RU2228108C2 - Method for producing of semi-finished product from low-acid raw vegetable material - Google Patents

Method for producing of semi-finished product from low-acid raw vegetable material Download PDF

Info

Publication number
RU2228108C2
RU2228108C2 RU2002116272/13A RU2002116272A RU2228108C2 RU 2228108 C2 RU2228108 C2 RU 2228108C2 RU 2002116272/13 A RU2002116272/13 A RU 2002116272/13A RU 2002116272 A RU2002116272 A RU 2002116272A RU 2228108 C2 RU2228108 C2 RU 2228108C2
Authority
RU
Russia
Prior art keywords
vegetable
semi
mass
temperature
finished
Prior art date
Application number
RU2002116272/13A
Other languages
Russian (ru)
Other versions
RU2002116272A (en
Inventor
Р.И. Шаззо
Л.А. Русанова
н З.А. Тро
З.А. Троян
Н.В. Юрченко
цкий Ю.Н. Шул
Ю.Н. Шуляцкий
Original Assignee
Краснодарский научно-исследовательский институт хранения и переработки сельскохозяйственной продукции
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Краснодарский научно-исследовательский институт хранения и переработки сельскохозяйственной продукции filed Critical Краснодарский научно-исследовательский институт хранения и переработки сельскохозяйственной продукции
Priority to RU2002116272/13A priority Critical patent/RU2228108C2/en
Application granted granted Critical
Publication of RU2228108C2 publication Critical patent/RU2228108C2/en
Publication of RU2002116272A publication Critical patent/RU2002116272A/en

Links

Abstract

FIELD: production of canned food, such as vegetable pulp, sauce, nectar. SUBSTANCE: method involves providing low-acid raw vegetable material (summer squash, custard squash, marrow) with seeds and skin; performing fine grinding of raw finely chopped mass in emulsifier-disperser until homogeneous consistency is provided; performing flow pasteurization of resultant mass at temperature of 121-130 C for 1.5-2.5 min; boiling out to dry substance content of 12%; acidifying by adding cherry plum pulp or juice concentrated to acidity of at least 0.4% of titrable acidity on conversion to acetic acid; mixing; pasteurizing for 3 min; cooling and packaging into special aseptic containers. EFFECT: wider range and increased shelf life of semi-finished products.

Description

The invention relates to the food industry, in particular the production of canned vegetable food products.

There is a method of harvesting fruits and berries in the form of mashed potatoes, which consists in the fact that the prepared fruits and berries are wiped with a washing machine, the resulting mashed potatoes can be preserved by heat treatment - sterilization - aseptically (1. Technological instruction for the production of semi-finished products for juices with pulp // Collection technological instructions for the production of canned food. T.2. Canned food for children and diet food. Canned fruit frozen. - M: Food industry, 1977.-p.211-216).

The disadvantage of this method is that it is suitable only for highly acidic raw materials.

A known method for the production of concentrated tomato products, providing for the sterilization of mashed tomato mass before boiling flow in a thin layer by the method of short-term high-temperature processing (2. Technological instruction for the production of concentrated tomato products // Collection of technological instructions for the production of canned food, T.3. Canned tomato. M .: Food industry, 1977. -c.8-9).

The disadvantage of this method is that it is designed for relatively high acid raw materials (pH 3.4-4.9) and provides for the separation of seeds and peels from the crushed mass, which have (especially seeds) biological value.

Closest to the proposed method is a method for the production of semi-finished products from zucchini and squash, which consists of grinding them into pieces, keeping them in a solution of vinegar, removing a solution of vinegar, mixing zucchini or squash with components in the following ratio, wt.%: Squash or squash 75- 81; egg powder 5-7; milk powder 5-7; rice flour 8-10; salt is the rest. Instead of rice flour, you can use pea or oat flour in the same proportions. The resulting mass according to the first method is packaged in a cellophane film and heated to 80-85% in the center of the package and cooled. Or, according to the second method, the mass is Packed in glass jars with a capacity of 500 ml, 1000 ml, sealed with tin lids and sterilized (3. Method for the production of semi-finished products from zucchini or squash. Application No. 93047187/13, Russia, MKI 6 A 23 L 1/212, Cherevko A.I., Malyuk L.P., Karpenko L.K., Kosoy V.D. - No. 93047187/13; RZh Khimiya, 1997, 13 P 1145 P).

