RU2452214C1 - Method of production of preserves "peas with vegetables in tomato filling" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the preserves production technology. Recipe components are prepared. One mixes sunflower flour, tomato puree, drinking water, sugar, culinary salt, sodium glutamate, hot black pepper and allspice. Produced mixture is cooked till dry substances content is equal to nearly 13% to produce a filling. Carrots and bulb onions are cut and sauteed in melted fat. Peas are blanched till the weight double increase. One mixes (while heating) carrots, bulb onions and peas. The produced mixture and filling 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 peas with vegetables in tomato ", involving the preparation of recipe components, the passage of wheat flour, mixing it with tomato puree and drinking water, bringing the mixture to a boil, adding sugar, sodium chloride, sodium glutamate, bitter pepper and allspice and cooking until the solids content of about 13% is obtained, pouring, cutting and sautéing carrots and onions in melted fat, blanching to double the mass of peas, mixing at heating carrots, onions and peas, packing the resulting mixture and pouring, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume III.-M.: Pishchepromizdat, 1963, p.353-356).

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 peas and vegetables in tomato production method, which involves preparing the recipe components, mixing flour, tomato puree, drinking water, sugar, sodium chloride, sodium glutamate, bitter black pepper and allspice and cooking the resulting mixture until the solids content of about 13% is obtained, pouring, cutting and sautéing carrots and onions in melted fat, blanching to double the mass of peas, mixing when heating carrots, onions and peas, packaging the resulting mixture and pouring, sealing and sterilization, according to the invention, sunflower flour is additionally used in the pouring composition, and the components are used in the following flow ratio, parts by weight:

peas 268.8 carrot 49.1-50.4 onion 48.2-48.8 melted fat 50,5 sunflower flour 23.44 tomato puree, in terms of 12% solids 93.8 sugar 20,2 salt 14.1 monosodium glutamate 2.02 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 sunflower flour according to TU 9146-034-27147091-09, tomato puree, sugar, sodium chloride, monosodium glutamate, drinking water and ground pepper, black bitter and allspice are mixed in a recipe ratio. The resulting mixture is boiled until a solids content of about 13% is obtained to obtain a fill.

Prepared carrots and onions are chopped and fried in melted fat.

Prepared peas are blanched to double the mass.

Carrots, onions and peas in a prescription ratio are mixed when heated.

The resulting mixture and filling 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, 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 I.- M .: APPP Konservplodoizomat, 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 pouring the product according to 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 peas with vegetables in tomato, which involves preparing the recipe components, mixing flour, tomato puree, drinking water, sugar, salt, monosodium glutamate, bitter black pepper and allspice and cooking the mixture until the solids content is about 13 % with pouring, cutting and sautéing carrots and onions in melted fat, blanching to double the mass of peas, mixing when heating carrots, onions and peas, packing the resulting mixture and alivki, sealing and sterilization, characterized in that the composition further fill using sunflower flour, and the components used in the following ratio costs pbw .:
peas 268.8 carrot 49.1-50.4 onion 48.2-48.8 melted fat 50,5 sunflower flour 23.44 tomato puree, in terms of 12% solids 93.8 sugar 20,2 salt 14.1 monosodium glutamate 2.02 black pepper 0.202 allspice 0.202 water before the release of the target product 1000