RU2452209C1 - Method for production of preserves "beans with smoked speck in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: recipe components are prepared; carrots and bulb onions are milled and sauteed in melted fat. Garlic is milled; sunflower flour is poured with drinking water and maintained for swelling. One mixes the listed components (while heated) with tomato puree, drinking water, sugar, salt, hot black pepper and allspice to produce a sauce. Smoked speck is cut; beans are blanched; the listed components are packed, sealed and sterilised.

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

Description

The invention relates to the production technology of canned food.

A known method for the production of canned food "Beans with bacon and smoked in tomato sauce", which includes preparing the recipe components, chopping and sautéing carrots and onions in melted fat, chopping garlic, sautéing wheat flour, mixing tomato puree, carrot, onion, wheat flour and drinking water, bringing the mixture to a boil, adding sugar, salt, bitter pepper and allspice, cooking for 5-10 minutes and adding garlic to get sauce, cutting smoked bacon, blanche reduction to a twofold increase in the mass of beans, packing of the listed components, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume III. M: Pishchepromizdat, 1963, p. 345-352).

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 in that in the method for the production of canned food "Beans with bacon and smoked in tomato sauce", which involves preparing the recipe components, chopping and sautéing carrot and onion in melted fat, chopping the garlic and mixing the listed components when heated with tomato puree and drinking water , flour, sugar, salt, bitter black pepper and allspice to obtain sauce, cutting smoked bacon, blanching to double the weight of the beans, packing of the listed components, g Sealing and sterilization, according to the invention, in the composition of the sauce use sunflower flour, which before mixing is poured with drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

beans 265.4 smoked bacon 102 carrot 21,4-21,9 onion 21-21,3 garlic 2.8-3 sunflower flour 35 melted fat 16,2 tomato puree, in terms of 12% solids 96.96 sugar 20,2 salt 10.1 black bitter pepper 0.202 allspice 0.202 water before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared carrots and onions are ground in a spinning top and passer in melted fat.

Prepared garlic is 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 when heated with tomato puree, drinking water, sugar, salt and ground black pepper and allspice to produce sauce.

Prepared smoked bacon cut.

Prepared beans are blanched to double the mass.

The listed components are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

When using tomato puree with a dry matter content that does not coincide with the recipe, 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. 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, tin can No. 8, containing products obtained by the described technology and by the closest analogue, was opened and mounted in a tripod in an inverted position. After 10-15 minutes, the experimental product completely drained from the can, and the product sauce by the closest analogue did not drip, 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 food "Beans with bacon and smoked in tomato sauce", which includes preparing the recipe, chopping and sautéing carrots and onions in melted fat, chopping the garlic and mixing the listed ingredients when heated with tomato puree, drinking water, flour, sugar, salt, bitter black pepper and allspice to produce sauce, cutting smoked bacon, blanching to double the mass of beans, packing these components, sealing and sterilization, distinguishing by the fact that in the sauce composition used sunflower flour, which, prior to mixing with drinking water is poured and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:
beans 265.4 smoked bacon 102 carrot 21,4-21,9 onion 21-21,3 garlic 2.8-3 sunflower flour 35 melted fat 16,2 tomato puree, in terms of 12% solids 96.96 sugar 20,2 salt 10.1 black pepper 0.202 allspice 0.202 water before the release of the target product 1000