RU2451458C1 - "onion sauce" preserves production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: formula components are prepared, cut. Bulb onions are sauted and cut, sunflower flour is poured with bone broth and maintained for swelling. One mixes the listed components with tomato puree, bone broth, sugar, salt, hot black pepper and laurel leaf, one proceeds with cooking, addition of acetic acid, packing, sealing and sterilisation.

EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.

Description

The invention relates to the production technology of canned semi-finished products for catering.

A known method for the production of canned food "Onion sauce", which includes preparing the recipe components, cutting, sautéing in margarine and chopping onions, sautéing wheat flour in butter, mixing these components with tomato puree, bone broth, sugar, salt, bitter and bay leaves sheet, cooking, adding acetic acid, packaging, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume III. - M .: Pishchepromizdat, 1963, p. 508-527).

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 reduce the adhesion to the container walls of the resulting target product.

This result is achieved by the fact that in the canned sauce production method, onion sauce, which involves preparing the recipe components, cutting, sautéing in margarine and chopping onions, mixing it with flour, tomato puree, bone broth, sugar, salt, bitter and bay leaves sheet, cooking, adding acetic acid, packaging, sealing and sterilization, according to the invention use sunflower flour, which before mixing is poured with bone broth and kept for swelling, and the components are used dissolved in the following ratio costs pbw .:

onion 487-495 margarine 74,2 sunflower flour 49.9 tomato puree, in terms of 12% solids 97.9 acetic acid, calculated on 80% concentration 6.57 sugar 24.7 salt 20.6 black bitter pepper 0.62 Bay leaf 0.2 bone broth 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 chopped, sautéed in margarine and chopped in a spinning top or wiper.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with bone broth in a weight ratio of about 1: 5 and allowed to swell.

The listed components in the recipe ratio are mixed with tomato puree, bone broth, sugar, salt and ground pepper, black bitter and bay leaves. The resulting mixture is cooked for about 5 minutes, acetic acid is added to it in a prescription amount, packaged, sealed and sterilized to obtain the desired product.

When using tomato puree 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 "Konservplodoizgot", 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 intervals 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 technical result indicated, cans of type 1-82-500 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 reduce the adhesion to the container walls of the resulting target product.

Claims (1)

Method for the production of canned onion sauce, which involves preparing the recipe, cutting, sautéing in margarine and chopping onions, mixing it with flour, tomato puree, bone broth, sugar, salt, black pepper and bay leaf, cooking, adding acetic acid , packaging, sealing and sterilization, characterized in that they use sunflower flour, which before mixing is poured with bone broth and kept for swelling, and the components are used in the following ratio of costs wt.h .:
onion 487-495 margarine 74,2 sunflower flour 49.9 tomato puree in terms of 12% solids 97.9 acetic acid in terms of 80% concentration 6.57 sugar 24.7 salt 20.6 black pepper 0.62 Bay leaf 0.2 bone broth before the release of the target product 1000