MD237Z - Food product from tomatoes and process for the production thereof - Google Patents
Food product from tomatoes and process for the production thereof Download PDFInfo
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- MD237Z MD237Z MDS20100045A MDS20100045A MD237Z MD 237 Z MD237 Z MD 237Z MD S20100045 A MDS20100045 A MD S20100045A MD S20100045 A MDS20100045 A MD S20100045A MD 237 Z MD237 Z MD 237Z
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- tomatoes
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- dried
- marinade
- tomato
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- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 87
- 238000000034 method Methods 0.000 title claims abstract description 26
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- 235000013305 food Nutrition 0.000 title claims abstract description 10
- 240000003768 Solanum lycopersicum Species 0.000 title claims description 79
- 235000013599 spices Nutrition 0.000 claims abstract description 34
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 24
- 238000001035 drying Methods 0.000 claims abstract description 19
- 235000015090 marinades Nutrition 0.000 claims abstract description 16
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 14
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 45
- 240000002234 Allium sativum Species 0.000 claims description 14
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 235000013628 Lantana involucrata Nutrition 0.000 claims description 11
- 235000006677 Monarda citriodora ssp. austromontana Nutrition 0.000 claims description 11
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- 239000000052 vinegar Substances 0.000 claims description 9
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- 230000007774 longterm Effects 0.000 abstract description 3
- 238000009928 pasteurization Methods 0.000 abstract description 2
- 241000227653 Lycopersicon Species 0.000 abstract 8
- 238000012423 maintenance Methods 0.000 abstract 1
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- 240000005183 Lantana involucrata Species 0.000 description 9
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 8
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- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 description 8
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- ZCIHMQAPACOQHT-ZGMPDRQDSA-N trans-isorenieratene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/c1c(C)ccc(C)c1C)C=CC=C(/C)C=Cc2c(C)ccc(C)c2C ZCIHMQAPACOQHT-ZGMPDRQDSA-N 0.000 description 8
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- 241000234282 Allium Species 0.000 description 2
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- 241001247145 Sebastes goodei Species 0.000 description 2
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 2
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
Invenţia se referă la industria alimentară, în special la un produs alimentar din tomate şi la procedeul de fabricare a acestuia. The invention relates to the food industry, in particular to a tomato food product and to the process for manufacturing it.
Este cunoscut procedeul de uscare a tomatelor, în care tomatele pregătite şi tăiate înainte de uscare sunt supuse afumării cu bioxid de sulf sau sunt scufundate pentru 5 min în soluţie de metabisulfit de sodiu (8%) sau în soluţie de metabisulfit de sodiu (8%) şi sare de bucătărie (10%) [1]. The tomato drying process is known, in which tomatoes prepared and cut before drying are subjected to smoking with sulfur dioxide or are immersed for 5 min in sodium metabisulfite solution (8%) or in sodium metabisulfite solution (8%) and table salt (10%) [1].
Dezavantajul acestui procedeu este utilizarea compuşilor sulfurici care afectează negativ gustul şi mirosul produsului, limitând numărul utilizatorilor. Produsele sulfitate sunt dăunătoare pentru consum în cazul persoanelor cu maladii gastrointestinale, precum şi în alimentaţia copiilor. În cazul utilizării sării de bucătărie se obţine un produs sărat cu conţinut majorat de ioni de sodiu ce contravine principiilor alimentaţiei sănătoase moderne. The disadvantage of this process is the use of sulfuric compounds that negatively affect the taste and smell of the product, limiting the number of users. Sulfited products are harmful for consumption by people with gastrointestinal diseases, as well as in children's nutrition. In the case of using table salt, a salty product with an increased content of sodium ions is obtained, which contradicts the principles of modern healthy nutrition.
Este cunoscut procedeul de fabricare a produselor din tomate la care tomatele se pregătesc, se taie în jumătăţi, se blanşează într-o soluţie apoasă de sare de bucătărie, zahăr şi acid ascorbic la concentraţia ultimului de cel puţin 0,5% mas. şi la concentraţia sării şi a zahărului care asigură conţinutul lor în produsul finit maximum de 1,2% şi, respectiv 1,5%. Tomatele se usucă prin convecţie până la 25±5% de substanţe uscate, apoi se usucă cu folosirea curenţilor de frecvenţă extraînaltă până la conţinutul substanţelor uscate maximum de 75%, se închid ermetic într-un ambalaj din material polimeric sau combinat [2]. The process of manufacturing tomato products is known, in which tomatoes are prepared, cut in half, blanched in an aqueous solution of table salt, sugar and ascorbic acid at a concentration of the latter of at least 0.5% by weight and at a concentration of salt and sugar that ensures their content in the finished product of a maximum of 1.2% and, respectively, 1.5%. Tomatoes are dried by convection to 25±5% of dry matter, then dried using extra-high frequency currents to a maximum dry matter content of 75%, hermetically sealed in a package made of polymeric or combined material [2].
