RU2448476C1 - Vitaminised scallop paste production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of 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 with tomato paste, sugar, salt, ascorbic acid, hot black pepper and allspice, packing, sealing and sterilisation.

EFFECT: invention allows to produce 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 producing squash-fortified caviar, which includes preparing the recipe components, cutting, frying in vegetable oil and chopping squash, carrots, onions and white roots, chopping greens, mixing these components when heated with tomato paste, sugar, salt, ascorbic acid, pepper black bitter and allspice, packing of the mixture, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP "Conservp boat ", 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 the method of producing squash-fortified caviar, 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, sugar, salt, ascorbic acid acid, bitter black pepper and allspice, packaging the resulting mixture, sealing and sterilization, according to the invention, when mixed, additionally use sunflower th flour, which, prior to mixing with drinking water is poured and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:

squash 1170.83 carrot 185.35-190.1 onion 163.12-165.2 greenery 26.7 sunflower flour 35 vegetable oil 51.1 tomato paste, in terms of 30% solids content 83.9 sugar 7.6 salt 12,2 vitamin C 1,03 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, sugar, salt, ascorbic acid 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. The product by the closest analogue did not 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 for producing squash-fortified caviar, which involves preparing prescription ingredients, cutting, frying in vegetable oil and chopping squash, carrots and onions, chopping greens, mixing the listed ingredients when heated with tomato paste, sugar, salt, ascorbic acid, black pepper and pepper fragrant, packaging the resulting mixture, sealing and sterilization, characterized in that when mixing additionally use sunflower flour, which before mixing they are eaten with drinking water and kept for swelling, and the components are used in the following ratio of expenses, parts by weight:
squash 1170.83 carrot 185.35-190.1 onion 163.12-165.2 greenery 26.7 sunflower flour 35 vegetable oil 51.1 tomato paste, in terms of 30% solids content 83.9 sugar 7.6 salt 12,2 vitamin C 1,03 black pepper 0.51 allspice 0.51 water before the release of the target product 1000