RU2456819C1 - Method for production of enriched preserved product "fresh cabbage vegetable-and-mushroom solyanka" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, fresh white cabbage chopping and blanching, bulb onions cutting and sauteing in vegetable oil, brined tomatoes cutting, brined mushrooms milling. One mixes the listed components with sunflower flour, vegetable oil, tomato paste, citric acid, ascorbic acid, sugar, salt, red hot pepper, allspice and laurel leaf; one proceeds with stewing (continuously stirring), packing, sealing and sterilisation.

EFFECT: method allows to reduce stratification of the target product produced.

Description

The invention relates to the production technology of canned second lunch dishes.

A known method of obtaining an enriched canned product "Solyanka vegetable and mushroom from fresh cabbage", which includes preparing the recipe components, shredding and blanching fresh cabbage, cutting and sautéing onion in vegetable oil, cutting salted tomatoes, chopping salted mushrooms, mixing the listed components with vegetable oil, tomato paste, citric acid, ascorbic acid, sugar, salt, hot red pepper, allspice and bay leaf, stew stirring, packaging, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP "Konservplodozyach", 1990, p.290-310).

The disadvantage of this method is the delamination of the resulting target product.

The technical result of the invention is to reduce the delamination of the resulting target product.

This result is achieved by the fact that in the method for producing the enriched canned product “Solyanka is a vegetable-mushroom fresh cabbage”, which involves preparing the recipe components, shredding and blanching fresh cabbage, cutting and sautéing onion in vegetable oil, cutting salted tomatoes, chopping salted mushrooms , mixing the listed components with vegetable oil, tomato paste, citric acid, ascorbic acid, sugar, salt, hot red pepper, allspice and laurel th sheet, quenching under constant stirring, filling, sealing and sterilization, the invention is additionally introduced during mixing sunflower flour, and the components used in the following ratio costs pbw .:

fresh white cabbage 826 pickled tomatoes 178 onion 122-124 salted mushrooms 213 sunflower flour 8 tomato paste, in terms of 30% solids content 30.6 lemon acid 0.816 vitamin C 1.71 sugar 25.5 salt 5.1 hot red pepper 0.816 allspice 0.816 Bay leaf 0.51 vegetable oil 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 onions are chopped and sautéed in vegetable oil.

Prepared salted tomatoes are chopped.

Prepared salted mushrooms are ground in a spinning top.

The listed components in the recipe ratio are mixed with sunflower flour in accordance with TU 9146-034-27147091-09, vegetable oil, tomato paste, citric acid, ascorbic acid, sugar, salt and ground red hot pepper, allspice and bay leaf. The resulting mixture is extinguished with constant stirring for about 40 minutes, packaged, sealed and sterilized to obtain the target product.

When using tomato paste 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 Konservplodozyach, 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. Shown in the form of an interval onion consumption covers its 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 specified technical result, the products according to the described technology and the closest analogue were made in banks of type I-82-350. The contents of the cans were evaluated visually after a month of storage. The test product contained a uniform, opaque, uniformly colored liquid phase. The product according to the closest analogue had a pronounced layer of settled juice and a layer of colored fat in the upper part of the can.

Thus, the proposed method allows to reduce the delamination of the resulting target product.

Claims (1)

A method of obtaining an enriched canned product "Solyanka vegetable-mushroom fresh cabbage", which includes preparing the recipe components, shredding and blanching fresh cabbage, cutting and sautéing onion in vegetable oil, cutting salted tomatoes, chopping salted mushrooms, mixing the listed components with vegetable oil , tomato paste, citric acid, ascorbic acid, sugar, salt, hot red pepper, allspice and bay leaf, stewing with constant stirring mixing, packaging, sealing and sterilization, characterized in that when mixing additionally introduced sunflower flour, and the components are used in the following ratio of costs, parts by weight:
fresh white cabbage 826 pickled tomatoes 178 onion 122-124 salted mushrooms 213 sunflower flour 8 tomato paste in terms of 30% solids content 30.6 lemon acid 0.816 vitamin C 1.71 sugar 25.5 salt 5.1 hot red pepper 0.816 allspice 0.816 Bay leaf 0.51 vegetable oil before the release of the target product 1000