RU2459429C1 - Method for production of preserved lagenaria appetisers in sweet tomato sauce - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved appetisers production. The method envisages recipe components preparation, sunflower flour pouring with drinking water and maintenance for swelling, the flour mixing with tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking to produce a sauce; laminaria, carrots, beets and bulb onions cutting, sauteing in vegetable oil and mixing to produce mince, lagenaria cutting into discs and frying in vegetable oil, the lagenaria, mince and sauce 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.

It is known to use lagenaria in raw, fried, pickled, stewed or salted form for the preparation of culinary dishes (http://sadfaq.ru/legenaria).

A known method of producing canned food "mountain cabbage with zucchini in a sweet tomato sauce", which provides for the preparation of recipe components, mixing tomato paste, drinking water, sugar, salt, black bitter pepper, allspice, cloves, coriander and bay leaves and cooking to obtain a sauce, cutting, sautéing in vegetable oil and mixing sea kale, carrots, beets and onions to produce minced meat, cutting into mugs and frying vegetable marrows in vegetable oil, packing zucchini, minced meat and sauce, sealing and st the implementation of the (Handbook on the production of canned food. Volume 3 - M .: Food industry, 1971, S. 488-450).

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 new snack canned foods with reduced adhesion to the container walls.

This result is achieved by the fact that the method of producing canned snack from lagenaria in sweet tomato sauce involves preparing the recipe, pouring it with drinking water and holding it for swelling of sunflower flour, mixing it with tomato paste, drinking water, sugar, salt, bitter pepper, allspice , cloves, coriander and bay leaf and cooking to get sauce, cutting, sautéing in vegetable oil and mixing sea kale, carrots, beets and onions to get minced meat, cutting into circles and frying in vegetable oil lagenaria, packing lagenaria, minced meat and sauce, sealing and sterilization, while the components are used in the following ratio of costs, parts by weight:

lagenaria 874.3 vegetable oil 86.9 sea kale 402.9 carrot 437.1-448.4 beet 94.6-98.4 onion 27-27.3 sunflower flour 18.1 tomato paste, in terms of   30% solids content 63 sugar 22.9 salt 9 black bitter pepper 0.06 allspice 0,03 clove 0,03 coriander 0,03 Bay leaf 0,03 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 in accordance with TU 9146-034-27147091-09 is poured with drinking water in a weight ratio of about 1: 5 and kept for swelling, and then mixed in a recipe ratio with tomato paste, drinking water, sugar, salt and ground black pepper, allspice, cloves, coriander and bay leaves. The resulting mixture is boiled until a solids content of about 14% is obtained to obtain a sauce.

Prepared seaweed, carrots and beets are cut and sautéed in vegetable oil and mixed in the recipe ratio to obtain minced meat.

Prepared lagenaria cut into circles and fry in vegetable oil.

Lagenaria, minced meat and sauce are packaged in a prescription ratio, 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 "Konservlodozyot", 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. 6, containing products obtained by the described technology and by the closest analogue, was opened and mounted in a tripod in an inverted position. The experimental product completely fell out of the can, but the product according to the closest analogue did not.

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

Claims (1)

The method of obtaining canned snack from lagenaria in sweet tomato sauce involves preparing the recipe, pouring it with drinking water and holding it for swelling of sunflower flour, mixing it with tomato paste, drinking water, sugar, salt, bitter pepper, allspice, cloves, coriander and laurel leaf and cooking to obtain sauce, cutting, sautéing in vegetable oil and mixing sea kale, carrots, beets and onions to produce minced meat, cutting into circles and frying in vegetable oil lagenaria, packing of lagenaria, minced meat and sauce, sealing and sterilization, while the components are used in the following ratio of costs, parts by weight:
lagenaria 874.3 vegetable oil 86.9 sea kale 402.9 carrot 437.1-448.4 beet 94.6-98.4 onion 27-27.3 sunflower flour 18.1 tomato paste in terms of 30% solids content 63 sugar 22.9 salt 9 black pepper 0.06 allspice 0,03 clove 0,03 coriander 0,03 Bay leaf 0,03 water before the release of the target product 1000