RU2286069C1 - Method for manufacturing food product out of sweet pepper - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with technology for manufacturing food product out of sweet pepper due to cutting the pepper at simultaneous removal of seeds followed by blanching the pepper in aqueous solution of common salt, sugar and ascorbic acid, successive convective and UHF-drying, packaging made of polymeric or combined material in oxygen-free medium. The innovation enables to obtain new food product of combined organoleptic properties of prune and lettuce.

EFFECT: higher efficiency.

Description

The invention relates to a technology for the production of products with intermediate humidity from vegetables.

It is known to use a number of vegetables for the production of dried-up supplies that do not include vegetable pepper (Handbook of a food-concentrate and vegetable-drying production technologist - M .: Light and Food Industry, 1984, p. 304-363).

Known use for partial dehydration of vegetables, but only salted or pickled (Food products with intermediate humidity. - M .: Food industry, 1980, p.90-92).

A known method of producing prunes, involving the preparation of plums, blanching them in boiling water, convective drying to achieve a solids content of about 75%, sequential treatment with steam and glycerin to obtain the target product (Collection of technological instructions for the production of canned food. T.III - M .: Pishchepromizdat, 1963, p.202-205).

A known method of producing a culinary dish "Fresh tomato and pepper salad", which includes preparing the recipe components, removing the testes and cutting vegetable pepper, cutting fresh tomatoes, cucumbers and onions or green onions, mixing and watering them with dressing containing vegetable oil, vinegar, sugar , table salt and black bitter pepper, with the receipt of the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for catering. - St. Petersburg: ProfiKS, 2003, p.27).

The technical result of the invention is to obtain a new food product from partially dehydrated vegetable pepper, which has a unique harmonious combination of the organoleptic properties of prunes and vegetable salad.

This result is achieved by the fact that the method of producing a food product from vegetable pepper involves preparing it, cutting with simultaneous removal of the testis, blanching in an aqueous solution of sodium chloride, sugar and ascorbic acid at a concentration of the latter of at least 0.5% by weight and concentration of sodium chloride and sugar, ensuring their content in the target product is not more than 1.2% and 1.5%, respectively, convective drying until the solids content is 25 ± 5%, microwave drying until the solids content is not more than 75% and packing in a package of polymer or combined material in an oxygen-free environment.

The method is implemented as follows.

Vegetable pepper is prepared by traditional technology, cut with the simultaneous removal of the testis and blanched in an aqueous solution of sodium chloride, sugar and ascorbic acid.

The concentration of ascorbic acid in the solution should not be lower than 0.5% by weight, which is due to the need to maintain the original color of the raw material. A significant excess of the concentration of ascorbic acid of the specified value is impractical, since it does not lead to an improvement in the quality of the target product. The concentration of salt and sugar in the solution should ensure their content in the target product is not more than 1.2% and 1.5%, respectively. It is determined by the initial solids content of raw materials, the final solids content of raw materials and blanching regime parameters using known patterns of mass transfer (Kavetsky GD, Vasiliev BV Processes and devices of food technology. Textbook for universities. - M. : Kolos, 1997, p. 292-474). The maximum content of salt and sugar in the target product is justified by the acceptability of its organoleptic properties in accordance with SanPiN 2.3.2.1078.

Next, the vegetable pepper is successively dried by the convective method until the solids content of 25 ± 5% is reached and by the microwave method until the solids content of not more than 75% is reached.

The dry matter content indicated at each stage is justified by obtaining the target product with a given consistency. When convective drying is carried out until the solids content is below the specified lower limit, the target product acquires a spreadable, boiled-out consistency. With convective drying until the solids content exceeds the specified upper limit, the consistency of the target product becomes heterogeneous with the appearance of a denser crust on the surface. Excess dry matter content after microwave drying gives the target product a rubbery, and then strong, non-masticating consistency. The lower limit of solids in the product is 50% and is traditional for foods with intermediate humidity.

Dried vegetable peppers are packed in a package of polymer or combined material in an oxygen-free environment, for example, under vacuum or in nitrogen. The exclusion of contact of the target product with oxygen slows the non-enzymatic oxidation and increases the period of warranty storage.

The product obtained according to the described technology is represented by irregularly shaped slices having a characteristic color of the feedstock, a delicate slightly elastic consistency characteristic of prunes, pronounced taste and aroma characteristic of the corresponding vegetable salad.

Thus, the proposed method allows to obtain a new food product with a unique harmonious combination of the consistency of prunes and the color, taste and aroma of vegetable salad.

Claims (1)

A method of producing a food product from vegetable pepper, which involves preparing it, cutting with the simultaneous removal of the testis, blanching in an aqueous solution of sodium chloride, sugar and ascorbic acid at a concentration of the latter of at least 0.5% by weight and a concentration of sodium chloride and sugar, ensuring their content in the target product no more than 1.2% and 1.5%, respectively, convective drying until the solids content is 25 ± 5%, microwave drying until the solids content is not more than 75%, packing in polymer packaging or combined material in an oxygen-free environment.