Method for production of preserves "gourmet salad"

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, mushrooms blanching and cutting, lettuce and dill greens cutting and freezing, fresh green peas freezing, chicken meat cutting, garlic straining, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with mayonnaise, cognac, lemon juice, tomato paste, acetic acid, sugar, salt, black hot pepper, allspice, red hot pepper, cloves, cinnamon and nutmeg, the produced mixture and sour cream packing, sealing and sterilisation.

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

 

The invention relates to the production technology eateries canned.

There is a method of production of canned food “gourmet Salad”, providing training prescription components, blanching and cutting mushrooms, cutting and freezing lettuce and dill, freezing fresh beans green peas, cut chicken, RUB garlic, mixing the listed components with mayonnaise, cognac, lemon juice, tomato paste, acetic acid, sugar, salt, black pepper bitter, allspice, pepper red hot pepper, cloves, cinnamon and nutmeg, packing the mixture and sour cream, sealing and sterilization (EN 2356294 C1, 2009).

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 production of canned food “gourmet Salad”, providing training prescription components, blanching and cutting mushrooms, cutting and freezing lettuce and dill, freezing fresh beans green peas, cut chicken, RUB garlic, mixing the listed components with mayonnaise, cognac, lemon juice, tomato paste, acetic acid, sugar, the Carney, pepper black bitter, allspice, pepper red hot pepper, cloves, cinnamon and nutmeg, packing the mixture and sour cream, sealing and sterilization according to the invention in 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:

chicken1073
mushrooms287,5-300
green peas136,3
salad70,3
dill137,5
garlic24-25,3
meal of pumpkin seeds8
sour cream80
mayonnaise62,5
lemon juice18,8
cognac18,8
tomato paste, in terms ofis the
30%solids content8,6
acetic acid, in terms of
80%concentration0,14
sugar2,6
Sol12
black pepper bitter0,3
allspice0,018
peppers red hot0,008
carnation0,033
cinnamon0,033
nutmeg0,009
waterto the output of the target product 1000

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared the mushrooms are blanched in hot water and cut.

The prepared salad and dill cut and freeze.

Prepared fresh corn green peas frozen.

Prepared chicken cut.

Prepared esnek wipe.

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 mayonnaise, cognac, lemon juice, tomato paste, acetic acid, sugar, salt and powdered black pepper bitter, allspice, pepper red hot pepper, cloves, cinnamon and nutmeg.

The resulting mixture and sour cream 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. Minimum consumption of mushrooms corresponds to the use of mushrooms tubular, and the maximum corresponds to the use of mushrooms plate. Given in the form of interval consumption of garlic covers the possible change of shelf life of raw materials.

If using tomato paste with a solids content not matching with your prescription, and/or acetic acid with a concentration that does not coincide with prescription, carry out calculation of their costs is equivalent to the content of the dry gasesti/or acid, respectively, according to 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.

Method of production of canned food “gourmet Salad”, providing training prescription components, blanching and cutting mushrooms, cutting and freezing lettuce and dill, freezing fresh beans green peas, cut chicken, RUB garlic, mixing the listed components with mayonnaise, cognac, lemon juice, tomato paste, acetic acid, sugar, salt, black pepper bitter, allspice, pepper red hot pepper, cloves, cinnamon and nutmeg, packing the mixture and sour cream, sealing and sterilization, characterized in that the mixture additionally use ground meal of pumpkin seeds pre-fill drinking water is incubated for swelling, and the components used in the following ratio of expenses, parts by weight:

/tr>
chicken1073
mushrooms287,5-300
green peas136,3
salad70,3
dill137,5
garlic24-25,3
meal of pumpkin seeds8
sour cream80
mayonnaise62,5
lemon juice18,8
cognac18,8
tomato paste, in terms of
30%solids content8,6
acetic acid, in terms of
80%concentration0,14
sugar2,6
Sol12
black pepper bitter0,3
allspice0,018
peppers red hot0,008
carnation0,033
cinnamon0,033
nutmeg0,009
waterto the output of the target product 1000



 

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