RU2452272C1 - Method for production of "base red sauce" preserves - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved semi-products production for catering enterprises. The method envisages recipe components preparation, carrots, bulb onions and white vegetables cutting, sauteing in margarine and milling, wheat flour sauteing, sunflower flour pouring with bone broth and maintenance for swelling, mixing the listed components with tomato puree, bone broth, sugar and salt, the mixture cooking, packing, sealing and sterilisation.

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

Description

The invention relates to the production technology of canned semi-finished products for catering.

A known method for the production of canned food "Red main sauce", which includes preparing the recipe components, cutting, sautéing in margarine and chopping carrots, onions and white roots, sautéing wheat flour, mixing the listed ingredients with tomato puree, bone broth, sugar and salt, cooking, packaging, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume III. - M .: Pishchepromizdat, 1963, p. 508-527).

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 of producing canned food “Red main sauce”, which involves preparing the recipe components, cutting, sautéing in margarine and chopping carrots, onions and white roots, sautéing wheat flour, mixing the listed components with tomato puree, bone broth, sugar and salt, cooking, packaging, sealing and sterilization, according to the invention, when mixing, additionally use sunflower flour, which before mixing is poured with bone broth and aged They are used for swelling, and the components are used in the following ratio of costs, parts by weight:

carrot 76.8-80 onion 57.4-58.4 white roots 34-34.5 Wheat flour 28.6 sunflower flour 34.8 margarine 51.5 tomato puree, in terms of 12% solids 146.9 sugar 20.6 salt 12,4 bone broth before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared carrots, onions and white roots are chopped, sautéed in margarine and chopped on a spinning top or a washing machine.

Prepared wheat flour passer.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with bone broth in a weight ratio of about 1: 5 and allowed to swell.

The listed components in a prescription ratio are mixed with tomato puree, bone broth, sugar and salt. The resulting mixture is cooked for about 5 minutes, packaged, sealed and sterilized to obtain the target product.

When using tomato puree with a dry matter content that does not coincide with the formulation, 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 Konservplodozyot, 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-82-500 containing products obtained by the described technology and by the closest analogue were opened and mounted with the neck down. After 10-15 minutes, the experimental product completely drained from the can. The product by the closest analogue did not completely drain, 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 "Red main sauce", which includes preparing the recipe components, cutting, sautéing in margarine and chopping carrots, onions and white roots, storing wheat flour, mixing the listed ingredients with tomato puree, bone broth, sugar and salt, cooking, packing , sealing and sterilization, according to the invention, when mixing, additionally use sunflower flour, which before mixing is filled with bone broth and kept for swelling, and the components are used use in the following ratio of costs, parts by weight:
carrot 76.8-80 onion 57.4-58.4 white roots 34-34.5 Wheat flour 28.6 sunflower flour 34.8 margarine 51.5 tomato puree, in terms of 12% solids 146.9 sugar 20.6 salt 12,4 bone broth before the release of the target product 1000