The disadvantage of this method is that it is laborious, applicable only to canned food in containers, requiring additional sterilization in autoclaves. In addition, the use of acetic acid to acidify raw materials depletes raw materials due to the leaching of acid-soluble components and limits the use of semi-finished products for the production of only one type of canned food (sauce).

The technical result of the present invention is to expand the assortment and increase the volume of processed vegetable and vegetable raw materials, increase the bacteriological reliability and sterility of finished semi-finished products, ensure the reliability of the quality of finished semi-finished products during their long-term storage.

The technical result is achieved by the fact that the raw finely ground vegetable and seed mass with seeds and skin is subjected to fine mechanical grinding on an emulsifier-dispersant to obtain a homogeneous delicate consistency, the resulting mass is sterilized in a stream in a thin layer at a temperature of 121-130 ° C for 1.5-2 , 5 min, cooled to a temperature of 95-97 ° C, boiled to a solids content of at least 12%, acidified with cherry plum puree or cherry plum juice concentrated to an acidity of at least 0.4% titratable acid in terms of acetic acid islotu stirred, is subjected to pasteurisation for 3 minutes, cooled to 30 ± 5 ° C and packed under aseptic conditions in aseptic packaging specialized.

The introduction of acidifying substances in vegetable puree as cherry plum juice (SV 65-70%) or cherry plum juice (SV 9-10%) provides a pH of at least 4.2, which eliminates the further development of pathogenic heat-resistant microflora in it and helps to maintain high quality semi-finished products for a long time.

Adding cherry plum juice or cherry plum puree will allow you to use semi-finished products for juices, drinks, nectars, desserts and others - jams, jam, fillings, caviar, snacks.

When using mechanical grinding on an emulsifier-dispersant, the seeds and peel are crushed as finely as the pulp. The use of seeds improves, first of all, the nutritional and biological value of semi-finished vegetable puree, enriching it with vital vitamins B, A (carotene), C, B, F and mineral elements, essential amino acids, arginine, histidine, unsaturated fatty acids and other nutraceuticals and nutrients, making the product dietary. The use of vegetables with seeds and peel increases the yield of the finished product from raw materials due to its integrated use, in general, by 30-40%, which will significantly (up to 30%) reduce the cost of finished semi-finished products. In addition, due to the shortening of the technological scheme due to the elimination of blanching and wiping processes on double wipes, the cost of steam and electricity consumed in these processes will be reduced.

Finely ground freshly prepared mass on an emulsifier (whose viscosity is much lower than that of a vegetable mass, blanched, rubbed on a washing machine) is much easier, more efficient, faster, can be sterilized in a thin layer in a stream under a given sterilization mode, providing 100% guaranteed microbiological quality of the product.

The sterile product is subjected to rapid boiling no less than 2 times, this, subsequently, quantitatively reducing the need for a specific packaging container, which will also have a beneficial effect on the cost of finished semi-finished products.

The method is as follows.

Example. 1000 kg of zucchini are traditionally prepared for production: sorted, soaked or without soaking, washed twice, inspected for quality, rinsed, then crushed three times in succession: chopped into pieces, cut into pieces, finely chopped, the finely chopped raw vegetable mass is finely chopped finely chopped -emulsifier-disintegrator (finely ground mass is collected in a collector, from where it is immediately pumped to heat treatment in a thin layer in a stream in a heat exchanger at a temperature of 121-130 ° C for 1.5-2.5 minutes depending on the purpose of its use, the vegetable mass is cooled in a thin layer heat exchanger in a stream to a temperature of 95-97 ° C, then it is fed to a cooking apparatus (degester, reactor, boiler, etc.) operating under vacuum, boiled up to 10-12 % solids (~ 2 times), the vegetable mass is acidified here to an acidity of at least 0.4%, calculated on acetic acid with cherry plum juice concentrated in the amount of 9.6 kg or cherry plum puree in the amount of 6.7 kg, the contents of the cooking the apparatus is thoroughly mixed, the finished vegetable acidified mass with eraturoy 95-97 ° C to a heat exchanger where is pasteurized by maintaining it at a temperature of 100 ° C for 3 min, cooled to 30 ± 5 ° C. If there is no heat exchanger, the vegetable mass in the cooking apparatus is boiled for 5 minutes with stirring, kept for an additional 5 minutes, cooled forcibly quickly to 30 ± 5 ° C and Packed under aseptic conditions in specialized box bags, hermetically sealed, and / or in metal aseptically prepared , hermetically sealed barrels, containers with a capacity of up to 1000 kg, hermetically sealed and stored in a warehouse at a temperature of 0 to 15 ° C and relative humidity not exceeding 70%, shelf life 3-4 months. The yield of the finished product is ~ 450 kg.

