RU2452210C1 - Method for production of preserves "pea puree with tongue" - Google Patents
Method for production of preserves "pea puree with tongue" Download PDFInfo
- Publication number
- RU2452210C1 RU2452210C1 RU2011104693/10A RU2011104693A RU2452210C1 RU 2452210 C1 RU2452210 C1 RU 2452210C1 RU 2011104693/10 A RU2011104693/10 A RU 2011104693/10A RU 2011104693 A RU2011104693 A RU 2011104693A RU 2452210 C1 RU2452210 C1 RU 2452210C1
- Authority
- RU
- Russia
- Prior art keywords
- tongue
- components
- peas
- puree
- production
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 235000010582 Pisum sativum Nutrition 0.000 claims abstract description 10
- 240000004713 Pisum sativum Species 0.000 claims abstract description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 235000003222 Helianthus annuus Nutrition 0.000 claims abstract description 6
- 235000013312 flour Nutrition 0.000 claims abstract description 6
- 230000008961 swelling Effects 0.000 claims abstract description 4
- 239000003651 drinking water Substances 0.000 claims abstract description 3
- 235000020188 drinking water Nutrition 0.000 claims abstract description 3
- 150000003839 salts Chemical class 0.000 claims abstract description 3
- 244000020551 Helianthus annuus Species 0.000 claims abstract 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 8
- 206010033546 Pallor Diseases 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 235000013575 mashed potatoes Nutrition 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 235000013324 preserved food Nutrition 0.000 claims description 5
- 239000003925 fat Substances 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 241000447437 Gerreidae Species 0.000 abstract 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 229940073490 sodium glutamate Drugs 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 4
- 241000208818 Helianthus Species 0.000 description 3
- 241000219843 Pisum Species 0.000 description 2
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
Изобретение относится к технологии производства консервов.The invention relates to the production technology of canned food.
Известен способ производства консервов "Гороховое пюре с языком", предусматривающий подготовку рецептурных компонентов, бланширование до трехкратного увеличения массы и протирку гороха и его смешивание при нагревании с топленым жиром, поваренной солью и глутаматом натрия с получением пюре, бланширование и резку языка, фасовку перечисленных компонентов, герметизацию и стерилизацию (Сборник технологических инструкций по производству консервов. Том III. М.: Пищепромиздат, 1963, с.357-362).A known method for the production of canned food "Pea puree with tongue", which provides for the preparation of prescription components, blanching up to three times the mass and rubbing the peas and mixing them when heated with melted fat, sodium chloride and monosodium glutamate to produce mashed potatoes, blanching and cutting the tongue, packing the listed components , sealing and sterilization (Collection of technological instructions for the production of canned food. Volume III. M: Pishchepromizdat, 1963, p. 357-362).
Недостатком этого способа является высокая адгезия к стенкам тары получаемого целевого продукта.The disadvantage of this method is the high adhesion to the container walls of the resulting target product.
Техническим результатом изобретения является снижение адгезии к стенкам тары получаемого целевого продукта.The technical result of the invention is to reduce the adhesion to the container walls of the resulting target product.
Этот результат достигается тем, что в способе производства консервов "Гороховое пюре с языком", предусматривающем подготовку рецептурных компонентов, бланширование до трехкратного увеличения массы и протирку гороха и его смешивание при нагревании с топленым жиром, поваренной солью и глутаматом натрия с получением пюре, бланширование и резку языка, фасовку перечисленных компонентов, герметизацию и стерилизацию, согласно изобретению, в составе пюре дополнительно используют подсолнечную муку, которую перед смешиванием заливают питьевой водой и выдерживают для набухания, а компоненты используют при следующем соотношении расходов, мас.ч.:This result is achieved by the fact that in the canned pea puree with tongue production method, which involves preparing the recipe components, blanching up to three times the mass and rubbing the peas and mixing them when heated with melted fat, sodium chloride and monosodium glutamate to produce mashed potatoes, blanching and cutting the tongue, packing the listed components, sealing and sterilizing, according to the invention, in the composition of the puree, sunflower flour is additionally used, which is poured with drinking before mixing water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
Способ реализуется следующим образом.The method is implemented as follows.
Рецептурные компоненты подготавливают по традиционной технологии. Подготовленный горох бланшируют до трехкратного увеличения массы и протирают.Prescription components are prepared according to traditional technology. Prepared peas are blanched to a threefold increase in mass and wiped.
Подготовленную подсолнечную муку по ТУ 9146-034-27147091-09 заливают питьевой водой в соотношении по массе около 1:5 и выдерживают для набухания.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.
Перечисленные компоненты в рецептурном соотношении смешивают при нагревании с топленым жиром, поваренной солью и глутаматом натрия с получением пюре.The listed components in the recipe ratio are mixed when heated with melted fat, sodium chloride and monosodium glutamate to obtain mashed potatoes.
Подготовленный язык бланшируют и нарезают.The prepared tongue is blanched and cut.