Dezavantajul acestui procedeu este blanşarea tomatelor înainte de uscare în soluţie apoasă care duce la prelungirea timpului de uscare, precum şi la extragerea substanţelor utile din tomatele tăiate. Procedeul de uscare combinată a tomatelor este complicat în efectuare, fiind necesar un utilaj complicat şi costisitor, ceea ce scumpeşte produsul obţinut prin procedeul dat. The disadvantage of this process is the blanching of tomatoes before drying in an aqueous solution, which leads to a longer drying time and the extraction of useful substances from the cut tomatoes. The combined drying process of tomatoes is complicated to perform, requiring complicated and expensive equipment, which increases the price of the product obtained by this process.
Este cunoscut condimentul din legume care conţine ardei iute, usturoi, ceapă, ulei vegetal, tomate uscate, miere naturală, sare de bucătărie, seminţe de coriandru, verdeaţă uscată de pătrunjel, mărar, leuştean şi de cimbrişor, seminţe de busuioc, piper negru, frunze de dafin, cardamon şi hmeli-suneli [3]. The vegetable seasoning is known to contain chili peppers, garlic, onions, vegetable oil, dried tomatoes, natural honey, table salt, coriander seeds, dried parsley, dill, lovage and thyme, basil seeds, black pepper, bay leaves, cardamom and suneli hops [3].
Produsul prezentat conţine o cantitate mică de tomate uscate şi după gust şi miros se referă la condimente cu un conţinut mare de ceapă, ardei iute şi usturoi, făcând utilizarea lui specifică. The presented product contains a small amount of dried tomatoes and, by taste and smell, refers to spices with a high content of onion, chili pepper and garlic, making its use specific.
Problema pe care o rezolvă invenţia solicitată este elaborarea unui produs din tomate de calitate îmbunătăţită cu un spectru larg de utilizare, obţinut printr-un procedeu mai puţin complicat. The problem solved by the claimed invention is the development of a tomato product of improved quality with a wide range of uses, obtained through a less complicated process.
Invenţia soluţionează problema prin aceea că se revendică un produs alimentar din tomate, care conţine tomate preventiv uscate şi marinate, ulei vegetal şi condimente în următorul raport al componentelor, % mas.: The invention solves the problem by claiming a tomato food product, which contains preventively dried and marinated tomatoes, vegetable oil and spices in the following ratio of components, % wt.:
tomate cu umiditatea 30…45% şi fracţia masică de acid acetic 0,35…1,5% 45,0…60,0 ulei vegetal 55,0…40,0 condimente uscate 3,0…6,5 inclusiv: usturoi 1,5…2,0 oregano 0,25…0,75 busuioc 0,25…0,75 cimbru 0,25…0,75 rozmarin 0,25…0,75 frunze de dafin 0,5…1,5.tomatoes with humidity 30…45% and mass fraction of acetic acid 0.35…1.5% 45.0…60.0 vegetable oil 55.0…40.0 dry spices 3.0…6.5 including: garlic 1.5…2.0 oregano 0.25…0.75 basil 0.25…0.75 thyme 0.25…0.75 rosemary 0.25…0.75 bay leaves 0.5…1.5.
Procedeul de fabricare a produsului alimentar din tomate include pregătirea prealabilă a tomatelor, tăierea lor în părţi, plasarea părţilor de tomate pe tăvi cu partea tăiată în sus, uscarea cu aer cald până la umiditatea de 12…25% cu menţinerea temperaturii în interiorul părţilor de tomate până la 55…58°C, pregătirea marinadei din extract hidro-acetic de condimente, sare de bucătărie, zahăr şi acid ascorbic, menţinerea tomatelor uscate în marinadă în raport de 1:1 până la atingerea umidităţii de 30…45%, separarea tomatelor de marinadă, aşezarea acestora în borcane, adăugarea condimentelor şi a uleiului vegetal, închiderea borcanelor şi pasteurizarea lor. The process of manufacturing the tomato food product includes preliminary preparation of tomatoes, cutting them into parts, placing the tomato parts on trays with the cut side up, drying with hot air to a humidity of 12…25% while maintaining the temperature inside the tomato parts at 55…58°C, preparing the marinade from hydro-acetic extract of spices, table salt, sugar and ascorbic acid, keeping the dried tomatoes in the marinade in a 1:1 ratio until the humidity reaches 30…45%, separating the tomatoes from the marinade, placing them in jars, adding spices and vegetable oil, closing the jars and pasteurizing them.
