RU2448519C1 - Aubergine 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 aubergines, carrots, bulb onions and white vegetables, frying in vegetable oil and milling sweet pepper, milling greens, sunflower flour pouring with drinking water and maintenance for swelling, mixing the listed components with tomato puree, sugar, salt, 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 caviar from eggplant, which includes preparing the recipe components, cutting, frying in vegetable oil and chopping eggplant, carrots, onions and white roots, frying in vegetable oil and chopping sweet pepper, chopping greens, mixing these components when heated with tomato puree , sugar, salt, bitter black pepper and allspice, packing the mixture, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP "Conserved fruit", 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 eggplant caviar, which involves preparing the recipe components, cutting, frying in vegetable oil and chopping eggplant, carrots, onions and white roots, frying in vegetable oil and chopping sweet pepper, chopping greens, mixing the above components when heated with tomato puree, sugar, salt, bitter black pepper and allspice, packing the resulting mixture, sealing and sterilization, according to the invention, when mixed to they 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:

eggplant 837.4 Sweet pepper 108,5 carrot 103.1-105.8 onion 82-83 white roots 27-27.5 greenery 4.4 sunflower flour 21.6 vegetable oil 90 tomato puree, in terms of 12% solids 186.6 sugar 7.6 salt 15,2 black bitter pepper 0.505 allspice 0.505 water before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared eggplant, carrots, onions and white roots are chopped, fried in vegetable oil and chopped on a spinning top or a washing machine.

Prepared sweet peppers are fried in vegetable oil and crushed in a spinning top or a washing machine.

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 puree, sugar, salt and ground black pepper and allspice. The resulting mixture is packaged, sealed and sterilized to obtain the target product.

When using tomato puree with a dry matter content that does not coincide with the formulation, recalculate its consumption for the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP Konservplodozyot, 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 of obtaining eggplant caviar, which includes preparing the recipe components, cutting, frying in vegetable oil and chopping eggplant, carrots, onions and white roots, frying in vegetable oil and chopping sweet pepper, chopping greens, mixing the listed components when heated with tomato puree, sugar, salt, bitter black pepper and allspice, packaging the mixture, sealing and sterilization, according to the invention, when mixed, additionally use sunflower UCF, 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 .:
eggplant 837.4 Sweet pepper 108,5 carrot 103.1-105.8 onion 82-83 white roots 27-27.5 greenery 4.4 sunflower flour 21.6 vegetable oil 90 tomato puree, in terms of 12% solids 186.6 sugar 7.6 salt 15,2 black pepper 0.505 allspice 0.505 water before the release of the target product 1000