The developed method for the preparation of vegetable semi-finished products is practically universal, suitable for both the studied raw materials and other types of vegetables: pumpkin, squash, carrots, beets, cabbage, as well as fruits, especially low-acid ones: cherries, peaches, apricots.

Semi-finished products from squash and pumpkin, obtained by the present method, using all types of acidifiers, are industrially sterile, do not contain thermophilic microflora of the type Cl. botulinum, B. sporogenes, B. Thermoacedurans and others, have good natural organoleptic properties and high biological value stable up to 6 months of storage.

Claims (1)

  1. A method for the production of semi-finished products from low acid vegetable and vegetable raw materials, which involves preparing it for grinding, grinding to a finely divided mass, sterilization, acidification, cooling and packaging, characterized in that the raw finely ground vegetable and vegetable seeds with peel and peel are subjected to fine mechanical grinding to obtain emulsifier a gentle consistency, the resulting mass is sterilized in a stream in a thin layer at a temperature of 121-130 ° C for 1.5-2.5 minutes, cooled to a temperature of 95- 97 ° C, boiled to a solids content of at least 12%, acidified with cherry plum puree or cherry plum juice, concentrated to an acidity of at least 0.4% titratable acid in terms of acetic acid, stirred, pasteurized for 3 minutes, cooled to a temperature (30 ± 5) ° С and packaged in aseptic conditions in specialized aseptic containers.
RU2002116272/13A 2002-06-17 2002-06-17 Method for producing of semi-finished product from low-acid raw vegetable material RU2228108C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2002116272/13A RU2228108C2 (en) 2002-06-17 2002-06-17 Method for producing of semi-finished product from low-acid raw vegetable material

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2002116272/13A RU2228108C2 (en) 2002-06-17 2002-06-17 Method for producing of semi-finished product from low-acid raw vegetable material

Publications (2)

Publication Number Publication Date
RU2228108C2 true RU2228108C2 (en) 2004-05-10
RU2002116272A RU2002116272A (en) 2004-06-20

Family

ID=32678594

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2002116272/13A RU2228108C2 (en) 2002-06-17 2002-06-17 Method for producing of semi-finished product from low-acid raw vegetable material

Country Status (1)

Country Link
RU (1) RU2228108C2 (en)

