RU2467593C1 - Volgogradskaya vegetable 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, vegetable marrows and green tomatoes cutting, soft cooking with acute steam, grinding and boiling under vacuum, carrots and bulb onions cutting, sauteing in vegetable oil and grinding, greens grinding, sunflower flour pouring with drinking water and maintenance for swelling, mixing the said components (while heated) with tomato paste, salt, black hot pepper and allspice, the produced mixture packing, sealing and sterilisation.

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

Description

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

There is a known method of producing Volgograd vegetable caviar, involving the preparation of recipe components, cutting, boiling with hot steam, chopping and boiling zucchini and green tomatoes under vacuum, cutting, sautéing in vegetable oil and chopping carrots and onions, chopping greens, sautéing wheat flour, mixing the above components when heated with vegetable oil, tomato paste, salt, black bitter pepper and allspice, packing the mixture, sealing and sterilization (RU 2045916 C1, 1995).

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 Volgograd vegetable caviar, which involves preparing the recipe components, cutting, boiling with hot steam, chopping and boiling zucchini and green tomatoes under vacuum, cutting, sautéing in vegetable oil and chopping carrots and onions, chopping greens, mixing the above components when heated with tomato paste, salt, black pepper and allspice, packing the mixture, sealing and sterilization, according to the invention, with eshivanii used 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 .:

zucchini 893 green tomatoes 500.1 carrot 70,2-72 onion 117-118.5 greenery 3.8 vegetable oil 8.8 sunflower flour 20.1 tomato paste, in terms of 30% solids content 70 salt fifteen black bitter pepper 0.5 allspice 0.5 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 and green tomatoes are cut, boiled with hot steam, ground in a spinning top or a washing machine and boiled in vacuum until a dry substance content of about 9.5% is reached.

Prepared carrots and onions are chopped, sautéed in vegetable oil and chopped in a spinning top or pulper.

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, 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 "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, 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)

A method of producing Volgograd vegetable caviar, which includes preparing the recipe components, cutting, boiling with hot steam, chopping and boiling zucchini and green tomatoes under vacuum, cutting, sautéing in vegetable oil and chopping carrots and onions, chopping greens, mixing the listed components when heated with tomato paste, salt, black pepper and allspice, packing the mixture, sealing and sterilization, according to the invention, when mixed using sunflower flour y, which before mixing is poured with drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
zucchini 893 green tomatoes 500.1 carrot 70,2-72 onion 117-118.5 greenery 3.8 vegetable oil 8.8 sunflower flour 20.1 tomato paste in terms of 30% solids content 70 salt fifteen black pepper 0.5 allspice 0.5 water before the release of the target product 1000