RU2298956C1 - Method for production of scallop canned goods - Google Patents

Abstract

FIELD: cannery industry.

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

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

Description

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

A known method for the production of canned "canned squash", involving the preparation of prescription components, cutting and blanching in squash drinking water, preparation of fill containing drinking water, sodium chloride and acetic acid, packing squash, parsley, dill, celery, horseradish and mint, garlic , hot red pepper, black pepper, bay leaf and pouring, sealing and sterilization (Collection of technological instructions for the production of canned food, T. 1. - M .: Food industry, 1977, p.2 17-219).

It is known to use for the production of dried food a number of vegetables that do not include squash (Handbook of the technologist of food-concentrate and vegetable-drying production- 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.).

There is a method of producing a culinary dish "Salad of potatoes and squash", which includes boiling potatoes in their skins, their cooling, peeling and cutting, cooking and cutting squash, cooking, peeling and cutting chicken eggs, cutting green onions and herbs, mixing these components with a cooker salt and dressing with mayonnaise to obtain the finished dish (Strokova L.V. Snacks and salads. - M .: Ripol-Classic, 2000, p.302-303).

The technical result of the invention is to obtain new canned food from partially dehydrated squash, 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 canned food from squash involves preparing, cutting, 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 of 25 ± 5%, microwave drying until the solids content of not more than 75%, packaging, filling with vegetable oil, sealing and sterilization.

The method is implemented as follows.

Squash prepared according to traditional technology, cut 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.

Then the squash 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 is above 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.

The dried squash is Packed, filled with refined or aromatized according to any known technology vegetable oil, sealed and sterilized to obtain the target 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 squash 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 of producing canned squash, providing for their preparation, cutting, blanching in an aqueous solution of sodium chloride, sugar and ascorbic acid with 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 to achieve a solids content of 25 ± 5%, microwave drying to achieve a solids content of not more than 75%, packaging, filling with vegetable oil, sealing and sterilization.