| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to food industry. The salad production method envisages flensing and washing octopus, its mechanical milling with salt and ice during no more than 40 minutes; sorting flensed octopus pieces according to thickness, their parcooking in boiling water during 2-6.5 minutes, cooling, octopus skin separation from meat, cutting up the recipe components and their stirring; the recipe components are represented by cooked or fried octopus skin, seafoods meat, cheese, fresh vegetables, fresh green and sauce at the following ingredients ratio, per 100 kg of the ready product, kg: cooked or fried octopus skin - 22.0-32.0; seafoods meat - 12.0-22.0; cheese - 5.0-7.0; fresh vegetables - 6.0-16.0; fresh green - 6.0-16.0 and sauce -14.5-17.0. Prior to introducing the sauce into the salad the components undergo homogenisation at the following ingredients ratio, kg/10 kg of the sauce: sour cream or vegetable oil - 5.4-9.0; flavour additives - 0.02-0.83; fresh green -0.565-3.28; salt and/or soya sauce - 0.055-1.1; spices - 0.004-0.02. ^ EFFECT: invention allows to produce a salad with enhanced food and nutritive value and with good organoleptic properties as well as significantly extend the range of dietary culinary products. ^ 7 cl, 2 tbl, 12 ex |
