Method for preparation of preserved product "potato salad with mushrooms and herring". RU patent 2511625.
| Method for production of preserved product "potato salad with mushrooms and herring" / 2511621 Method involves potatoes, cucumbers and bulb onions cutting and blanching, spring onion cutting and freezing, smoked herring fillet and pickled mushrooms cutting, the listed components mixing with acetic acid, sugar, salt, black hot pepper and mustard, the produced mixture and mayonnaise packing, sealing and sterilisation. One additionally uses in the mixture composition ground pumpkin seeds extraction cake that is preliminarily poured with drinking water at a weight ratio equal to nearly 1:5 and maintained for swelling while the components are used at the following ratio, weight parts: smoked herring fillet - 214.6, potatoes - 439.5-463.5, pickled mushrooms - 30.9, cucumbers - 140.3, bulb onions - 160.7-162.8, spring onion - 47.2, pumpkin seeds extraction cake - 8, mayonnaise - 80, acetic acid in conversion to 80% concentration - 0.57, sugar - 1.2, salt - 9.1, black hot pepper - 0.2, mustard - 0.5, water till the target product yield is equal to 1000. |
| Method for production of preserves "salad with salmon and rice" / 2511563 Method involves tomatoes, cucumbers and black olives cutting and blanching, spring onion and greens cutting and freezing, rice cooking till weight increases by150%, salmon fillet cutting, the listed components mixing with salt, black hot pepper and mustard, the produced mixture and mayonnaise packing, sealing and sterilisation. One additionally uses in the mixture composition ground pumpkin seeds extraction cake that is preliminarily poured with drinking water at a weight ratio equal to nearly 1:5 and maintained for swelling while the components are used at the following ratio, weight parts: salmon fillet - 186.6, rice - 186.6, tomatoes - 84, cucumbers - 81.3, spring onion - 49.3, black olives - 53.7, greens - 28, pumpkin seeds extraction cake - 12, mayonnaise - 90, salt - 12, black hot pepper - 0.2, mustard - 2.5, water till the target product yield is equal to 1000. |
| Method for production of preserves "stewed potatoes with mushrooms" / 2505094 Method envisages recipe components preparation, potatoes cutting and blanching, carrots and bulb onions cutting and sauteing in vegetable oil, mushrooms cooking and milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato puree, drinking water, sugar, salt, black hot pepper and allspice, stewing, packing, sealing and sterilisation. |
 Potato puree production method / 2501326Invention relates to food industry. According to the proposed method, one performs preliminary thermal treatment of potato pieces at a temperature of approximately 120°F - 135°F during approximately 20 - 35 minutes, potato pieces cooking so that the potato pieces preserve their structural integrity, moisture removal from the potato pieces and freezing of the latter. Then the potato pieces are packaged into a heatable vessel. |
| Girasol flakes production method / 2494644 Invention relates to food industry, in particular, to functional vegetable food products manufacture. Girasol flakes manufacture involves sorting fresh girasol tubers in terms of quality and size, washing with cold running water in three serially installed washing machines until complete removal of soil contaminations. For reduction of microbiological contamination, enzymes activity and pH increase the tubers are blanched in 1% solution of citric acid. Girasol tuber re delivered into the grating grinder and milled to produce flakes. The flakes are sprinkled with 0.01% solution of ascorbic acid from a sprinkler or in a showering installation and delivered into the IR dryer. Drying lasts 3-4 hours at a temperature of 65°C until production of a product with residual moisture content equal to 12%. |
| Baked cracker and its preparation method / 2487543 Present invention relates to a method for preparation of an improved baked snack food product, to a method for preparation of a backed, rolled snack food product manufactured from a non-dehydrated ingredient. The present invention discloses formulae for rolled, baked fruit and vegetable crackers with a light crispy texture similar to that of potato chips or crackers. The non-dehydrated ingredients are combined with dry ingredients and butter for preparation of dough that is then rolled and cut into pieces. The pieces are baked for production of vegetable and fruit snack crackers. |
| Method for production of dry vegetable puree / 2469553 Method for production of dry vegetable puree involves raw materials washing, peeling, rinsing, cutting, cooking, mashing and drying. The raw material is represented by girasol tubers combined with potatoes at a ratio of 1:(0.1-10). The raw material tubers undergo steam cleaning, treatment with a solution of citric and ascorbic acids and slicing. Cooking is performed in various vessels with boiled water draining. Then the raw materials are mixed and milled into puree; 0.1% of fats are added to the puree; the produced puree is delivered into a single-mill rotary drum dryer with simultaneous separation of the remaining buds and peel. The produced mixture is additionally dried till production of grit powder with moisture content equal to 8-15%. |
