RU2338379C1 - Method of production of pure-like mushroom solyanka - Google Patents

Abstract

FIELD: processing technique of food products.

SUBSTANCE: mushrooms, cabbage, carrots, onions, parsley, cayenne are washed, cut, blanched, blended in the proportion 37.0 : 37.0 : 12.3 : 12.3 : 1.2 : 0.2 and processsed in the extruder. The obtained vegetable mix is dried till humidity of 82% by means of pressure release and evaporation of the formed vapours, then into the obtained pure they introduce tomato paste in the amount of 6.16% to the initial blend mass, 26% sodium chloride solution in the amount of 2.85% to the initial blend mass, vegetable oil in the amount of 3.7% to the initial blend mass, 6% water solution of ethanoic acid in the amount of 0.37% to the initial blend mass and boil the obtained blend under the pressure of 2500 Pa till obtaining of the pure-like concentrate with the final humidity of 64%.

EFFECT: reduction of material and energy expenses for production of pure-like mushroom solyanka and obtaining of high quality pure-like mushroom solyanka with the specified content and nutrition value.

Description

The invention relates to a technology for processing vegetable raw materials and can be used in the production of mashed mushroom hodgepodge.

The closest in technical essence and the achieved effect is a method for the production of lunch dishes with mushrooms ("Fresh cabbage with mushrooms"), including washing, cleaning, blanching, heat treatment for 20 ... 30 minutes, packaging in containers, capping and sterilization [ Handbook for the production of canned food [Text] // Ed. V.I. Rogacheva. - Volume 4. Canned food from plant materials. - M.: Food Industry, 1974. - 655 p. S.303-311].

The disadvantages of the known technology are:

- low quality of canned food “Dinner dishes with mushrooms” due to prolonged heat treatment and sterilization of the product;

- significant material and energy costs due to the use of continuous heat treatment and sterilization.

An object of the invention is to reduce material and energy costs for the production of mashed mushroom hodgepodge; obtaining high-quality puree mushroom hodgepodge of a given composition and nutritional value.

The problem is achieved in that in a method for the production of mashed mushroom hodgepodge, including washing, cleaning, blanching, heat treatment (heating and sterilization), the new is that pre-washed, peeled and chopped mushrooms (honey agarics), cabbage, carrots, onions , parsley, red capsicum are mixed in a ratio of 37.0: 37.0: 12.3: 12.3: 1.2: 0.2 and processed in an extruder, the resulting vegetable mixture is dried to a moisture content of 82% by depressurizing and evaporating vapors generated, then volume is introduced into the resulting puree melted paste in the amount of 6.16% of the initial weight of the mixture, 26% sodium chloride solution in the amount of 2.85% of the original weight of the mixture, vegetable (sunflower) oil in the amount of 3.7% of the initial weight of the mixture, 6% - aqueous solution of ethanoic (acetic) acid in an amount of 0.37% of the initial mass of the mixture and cook the resulting mixture under a pressure of 2500 Pa to obtain a puree concentrate with a final moisture content of 64%.

Mushrooms (honey agarics), cabbage, carrots, onions, parsley, red peppers for the production of mushroom hodgepodge should be fresh, healthy, high in pectin, organic acids and dry soluble substances, which is necessary to ensure the proper yield of finished products. The maturity of mushrooms and vegetables should be technical or close to consumer.

A method for the production of mashed mushroom hodgepodge is as follows.

Mushrooms (honey agarics), cabbage, carrots, onions, parsley, red peppers are washed separately in a washing machine. Next, washed mushrooms (honey agarics) and vegetables (cabbage, carrots, onions, parsley, red peppers) are inspected and sorted manually on a sorting and inspection conveyor. Then, mushrooms (honey agarics) and vegetables (cabbage, carrots, onions, parsley, red peppers) after rinsing are mixed in a proportion of 37.0: 37.0: 12.3: 12.3: 1.2: 0.2, which corresponds to approximately the following ratio: 37.0 kg of mushrooms (honey agarics), 37.0 kg of cabbage, 12.3 kg of carrots, 12.3 kg of onions, 1.2 kg of parsley and 0.2 kg of capsicum, and are processing in an extruder.

