RU2449579C1 - "podolskaya" 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 and lagenaria, sunflower flour pouring with drinking water and maintenance for swelling, mixing the listed components with tomato paste, acetic acid, salt, hot black pepper, 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 manufacturing eggplant Podolsky caviar, which includes preparing the recipe components, cutting, frying in vegetable oil and grinding the eggplant, mixing them with tomato paste, acetic acid, salt and black bitter pepper, packing the mixture, sealing and sterilization (Collection of technological instructions for production canned food.Volume I. - M .: APPP "Konservplodoizgot", 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 manufacturing eggplant Podolsky caviar, which includes preparing the recipe components, cutting, frying in vegetable oil and chopping the eggplant, mixing them with tomato paste, acetic acid, salt and bitter black pepper, packing the resulting mixture, sealing and sterilization , according to the invention, when mixing, lagenaria and sunflower flour are additionally used, while before mixing, lagenaria is cut, fried in vegetable oil and crushed, sunflower Fresh flour is poured with drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

eggplant 1161.6 lagenaria 134.6 sunflower flour 29.2 vegetable oil 105 tomato paste in terms of 30% solids content 12.3 acetic acid in terms of 80% concentration 1.01 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.

Prepared eggplants and lagenaria are cut, fried in vegetable oil and crushed in a spinning top or a washing machine.

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, acetic acid, salt and ground black pepper. 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 match the prescription, and / or acetic acid with a concentration that does not match the prescription, their costs are calculated for the equivalent dry matter and / or acid content, respectively, according to known dependencies (Collection of technological instructions for production canned food.Volume I. - M .: APPP "Konservlodozyot", 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 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 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 of manufacturing eggplant Podolsky caviar, which includes preparing the recipe components, cutting, frying in vegetable oil and grinding the eggplant, mixing them with tomato paste, acetic acid, salt and black bitter pepper, packing the resulting mixture, sealing and sterilization, characterized in that when mixed additionally use lagenaria and sunflower flour, while before mixing the lagenaria is cut, fried in vegetable oil and crushed, the sunflower flour is poured with drinking water and refrain to swell, and the components used in the following ratio of expenses, parts by weight .:
eggplant 1161.6 lagenaria 134.6 sunflower flour 29.2 vegetable oil 105 tomato paste in terms of 30% solids content 12.3 acetic acid in terms of 80% concentration 101 salt 15,2 black bitter pepper 0.505 water before the release of the target product 1000