RU2450540C1 - Method for production of "fresh cabbage vegetable solyanka" preserves - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, fresh white cabbage chopping and blanching, bulb onions cutting and sauteing in fat, brined tomatoes cutting, the listed components mixing with sunflower flour, fat, tomato paste, citric acid, sugar, salt, hot red pepper, allspice and laurel leaf, one proceeds with stewing (continuously stirring), packing, sealing and sterilisation.

EFFECT: method allows to reduce stratification of the target product produced.

Description

The invention relates to the production technology of canned second lunch dishes.

A known method of producing canned food "Solyanka is a vegetable from fresh cabbage", which provides for the preparation of recipe components, shredding and blanching of fresh white cabbage, cutting and sautéing onion in fat, cutting salted tomatoes, mixing these components with fat, tomato paste, citric acid, sugar, salt, hot red pepper, allspice and bay leaves, stewing with constant stirring, packaging, sealing and sterilization (Collection of technological instructions for the production of canned food c. Volume I. - M .: APPP "Konservlodozyot", 1990, p.290-310).

The disadvantage of this method is the delamination of the resulting target product.

The technical result of the invention is to reduce the delamination of the resulting target product.

This result is achieved by the fact that in the method of producing canned food “Solyanka is a vegetable from fresh cabbage”, which involves preparing the recipe components, shredding and blanching fresh cabbage, cutting and sautéing onion in fat, cutting salted tomatoes, mixing these components with fat, tomato paste , citric acid, sugar, salt, hot red pepper, allspice and bay leaf, stewing with constant stirring, packaging, sealing and sterilization, according to the invention, when mixed AANII sunflower flour is further added, and the components used in the following ratio costs pbw .:

fresh white cabbage 1031 pickled tomatoes 173 onion 123-125 sunflower flour 18.5 tomato paste, in terms of 30% solids content 30.6 lemon acid 0.816 sugar 25.5 salt 8.2 hot red pepper 0.816 allspice 0.816 Bay leaf 0.51 fat before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared fresh white cabbage is chopped and blanched.

Prepared onions are chopped and sautéed in melted fat or vegetable oil.

Prepared salted tomatoes are chopped.

The listed components in the recipe ratio are mixed with sunflower flour according to TU 9146-034-27147091-09, the same fat in which the onions were parsed, tomato paste, citric acid, sugar, salt and ground red hot pepper, allspice and bay leaf. The resulting mixture is extinguished with constant stirring for about 40 minutes, packaged, sealed and sterilized to obtain the target product.

When using tomato paste with a dry matter content that does not coincide with the recipe, its consumption is recalculated to the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume 1. - 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 this technical result, the products according to the described technology and the closest analogue were made in banks of type 1-82-350. The contents of the cans were evaluated visually after a month of storage. The test product contained a uniform, opaque, uniformly colored liquid phase. The product according to the closest analogue had a pronounced layer of settled juice in the upper part of the can and a layer of solidified (when used in the composition of canned ghee fat) or liquid (when used in the composition of canned vegetable oil) colored fat.

Thus, the proposed method allows to reduce the delamination of the resulting target product.

Claims (1)

Method for the production of canned vegetables "Fresh cabbage solyanka", which includes preparing the recipe components, shredding and blanching fresh cabbage, cutting and sautéing onion fat, cutting salted tomatoes, mixing these components with fat, tomato paste, citric acid, sugar, salt , hot red pepper, allspice and bay leaves, stewing with constant stirring, packaging, sealing and sterilization, characterized in that when mixed, additionally introduce sunflower yu flour, and the components are used in the following ratio of costs, parts by weight:
fresh white cabbage 1031 pickled tomatoes 173 onion 123-125 sunflower flour 18.5 tomato paste, in terms of 30% solids content 30.6 lemon acid 0.816 sugar 25.5 salt 8.2 hot red pepper 0.816 allspice 0.816 Bay leaf 0.51 fat before the release of the target product 1000