The proposed proportion of mushrooms and vegetables: 37.0 kg of mushrooms (honey mushrooms), 37.0 kg of cabbage, 12.3 kg of carrots, 12.3 kg of onions, 1.2 kg of parsley and 0.2 kg of capsicum provides the most rational the combination of the main components and has a beneficial effect on the degree of their assimilation by the human body. Violation of this proportion leads to a deterioration in organoleptic quality indicators and a violation of food balance.

In the extruder, a mixture of mushrooms and vegetables (mushrooms (honey agarics), cabbage, carrots, onions, parsley, red peppers) is compacted and gradually compressed. A gradual increase in pressure and compaction of the puree mass of the product occur due to a decrease in the size of the screw channel of the screw of the extruder. When the screw rotates, the mushrooms and vegetables are crushed, the resulting puree-like mixture falls into the pre-zone and is pressed through the extruder matrix. The mashed mass leaving the extruder is sent to a vacuum cooking chamber. After the compressed mashed mass exits from the extruder into the vacuum cooking chamber, as a result of a sharp drop in temperature and pressure, moisture instantly evaporates. At the same time, the resulting puree mass is dried to a moisture content of 82% due to depressurization and evaporation of the generated vapors from the vacuum-cooking chamber.

Then, the following additional components are introduced into the resulting puree:

- tomato paste in an amount of 6.16% of the initial weight of the mixture,

- 26% sodium chloride solution in an amount of 2.85% of the initial weight of the mixture,

- vegetable (sunflower) oil in an amount of 3.7% of the initial mass of the mixture,

- 6% aqueous solution of ethanoic (acetic) acid in an amount of 0.37% of the initial weight of the mixture.

Introduction to the composition of vegetable puree of tomato paste in an amount of 6.16% of the initial weight of the mixture, a 26% aqueous solution of sodium chloride in the amount of 2.85% of the initial weight of the mixture, vegetable (sunflower) oil in the amount of 3.7% of the original the mass of the mixture, a 6% aqueous solution of ethanoic (acetic) acid in an amount of 0.37% of the initial mass of the mixture contributes to significant changes in their structure, but also aimed at the formation of such important organoleptic quality indicators as taste, smell, color and consistency.

Mildew, acetic acid bacteria and some other types of aerobic microorganisms can develop in mashed potatoes; therefore, mashed potatoes are subjected to heat treatment (pasteurization) to suppress the vital activity of microorganisms and ensure storage stability.

By heating the puree mass and maintaining a vacuum of 2500 Pa, further evaporation of the water vapor forms. If the puree mass has a high humidity, then it is subjected to additional evaporation to obtain a puree concentrate with a final moisture content of 64%.

Thus, a puree mushroom hodgepodge of a given composition with a final moisture content of 64% is obtained, which is sent to packaging and storage.

An example implementation of the method of production of mashed mushroom hodgepodge

Raw materials (mushrooms (honey agarics), cabbage, carrots, onions, parsley, capsicum) are washed separately in a washing machine. Washed mushrooms and vegetables from the washing tub are moved by an inclined conveyor, in the upper part of which (before unloading) they are rinsed with water from the shower unit. When processing heavily contaminated vegetables, you can increase the time they spend in the washing area by occasionally stopping the conveyor.

Then washed mushrooms and vegetables (mushrooms (honey agarics), cabbage, carrots, onions, parsley, red peppers) are subjected to inspection and sorting, which are carried out manually on a sorting and inspection conveyor. Simultaneously with sorting, an inspection of raw materials is carried out, in which defective specimens are removed (rotten, damaged, broken, moldy, heavily contaminated), impurities and objects, and damaged areas are also cut out. Mushrooms (honey agarics) and vegetables after rinsing are mixed in a proportion of 37.0: 37.0: 12.3: 12.3: 1.2: 0.2, which corresponds to approximately the following ratio: 37.0 kg of mushrooms (honey agarics), 37.0 kg of cabbage, 12.3 kg of carrots, 12.3 kg of onions, 1.2 kg of parsley and 0.2 kg of capsicum, and are processed in an extruder.

