RU2447686C1 - Scallop paste production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to food industry, namely to preserved appetisers production. The method envisages preparation of recipe components, cutting, frying in vegetable oil and milling scallops, carrots and bulb onions, milling greens, sunflower flour pouring with drinking water and maintenance for swelling, mixing the listed components (while heated) with tomato paste, sweet pepper puree, sugar, salt, hot black pepper and allspice, packing, sealing and sterilisation.

EFFECT: invention allows to produce new appetiser preserves with low adhesion to container walls.

Description

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

A known method of obtaining caviar from squash, which includes the preparation of recipe components, cutting, frying in vegetable oil and grinding squash, carrots, onions and white roots, chopping herbs, mixing these components when heated with tomato paste, mashed sweet pepper, sugar, salt , bitter black pepper and allspice, packing the resulting mixture, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP "Konservplodozyach", 1990, p.153-202) .

The disadvantage of this method is the high adhesion to the container walls of the resulting target product.

The technical result of the invention is to obtain a new vegetable caviar with reduced adhesion to the walls of the container.

This result is achieved by the fact that in a method for producing caviar from squash, which involves preparing the recipe components, cutting, frying in vegetable oil and chopping squash, carrots and onions, chopping greens, mixing these components when heated with tomato paste, mashed sweet pepper, sugar, salt, bitter black pepper and allspice, packaging the mixture, sealing and sterilization, according to the invention, when mixing, additionally use sunflower flour, which is not mixing unit is filled with drinking water and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:

squash 1112.3 carrot 185.35-190.1 onion 163.12-165.2 greenery 26.7 sunflower flour 33.25 vegetable oil 49.7 tomato paste, in terms of 30% solids content 83.9 sweet pepper puree, in terms of 7% solids content 28.9 sugar 7.6 salt 12,2 black bitter pepper 0.51 allspice 0.51 water before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared squash, carrots and onions are chopped, fried in vegetable oil and chopped in a spinning top or wiper. The prepared greens are ground in a spinning top.

Sunflower flour according to TU 9146-034-27147091-09 is poured with drinking water in a ratio by weight of about 1: 5 and maintained for swelling.

The listed components in the recipe ratio are mixed when heated with tomato paste, mashed sweet pepper, sugar, salt and ground black pepper and allspice. The resulting mixture is packaged, sealed and sterilized to obtain the target product.

When using tomato paste and / or mashed sweet pepper with a dry matter content that does not match the formulation, they recalculate their costs for the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP " Canned fruit ", 1990, p.124).

The costs of the components are given taking into account the norms of waste and losses of the corresponding types of raw materials. The costs presented in the form of intervals cover their possible change in the shelf life of raw materials.

The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.

To confirm the indicated technical result, cans of type I-82-500 containing products obtained by the described technology and by the closest analogue were opened and mounted with the neck down. After 10-15 minutes, the experimental product completely drained from the can. The product by the closest analogue did not completely drain, but began to dry on the walls of the can.

Thus, the proposed method allows to obtain new snack canned food with low adhesion to the walls of the container.

Claims (1)

A method of obtaining caviar from squash, which involves preparing the recipe components, cutting, frying in vegetable oil and chopping squash, carrots and onions, chopping herbs, mixing these components when heated with tomato paste, mashed sweet pepper, sugar, salt, bitter black pepper and allspice, packaging the resulting mixture, sealing and sterilization, characterized in that when mixing, additionally use sunflower flour, which before mixing is poured with drinking water th and stand for swelling, and the components are used in the following ratio of costs, parts by weight:
squash 1112.3 carrot 185.35-190.1 onion 163.12-165.2 greenery 26.7 sunflower flour 33.25 vegetable oil 49.7 tomato paste in terms of 30% solids content 83.9 sweet pepper puree in terms of 7% solids content 28.9 sugar 7.6 salt 12,2 black pepper 0.51 allspice 0.51 water before the release of the target product 1000