RU2520903C1 - Method for manufacture of preserves "calamary salad" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes cutting and blanching, carrots blanching and cutting, greens cutting and freezing, calamary fillet and 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 and black hot pepper, 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 for the production of canned food "Salad with squid", which includes preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes, blanching and cutting carrots, cutting and freezing greens, cutting squid fillet and pickles, freezing fresh green pea grain , mixing the listed components with salt and black bitter pepper, packaging the resulting mixture and mayonnaise, sealing and sterilization (RU 2330589 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 food “Salad with squid”, which involves preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes, blanching and cutting carrots, cutting and freezing greens, cutting squid fillet and pickles , freezing fresh grain of green peas, mixing the listed components with salt and black bitter pepper, packing the resulting mixture and mayonnaise, sealing and sterilizing, according to the invention, as part of the mixture tionary use ground pumpkin seed meal which had previously poured water and allowed to stand to swell, and components used in the following ratio costs pbw .:

squid fillet 162.6 chicken eggs 62.6 potatoes 416.3-439 green pea 88.6 salted cucumbers 132.9 carrot 171.2-175.6 greenery 25 pumpkin seed meal 8 mayonnaise 70 salt 10.5 black pepper 0.3 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 are cut and blanched in hot water.

Prepared carrots are blanched and chopped.

Prepared greens are cut and frozen.

Prepared squid fillets and pickles are chopped.

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 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 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 with calamari, including boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, blanching and cutting carrots, cutting and freezing greens, cutting squid fillet and pickles, freezing fresh grain of green peas, mixing the listed ingredients with salt and black bitter pepper, packaging the mixture and mayonnaise, sealing and sterilization, characterized in that the composition of the mixture additionally uses ground pumpkin seed meal, which is pre-filled t of drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
squid fillet 162.6 chicken eggs 62.6 potatoes 416.3-439 green pea 88.6 salted cucumbers 132.9 carrot 171.2-175.6 greenery 25 pumpkin seed meal 8 mayonnaise 70 salt 10.5 black pepper 0.3 water before the release of the target product 1000