The proposed proportion of vegetables: 37.0 kg of mushrooms (honey mushrooms), 37.0 kg of cabbage, 12.3 kg of carrots, 12.3 kg of onions, 1.2 kg of parsley and 0.2 kg of capsicum provides the most rational combination of the main components and has a beneficial effect on the degree of their assimilation by the human body. Violation of this proportion leads to a deterioration in organoleptic quality indicators and a violation of food balance.

Then the mushrooms (honey agarics) and vegetables after mixing are processed in an extruder. In the extruder, a mixture of mushrooms (honey agarics) and vegetables (cabbage, carrots, onions, parsley, red peppers) is compacted and gradually compressed. Due to the fact that the turns of the screw of the extruder have a variable pitch and increasing thickness, the inter-turn space is gradually reduced. In it, a gradual increase in pressure and compaction of the vegetable mixture of the product occurs due to a sharp decrease in the size of the screw channel. Here, the crushed particles of vegetables are compressed and the formation of a puree mass begins due to an increase in pressure. For additional grinding in the middle of the screw of the extruder, an additional grid with holes can be installed. At the exit of the extruder, a matrix with holes of a given size is installed. When the screw rotates, mushrooms and vegetables are crushed and the formation of a puree mass is completed. Then, the resulting mass enters the prematrix zone and is forced through the extruder die. The mashed mass leaving the extruder is sent to a vacuum cooking chamber. After the compressed mashed mass exits from the extruder into the vacuum cooking chamber, as a result of a sharp pressure drop, moisture instantly evaporates. At the same time, the resulting puree is dried to a moisture content of 82% due to depressurization and evaporation of the generated vapors from the vacuum-cooking chamber.

Drying the resulting puree to a higher humidity, for example 88%, leads to additional energy consumption during further heating and evaporation under vacuum, which significantly increases the cost of the finished product.

Drying the resulting puree to a lower moisture content, for example 76%, leads to the need for additional subsequent wetting, since otherwise a puree mushroom hodgepodge with a final moisture content of 82% will not be obtained.

Then, the following additional components are introduced into the resulting puree:

- tomato paste in an amount of 6.16% of the initial weight of the mixture,

- 26% sodium chloride solution in an amount of 2.85% of the initial weight of the mixture,

- vegetable (sunflower) oil in an amount of 3.7% of the initial mass of the mixture,

- 6% aqueous solution of ethanoic (acetic) acid in an amount of 0.37% of the initial weight of the mixture.

Introduction to the composition of vegetable puree of tomato paste in an amount of 6.16% of the initial weight of the mixture, a 26% aqueous solution of sodium chloride in the amount of 2.85% of the initial weight of the mixture, vegetable (sunflower) oil in the amount of 3.7% of the original the mass of the mixture, a 6% aqueous solution of ethanoic (acetic) acid in an amount of 0.37% of the initial mass of the mixture contributes to significant changes in their structure, but also aimed at the formation of such important organoleptic quality indicators as taste, smell, color and consistency.

A change in the content of the proportions of the above components leads to significant changes in the taste and depth of the physico-chemical changes occurring in the mash under the influence of such preservatives as salt and an aqueous solution of ethanoic (acetic) acid.

So, for example, the use of more tomato paste, for example 7.0%, leads to a change in taste and, as a result, to a deterioration in its quality. The use of a smaller amount of tomato paste, for example 5.0%, also leads to a change in taste and the appearance of a salty-acid taste and, as a result, to a deterioration in its quality.

The use of a larger amount of a 26% aqueous solution of sodium chloride, for example 3.2%, leads to a change in taste and the appearance of excessive salinity and, as a consequence, a deterioration in its quality. The use of a smaller amount of a 26% aqueous solution of sodium chloride, for example 2.4%, also leads to a change in taste and the dominance of an acidic taste and, as a consequence, to a deterioration in its quality.

The use of more vegetable (sunflower) oil, for example 4.1%, leads to the dominance of an oily taste and a violation of the lipid balance and, as a consequence, to a deterioration in its quality. The use of a smaller amount of vegetable (sunflower) oil, for example 3.2%, also leads to a violation of the lipid balance and insufficiently soft and tender texture. The low content of lipids of plant origin worsens the digestibility of proteins and carbohydrates due to the lack of imbalance with fats.