Extractul hidro-acetic de condimente se pregăteşte prin amestecarea oţetului de vin, apei, usturoiului proaspăt mărunţit şi a condimentelor uscate în următorul raport: The hydro-acetic spice extract is prepared by mixing wine vinegar, water, freshly chopped garlic and dried spices in the following ratio:
oţet de vin cu fracţia masică de acid acetic 4…9%, L 100 apă, L 50 usturoi proaspăt mărunţit, kg 10…12 condimente uscate (rozmarin, oregano, busuioc, piper alb, cuişoare, frunze de dafin), kg, macerarea lor timp de cel puţin 14 zile şi separarea extractului. 5…7,wine vinegar with a mass fraction of acetic acid of 4…9%, L 100 water, L 50 fresh chopped garlic, kg 10…12 dried spices (rosemary, oregano, basil, white pepper, cloves, bay leaves), kg, maceration for at least 14 days and separation of the extract. 5…7,
La pregătirea marinadei în extractul hidro-acetic de condimente se adaugă, kg per 100 kg: sare de bucătărie 8…12, zahăr 4…6 şi acid ascorbic 1,0…1,5. When preparing the marinade, the following are added to the hydro-acetic extract of spices, kg per 100 kg: table salt 8…12, sugar 4…6 and ascorbic acid 1.0…1.5.
În calitate de ulei vegetal se foloseşte ulei de floarea-soarelui şi/sau de porumb, şi/sau de măsline. Sunflower and/or corn and/or olive oil is used as vegetable oil.
Înainte de adăugarea în borcan condimentele şi uleiul se amestecă şi se menţin timp de 25…240 zile. Before adding to the jar, the spices and oil are mixed and kept for 25…240 days.
Rezultatul invenţiei solicitate este simplificarea procedeului de fabricare a produsului din tomate cu obţinerea produsului de calitate îmbunătăţită, cu un spectru larg de utilizare şi un termen de păstrare de lungă durată. The result of the claimed invention is the simplification of the manufacturing process of the tomato product with the obtaining of a product of improved quality, with a wide range of uses and a long shelf life.
Rezultatul se obţine prin aceea că uscarea tomatelor duce la concentrarea substanţelor conţinute în tomatele proaspete, inclusiv celor care posedă proprietăţi antioxidante. 100 g de tomate uscate conţin 50...70 mg de licopenă - pigment carotenoic care este cel mai puternic antioxidant natural şi manifestă proprietăţi anticancerigene. Tratamentul termic, inclusiv uscarea, duce la izomerizarea licopenei şi transformarea ei din forma all-trans în forma cis. Bioasimilarea izomerilor cis a licopenei e mai superioară ca a izomerilor all-trans. Procesul de uscare ridică capacitatea de bioasimilare a licopenei prin distrugerea celulelor vegetale şi întreruperea legăturii dintre licopenă şi matricea ţesutului vegetal, descompunerea complexului licopeno-proteinic, însoţit de eliberarea licopenei, precum şi prin cis izomerizarea. Astfel, uscarea termică influenţează pozitiv conţinutul şi starea licopenei în tomate. Ţinând cont de faptul că 100 g de tomate uscate sunt capabile să asigure necesităţile omului pentru o zi: 65% de fier şi vitamina C; de la 35 până la 50% de acid pantotenic, tiamină, vitamina PP; 119% de magneziu, 62% de fibre alimentare, tomatele uscate pot fi folosite ca suplimente alimentare fortifiante, în pofida faptului că au fost supuse prelucrării termice care afectează unele componente labile [Şleagun G. Tomatele uscate. Da sau nu? Akademos, Nr. 2 (13), 2009, 82-84]. The result is achieved by the fact that drying tomatoes leads to the concentration of substances contained in fresh tomatoes, including those that possess antioxidant properties. 100 g of dried tomatoes contain 50...70 mg of lycopene - a carotenoid pigment that is the strongest natural antioxidant and exhibits anticancer properties. Heat treatment, including drying, leads to isomerization of lycopene and its transformation from the all-trans form to the cis form. The bioassimilation of cis isomers of lycopene is superior to that of all-trans isomers. The drying process increases the bioassimilation capacity of lycopene by destroying plant cells and breaking the bond between lycopene and the matrix of plant tissue, the decomposition of the lycopene-protein complex, accompanied by the release of lycopene, as well as by cis isomerization. Thus, heat drying positively influences the content and state of lycopene in tomatoes. Considering that 100 g of dried tomatoes are able to provide a person with the following daily needs: 65% of iron and vitamin C; from 35 to 50% of pantothenic acid, thiamine, vitamin PP; 119% of magnesium, 62% of dietary fiber, dried tomatoes can be used as fortifying food supplements, despite the fact that they have been subjected to thermal processing that affects some labile components [Şleagun G. Dried tomatoes. Yes or no? Akademos, No. 2 (13), 2009, 82-84].
La menţinerea temperaturii în interiorul părţilor de tomate la un nivel de cel mult 55...58°C, pe parcursul întregului proces de uscare, se previne brunificarea tomatelor şi se asigură păstrarea maximală a substanţelor labile biologic active. La umiditatea de 12...25% tomatele uscate nu sunt predispuse la alterarea microbiană. După sortare tomatele uscate pot fi depozitate şi procesate pe măsura necesităţii, ceea ce permite prelungirea sezonului de prelucrare. Totodată, la păstrarea îndelungată a tomatelor uscate licopena poate fi distrusă ca rezultat al proceselor de oxidare. Ambalarea tomatelor uscate în borcane de sticlă cu adăugarea uleiului vegetal permite păstrarea calităţii lor în procesul de depozitare de lungă durată din cauza că uleiul limitează contactul tomatelor uscate cu oxigenul atmosferic. Plantele condimentate, în particular rozmarinul, piperul alb, oregano sunt antioxidanţi naturali puternici. Adăugarea lor încetineşte procesul oxidării uleiului vegetal, iar la utilizarea împreună cu tomatele uscate se obţine un efect sinergetic. Maintaining the temperature inside the tomato parts at a level of no more than 55...58°C throughout the drying process prevents browning of tomatoes and ensures maximum preservation of labile biologically active substances. At a humidity of 12...25%, dried tomatoes are not prone to microbial spoilage. After sorting, dried tomatoes can be stored and processed as needed, which allows for an extension of the processing season. At the same time, during long-term storage of dried tomatoes, lycopene can be destroyed as a result of oxidation processes. Packing dried tomatoes in glass jars with the addition of vegetable oil allows preserving their quality during long-term storage because the oil limits the contact of dried tomatoes with atmospheric oxygen. Spices, in particular rosemary, white pepper, oregano, are powerful natural antioxidants. Their addition slows down the oxidation process of vegetable oil, and when used together with dried tomatoes, a synergistic effect is achieved.
În procesul menţinerii tomatelor uscate în marinadă, ele se rehidratează parţial (până la umiditatea 30...45%), căpătând o textură plăcută, aromă de condimente şi un nivel majorat de aciditate. Pentru tomatele uscate în limitele indicate ale umidităţii sunt caracteristice valori ale activităţii apei cuprinse între 0,80 şi 0,91, care în complex cu majorarea acidităţii produsului până la 0,35...1,5% (exprimarea în acid acetic) şi scăderea pH-ului până la 3,7…4,0 stopează dezvoltarea microflorei bacteriene, inclusiv patogene. Raportul respectat dintre tomatele uscate şi marinadă (1:1) constituie un minimum suficient pentru a obţine umiditatea necesară a tomatelor uscate fără a forma surplusuri ale extractului apos-acetic. Aşadar, se preîntâmpină o pierdere prin extracţie a substanţelor uscate solubile din tomatele uscate. Adăugarea sării de bucătărie şi a zahărului în marinadă are o contribuţie în acest fenomen. Utilizarea oţetului de vin, sării de bucătărie, diferitor tipuri de ulei de asemenea au scopul de a îmbunătăţi calitativ gustul produsului din tomate, iar adăugarea acidului ascorbic majorează valoarea biologică a produsului. Întrucât acidul ascorbic este o substanţă labilă, adăugarea lui în marinadă contribuie la păstrarea acestuia în procesul de fabricare a produsului. Procesul de pasteurizare a produsului permite inhibarea microorganismelor în formă vegetală (drojdii, ciuperci de mucegai) care ar putea rămâne pe tomatele uscate. In the process of keeping dried tomatoes in marinade, they are partially rehydrated (up to 30...45% humidity), acquiring a pleasant texture, a spicy aroma and an increased level of acidity. For dried tomatoes within the indicated humidity limits, water activity values ranging from 0.80 to 0.91 are characteristic, which in combination with an increase in the acidity of the product up to 0.35...1.5% (expressed in acetic acid) and a decrease in pH to 3.7...4.0 stops the development of bacterial microflora, including pathogenic ones. The observed ratio of dried tomatoes to marinade (1:1) is a sufficient minimum to obtain the necessary humidity of dried tomatoes without forming surpluses of aqueous-acetic extract. Thus, a loss of soluble dry substances from dried tomatoes through extraction is prevented. The addition of table salt and sugar to the marinade contributes to this phenomenon. The use of wine vinegar, table salt, various types of oil also aim to qualitatively improve the taste of the tomato product, and the addition of ascorbic acid increases the biological value of the product. Since ascorbic acid is a labile substance, its addition to the marinade contributes to its preservation during the product manufacturing process. The pasteurization process of the product allows the inhibition of microorganisms in plant form (yeast, mold fungi) that could remain on the dried tomatoes.
Amestecând condimentele şi uleiul înainte de adăugarea lor în borcane de sticlă, obţinem un produs care este gata pentru întrebuinţare imediat după pregătirea lui şi n-are nevoie de o perioadă îndelungată de expunere pentru echilibrarea părţilor componente şi armonizarea gustului produsului finit; 25...240 zile este un interval care reprezintă termenul minim necesar pentru aromatizarea uleiului şi termenul maxim care garantează stabilitatea calităţii uleiului. By mixing the spices and oil before adding them to glass jars, we obtain a product that is ready for use immediately after its preparation and does not require a long period of exposure to balance the components and harmonize the taste of the finished product; 25...240 days is an interval that represents the minimum period necessary for the aromatization of the oil and the maximum period that guarantees the stability of the oil's quality.
Limitele solicitate ale părţilor componente asigură obţinerea unui produs finit din tomate cu un gust armonios, bogat, utilizat pentru consum direct în salate, la pregătirea felurilor diverse, în pizza etc. În acelaşi timp ele permit obţinerea unui produs specific pentru consumatorii cu preferinţe gustative variate. The required limits of the component parts ensure the production of a finished tomato product with a harmonious, rich taste, used for direct consumption in salads, in the preparation of various dishes, in pizza, etc. At the same time, they allow the production of a specific product for consumers with varied taste preferences.
Exemple de realizare a invenţiei Examples of embodiments of the invention
Tomatele proaspete miezoase, cu pieliţă fină se sortează, se spală şi se taie în părţi (sferturi sau jumătăţi). Părţile tăiate se plasează cu partea tăiată în sus pe tăvile de uscare, care se amplasează într-o cameră de uscare. Tomatele se usucă cu aer încălzit, temperatura căruia se reglează în aşa mod ca temperatura în interiorul părţilor de tomate să nu depăşească 55...58°C pe parcursul uscării (pentru a controla temperatura produsului, într-o parte de tomate se plasează un sesizor de temperatură conectat la un aparat de măsurare a temperaturii). Uscarea se efectuează până la umiditatea tomatelor de 12...25%. Tomatele uscate se sortează: bucăţi mici, corpuri străine, seminţe. Tomatele uscate şi sortate se depozitează la o temperatură de cel mult 20°C, de preferinţă de cel mult 5°C, şi se utilizează pe măsura necesităţii. Fresh, fleshy tomatoes with a thin skin are sorted, washed and cut into parts (quarters or halves). The cut parts are placed with the cut side up on drying trays, which are placed in a drying chamber. The tomatoes are dried with heated air, the temperature of which is regulated in such a way that the temperature inside the tomato parts does not exceed 55...58°C during drying (to control the temperature of the product, a temperature sensor connected to a temperature measuring device is placed in one part of the tomato). Drying is carried out until the humidity of the tomatoes is 12...25%. The dried tomatoes are sorted: small pieces, foreign bodies, seeds. The dried and sorted tomatoes are stored at a temperature of no more than 20°C, preferably no more than 5°C, and used as needed.
Extractul hidro-acetic de condimente se pregăteşte după cum urmează: se amestecă 100 kg de oţet de vin cu fracţia masică de acid acetic 4...9% cu 50 l de apă, 10...12 kg de usturoi proaspăt mărunţit şi 5...7 kg de plante condimentate uscate, inclusiv: 1,35...1,75 kg rozmarin, câte 0,85...1,15 kg oregano, busuioc, piper alb, cuişoare şi 0,25...0,70 kg frunze de dafin. Amestecul se menţine timp de 14...21 zile după care extractul hidro-acetic şi condimentele uzate se separă. În extractul pregătit se adaugă sare de bucătărie, zahăr şi acid ascorbic în raport de 100:(8...12):(4...6):1...15), respectiv, părţile componente se amestecă până la dizolvarea lor. The hydro-acetic extract of spices is prepared as follows: mix 100 kg of wine vinegar with a mass fraction of acetic acid of 4...9% with 50 l of water, 10...12 kg of freshly chopped garlic and 5...7 kg of dried spices, including: 1.35...1.75 kg of rosemary, 0.85...1.15 kg each of oregano, basil, white pepper, cloves and 0.25...0.70 kg of bay leaves. The mixture is kept for 14...21 days, after which the hydro-acetic extract and the used spices are separated. In the prepared extract, table salt, sugar and ascorbic acid are added in a ratio of 100:(8...12):(4...6):1...15), respectively, the components are mixed until they dissolve.
