RU2306718C1 - Method for production of canned kidney bean - Google Patents

Abstract

FIELD: food processing industry, in particular canned industry.

SUBSTANCE: claimed method includes kidney bean preparation, covering liquid preparation, pre-packing, sealing and sterilization. In preparation step kidney bean is separated, inspected, washed, soaked in water at 18-25°C for 8-12 h or at 50°C for 2-3 h in corn/water ratio of 1:3. Then kidney bean is washed, blanched at 90-98°C for 3-5 min up to 200 % volume increasing. Covering liquid containing 2 % of salt and 2 % of sugar is brought to a boil, boiled for 2-3 min and pre-packed with kidney bean in kidney bean/covering liquid ratio of 55.0:45.0.

EFFECT: canned goods with high plant protein content, including all essential amino acids.

2 ex

Description

The invention relates to the food industry and can be used in the canning industry.

There is a method of production of canned food from cereal beans: "Bean soup", "Bean soup with meat" and others. (Collection of technological instructions for the production of canned food, t.1. M: Food industry, 1977. - p. 358-405 )

The disadvantage of these canned foods are complex formulations with a wide range of components, including expensive, animal origin, which are deficient.

The closest prototype to the claimed type of canned food “Natural Grain Beans” is a method for the production of canned food “Natural Grain Beans” (for catering) - Reference book for the production of canned food, t.4. M .: Food industry, 1974, under the editorship of V.I. Rogacheva, p. 127-128.

Canned food is a product made from beans, laid in glass or tin cans, filled with 1% sodium chloride solution, hermetically sealed and sterilized.

When preparing raw materials, the beans are inspected, soaked in water at a temperature of 50 ° C for 2-3 hours, blanched in water at a temperature of 85 ° C for 2-3 minutes, cooled with water, packaged with a ratio of components: beans - 60%, fill - 40%, cork and sterilize.

The filling liquid containing 1% salt is brought to a boil, boiled for 5 minutes and filtered.

The disadvantage of this formulation is the unsatisfactory taste of canned food.

The technical result of the present invention is to obtain canned food of improved taste.

The technical result is achieved by the fact that in the method for the production of canned food from cereal beans, involving the preparation of beans, preparation of filling liquid, packaging in consumer containers, sealing, sterilization, during preparation the beans are separated, inspected, washed, soaked in water at a temperature of 18-25 ° C for 8-12 hours or at a temperature of 50 ° C for 2-3 hours with a bean-water ratio of 1: 3, wash, blanch for 3-5 minutes at a temperature of 90-98 ° C until 200% swells, rinse and serve packing, and filling fluid containing 2% salt and 2% sugar, brought to a boil, boiled for 2-3 minutes, filtered and served for packaging at a ratio of beans and pouring liquid 55.0: 45.0.

The proposed composition is characterized by a high content of vegetable protein, including all essential, easily digestible amino acids. The inclusion of sugar in the formulation of the filling fluid of the inventive canned food can significantly improve their taste.

The method is implemented as follows.

Beans are separated, inspected, washed, soaked in water, blanched until 200% swell, washed and served for packaging.

When preparing the filling liquid, sugar and salt are dissolved in water, brought to a boil, boiled for 2-3 minutes, filtered and fed to packaging in consumer containers, after which the jars are sealed and sterilized.

An example implementation of the method.

Example 1. The beans are separated, inspected, washed, soaked in water at a temperature of 50 ° C for 2-3 hours at a ratio by weight of beans and water 1: 3.

In the process of soaking, it is necessary to periodically remove impurities that have surfaced on the surface, lightweight beans.

After soaking, the bean grain is washed, blanched for 5 minutes at a temperature of 90-98 ° C in aqueous continuous blanchers, washed and served on packaging. As a result of soaking and blanching, the mass of beans should increase by 200%.

When preparing the filling liquid, the prepared salt and sugar according to the recipe are dissolved by heating, boiled for 2-3 minutes and filtered before serving.

The filling fluid should contain 2% sugar and 2% salt. The ratio of the components by weight when filling the cans is as follows: beans - 55%; filling fluid - 45%.

Filled cans are hermetically sealed and sterilized.

Example 2. The beans are separated, inspected, washed, soaked in water with a temperature of 18-25 ° C for 8-12 hours at a ratio by weight of beans and water 1: 3. Further operations are carried out as in example 1.

Claims (1)

A method for the production of canned beans from natural grain beans, involving the preparation of beans, preparation of filling liquid, packaging in consumer containers, sealing, sterilization, characterized in that the beans are separated, inspected, washed, soaked in water at a temperature of 18-25 ° C for 8-12 hours or at a temperature of 50 ° C for 2-3 hours at a grain to water ratio of 1: 3, washed, blanched for 3-5 minutes at a temperature of 90-98 ° C until 200% swells, washed, and the filling liquid, containing 2% salt and 2% sugar, bring to a boil, ki yatyat 2-3 min, filtered and fed to the packaging of beans at the ratio of the drilling fluid and 55.0: 45.0.