| Method for production of dry vegetable puree / 2469553 Method for production of dry vegetable puree involves raw materials washing, peeling, rinsing, cutting, cooking, mashing and drying. The raw material is represented by girasol tubers combined with potatoes at a ratio of 1:(0.1-10). The raw material tubers undergo steam cleaning, treatment with a solution of citric and ascorbic acids and slicing. Cooking is performed in various vessels with boiled water draining. Then the raw materials are mixed and milled into puree; 0.1% of fats are added to the puree; the produced puree is delivered into a single-mill rotary drum dryer with simultaneous separation of the remaining buds and peel. The produced mixture is additionally dried till production of grit powder with moisture content equal to 8-15%. |
 Method for reduction of acrylamide formation in food products having undergone thermal treatment / 2459432Invention relates to food industry. According to the proposed method, potatoes are peeled, sliced and fried till moisture content is equal to 1.3 wt % - 2.0 wt %. Defective potato slices are detected by way of analysing each slice for potato defects that are due to the level of acrylamide content therein exceeding that in non-defective potato slices having undergone thermal treatment under the same conditions more than twice. Defective potato slices are supplied into the wastes flow. |
| Method for production of preserves "stewed potatoes with mushrooms" / 2455852 Invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, potatoes cutting and blanching, carrots and bulb onions cutting and sauteing in vegetable oil, mushrooms cooking and milling, sunflower flour pouring with drinking water and maintenance for swelling, the listed components mixing with tomato puree, drinking water, sugar, salt, red hot pepper and allspice, stewing, packing, sealing and sterilisation. |
| Method for preparing of garnish potatoes / 2243697 Method involves washing and inspecting potatoes; treating with lipid-containing extract of Mortierella globulifera micromycet biomass and holding; providing cleaning and additional cleaning; cutting; frying; packing under vacuum; sealing and pasteurizing. |
| Method for producing of garnish potatoes / 2244452 Method involves washing and inspecting potatoes; treating potatoes with lipid-containing extract of Mortierella zychae micromycet biomass and holding; providing cleaning, additional cleaning, cutting, blanching, vacuum packing, pressurizing and pasteurizing. |
| Method for producing of garnish potatoes / 2244453 Method involves washing and inspecting potatoes; treating potatoes with lipid-containing extract of Mortierella hygrophila micromycet biomass used in an amount of 0.1-1·105 mg/t and holding for 8 hours; providing cleaning, additional cleaning, cutting, blanching to semi-ready state, vacuum packing, pressurizing and pasteurizing. |
| Method for producing of garnish potatoes / 2244454 Method involves washing and inspecting potatoes; treating potatoes with lipid-containing extract of Mortierella minutissima micromycet biomass and holding; providing cleaning, additional cleaning, cutting, blanching, vacuum packing, pressurizing and pasteurizing. |
| Method for producing of garnish potatoes / 2244455 Method involves washing and inspecting potatoes; treating potatoes with lipid-containing extract of Mortierella indohii micromycet biomass and holding; providing cleaning, additional cleaning, cutting, frying, vacuum packing, pressurizing and pasteurizing. |
| Method for producing of garnish potatoes / 2244456 Method involves washing and inspecting potatoes; treating potatoes with lipid-containing extract of Pythium insidiosum micromycet biomass and holding; providing cleaning, additional cleaning, cutting, frying, vacuum packing, pressurizing and pasteurizing. |
| Method for producing of garnish potatoes / 2244457 Method involves washing and inspecting potatoes; treating potatoes with lipid-containing extract of Pythium catenulatum micromycet biomass and holding; providing cleaning, additional cleaning, cutting, frying, vacuum packing, pressurizing and pasteurizing. |
| Method for producing of garnish potatoes / 2244458 Method involves washing and inspecting potatoes; treating potatoes with lipid-containing extract of Mortierella sclerotiella micromycet biomass and holding; providing cleaning, additional cleaning, cutting, frying, vacuum packing, pressurizing and pasteurizing. |
| Method for producing of garnish potatoes / 2244459 Method involves washing and inspecting potatoes; treating potatoes with mixture of eicosapentaenic acid and chitosan used in the weight ratio of 1:1 in an amount of 0.1-1·105 mg/t and holding for about 5 hours; providing cleaning, additional cleaning, cutting, frying to semi-ready state, vacuum packing, pressurizing and pasteurizing. |
| Method for producing of garnish potatoes / 2244460 Method involves washing and inspecting potatoes; treating potatoes with preparation produced by sequential extracting of Mortierella exigua micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline and water, with following joining of first extract with solid residue, said preparation being used in an amount of 0.7-1·105 mg/t, and holding for about 5 hours; providing cleaning, additional cleaning, cutting, frying, vacuum packing, pressurizing and pasteurizing. |
FIELD: food industry.