Părţile de tomate uscate se plasează în marinadă în raportul de 1:1 şi se menţin timp de 20...60 min. Acest timp trebuie să fie suficient pentru atingerea umidităţii în tomatele uscate până la 30...45% şi a conţinutului de acid acetic între 0,35 şi 1,5% mas. The dried tomato parts are placed in the marinade in a 1:1 ratio and kept for 20...60 min. This time should be sufficient to reach the moisture content in the dried tomatoes up to 30...45% and the acetic acid content between 0.35 and 1.5% by weight.
Valorile acestor indici depind de conţinutul iniţial de umiditate în tomatele uscate şi de concentraţia extractului pregătit de oţet. Pentru a calcula masa finală a tomatelor uscate şi fracţia masică de acid acetic se aplică o ecuaţie de calcul a bilanţului material. Tomatele uscate în timpul menţinerii se rehidratează parţial, căpătând o textură plăcută, aromă de condimente şi un nivel majorat de aciditate. The values of these indices depend on the initial moisture content of the dried tomatoes and the concentration of the prepared vinegar extract. A material balance equation is applied to calculate the final mass of the dried tomatoes and the mass fraction of acetic acid. The dried tomatoes during storage are partially rehydrated, acquiring a pleasant texture, a spicy aroma and an increased level of acidity.
Tomatele marinate se aşază în borcane de sticlă (care au fost supuse în prealabil tratamentului sanitar conform procedurii tradiţionale), se adaugă condimentele şi se toarnă ulei vegetal (de floarea-soarelui şi/sau de porumb, şi/sau de măsline) în raportul următor (% mas.): tomatele cu umiditatea 30...45% şi fracţia masică de acid acetic 0,35...1,5% - 45,0...60,0; ulei vegetal - 55,0...40,0; condimente - 3,0...6,5, inclusiv: usturoi - 1,5...2,0; oregano uscat - 0,25...0,75; busuioc uscat - 0,25...0,75; cimbru uscat - 0,25...0,75; rozmarin uscat - 0,25...0,75; frunze de dafin - 0,5...1,5. Înainte de adăugarea în borcanele de sticlă, condimentele şi uleiul pot fi amestecate şi păstrate timp de 25...240 zile. Marinated tomatoes are placed in glass jars (which have previously undergone sanitary treatment according to the traditional procedure), spices are added and vegetable oil (sunflower and/or corn, and/or olive) is poured in the following ratio (% mass): tomatoes with humidity 30...45% and mass fraction of acetic acid 0.35...1.5% - 45.0...60.0; vegetable oil - 55.0...40.0; spices - 3.0...6.5, including: garlic - 1.5...2.0; dried oregano - 0.25...0.75; dried basil - 0.25...0.75; dried thyme - 0.25...0.75; dried rosemary - 0.25...0.75; bay leaves - 0.5...1.5. Before adding to the glass jars, the spices and oil can be mixed and stored for 25...240 days.
Borcanele se închid şi se pasteurizează. The jars are closed and pasteurized.
Exemplul 1 Example 1
Procedeul se efectuează conform exemplului general. Se deosebeşte prin aceea că tomatele se usucă până la umiditatea de 18%, menţinându-se temperatura produsului pe parcursul uscării la nivelul de 55°C. The process is carried out according to the general example. It differs in that the tomatoes are dried to a moisture content of 18%, maintaining the product temperature during drying at 55°C.
Extractul hidro-acetic de condimente se pregăteşte după cum urmează: se amestecă 100 kg de oţet de vin cu fracţia masică de acid acetic 4% cu 50 l de apă, 10 kg de usturoi proaspăt mărunţit şi 5 kg de plante condimentare uscate, inclusiv: 1,35 kg rozmarin, câte 0,85 kg oregano, busuioc, piper alb, cuişoare şi 0,25 kg frunze de dafin. Amestecul se menţine timp de 14 zile după care extractul hidro-acetic şi condimentele uzate se separă şi se adaugă suplimentar 8 kg de sare de bucătărie, 4 kg de zahăr şi 1,0 kg de acid ascorbic per 100 kg de extract. The hydro-acetic extract of spices is prepared as follows: mix 100 kg of wine vinegar with a mass fraction of acetic acid of 4% with 50 l of water, 10 kg of freshly chopped garlic and 5 kg of dried seasoning herbs, including: 1.35 kg of rosemary, 0.85 kg each of oregano, basil, white pepper, cloves and 0.25 kg of bay leaves. The mixture is kept for 14 days, after which the hydro-acetic extract and the used spices are separated and an additional 8 kg of table salt, 4 kg of sugar and 1.0 kg of ascorbic acid are added per 100 kg of extract.
