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Method for production of preserves "mayonnaise-dressed shrimps". RU patent 2510226.

IPC classes for russian patent Method for production of preserves "mayonnaise-dressed shrimps". RU patent 2510226. (RU 2510226):

A23L3/00 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs (preserving foods or foodstuffs in association with packaging B65B0055000000)

A23L1/33 - Shell-fish

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FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved appetisers production. The method involves potatoes cutting and blanching, carrots blanching and cutting, greens cutting and freezing, brined cucumbers cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. The listed components are mixed with shrimp meat, mayonnaise and salt. The prepared mixture is packed, sealed and sterilised.

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

The invention relates to the production technology snackbars canned food.

The known method of production of canned "Shrimp under mayonnaise", providing training prescription components, cutting and blanching potatoes, blanching and cut carrots, cutting and freezing greenery, cutting pickles, freezing fresh beans, green peas, mixing of these components with meat and shrimp salt, packing mixture and mayonnaise, sealing and sterilization (RU 2317727 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 by the way of manufacture of canned food "Shrimp under mayonnaise", providing training prescription components, cutting and blanching potatoes, blanching and cut carrots, cutting and freezing of the greens, cut pickled cucumbers, freezing fresh beans, green peas, mixing of these components with meat, shrimps, mayonnaise and salt, packing obtained mixes, sealing and sterilization, according to the invention in the mixture optionally use the ground sunflower seeds, pumpkin, which is pre-filled with drinking water and allowed to swell, and the components used in the following ratio of expenses parts by weight:

shrimp 1923-1

potatoes

160-168,8

carrot 73,1-75 pickles 68,1

green peas

68,1 greens 25

meal pumpkin seeds

mayonnaise

90 salt 9,6 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 cut and blanched in hot water.

Prepared carrots blanched in hot water and cut.

Prepared greens cut and freeze.

Prepared pickled 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, s), pour drinking water in the ratio by weight of about 1:5 and stand for swelling.

These components prescription ratio is mixed with meat, shrimps, mayonnaise and salt.

The resulting mixture is Packed, 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 №5 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 production of canned "Shrimp under mayonnaise", including cutting and blanching potatoes, blanching and cut carrots, cutting and freezing of the greens, cut pickled cucumbers, freezing fresh beans, green peas, mixing of these components with meat, shrimps, mayonnaise and salt, packing obtained mixes, sealing and sterilization, characterized in that in the composition of the mixture advanced use of ground sunflower seeds, pumpkin, which is pre-filled with drinking water and allowed to swell, and the components used in the following ratio, in parts by weight:

shrimp 1923,1