Cited By (30)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2444203C1 (en) * 2010-12-15 2012-03-10 Государственное научное учреждение Всероссийский научно-исследовательский институт консервной и овощесушильной промышленности Российской академии сельскохозяйственных наук Method for production of preserved appetisers containing beans
RU2444208C1 (en) * 2010-12-15 2012-03-10 Государственное научное учреждение Всероссийский научно-исследовательский институт консервной и овощесушильной промышленности Российской академии сельскохозяйственных наук Vegetable marrow paste production method
RU2445786C1 (en) * 2010-12-15 2012-03-27 Олег Иванович Квасенков Vitaminised lagenaria paste production method
RU2445789C1 (en) * 2010-12-15 2012-03-27 Олег Иванович Квасенков Lagenaria paste production method
RU2446703C1 (en) * 2011-01-11 2012-04-10 Государственное научное учреждение Научно-исследовательский институт пищеконцентратной промышленности и специальной пищевой технологии Российской академии сельскохозяйственных наук "vegetables with rice" special-purpose lunch dish production method
RU2447679C1 (en) * 2010-12-15 2012-04-20 Олег Иванович Квасенков Lagenaria paste preparation method
RU2447692C1 (en) * 2010-12-15 2012-04-20 Олег Иванович Квасенков Scallop paste production method
RU2447693C1 (en) * 2010-12-15 2012-04-20 Олег Иванович Квасенков Lagenaria paste production method
RU2447680C1 (en) * 2010-12-15 2012-04-20 Олег Иванович Квасенков Vitaminised vegetable marrow paste preparation method
RU2447700C1 (en) * 2010-12-15 2012-04-20 Олег Иванович Квасенков Vitaminised lagenaria paste production method
RU2447690C1 (en) * 2010-12-15 2012-04-20 Олег Иванович Квасенков Lagenaria paste production method
RU2447691C1 (en) * 2010-12-15 2012-04-20 Олег Иванович Квасенков Vitaminised scallop paste production method
RU2447689C1 (en) * 2010-12-15 2012-04-20 Олег Иванович Квасенков Scallop paste production method
RU2447696C1 (en) * 2010-12-15 2012-04-20 Олег Иванович Квасенков Vitaminised lagenaria paste production method
RU2448511C1 (en) * 2011-01-11 2012-04-27 Олег Иванович Квасенков Lagenaria paste production method
RU2448510C1 (en) * 2011-01-11 2012-04-27 Олег Иванович Квасенков Vitaminised lagenaria paste production method
RU2448487C1 (en) * 2010-12-27 2012-04-27 Олег Иванович Квасенков Vitaminised lagenaria paste production method
RU2448518C1 (en) * 2011-01-13 2012-04-27 Олег Иванович Квасенков Vitaminised lagenaria paste production method
RU2448496C1 (en) * 2011-01-13 2012-04-27 Олег Иванович Квасенков Vitaminised lagenaria paste production method
RU2448514C1 (en) * 2011-01-11 2012-04-27 Олег Иванович Квасенков Vitaminised lagenaria paste production method
RU2449566C1 (en) * 2010-12-27 2012-05-10 Олег Иванович Квасенков Vitaminised lagenaria paste production method
RU2449565C1 (en) * 2010-12-27 2012-05-10 Олег Иванович Квасенков Lagenaria paste preparation method
RU2449571C1 (en) * 2011-01-11 2012-05-10 Олег Иванович Квасенков Lagenaria paste production method
RU2449568C1 (en) * 2010-12-27 2012-05-10 Олег Иванович Квасенков Vitaminised lagenaria paste production method
RU2449557C1 (en) * 2010-12-27 2012-05-10 Олег Иванович Квасенков Lagenaria paste production method
RU2449564C1 (en) * 2010-12-15 2012-05-10 Олег Иванович Квасенков Vitaminised lagenaria paste preparation method
RU2456823C1 (en) * 2011-01-13 2012-07-27 Олег Иванович Квасенков Vegetable marrow paste production method
RU2474157C1 (en) * 2011-09-12 2013-02-10 Олег Иванович Квасенков Method for production of preserved scallop appetisers in hot tomato sauce
RU2512276C1 (en) * 2012-10-01 2014-04-10 Магомед Эминович Ахмедов Jam sterilisation method
RU2512452C1 (en) * 2012-10-01 2014-04-10 Магомед Эминович Ахмедов Jam sterilisation method

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
Сборник технологических инструкций по производству консервов. Т. 2. Консервы для детского и диетического питания. Консервы фруктовые быстрозамороженные. - М.: Пищевая промышленность, 1997, с.211-216. *

