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Method for production of preserves "mayonnaise-dressed halibut". RU patent 2510216.

IPC classes for russian patent Method for production of preserves "mayonnaise-dressed halibut". RU patent 2510216. (RU 2510216):

A23L1/325 -

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FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved appetisers production. The method involves recipe components preparation, potatoes, turnip and black olives cutting and blanching, carrots blanching and cutting, paprika 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, allspice and laurel leaf, halibut fillet cutting, the halibut, produced mixture and mayonnaise packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

The invention relates to the production technology snackbars canned food.

There is a method of canning "Halibut in mayonnaise", providing training prescription components, cutting and blanching of potatoes, turnips and olives, blanching and cut carrots, cut pickles and pickled vegetable pepper, freezing fresh beans, green peas, mixing of these components with salt, calcium lactate, pepper and a Bay leaf, cutting halibut fillet, packing halibut fillet, resulting mixture and mayonnaise, sealing and sterilization (RU 2336762 C1, 2008).

The disadvantage of this method is high adhesion to the walls of containers received the target product.

The technical result of the invention consists in reducing the adhesion to the walls of containers received the target product.

This result is achieved that way canning "Halibut in mayonnaise", providing training prescription components, cutting and blanching of potatoes, turnips and olives, blanching and cut carrots, cut pickled vegetable pepper and salted cucumbers, freezing fresh beans, green peas, mixing these components with salt, pepper and a Bay leaf, cutting halibut fillet, packing halibut fillet, resulting mixture and mayonnaise, sealing and sterilization, according to the invention, in the mixture optionally use the ground sunflower seeds, pumpkin, pre-fill drinking with water and allowed to swell, and the components used in the following ratio of expenses parts by weight:

halibut fillet

378,4

potatoes

207,6-218,9

carrot

63,2-54,9

turnip 45,4 pickles 88,4

green peas

58,9 olives 64,9

pickled sweet pepper

68,4

meal pumpkin seeds

mayonnaise

150 salt 10,4

allspice

0,6

Bay leaf

0,04 water

to the exit of the desired product 1000

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared potatoes, turnips and olives cut and blanched in hot water.

Prepared carrots blanched in hot water and cut.

Prepared pickled sweet pepper and salted cucumbers cut.

Prepared fresh corn, green peas, frozen.

Prepared ground meal pumpkin seeds obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI Development of technology sausages functional purpose with additives of pumpkin seeds. - Krasnodar: INEP, 2008, ñ.38-45), filled with drinking water in the ratio by weight of about 1:5 and stand for swelling.

These components prescription ratio is mixed with salt and bread-scented pepper and Bay leaf.

Prepared halibut fillet cut.

Halibut fillet, resulting mixture and mayonnaise Packed in prescription ratio, sealed and sterilized with obtaining the target product.

Expenditure components are taking into account norms of waste and losses of the relevant commodities. Given in the form of intervals expenses cover their possible changes in the terms of storage of raw materials.

Received by the described technology canned by organoleptic properties similar product for the closest analogue.

To confirm the technical result of can №8 containing products obtained in the described technology and the closest analogue was opened and installed in the tripod upside down. Experienced product is completely out of banks, and the product is closest analogue is not.

Thus, the proposed method allows to reduce adhesion to the walls of containers received the target product.

Method of preparation of canned "Halibut in mayonnaise", including the preparation prescription components, cutting and blanching of potatoes, turnips and olives, blanching and cut carrots, cut pickled vegetable pepper and salted cucumbers, freezing fresh beans, green peas, mixing of these components with salt, pepper and a Bay leaf, cutting halibut fillet, packing halibut fillet, resulting mixture and mayonnaise, sealing and sterilization, characterized in that in the composition of the mixture is additionally used ground sunflower seeds, pumpkin, which is pre-filled with drinking water and allowed to swell, and the components used in the following ratio, by mass.: