71.7 apples 50,4 green pea 119.5 parsley 12.5 pumpkin seed meal 12 mayonnaise 110 salt 11.2 black pepper 0.2 water before the release of the target product 1000