RU2452220C1 - Method for production of preserves "stewed fresh cabbage for garnish" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, fresh white cabbage chopping and blanching, bulb onions and carrots cutting and sauteing in fat, sunflower flour pouring with drinking water and maintenance for swelling, mixing the said components (while heated) with tomato paste, acetic acid, lactic acid, sugar, salt, black hot pepper and laurel leaf, packing, sealing and sterilisation of the produced mixture.

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

Description

The invention relates to the technology for the production of garnish canned food.

A known method of producing canned food "Fresh stewed cabbage for garnish", which includes preparing the recipe components, shredding and blanching fresh cabbage, cutting and sautéing carrots and onions in fat, mixing the listed components when heated with tomato paste, acetic acid, lactic acid, sugar , salt, black pepper and bay leaf, packaging of the mixture, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume I. M .: APPP "Conser with fruit ", 1990, p. 268-284).

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 producing canned food “Fresh stewed cabbage for garnish”, which involves preparing the recipe components, shredding and blanching fresh cabbage, cutting and sautéing carrots and onions in fat, mixing the above components when heated with tomato paste, vinegar acid, lactic acid, sugar, salt, bitter black pepper and bay leaf, packaging the resulting mixture, sealing and sterilization, according to the invention, when mixed further Olza 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 .:

fresh white cabbage 775 carrot 77.1-80 onion 111.6-113.6 fat 72.1 sunflower flour 32,2 tomato paste in terms of 30% solids content 35.7 acetic acid in terms of 80% concentration 2.19 lactic acid in terms of 40% concentration 2,56 sugar 17.3 salt 13.3 black bitter pepper 0.408 Bay leaf 0.051 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared fresh white cabbage is chopped and blanched.

Prepared carrots and onions are chopped and sautéed in melted fat or vegetable oil.

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 paste, acetic acid, lactic acid, sugar, salt, bitter black pepper and bay leaf. The resulting mixture is packaged, sealed and sterilized to obtain the target product.

When using tomato paste with a dry matter content that does not coincide with the formulation and / or acetic acid and / or lactic acid with concentrations that do not coincide with the formulation, they recalculate their costs for the equivalent dry matter and / or acid content, respectively, according to known dependencies ( A collection of technological instructions for the production of canned food, Volume I. M.: APPP "Konservlodozyach", 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, cans of type I-82-3000 containing products obtained by the described technology and by the closest analogue were opened and mounted with the neck down. The experimental product completely fell out of the can, and the product according to the closest analogue partially remained adhered to 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)

The method of obtaining canned food "Fresh stewed cabbage for garnish", which includes preparing the recipe components, shredding and blanching fresh cabbage, cutting and sautéing carrots and onions in fat, mixing the above components with heat with tomato paste, acetic acid, lactic acid, sugar, salt, black pepper and bay leaf, packaging the resulting mixture, sealing and sterilization, characterized in that when mixing additionally use sunflower flour, which is not mixing unit is filled with drinking water and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:
fresh white cabbage 775 carrot 77.1-80 onion 111.6-113.6 fat 72.1 sunflower flour 32,2 tomato paste, in terms of 30% solids content 35.7 acetic acid, calculated on 80% concentration 2.19 lactic acid, calculated on 40% concentration 2,56 sugar 17.3 salt 13.3 black pepper 0.408 Bay leaf 0.051 water before the release of the target product 1000