RU2520077C1 - Method for production of preserves "vegetable salad with mushrooms" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, potatoes, celeriac, apples and ceps cutting and blanching, carrots blanching and cutting, cooked sausage 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, 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 vegetables "Salad with mushrooms", which includes preparing the recipe, cutting and blanching potatoes, celery, apples and porcini mushrooms, blanching and cutting carrots, cutting cooked sausages and pickles, freezing fresh green peas, mixing the listed components with sodium chloride and calcium ascorbate, packaging the resulting mixture and mayonnaise, sealing and sterilization (RU 2344629 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 of producing canned food “Vegetable Salad with Mushrooms”, which involves preparing the recipe components, cutting and blanching potatoes, celery root, apples and porcini mushrooms, blanching and cutting carrots, cutting cooked sausages and pickles, freezing fresh grain green peas, mixing the listed components with salt, packing the resulting mixture and mayonnaise, sealing and sterilizing, according to the 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:

boiled sausage 155 potatoes 320-337.5 carrot 117-120 salted cucumbers 109 celery root 93.4-94.9 apples 92 White mushrooms one hundred green pea 81.8 pumpkin seed meal 8 mayonnaise 90 salt 9 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, celery root, apples and porcini mushrooms are cut and blanched in hot water.

Prepared carrots are blanched and chopped.

Prepared cooked sausage 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.

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 vegetables "Salad with mushrooms", which involves preparing the recipe, cutting and blanching potatoes, celery, apples and porcini mushrooms, blanching and cutting carrots, cutting cooked sausages and pickles, freezing fresh green peas, mixing the listed ingredients with salt, packing the mixture and mayonnaise, sealing and sterilization, characterized in that the composition of the mixture additionally uses ground meal of pumpkin seeds, which is pre-filled with drink oh water and allowed to stand to swell, and components used in the following ratio costs pbw .:
boiled sausage 155 potatoes 320-337.5 carrot 117-120 salted cucumbers 109 celery root 93.4-94.9 apples 92 White mushrooms one hundred green pea 81.8 pumpkin seed meal 8 mayonnaise 90 salt 9 water before the release of the target product 1000.