RU2449595C1 - Method for production of "young scallops in tomato sauce" preserves - 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 of bulb onions, milling greens, sunflower flour pouring with drinking water and maintenance for swelling, mixing the listed components (while heated) with tomato pulp, sugar, salt, citric acid to produce a sauce, scallops cutting, frying in vegetable oil, the scallops and sauce 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 squash, involving the preparation of recipe components, cutting, frying in vegetable oil and grinding squash, carrots, onions and white roots, chopping herbs, mixing these components when heated with tomato paste, mashed sweet pepper, sugar, salt , bitter black pepper and allspice, packing the resulting mixture, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP "Konservlodozyach", 1990, p.15 3-202).

A known method for the production of canned "canned squash", providing for the preparation of prescription components, blanching and chopping garlic, cutting parsley, dill, celery, horseradish and mint, cutting and blanching squash, preparing a fill containing drinking water, salt and acetic acid, sequential packaging garlic, chilli pepper, bitter pepper, bay leaf, listed greens, squash and pouring, sealing and sterilization (Collection of technological instructions for the production of canned food.Volume I. - M .: APPP "Konservlodozyot", 1990, p.60-66).

Closest to the proposed method is the production of canned food "Zucchini young in tomato sauce", which involves preparing the recipe, cutting and frying vegetable marrows and onions in vegetable oil, chopping herbs, mixing tomato pulp, onions, herbs, sugar, salt and citric acid with obtaining sauce, packing zucchini and sauce, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume III. - M .: Pishchepromizdat, 1963, p.218-220).

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 new snack canned foods with reduced adhesion to the container walls.

This result is achieved by the fact that the method of producing canned squash young in tomato sauce involves preparing the recipe, cutting, frying in vegetable oil and chopping onions, chopping herbs, pouring with drinking water and holding to swell sunflower flour, mixing the listed components when heated with tomato pulp, sugar, salt and citric acid to produce sauce, cutting and frying squash in vegetable oil, packing squash and sauce, sealing and erased tion of, and the components used in the following ratio of expenses, parts by weight .:

squash 931.4 onion 166.86-169 greenery 2 sunflower flour 9.9 vegetable oil 86.6 tomato pulp, in terms of 8% solids content 235.9 sugar 13.1 salt 13.1 lemon acid 1.23 water before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared onions are cut, fried in vegetable oil and crushed on a spinning top or a wiper.

The prepared greens are ground in a spinning top.

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 by heating with tomato pulp, sugar, salt and citric acid to obtain a sauce.

Prepared squash cut and fry in vegetable oil.

Squash and sauce are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

When using tomato pulp 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 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. Shown in the form of an interval onion consumption covers its 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 8-10 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)

Method for the production of canned "squash young in tomato sauce", which includes preparing the recipe components, cutting, frying in vegetable oil and chopping onions, chopping herbs, pouring with drinking water and exposure to swell sunflower flour, mixing these components when heated with tomato pulp, sugar , salt and citric acid to produce sauce, cutting and frying squash in vegetable oil, packing squash and sauce, sealing and sterilization, and the components are used in the following ratio of costs, parts by weight:
squash 931.4 onion 166.86-169 greenery 2 sunflower flour 9.9 vegetable oil 86.6 tomato pulp in terms of 8% solids content 235.9 sugar 13.1 salt 13.1 lemon acid 1.23 water before the release of the target product 1000