RU2449585C1 - Vitaminised vegetable marrow paste production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to food industry, namely to preserved appetisers production. The method envisages preparation of recipe components, cutting, frying in vegetable oil and milling vegetable marrows, carrots, bulb onions and white vegetables, milling greens, sunflower flour pouring with drinking water and maintenance for swelling, mixing the listed components (while heated) with tomato paste, apple puree, sweet pepper puree, 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 for producing squash squash fortified, involving the preparation of prescription components, cutting, frying in vegetable oil and chopping zucchini, carrots, onions and white roots, chopping herbs, mixing these components when heated with tomato paste, applesauce, mashed sweet pepper, sugar, salt, ascorbic acid, bitter black pepper and allspice, packing the mixture, sealing and sterilization (Collection of technological instructions for production onservov Volume I. -. M .: APPP "Konservplodoovosch", 1990, s.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 for producing squash squash fortified, which involves preparing the recipe components, cutting, frying in vegetable oil and chopping zucchini, carrots, onions and white roots, chopping greens, mixing the listed ingredients when heated with tomato paste, apple puree , sweet pepper puree, sugar, salt, ascorbic acid, bitter black pepper and allspice, packaging the resulting mixture, sealing and sterilization, according to the invention, pr and mixing, additionally use sunflower flour, which is poured with drinking water before mixing and maintained for swelling, and the components are used in the following ratio of costs, parts by weight:

zucchini 1160.37 carrot 40,2-41,23 onion 38.2-38.69 white roots 10.3-10.47 greenery 4.4 sunflower flour 25 vegetable oil 81 tomato paste, in terms of 30% solids content 54.1 applesauce, in terms of 10% solids content 53.9 sweet pepper puree, in terms of 7% solids content 40.7 sugar 7.6 salt 15,2 vitamin C 1,03 black bitter pepper 0.505 allspice 0.505 water until the desired product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared zucchini, carrots, onions and white roots are chopped, fried in vegetable oil and chopped on a spinning top or a rubbing 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 paste, applesauce, mashed sweet pepper, 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 and / or applesauce and / or sweet pepper puree with a dry substance content that does not coincide with the formulation, their costs are calculated for the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP "Canned Food", 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 completely 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 squash fortified, involving the preparation of prescription ingredients, cutting, frying in vegetable oil and chopping zucchini, carrots, onions and white roots, chopping greens, mixing the listed ingredients when heated with tomato paste, apple puree, sweet pepper puree, sugar , salt, ascorbic acid, bitter black pepper and allspice, packaging the resulting mixture, sealing and sterilization, characterized in that when mixing is additionally used 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 1160.37 carrot 40,2-41,23 onion 38.2-38.69 white roots 10.3-10.47 greenery 4.4 sunflower flour 25 vegetable oil 81 tomato paste in terms of 30% solids content 54.1 applesauce in terms of 10% solids content 53.9 sweet pepper puree in terms of 7% solids content 40.7 sugar 7.6 salt 15,2 vitamin C 1,03 black pepper 0.505 allspice 0.505 water before the release of the target product 1000