Cited By (30)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2444203C1 (en) * 2010-12-15 2012-03-10 Государственное научное учреждение Всероссийский научно-исследовательский институт консервной и овощесушильной промышленности Российской академии сельскохозяйственных наук Method for production of preserved appetisers containing beans
RU2444208C1 (en) * 2010-12-15 2012-03-10 Государственное научное учреждение Всероссийский научно-исследовательский институт консервной и овощесушильной промышленности Российской академии сельскохозяйственных наук Vegetable marrow paste production method
RU2445786C1 (en) * 2010-12-15 2012-03-27 Олег Иванович Квасенков Vitaminised lagenaria paste production method
RU2445789C1 (en) * 2010-12-15 2012-03-27 Олег Иванович Квасенков Lagenaria paste production method
RU2449564C1 (en) * 2010-12-15 2012-05-10 Олег Иванович Квасенков Vitaminised lagenaria paste preparation method
RU2447679C1 (en) * 2010-12-15 2012-04-20 Олег Иванович Квасенков Lagenaria paste preparation method
RU2447692C1 (en) * 2010-12-15 2012-04-20 Олег Иванович Квасенков Scallop paste production method
RU2447693C1 (en) * 2010-12-15 2012-04-20 Олег Иванович Квасенков Lagenaria paste production method
RU2447680C1 (en) * 2010-12-15 2012-04-20 Олег Иванович Квасенков Vitaminised vegetable marrow paste preparation method
RU2447700C1 (en) * 2010-12-15 2012-04-20 Олег Иванович Квасенков Vitaminised lagenaria paste production method
RU2447690C1 (en) * 2010-12-15 2012-04-20 Олег Иванович Квасенков Lagenaria paste production method
RU2447691C1 (en) * 2010-12-15 2012-04-20 Олег Иванович Квасенков Vitaminised scallop paste production method
RU2447689C1 (en) * 2010-12-15 2012-04-20 Олег Иванович Квасенков Scallop paste production method
RU2447696C1 (en) * 2010-12-15 2012-04-20 Олег Иванович Квасенков Vitaminised lagenaria paste production method
RU2449568C1 (en) * 2010-12-27 2012-05-10 Олег Иванович Квасенков Vitaminised lagenaria paste production method
RU2449566C1 (en) * 2010-12-27 2012-05-10 Олег Иванович Квасенков Vitaminised lagenaria paste production method
RU2448487C1 (en) * 2010-12-27 2012-04-27 Олег Иванович Квасенков Vitaminised lagenaria paste production method
RU2449565C1 (en) * 2010-12-27 2012-05-10 Олег Иванович Квасенков Lagenaria paste preparation method
RU2449557C1 (en) * 2010-12-27 2012-05-10 Олег Иванович Квасенков Lagenaria paste production method
RU2448514C1 (en) * 2011-01-11 2012-04-27 Олег Иванович Квасенков Vitaminised lagenaria paste production method
RU2448511C1 (en) * 2011-01-11 2012-04-27 Олег Иванович Квасенков Lagenaria paste production method
RU2446703C1 (en) * 2011-01-11 2012-04-10 Государственное научное учреждение Научно-исследовательский институт пищеконцентратной промышленности и специальной пищевой технологии Российской академии сельскохозяйственных наук "vegetables with rice" special-purpose lunch dish production method
RU2449571C1 (en) * 2011-01-11 2012-05-10 Олег Иванович Квасенков Lagenaria paste production method
RU2448510C1 (en) * 2011-01-11 2012-04-27 Олег Иванович Квасенков Vitaminised lagenaria paste production method
RU2448496C1 (en) * 2011-01-13 2012-04-27 Олег Иванович Квасенков Vitaminised lagenaria paste production method
RU2448518C1 (en) * 2011-01-13 2012-04-27 Олег Иванович Квасенков Vitaminised lagenaria paste production method
RU2456823C1 (en) * 2011-01-13 2012-07-27 Олег Иванович Квасенков Vegetable marrow paste production method
RU2474157C1 (en) * 2011-09-12 2013-02-10 Олег Иванович Квасенков Method for production of preserved scallop appetisers in hot tomato sauce
RU2512276C1 (en) * 2012-10-01 2014-04-10 Магомед Эминович Ахмедов Jam sterilisation method
RU2512452C1 (en) * 2012-10-01 2014-04-10 Магомед Эминович Ахмедов Jam sterilisation method

Similar Documents

Publication Publication Date Title
RU2070811C1 (en) Method for processing marrow squashes and custard squashes into half-finished product
ES2714755T3 (en) Processing of whole fruits and vegetables, processing of ingredients for secondary extraction of fruits and vegetables and use of processed fruits and vegetables in food and beverage products
JP2010537649A (en) How to make infant food
RU2172607C1 (en) Method of production of fruit-berry dessert
US3846570A (en) Preparation of fruit compositions
US3886296A (en) Canning process
RU2469559C1 (en) Method for production of meat-and-vegetal food products
EP1698240B1 (en) Vegetable drink composition
Ravani et al. Mango and it’s by product utilization–a review
RU2347505C1 (en) Method of preserving fruits and berries
KR101375954B1 (en) Beverage packed in container containing vegetable juice and/or fruit juice
RU2683491C1 (en) Method of manufacturing lamb meat cream
US20160128367A1 (en) Stable, Convenient Whole Food Nutritional Supplement
KR100895021B1 (en) Mini rice cake comprising japonica nonglutinous rice as main component, preparation thereof, food comprising the rice cake and preparation thereof
WO2017062608A1 (en) Shelf stable, high moisture fruit confections produced from secondary fruit products
RU2495595C2 (en) Fruit filler, its manufacture method and food product containing such filler
RU2338380C1 (en) Method of production of tomato pure-like concentrate "adjika"
Figuerola Berry jams and jellies
RU2216202C2 (en) Jam production method
US20100034948A1 (en) Method of Making a Fruit Spread and Fruit Spread Composition
US20090162524A1 (en) Food product including one or more omega-3 fatty acids and one or more fruit flavors
RU2228108C2 (en) Method for producing of semi-finished product from low-acid raw vegetable material
JP2003144075A (en) High concentration soybean milk paste and method for producing the same
Siddiq Plums and prunes
Singh et al. Bananas as underutilized fruit having huge potential as raw materials for food and non-food processing industries: a brief review

Legal Events

Date Code Title Description
MM4A The patent is invalid due to non-payment of fees

Effective date: 20080618