SUBSTANCE: method involves skin-off herring fillet and pickled mushrooms cutting, potatoes, cucumbers and bulb onions cutting and blanching, spring onion cutting and freezing, ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio equal to nearly 1:5 and maintenance for swelling, the listed components mixing with acetic acid, sugar, salt, black hot pepper, mustard and CO2-extract of pyrolysis wood, the produced mixture and mayonnaise packing, sealing and sterilisation to produce the target product.
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 manufacture of canned product "potato Salad with mushrooms and herring", providing training prescription components, cutting and blanching potatoes, cucumbers and onions Luke, cutting and freezing green onions, cut the fillet of herring and pickled mushrooms, mixing of these components with acetic acid, sugar, salt, calcium acetate, black pepper bitter, mustard and CO 2-extract the pyrolysis of wood, packing mixture and mayonnaise, sealing and sterilization (RU 2332892 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 the method of preparation of canned product "potato Salad with mushrooms and herring", providing training prescription components, cutting and blanching potatoes, cucumbers and onions, cutting and freezing green onions, cut the fillet of herring and pickled mushrooms, mixing these components with acetic acid, sugar, salt, pepper black bitter, mustard and CO 2-extract the pyrolysis of wood, packing mixture and mayonnaise, sealing and sterilization, according to the invention in the mixture optionally use the ground meal pumpkin seeds, which pre-poured drinking water and allowed to swell, and the components used in the following ratio of expenses parts by weight:
herring fillet
214,6potatoes
439,5-463,5
marinated mushrooms
30,9cucumbers
140,3 onions160,7:162,8
green onions
47,2meal pumpkin seeds
8mayonnaise
80acetic acid, in recalculation on
80%-s ' concentration
0,57 sugar 1,2 salt 12black pepper bitter
0,2 mustard 0,5CO 2-extract the pyrolysis of wood
0,002 waterto the exit of the desired product 1000
The method is implemented as follows.
Prescription components prepared according to the traditional technology.
Prepared potatoes, cucumbers and onions cut and blanched in hot water.
Prepared green onions cut and freeze.
Prepared herring and pickled mushrooms cut.
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 mixed with acetic acid, sugar, salt, CO2-extract pyrolysis of wood and grind black pepper bitter and mustard.
The 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.
When using acetic acid of a concentration that does not coincide with prescription, carry out the conversion of its consumption, equivalent to the content of acid on the known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, p.124).
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 preparation of canned product "potato Salad with mushrooms and herring", including cutting herring and pickled mushrooms, cutting and blanching potatoes, cucumbers and onions, cutting and freezing green onion, fill ground meal pumpkin seeds of drinking water in the ratio by weight of about 1:5, its exposure to swell, mixing of these components with acetic acid, sugar, salt, pepper black bitter, mustard, and 2-extract the pyrolysis of wood, packing mixture and mayonnaise, sealed and sterilized with obtaining the target product, used components in the following ratio of expenses parts by weight:
herring fillet
214,6potatoes
439,5-463,5
marinated mushrooms
30,9cucumbers
140,3 onions160,7-162,8
green onions
47,2meal pumpkin seeds
8mayonnaise
80acetic acid, in recalculation on
80%-s ' concentration
0,57 sugar 1,2 salt 12black pepper bitter
0,2 mustard 0,52-extract the pyrolysis of wood
0,002 waterto the exit of the desired product 1000