RU2448525C1 - Beet 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, blanching , peeling, cutting, frying in vegetable oil and milling beets, cutting, frying in vegetable oil and milling carrots, bulb onions, milling greens, sunflower flour pouring with drinking water and maintenance for swelling, mixing the listed components (while heated) 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 for the production of caviar from beets, including the preparation of recipe components, blanching, peeling, cutting, frying in vegetable oil and chopping beets, cutting, frying in vegetable oil and chopping carrots and onions, chopping herbs, mixing the listed components when heated with tomato puree , salt and bitter black pepper, packing the resulting mixture, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP "Kon-servplodozhat", 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 the production of caviar from beets, which involves preparing the recipe components, blanching, peeling, cutting, frying in vegetable oil and chopping beets, cutting, frying in vegetable oil and chopping carrots and onions, chopping herbs, mixing the above components when heated with tomato puree, salt and black bitter pepper, packaging the resulting mixture, sealing and sterilization, according to the invention, when mixed, additionally use sunflower chnuyu 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 .:

beet 656.2-702.4 carrot 448.3-501.5 onion 256.2-260.9 greenery 14.6 sunflower flour 14.3 vegetable oil 104.2 tomato puree, in terms of 12% solids 238.8 salt 15,2 black bitter pepper 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.

The prepared beets are blanched, peeled, cut, fried in vegetable oil and ground in a spinning top.

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.

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, salt and ground black pepper. 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 5-7 minutes, the experimental product completely drained from the can, and the product by the closest analogue completely drained after 20-25 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 beetroot caviar, involving the preparation of recipe components, blanching, peeling, cutting, frying in vegetable oil and chopping beets, cutting, frying in vegetable oil and chopping carrots and onions, chopping herbs, mixing the listed components when heated with tomato puree, salt and bitter black pepper, packaging the resulting mixture, sealing and sterilization, characterized in that when mixing additionally use sunflower flour, which before mixing poured with drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
beet 656.2-702.4 carrot 448.3-501.5 onion 256.2-260.9 greenery 14.6 sunflower flour 14.3 vegetable oil 104.2 tomato puree, in terms of 12% solids 238.8 salt 15,2 black pepper 0.505 water before the release of the target product 1000