RU2197117C1 - Method of preparing condiments on vegetable base - Google Patents

Abstract

FIELD: technology of food industry. SUBSTANCE: before mechanical treatment, included in composition of condiments vegetables are treated with aqueous solution of at least one salt of arachidonic, or jasmonic, or eicosapentaenoic acid with alkali metals or ammonium, and aged. Ultrasound spraying is carried out without oxygen access. EFFECT: increased stability of final product to storage life; its enriched composition and improved organoleptical properties.

Description

 The invention relates to food technology.

 A known method for the production of vegetable-based seasonings, involving the preparation of vegetables and spices, their grinding and mixing with fresh tomato mass and salt with simultaneous pasteurization by joint ultrasonic spraying (SU 1793889 A3, 02/07/1993).

 The disadvantage of this method is to obtain the target product, prone to microbial spoilage.

 The technical result of the invention is to increase the shelf life of the target product, enrich its composition and improve organoleptic properties.

This result is achieved by the fact that in the method of producing seasonings based on vegetables, which involves preparing vegetables and spices, chopping and mixing them with fresh tomato mass and table salt with simultaneous pasteurization by joint ultrasonic spraying, according to the invention, the vegetables are treated with an aqueous solution of at least at least one salt of arachidonic, or jasmonic, or eicosapentaenoic acid with alkali metals or ammonium in an amount of 0.5-1 • 10 ⁴ mg / t and can withstand 2-5 hours, and ultrasound Waste spraying is carried out without oxygen.

 The method is implemented as follows.

 Vegetables intended for the preparation of seasoning, before, during or after preparation, are treated with an aqueous solution of one or more of the above salts in the above amount. The processing time depends on the composition of the preparatory operations. For example, tomatoes that are not machined during the preparation process can be processed both before and after preparatory operations. Root crops, such as carrots, it is advisable to subject the ambassador of the sink, that is, during or after preparation. For onions, which in the process of preparation remove the feather, the bottom and cover leaves, processing must be performed before these operations. After processing, the vegetables stand for 2-5 hours. None of the salts interact with the receptors of higher plants, they are embedded in their membranes and partially assimilated. Since these salts are elicitors, their assimilation leads to the formation of an immunization signal at the cellular level, which plant tissues realize after 2-5 hours from the introduction of salts. As a result, ultrastructural restructuring of plant tissues and the accumulation of native phytoalexins occur. Native phytoalexins. After the exposure is complete, the vegetables are ground to the required consistency, for example, using a washing machine, and then the recipe mixture is prepared with simultaneous pasteurization by joint ultrasonic spraying of all the recipe components. Ultrasonic atomization is carried out without oxygen for the most complete preservation of native biologically active substances and exogenously introduced salts with F-vitamin activity. The resulting target product is Packed in consumer packaging.

 The product obtained is more resistant to microbial spoilage due to the increased content of native phytoalexins in it. At the same time during experimental storage it was found that seasonings obtained by the proposed method are less prone to delamination, which is estimated as an improvement in organoleptic properties.

 Example 1

 The seasoning is prepared from tomatoes, sweet pepper, parsley, celery and dill, treated with sodium arachidonate in an amount of 0.5 mg / t and aged after processing for 5 hours, as well as table salt, sugar and ground black pepper, by rubbing them, joint ultrasonic atomization and packing into sterile bags of combined film material. Shelf life until signs of microbial spoilage in the room at room temperature was 9 months, and for a similar seasoning obtained from unprocessed vegetables, 6 months.

 Example 2

The seasoning is prepared from tomatoes, red hot pepper, parsley, celery and dill, carrots and onions, treated with a mixture of equal amounts of sodium arachidonate, ammonium jasmonate and potassium eicosapentaenate in an amount of 1 • 10 ⁴ mg / t and aged for 2 hours , and salt. Technology and result coincide with example 1.

 Thus, the proposed method allows to increase the resistance of seasonings to microbial spoilage and delamination and enrich the composition of their biologically active substances.

Claims (1)

A method for the production of vegetable-based seasonings, comprising preparing vegetables and spices, chopping and mixing them with fresh tomato mass and table salt with simultaneous pasteurization by joint ultrasonic spraying, characterized in that the vegetables are treated with an aqueous solution of at least one arachidonic salt before chopping, or jasmonic or eicosapentaenoic acid with alkali metals or ammonium in an amount of 0.5-1 • 10 ⁴ mg / t and can withstand 2-5 hours, and ultrasonic atomization is carried out without dumb oxygen.