RU2511360C1 - Vitaminised lagenaria paste preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved appetisers production. The vitaminised lagenaria paste preparation method envisages recipe components preparation. One performs lagenaria cutting, frying in vegetable oil, milling and concentration under vacuum until dry substances content is 9-10%. Carrots, bulb onions and white vegetables are cut, fried in vegetable oil and milled. Greens are milled; ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. One mixes of the listed components (while heated) with tomato paste, sugar, salt, ascorbic acid, hot black pepper and allspice. The produced mixture is packed, sealed and sterilised.

EFFECT: produced preserves have low adhesion to container walls.

Description

The invention relates to a technology for the production of canned snacks.

It is known to use lagenaria in raw, fried, pickled, stewed or salted form for the preparation of culinary dishes (http://sadfaq.ru/legenaria).

A known method of preparation of squash-fortified caviar, involving the preparation of recipe components, cutting, frying in vegetable oil, grinding and concentrating under vacuum to achieve a solids content of 9-10% squash, cutting, frying in vegetable oil and grinding carrots, onions and white roots , chopping herbs, mixing the listed components when heated with tomato paste, sugar, salt, ascorbic acid, bitter black pepper and allspice, packing the mixture obtained, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP "Konservplodozyach", 1990, p.153-202).

The disadvantage of this method is the high adhesion to the container walls of the resulting target product.

The technical result of the invention is to obtain a new vegetable caviar from unconventional raw materials with reduced adhesion to the walls of the container.

This result is achieved by the fact that the method for preparing lagenaria fortified caviar involves preparing the recipe components, cutting, frying in vegetable oil, grinding and concentrating in vacuo to achieve a dry matter content of 9-10% lagenaria, cutting, frying in vegetable oil and chopping carrots and onions onion and white roots, chopping greens, pouring with drinking water and aging for swelling the ground meal of pumpkin seeds, mixing the listed components when heated with tomato paste, sugar, salt, ascorbic acid, bitter black pepper and allspice, packaging the mixture, sealing and sterilization, and the components are used in the following ratio, wt.h .:

lagenaria 1284.64 carrot 102.6-105.23 onion 81.6-82.7 white roots 26.9-27.3 greenery 4.4 pumpkin seed meal 25.18 vegetable oil 72.8 tomato paste, in terms of 30% solids content 74.5 sugar 7.6 salt 15,2 vitamin C 1,03 black pepper 0.505 allspice 0.505 water before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

The prepared lagenaria is cut, fried in vegetable oil, crushed on a spinning top or a washing machine and concentrated in vacuo until a dry matter content of 9-10% is reached.

Prepared carrots, onions and white roots are chopped, fried in vegetable oil and chopped on a spinning top or a washing machine.

The prepared greens are crushed on a top.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilyeva A.G., Dvorkina G.A., Kasyanov G.I. Development of technology for functional sausages with additives from pumpkin seeds. - Krasnodar: InEP, 2008, p. 38- 45), poured with drinking water in a ratio by weight of about 1: 5 and maintained for swelling.

The listed components in the recipe ratio are mixed when heated with tomato paste, sugar, salt, ascorbic acid and ground black pepper and allspice. The resulting mixture is packaged, sealed and sterilized to obtain the target product.

When using tomato paste with a dry matter content that does not coincide with the recipe, its consumption is recalculated to the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP Konservplodozyach, 1990, p. 124).

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. The costs presented in the form of intervals cover their possible change in terms of storage of raw materials.

The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.

To confirm this technical result, cans of type I-82-500 containing products obtained by the described technology and the closest analogue were opened and mounted with the neck down. After 10-15 minutes, the experimental product completely drained from the can. The product by the closest analogue did not completely drain, but began to dry on the walls of the can.

Thus, the proposed method allows to obtain new canned snacks from unconventional raw materials with low adhesion to the walls of the container.

Claims (1)

A method for the preparation of lagenaria fortified caviar, involving the preparation of prescription components, cutting, frying in vegetable oil, grinding and concentrating under vacuum until a dry matter content of 9-10% lagenaria, cutting, frying in vegetable oil and chopping carrots, onions and white roots, chopping greens, pouring with drinking water and aging to swell the ground meal of pumpkin seeds, mixing the above components when heated with tomato paste, sugar, salt, ascorbi new acid, black bitter pepper and allspice, packing the resulting mixture, sealing and sterilization, and the components are used in the following ratio of costs, parts by weight:
lagenaria 1284.64 carrot 102.6-105.23 onion 81.6-82.7 white roots 26.9-27.3 greenery 4.4 pumpkin seed meal 25.18 vegetable oil 72.8 tomato paste, in terms of 30% solids content 74.5 sugar 7.6 salt 15,2 vitamin C 1,03 black pepper 0.505 allspice 0.505 water before the release of the target product 1000.