RU2298946C1 - Method for production of paprica canned goods - Google Patents

Abstract

FIELD: cannery industry.

SUBSTANCE: claimed method includes paprica cutting with simultaneous seed removing, blanching thereof in aqueous solution of table salt, sugar and ascorbic acid. Then product is dried by subsequent convective and microwave drying, pre-packed, and pouring with vegetable oil, sealed and sterilized.

EFFECT: new foodstuff with unique combination of organoleptic characteristics of dried prune and paprika.

Description

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

There is a known method of canned food "Natural sweet pepper", which provides for its preparation, blanching and cutting, preparing a fill containing drinking water, sugar, table salt and citric acid, packing of pepper and pouring, sealing and sterilization (Collection of technological instructions for the production of canned food, T. 1 - M .: Food industry, 1977, p.185-187).

A known method for the production of canned food "Gogoshary in tomato sauce", which includes preparing, cutting with the simultaneous removal of the testis and sautéing vegetable oil of Ratunda variety in vegetable oil, cutting and frying onion in vegetable oil, mixing the listed components with tomato paste and table salt, packing, sealing and sterilization (Collection of technological instructions for the production of canned food. T.III - M .: Pishchepromizdat, 1963, p.237-240).

A known method for the production of canned food "Gogoshary pickled", involving the preparation and cutting with the simultaneous removal of the testis of vegetable pepper varieties Ratunda, preparation of marinade fill containing drinking water, acetic acid, sugar, table salt, cloves, black pepper and allspice, packing pepper and pouring, sealing and sterilization (Collection of technological instructions for the production of canned food. T.III - M .: Pishchepromizdat, 1963, p.237-240).

It is known to use a number of vegetables for the production of dried 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).

Of the products with intermediate humidity, it is known to use apricots, quinces, peaches, plums, apples, strawberries, cherries and pears in the production of canned compote (Dyachenko E.N. Study of the method of preserving partially dehydrated fruits for the manufacture of concentrated compotes. Abstract of dissertation N. - Chisinau: Publishing House of the Central Committee of the Communist Party of Moldova, 1971, - 23 pp.).

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 new canned food 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 for producing canned vegetables 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%, packing, filling with vegetable oil, sealing and sterilization.

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 the raw materials, the final solids content of the 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 is not more than 75%.

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 pepper is packed, poured with vegetable oil refined or flavored by any known technology, sealed and sterilized to obtain the desired product.

The canned food obtained using the described technology is a heterogeneous mixture with a solid phase in the form of slices of irregular shape, having a characteristic color of the feedstock, and transparent filling having a characteristic color of refined or aromatized oil of the corresponding type. The solid phase has a delicate slightly elastic consistency characteristic of prunes, a pronounced taste characteristic of the corresponding vegetable salad, and an aroma characteristic of vegetable pepper and aromatic additives, if used in the composition of vegetable oil. In terms of safety, canned foods comply with SanPiN 2.3.2.1078. The guaranteed shelf life of canned food, determined by the standard method, was 1 year.

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

Claims (1)

A method for the production of canned vegetables from vegetable pepper, which involves preparing, cutting, simultaneously removing the testes, 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 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%, packaging, filling with vegetable oil, ger etizatsiyu and sterilization.