RU2447698C1 - Vegetable marrow paste production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The vegetable marrow paste production method envisages preparation of recipe components, vegetable marrows cutting, soft cooking with acute steam, grinding and concentration under vacuum till dry substances content is 9-10%, carrots and bulb onions cutting, frying in vegetable oil and grinding, browning wheat flour, grinding greens, mixing the said components (while heated) with tomato paste, salt, black hot pepper and allspice, packing the produced mixture, sealing and sterilisation; in the process of mixing one additionally uses sunflower flour which is poured prior to mixing with drinking water and maintained for swelling. All the components are taken at preset components ratio.

EFFECT: invention allows to produce a new vegetable paste with lower adhesion to container walls.

Description

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

A known method for the production of caviar from zucchini, which provides for the preparation of recipe components, cutting, boiling with hot steam, grinding and concentrating under vacuum until the solids content is 9-10% zucchini, cutting, frying in vegetable oil and chopping carrots and onions, chopping greens, Passing wheat flour, mixing the listed components when heated with tomato paste, salt, black bitter pepper and allspice, packing the mixture, sealing and sterilization (Collection technological instructions for the production of canned food. Volume I. - M .: APPP "Canned Food, 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 in that in a method for producing caviar from zucchini, which involves preparing the recipe components, cutting, boiling with hot steam, grinding and concentrating in vacuo to achieve a solids content of 9-10% zucchini, cutting, frying in vegetable oil and chopping carrots and onions, the passage of wheat flour, chopping herbs, mixing the above components when heated with tomato paste, salt, black bitter pepper and allspice, packing the mixture, seal sterilization and, according to the invention, when mixing, additionally use sunflower flour, which is poured with drinking water before mixing and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

zucchini 1273.6 carrot 66.9-68.62 onion 127.5-129.13 greenery 4.4 Wheat flour 9.1 sunflower flour 25.43 vegetable oil 64.16 tomato paste, in terms of 30% solids content 71.2 salt 15,2 black bitter pepper 0.505 allspice 0.505 water before the release target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared zucchini is cut, boiled with hot steam, crushed on a spinning top or a washing machine and concentrated in vacuo to achieve a solids content of 9-10%.

Prepared 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. Prepared wheat flour passer.

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

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

When using tomato paste with a dry matter content that does not coincide with the recipe, its consumption is recalculated to the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP Konservplodozyach, 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, and the product by the closest analogue drained in 30-40 minutes.

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

Claims (1)

A method for the production of caviar from zucchini, which involves preparing the recipe components, cutting, boiling with hot steam, grinding and concentrating under vacuum until the solids content is 9-10% zucchini, cutting, frying in vegetable oil and chopping carrots and onions, passer wheat flour, chopping herbs, mixing the listed components when heated with tomato paste, salt, black pepper and allspice, packing the mixture, sealing and sterilization, characterized in that when mixing additionally use sunflower flour, which before mixing is poured with drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
zucchini 1273.6 carrot 66.9-68.62 onion 127.5-129.13 greenery 4.4 Wheat flour 9.1 sunflower flour 25.43 vegetable oil 64.16 tomato paste in terms of 30% solids content 71.2 salt 15,2 black pepper 0.505 allspice 0.505 water before the release of the target product 1000