RU2456823C1 - Vegetable marrow paste production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved appetisers production. The method envisages preparation of recipe components, cutting, frying in vegetable oil and milling vegetable marrows, carrots and bulb onions, frying in vegetable oil and milling sweet pepper, milling greens, sunflower flour pouring with drinking water and maintenance for swelling. Then one mixes the listed components with tomato paste, sugar, salt, black hot pepper and allspice; then one proceeds with packing, sealing and sterilisation.

EFFECT: method allows to produce new appetiser preserves with low adhesion to container walls.

Description

The invention relates to a technology for the production of canned snacks.

A known method for the production of caviar from zucchini, involving the preparation of recipe components, cutting, frying in vegetable oil and chopping zucchini, carrots, onions and white roots, frying in vegetable oil and chopping sweet pepper, chopping greens, mixing these components when heated with tomato paste , sugar, salt, bitter black pepper and allspice, packing the mixture, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP "Conserved fruit", 1990, p. 153-202).

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 obtain a new vegetable caviar with reduced adhesion to the walls of the container.

This result is achieved by the fact that in a method for producing caviar from zucchini, which involves preparing the recipe components, cutting, frying in vegetable oil and chopping zucchini, carrots and onions, frying in vegetable oil and chopping sweet pepper, chopping greens, mixing the listed components by heating with tomato paste, sugar, salt, bitter black pepper and allspice, packaging the resulting mixture, sealing and sterilization, according to the invention, when mixed further use sunflower flour, which is poured with drinking water before mixing and kept for swelling, and the components are used in the following ratio of costs, parts by weight;

zucchini 1112.3 Sweet pepper 43.5 carrot 185.35-190.1 onion 163.12-165.2 greenery 26.7 sunflower flour 33.25 vegetable oil 51.1 tomato paste, in terms of 30% solids content 83.9 sugar 7.6 salt 12,2 black bitter pepper 0.51 allspice 0.51 water before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared zucchini, carrots and onions are chopped, fried in vegetable oil and chopped on a spinning top or a washing machine.

Prepared sweet peppers are fried in vegetable oil and crushed in a spinning top or a washing machine.

The prepared greens are ground in a spinning top.

Sunflower flour according to TU 9146-034-27147091-09 is poured with drinking water in a ratio by weight of about 1: 5 and maintained for swelling.

The listed components in the recipe ratio are mixed when heated with tomato paste, sugar, salt and ground black pepper and allspice. 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 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. 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 drain, but began to dry on the walls of the can.

Thus, the proposed method allows to obtain new snack canned food with low adhesion to the walls of the container.

Claims (1)

A method for the production of caviar from zucchini, which includes preparing the recipe components, cutting, frying in vegetable oil and chopping zucchini, carrots and onions, frying in vegetable oil and chopping sweet pepper, chopping greens, mixing these components when heated with tomato paste, sugar, salt , bitter black pepper and allspice, packaging the mixture, sealing and sterilization, characterized in that when mixing additionally use sunflower flour, which is not red by mixing, pour in drinking water and stand for swelling, and the components are used in the following ratio of costs, parts by weight:
zucchini 1112.3 Sweet pepper 43.5 carrot 185.35-190.1 onion 163.12-165.2 greenery 26.7 sunflower flour 33.25 vegetable oil 51.1 tomato paste in terms of 30% solids content 83.9 sugar 7.6 salt 12,2 black pepper 0.51 allspice 0.51 water before the release of the target product 1000