Method for production of preserves "meat salad"

FIELD: food industry.

SUBSTANCE: method involves beef cooking, cutting and frying in vegetable oil, chicken eggs shelling and cutting, potatoes and apples cutting and blanching, lettuce and parsley greens cutting and freezing, fresh green peas freezing, brined cucumbers cutting, ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio of 1:5 and maintenance for swelling, the listed components mixing with acetic acid, sugar, salt and mustard, 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 eateries canned.

A known method of manufacturing canned "meat Salad", providing training prescription components, cooking, cleaning and cutting chicken eggs, cutting and frying in vegetable oil beef, cutting and blanching potatoes and apples, cutting and freezing lettuce and parsley, freezing fresh beans green peas, cut pickles, mixing the listed components with acetic acid, sugar, salt and mustard, packing the mixture and mayonnaise, sealing and sterilization (EN 2328885 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 in that in the method of manufacturing canned "meat Salad", providing training prescription components, cooking, cleaning and cutting chicken eggs, cutting and frying in vegetable oil beef, cutting and blanching potatoes and apples, cutting and freezing lettuce and parsley, freezing fresh beans green peas, cut pickles, mixing the listed components with acetic acid, sugar, salt and mustard, packing received the th mixture and mayonnaise, sealing and sterilization according to the invention, the mixture optionally use the 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:

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared chicken eggs are cooked, cleaned and cut.

Prepared beef cut and fried in vegetable oil.

Prepared potatoes and apples are cut and blanched in hot water.

The prepared salad and parsley cut and freeze.

Prepared fresh corn green peas frozen.

Prepared pickles cut.

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 acetic acid, sugar, salt and ground mustard.

The resulting mixture and mayonnaise Packed in prescription ratio, sealed and sterilized the obtaining of the target product.

The cost components are based on norms of waste and losses of the respective raw materials. Minimum consumption of beef corresponds to using meat category I, and the maximum corresponds to using meat category II. Given in the form of interval consumption of potatoes covers the possible change of shelf life of raw materials.

When using acetic acid of a concentration that does not coincide with prescription, carry out the conversion of its consumption per equivalent acid by known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, p.124).

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. 5 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.

A method of manufacturing canned "meat Salad", including cooking, cutting and frying in vegetable oil, gavage is s, clean and cut chicken eggs, cutting and blanching potatoes and apples, cutting and freezing lettuce and parsley, freezing fresh beans green peas, cut pickles, fill, ground sunflower seeds, pumpkin drinking water in the ratio by weight of 1:5, his patience for swelling, mixing the listed components with acetic acid, sugar, salt and mustard, packing the mixture and mayonnaise, sealing and sterilization with obtaining the target product, while using the components in the following ratio of expenses, parts by weight: