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IPC classes for russian patent Method for preparation of preserved product "mayonnaise-dressed halibut" (RU 2510992):
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 / 2246237
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FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, potatoes, rutabaga 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 ensures reduction of the manufactured target product adhesion to container walls.
The invention relates to the production technology eateries canned.
Known method of preparing canned product Halibut under mayonnaise", providing training recipe components, cutting and blanching potatoes, turnips and olives, blanching and cutting carrots, cut pickles and pickled vegetable pepper, freezing fresh beans green peas, mixing the listed components with sodium chloride, calcium lactate, allspice and Bay leaf, cut halibut fillets, packing halibut fillet, obtained mixture and mayonnaise, sealing and sterilization (EN 2336762 C1, 2008).
The disadvantage of this method is high adhesion to the walls of the container obtained target product.
The technical result of the invention is to reduce the adhesion to the walls of the container obtained target product.
This result is achieved by the method of preparation of the canned product Halibut under mayonnaise", providing training recipe components, cutting and blanching potatoes and olives, blanching and cutting carrots, cut marinated vegetable pepper and pickles, freezing fresh beans green peas, mixing the listed components, salt, allspice and Bay leaf, cut halibut fillets, packing halibut fillet, the received mixture and mayonnaise, sealing and sterilization according to the invention in the mixture optionally use the Swede, which is pre-cut and blanched in hot water, ground meal of pumpkin seeds, which is pre-filled with drinking water and allowed to swell, and the components used in the following ratio of expenses, parts by weight:
| halibut fillets |
378,4 |
| potatoes |
207,6-218,9 |
| carrots |
63,2-64,9 |
| rutabaga |
to 45.4 |
| pickles |
88,4 |
| green peas |
of 58.9 |
| olives |
64,9 |
| pickled vegetable pepper |
68,4 |
| meal of pumpkin seeds |
12 |
| mayonnaise |
150 |
| Sol |
10,4 |
| allspice |
0,6 |
| Bay leaf |
0,04 |
| water |
to the output of the target product 1000 |
The method is implemented as follows.
Prescription components prepared according to the traditional technology.
Prepared potatoes, Swede, and black olives cut and blanched in hot water.
Prepared carrots blanched in hot water and cut.
Prepared pickled vegetable pepper and pickles cut.
Prepared fresh corn green peas frozen.
Prepared ground meal of pumpkin seeds, obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI technology Development sausages functional purpose with the addition of pumpkin seeds. - Krasnodar: INEP, 2008, ñ.38-45), pour drinking water in the ratio by weight of about 1:5 and incubated for swelling.
These components in the recipe ratio is mixed with the salt and grind allspice and Bay leaf. Prepared halibut fillets cut.
Fillet of halibut, the mixture and mayonnaise Packed in prescription ratio, sealed and sterilized to obtain the target product.
The cost components are based on norms of waste and losses of the respective raw materials. Given in the form of intervals expenses cover their possible change of shelf life of raw materials.
Obtained according to the described technology canned food organoleptic properties similar to the product on the closest analogue.
To confirm the technical result of cans No. 8 containing products obtained according to the described technology and the closest analogue was opened and established in the tripod upside down. Experienced product is completely out of the banks, and the product is the closest analogue is not.
Thus, the proposed method allows to reduce adhesion to the walls of the container obtained target product.
The method of preparation of canned product Halibut under mayonnaise", including cutting and blanching potatoes and olives, blanching and cutting carrots, cut marinated vegetable pepper and pickles, freezing fresh beans green peas, mixing the listed components, salt, allspice and Bay leaf, cut halibut fillets, packing halibut fillet, obtained mixture and mayonnaise, sealing and sterilization, characterized in that the mixture additionally use a Swede, which is pre-cut and blanched in hot water, and ground meal of pumpkin seeds, which is pre-filled with drinking water and allowed to swell, and components used in the following ratio of expenses, parts by weight:
| halibut fillets |
378,4 |
| potatoes |
207,6-218,9 |
| carrots |
63,2-64,9 |
| rutabaga |
to 45.4 |
| pickles |
88,4 |
| green peas |
of 58.9 |
| olives |
64,9 |
| pickled vegetable pepper |
68,4 |
| meal of pumpkin seeds |
12 |
| mayonnaise |
150 |
| Sol |
10,4 |
| allspice |
0,6 |
| Bay leaf |
0,04 |
| water |
to the output of the target product 1000 |
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