Method for production of preserves "calamary and fish salad"

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, potatoes, cucumbers and tomatoes cutting and blanching, lettuce and greens cutting and freezing, calamary fillet and fish fillet cutting, fresh green peas freezing. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. The listed components are mixed with tomato paste, acetic acid, sugar, salt, black hot pepper, allspice, cinnamon and nutmeg. The produced mixture and mayonnaise are packed, sealed and sterilised.

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 Salad of squid and fish, providing training recipe components, cutting and blanching potatoes, cucumbers and tomatoes, cutting and freezing of lettuce and greens, cut fillet of squid and fish fillet, freezing fresh beans green peas, mixing the listed components with tomato paste, acetic acid, sugar, salt, calcium acetate, black pepper bitter, allspice, cinnamon and nutmeg, packing the mixture and mayonnaise, sealing and sterilization (EN 2332117 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 production of canned Salad of squid and fish, providing training recipe components, cutting and blanching potatoes, cucumbers and tomatoes, cutting and freezing of lettuce and greens, cut fillet of squid and fish fillet, freezing fresh beans green peas, mixing the listed components with tomato paste, acetic acid, sugar, salt, black pepper bitter, PE the CEM fragrant, cinnamon and nutmeg, packing the mixture and mayonnaise, 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:

fillet squidUSD 266.7
fish fillets88,9
potatoes170,7-180
cucumbers145,3
tomatoes100
green peas72,7
salad29,3
greens22,2
meal of pumpkin seeds15
mayonnaise110
tomato paste, in terms of
30%solids content2,3
acetic acid is one in terms of
80%concentration1,1
sugar1
Sol12
black pepper bitter0,22
allspice0,01
cinnamon0,02
nutmeg0,01
waterto the output of the target product 1000

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared potatoes, cucumbers and tomatoes are cut and blanched in hot water.

The prepared salad and greens cut and freeze.

Prepared fillet of squid and fish fillet 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, .38-45), pour drinking water in the ratio by mass is about 1:5 and incubated for swelling.

These components in the recipe ratio is mixed with the tomato paste, acetic acid, sugar, salt and powdered black pepper bitter, allspice, cinnamon and nutmeg.

The resulting 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 interval consumption of potatoes 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 on an equivalent solids content and/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 p is oduct completely fell 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 salad, including cutting and blanching potatoes, cucumbers and tomatoes, cutting and freezing of lettuce and greens, cut fillet of squid and fish fillet, freezing fresh beans green peas, mixing the listed components with tomato paste, acetic acid, sugar, salt, black pepper bitter, allspice, cinnamon and nutmeg, packing the mixture and mayonnaise, sealing and sterilization, characterized in that the mixture additionally use ground meal of pumpkin seeds, which is pre-filled with drinking water and allowed to swell, and the components used in the next the ratio of costs, parts by weight:

fillet squidUSD 266.7
fish fillets88,9
potatoes170,7-180
cucumbers145,3
tomatoes100
green peassalad29,3
greens22,2
meal of pumpkin seeds15
mayonnaise110
tomato paste, in terms of
30%solids content2,3
acetic acid, in terms of
80%concentration1,1
sugar1
Sol12
black pepper bitter0,22
allspice0,01
cinnamon0,02
nutmeg0,01
waterto the output of the target product 1000



 

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