RU2517655C1 - Method for manufacture of preserved product "mayonnaise-dressed wolf-fish" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves potatoes, rutabaga, black olives and tomatoes cutting and blanching, carrots blanching and cutting, brined cucumbers cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, allspice and laurel leaf, wolf-fish fillet cutting, the wolf-fish, 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 of producing a canned product "Catfish under mayonnaise", which includes preparing the recipe components, cutting and blanching potatoes, turnips, olives and tomatoes, blanching and cutting carrots, cutting pickles, freezing fresh green peas, mixing these components with table salt, lactate calcium, allspice and bay leaves, cutting of catfish fillet, packing of catfish fillet, the mixture obtained and mayonnaise, sealing and sterilization (RU 2331326 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 manufacturing a canned product “Catfish under mayonnaise”, which involves preparing the recipe components, cutting and blanching potatoes, olives and tomatoes, blanching and cutting carrots, cutting pickles, freezing fresh green pea grains, mixing the listed components with salt, allspice and bay leaf, cutting of catfish fillet, packing of catfish fillet, obtained mixture and mayonnaise, sealing and sterilization, according to the invention, in addition to the mixture use rutabaga, which is pre-cut and blanched, and 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:

catfish fillet 378.4 potatoes 207.6-218.9 carrot 63.2-64.9 swede 45.4 salted cucumbers 88.4 green pea 58.9 black olives 64.9 tomatoes 60.9 pumpkin seed meal 12 mayonnaise 150 salt eleven allspice 0.6 Bay leaf 0.04 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared potatoes, rutabaga, olives and tomatoes are cut and blanched in hot water.

Prepared carrots are blanched and chopped.

Prepared chopped pickles.

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 salt and ground pepper allspice and bay leaf.

Prepared catfish fillet cut.

Catfish fillet, the resulting mixture and mayonnaise are packaged in the recipe 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. 8, 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 producing a canned product from catfish fillet, including cutting and blanching potatoes, olives and tomatoes, blanching and cutting carrots, cutting pickles, freezing fresh green pea grains, mixing the listed ingredients with salt, allspice and bay leaves, cutting catfish fillet, packing catfish fillet with the resulting mixture and mayonnaise, sealing and sterilization to obtain the target product, characterized in that the mixture also uses rutabaga, which is pre-cut scent and blanch, and ground meal of pumpkin seeds, which is pre-filled with drinking water in a weight ratio of about 1: 5 and kept for swelling, while the components are used in the following ratio, wt.h .:
catfish fillet 378.4 potatoes 207.6-218.9 carrot 63.2-64.9 swede 45.4 salted cucumbers 88.4 green pea 58.9 black olives 64.9 tomatoes 60.9 pumpkin seed meal 12 mayonnaise 150 salt eleven allspice 0.6 Bay leaf 0.04 water before the release of the target product 1000