Marinarea tomatelor se efectuează timp de 30 min până la umiditatea lor de 30% (activitatea apei 0,80, pH=4,0, conţinutul acidului acetic 0,35%). Marinating the tomatoes is carried out for 30 min until their moisture content is 30% (water activity 0.80, pH=4.0, acetic acid content 0.35%).
Părţile componente ale produsului se aşază în borcane în următorul raport, % mas.: tomate uscate (cu umiditatea de 30% şi fracţia masică de acid acetic de 0,35%) - 45,0; ulei de floarea-soarelui - 55,0; condimente - 3,0, inclusiv: usturoi - 1,5; oregano uscat - 0,25; busuioc uscat - 0,25; cimbru uscat - 0,25; rozmarin uscat - 0,25; frunze de dafin - 0,5. Borcanele se închid şi se pasteurizează în apă fierbinte la 78°C, timp de 27 min. Produsul obţinut se caracterizează prin gust şi aromă delicată cu o textură fină. The components of the product are placed in jars in the following ratio, % by weight: dried tomatoes (with a humidity of 30% and a mass fraction of acetic acid of 0.35%) - 45.0; sunflower oil - 55.0; spices - 3.0, including: garlic - 1.5; dried oregano - 0.25; dried basil - 0.25; dried thyme - 0.25; dried rosemary - 0.25; bay leaves - 0.5. The jars are closed and pasteurized in hot water at 78°C for 27 min. The product obtained is characterized by a delicate taste and aroma with a fine texture.
Exemplul 2 Example 2
Procedeul se efectuează conform exemplului 1. Se deosebeşte prin aceea că tomatele se usucă până la umiditatea de 25%, menţinând temperatura produsului pe parcursul uscării la nivelul de 58°C. The process is carried out according to example 1. It differs in that the tomatoes are dried to a humidity of 25%, maintaining the product temperature during drying at 58°C.
Extractul hidro-acetic din plante condimentate se pregăteşte în felul următor: se amestecă 100 kg de oţet de vin cu fracţia masică de acid acetic 9% cu 50 l de apă, 12 kg de usturoi proaspăt mărunţit şi 7 kg de plante uscate, inclusiv: 1,75 kg rozmarin, câte 1,15 kg oregano, busuioc, piper alb, cuişoare şi 0,7 kg frunze de dafin. Se obţine o infuzie timp de 21 zile, după care extractul hidro-acetic şi plantele uzate se separă şi se adaugă suplimentar 12 kg de sare de bucătărie, 6 kg de zahăr şi 1,5 kg de acid ascorbic per 100 kg de extract. The hydro-acetic extract of spicy herbs is prepared as follows: mix 100 kg of wine vinegar with a mass fraction of acetic acid of 9% with 50 l of water, 12 kg of freshly chopped garlic and 7 kg of dried herbs, including: 1.75 kg of rosemary, 1.15 kg each of oregano, basil, white pepper, cloves and 0.7 kg of bay leaves. An infusion is obtained for 21 days, after which the hydro-acetic extract and the spent herbs are separated and an additional 12 kg of table salt, 6 kg of sugar and 1.5 kg of ascorbic acid are added per 100 kg of extract.
Marinarea tomatelor se efectuează (timp 35 de min) până la umiditatea lor de 45% (activitatea apei 0,91, pH=3,7, conţinutul acidului acetic 1,35%). Marinating of tomatoes is carried out (for 35 min) until their moisture content is 45% (water activity 0.91, pH=3.7, acetic acid content 1.35%).
Părţile componente ale produsului se aşază în borcane de sticlă în următorul raport, % mas.: tomate (cu umiditatea de 45% şi fracţia masică de acid acetic de 1,35%) - 60,0; ulei de porumb - 40,0; condimente - 6,5, inclusiv: usturoi -2,0; oregano uscat - 0,75; busuioc uscat -0,75; cimbru uscat - 0,75; rozmarin uscat - 0,75; frunze de dafin - 1,5. Borcanele se închid şi se pasteurizează în apă fierbinte la 78°C, timp de 27 min. Produsul obţinut se caracterizează prin gust şi aromă puternic pronunţată, tomatele având o textură moale. The components of the product are placed in glass jars in the following ratio, % by weight: tomatoes (with a humidity of 45% and a mass fraction of acetic acid of 1.35%) - 60.0; corn oil - 40.0; spices - 6.5, including: garlic -2.0; dried oregano - 0.75; dried basil - 0.75; dried thyme - 0.75; dried rosemary - 0.75; bay leaves - 1.5. The jars are closed and pasteurized in hot water at 78°C for 27 min. The product obtained is characterized by a strongly pronounced taste and aroma, the tomatoes having a soft texture.