The use of a larger amount of a 6% aqueous solution of ethanoic (acetic) acid, for example 0.8%, leads to a change in taste (increase in acidic taste) and, as a result, to a deterioration in its quality. The use of a smaller amount of a 6% aqueous solution of ethanoic (acetic) acid, for example 0.1%, leads to a change in taste, a violation of the acid balance and insufficient preservative effect on the finished product.

By heating the puree mass and maintaining a vacuum of 2500 Pa, further evaporation of the water vapor forms. If the puree mass of the product has a high humidity, then it is subjected to additional evaporation to obtain an eggplant puree concentrate with a final moisture content of 64%. The main purpose of heating is not only bringing puree concentrate to a final moisture content of 64% by evaporation of excess moisture under a discharge of 2500 Pa, but also inactivation of oxidative enzymes. Under the influence of heating and organic acids present in vegetable puree, the hydrolysis of protopectin located in the middle plates and cell walls occurs. The strong connection between the cells is broken, part of their walls are destroyed and the tissue softens.

The duration and temperature of the heat treatment should be selected depending on the type of fruit and their degree of maturity. If the duration of the heating is excessive, then deep pure decomposition of pectin substances occurs, it turns out to be liquid and loses or retains insufficiently gelling properties.

The use of greater pressure, for example 3000 Pa, leads to an increase in the temperature of the puree mushroom hodgepodge and, as a result, to a deterioration in its quality.

The use of less pressure, for example 2100 Pa, leads to the need to install a more powerful vacuum pump and increase energy consumption for the production of mashed mushroom hodgepodge, which leads to an increase in its cost.

Getting puree mushroom hodgepodge with a final moisture content of 64% due to the following considerations. If the final moisture content of the puree mushroom hodgepodge is less than 64%, for example 57%, then its consistency will not be gentle and soft enough. The puree mushroom hodgepodge will have a high viscosity, which can create additional difficulties (the need to heat it to reduce viscosity and increase fluidity) when used in the food-concentrate and canning industry as a vegetable filling.

If the final moisture content of the puree mushroom hodgepodge is more than 64%, for example 71%, then the puree mushroom hodgepodge will have high fluidity, which also creates additional difficulties when used in the food-concentrate and canning industry.

Thus, a puree mushroom hodgepodge of a given composition is obtained, which is sent to packaging and storage. Hot mashed mushroom hodgepodge is Packed in prepared glass jars, hermetically sealed and aged, then cooled.

Thus, the use of the proposed method for the production of puree mushroom hodgepodge allows you to:

- get a puree mushroom hodgepodge of a given composition with the introduction of the necessary additional components (tomato paste, sodium chloride solution, vegetable (sunflower) oil, an aqueous solution of ethanoic (acetic) acid) for their further use in the food-concentrate and canning industry;

- reduce energy and labor costs for the production of mashed mushroom hodgepodge due to the combination of technological operations of grinding, rubbing, boiling, introducing and mixing additional components by using the extrusion process;

- reduce material costs due to the elimination of auxiliary and transshipment operations;

- to improve the quality of mashed mushroom hodgepodge by eliminating the multi-stage and continuous processing of the product at each stage of the technological process.

Claims (1)

Method for the production of mashed mushroom hodgepodge, characterized in that mushrooms, cabbage, carrots, onions, parsley, red peppers are washed, peeled, chopped, blanched, mixed in a ratio of 37.0: 37.0: 12.3: 12.3 : 1.2: 0.2 and processed in an extruder, the resulting vegetable mixture is dried to a moisture content of 82% by depressurizing and evaporating the resulting vapors, then tomato paste in the amount of 6.16% of the initial mass of the mixture is introduced into the resulting puree, 26% solution of sodium chloride in an amount of 2.85% of the initial weight of the mixture, vegetable oil in an amount of 3.7% to the initial weight of the mixture, 6% aqueous solution of ethanoic acid in an amount of 0.37% to the initial weight of the mixture and the resulting mixture was boiled under a pressure of 2500 Pa to obtain a puree concentrate with a final moisture content of 64%.