RU2452213C1 - Method for production of preserves "peas with lard in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the preserves production technology. Recipe components are prepared. Bulb onions and garlic are milled. Sunflower flour is poured with drinking water and maintained for swelling. One mixes bulb onions, garlic, tomato puree, sugar, salt, water and hot chilly pepper. The mixture is cooked till the dry substances content is equal to 12-13%. One adds acetic acid to produce a sauce. Peas are blanched till weight increase by 80%. The listed components and lard 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 "Peas with lard in tomato sauce", involving the preparation of prescription components, mixing onions, garlic, tomato puree, sugar, salt, water and red hot pepper, cooking until the solids content of 12-13% and adding vinegar acids with sauce, blanching to 80% pea mass increase, packing of lard and the listed components, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume III.- M .: Pishchepromizdat, 1963, p.3 34-345).

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 method for the production of canned food "Peas with lard in tomato sauce", which involves preparing the recipe components, mixing onions, garlic, tomato puree, sugar, salt, water and red hot pepper; cooking until the solids content is 12-13% and adding acetic acid to obtain a sauce, blanching to an increase in weight by 80% peas, packing lard and the listed components, sealing and sterilizing, according to the invention, sunflower flour is additionally used in the sauce, before mixing chopped onion and garlic, sunflower flour is poured with drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

peas 276.6 smaltz 42 onion 4.1-4.2 garlic 0.04-0.05 sunflower flour 4.7 tomato puree, in terms of 12% solids 109.6 acetic acid, calculated on 80% concentration 0.02 sugar 29.7 salt 16.7 hot red pepper 0.16 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 and garlic 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 with tomato puree, drinking water, sugar, salt and ground red hot pepper. The resulting mixture is boiled until a solids content of 12-13% is reached, and acetic acid is added in the recipe amount to produce a sauce.

Prepared peas are blanched to an 80% weight increase.

The listed components and salts 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 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 according to known dependencies (Collection of technological instructions for the production of canned food Volume I.- M .: APPP "Canned Food", 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. 9, containing products obtained by the described technology and by the closest analogue, was opened and mounted in a tripod in an inverted position. 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 reduce the adhesion to the container walls of the resulting target product.

Claims (1)

Method for the production of canned food "Peas with lard in tomato sauce", which involves preparing the recipe, mixing onions, garlic, tomato puree, sugar, salt, water and red hot pepper, cooking until the solids content is 12-13% and adding acetic acid with obtaining the sauce, blanching to a weight increase of 80% of peas, packing of lard and the listed components, sealing and sterilization, characterized in that the composition of the sauce additionally uses sunflower flour before mixing chopped onions and garlic are chopped, sunflower flour is poured with drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
peas 276.6 smaltz 42 onion 4.1-4.2 garlic 0.04-0.05 sunflower flour 4.7 tomato puree, in terms of 12% solids 109.6 acetic acid, calculated on 80% concentration 0.02 sugar 29.7 salt 16.7 hot red pepper 0.16 water before the release of the target product 1000