Exemplul 3 Example 3
Procedeul se efectuează conform exemplului 1. Se deosebeşte prin aceea că la tomatele uscate se adaugă ulei de măsline. The process is carried out according to example 1. It differs in that olive oil is added to the dried tomatoes.
Exemplul 4 Example 4
Procedeul se efectuează conform exemplului 1. Se deosebeşte prin aceea că la tomatele pregătite se adaugă amestec de uleiuri de floarea-soarelui şi de măsline. The process is carried out according to example 1. It differs in that a mixture of sunflower and olive oils is added to the prepared tomatoes.
Exemplul 5 Example 5
Procedeul se efectuează conform exemplului 1. Se deosebeşte prin aceea că la tomatele uscate pregătite se adaugă amestec de uleiuri de floarea-soarelui, măsline şi de porumb. The process is carried out according to example 1. It differs in that a mixture of sunflower, olive and corn oils is added to the prepared dried tomatoes.
1. Сборник рецептур и технологических указаний по переработке плодов и овощей. Москва, Госторгиздат, 1960 с. 70-71 1. Collection of recipes and technological instructions for processing fruits and vegetables. Moscow, Gostorgizdat, 1960 с. 70-71
2. RU 2286067 C1 2006.10.27 2. RU 2286067 C1 2006.10.27
3. MD 2599 B1 2004.11.30 3. MD 2599 B1 2004.11.30
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| MD386Z (en) * | 2010-08-05 | 2012-01-31 | Общественное Учреждение Научно-Практический Институт Садоводства И Пищевых Технологий | Process for the production of dried pumpkin and process for the preparation of dishes with the use thereof |
| RU2500193C1 (en) * | 2012-08-27 | 2013-12-10 | Олег Иванович Квасенков | Tomatoes food product manufacture method |
| CN105661459A (en) * | 2016-02-01 | 2016-06-15 | 银川边塞人家食品有限公司 | Sour and hot chafing dish seasoning and preparation method thereof |
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| RU2452222C1 (en) * | 2011-02-28 | 2012-06-10 | Олег Иванович Квасенков | Method for production of preserves "pickled vegetables with tomato filling" |
| ITUB20152863A1 (en) * | 2015-08-05 | 2017-02-05 | Boron Mose | METHOD FOR OBTAINING TOMATO STRIPS AND FILLETS. |
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| MD1427G2 (en) * | 1998-12-23 | 2000-11-30 | Павел ТАТАРОВ | Vegetable paste composition |
| MD2599C2 (en) * | 2003-10-29 | 2005-06-30 | Институт Развития Интеллектуальной Собственности | Vegetable seasoning |
| RU2286067C1 (en) * | 2005-11-17 | 2006-10-27 | Андрей Владимирович Гуревич | Method for manufacturing canned food out of tomatoes |
| RU2286068C1 (en) * | 2005-11-17 | 2006-10-27 | Андрей Владимирович Гуревич | Method for manufacturing canned food out of tomatoes |
| MD20060159A (en) * | 2006-06-16 | 2008-02-29 | Андрей ЛУПАШКО | Process for tomato drying |
| MD3467G2 (en) * | 2007-02-07 | 2008-08-31 | Институт Пишевых Технологий | Process for obtaining vegetables with intermediate humidity |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| MD386Z (en) * | 2010-08-05 | 2012-01-31 | Общественное Учреждение Научно-Практический Институт Садоводства И Пищевых Технологий | Process for the production of dried pumpkin and process for the preparation of dishes with the use thereof |
| RU2500193C1 (en) * | 2012-08-27 | 2013-12-10 | Олег Иванович Квасенков | Tomatoes food product manufacture method |
| CN105661459A (en) * | 2016-02-01 | 2016-06-15 | 银川边塞人家食品有限公司 | Sour and hot chafing dish seasoning and preparation method thereof |
| CN105661459B (en) * | 2016-02-01 | 2018-10-30 | 银川边塞人家食品有限公司 | Sour and hot chafing dish seasoning and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| MD237Y (en) | 2010-07-30 |
| MD237Z9 (en) | 2011-02-28 |
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