Язык и пюре расфасовывают в рецептурном соотношении, герметизируют и стерилизуют с получением целевого продукта.The tongue and mashed potatoes are packaged in a prescription ratio, sealed and sterilized to obtain the target product.
Расходы компонентов приведены с учетом норм отходов и потерь соответствующих видов сырья.The costs of the components are given taking into account the norms of waste and losses of the corresponding types of raw materials.
Полученные по описанной технологии консервы по органолептическим свойствам сходны с продуктом по наиболее близкому аналогу.The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.
Для подтверждения указанного технического результата жестебанки №8, содержащие продукты, полученные по описанной технологии и по наиболее близкому аналогу, нагревали до температуры 85°С, вскрывали и устанавливали в штативе в перевернутом положении. Опытный продукт вываливался из банки, а продукт по наиболее близкому аналогу нет.To confirm the indicated technical result, tin can No. 8, containing products obtained by the described technology and by the closest analogue, was heated to a temperature of 85 ° C, opened and mounted in a tripod in an inverted position. The experimental product fell out of the can, but the product by the closest analogue is not.
Таким образом, предлагаемый способ позволяет снизить адгезию к стенкам тары получаемого целевого продукта.Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2011104693/10A RU2452210C1 (en) | 2011-02-10 | 2011-02-10 | Method for production of preserves "pea puree with tongue" |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2011104693/10A RU2452210C1 (en) | 2011-02-10 | 2011-02-10 | Method for production of preserves "pea puree with tongue" |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2452210C1 true RU2452210C1 (en) | 2012-06-10 |
Family
ID=46679696
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2011104693/10A RU2452210C1 (en) | 2011-02-10 | 2011-02-10 | Method for production of preserves "pea puree with tongue" |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2452210C1 (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2312513C2 (en) * | 2000-11-21 | 2007-12-20 | Карджилл, Инкопэрейтид | Modified material of oil-bearing crop seeds (versions), and method for producing the same (versions) |
| RU2353114C1 (en) * | 2007-09-21 | 2009-04-27 | Олег Иванович Квасенков | Method of canned food production "paprikash" |
-
2011
- 2011-02-10 RU RU2011104693/10A patent/RU2452210C1/en active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2312513C2 (en) * | 2000-11-21 | 2007-12-20 | Карджилл, Инкопэрейтид | Modified material of oil-bearing crop seeds (versions), and method for producing the same (versions) |
| RU2353114C1 (en) * | 2007-09-21 | 2009-04-27 | Олег Иванович Квасенков | Method of canned food production "paprikash" |
Non-Patent Citations (1)
| Title |
|---|
| Сборник технологических инструкций по производству консервов, т.3. - М.: Пищепромиздат, 1963, с.357-362. * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2449559C1 (en) | Maize grits preserves production method | |
| RU2452210C1 (en) | Method for production of preserves "pea puree with tongue" | |
| RU2452214C1 (en) | Method of production of preserves "peas with vegetables in tomato filling" | |
| RU2452211C1 (en) | Method for production of preserves "pea puree with smocked speck" | |
| RU2449560C1 (en) | Maize grits preserves production method | |
| RU2449561C1 (en) | Method for production of "maize mush with pumpkin puree" preserves | |
| RU2503257C1 (en) | Method for production of preserves "pea puree with tongue" | |
| RU2452208C1 (en) | Method for production of preserves "beans with speck in tomato sauce" | |
| RU2449562C1 (en) | Method for production of "peas with lard in tomato sauce" preserves | |
| RU2452203C1 (en) | Method for production of "maize mush with apricot puree" preserves | |
| RU2452216C1 (en) | Method for production of preserves "pea puree with smoked pork products" | |
| RU2503260C1 (en) | Method for production of preserves "pea puree with smocked speck" | |
| RU2503259C1 (en) | Method for production of preserves "pea puree with smoked pork products" | |
| RU2515841C1 (en) | Method for manufacture of preserves "herring with onion" | |
| RU2511565C1 (en) | Method for manufacture of preserves "fried rabbit with garnish" | |
| RU2452213C1 (en) | Method for production of preserves "peas with lard in tomato sauce" | |
| RU2520885C1 (en) | Method for production of preserves "cucumber and tofu salad" | |
| RU2516104C1 (en) | Method for manufacture of preserves "fried game with garnish" | |
| RU2460321C1 (en) | Method for production of preserved product "mush with meat" | |
| RU2519252C1 (en) | Method for production of preserves "sea scallop salad" | |
| RU2452212C1 (en) | Method for production of preserves "beans with smoked pork products in white sauce" | |
| RU2511433C1 (en) | Method for production of preserves "meat salad with vegetables" | |
| RU2511744C1 (en) | Method for manufacture of preserves "fried rabbit with garnish" | |
| RU2528001C1 (en) | Method for production of preserves "herring with onion" | |
| RU2515103C1 (en) | Method for production of preserves "asparagus with ham cream" |