RU2467597C1 - Fancy vegetable paste production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the field of the preserved appetisers production technology and refers to fancy vegetable paste production method. The described method envisages recipe components preparation, carrots, white vegetables and bulb onions cutting, sauteing in vegetable oil and milling, greens milling, the listed components mixing with tomato puree, sweet pepper puree, salt and hot black pepper, the produced mixture homogenisation, packing, sealing and sterilisation, the recipe components mixing (while being heated); while mixing, one additionally uses sunflower flour that has been poured with drinking water (before mixing) and maintained for swelling.

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

Description

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

A known method for the production of amateur vegetable caviar, which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping carrots, white roots and onions, chopping herbs, mixing these components with tomato puree, sweet pepper puree, salt and black bitter pepper, homogenization , packaging, sealing and sterilization (RU 2142719 C1, 1999).

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 a method for the production of amateur vegetable caviar, which involves preparing the recipe components, cutting, sautéing in vegetable oil and chopping carrots, white roots and onions, chopping herbs, mixing the listed components with tomato puree, sweet pepper puree, salt and black pepper, homogenization, packaging, sealing and sterilization, according to the invention, when mixing, additionally use sunflower flour, which is poured before mixing to mix eeva water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

carrot 819-840 white roots 56.8-57.7 onion 845.2-856 greenery 3,7 vegetable oil 80.7 sunflower flour eleven tomato puree, in terms of 12% solids 167.5 sweet pepper puree, in terms of 7% solids content 45 salt 12 black bitter pepper 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 carrots, white roots and onions are chopped, sautéed in vegetable oil and chopped on a spinning top or a washing machine.

The prepared greens are ground in a spinning top.

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

The listed components in the recipe ratio are mixed when heated with tomato puree, mashed sweet pepper, salt and ground black pepper. The resulting mixture is homogenized, packaged, sealed and sterilized to obtain the target product.

When using tomato puree and / or sweet pepper puree with a dry matter content that does not coincide with the formulation, they recalculate their costs for the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP " Canned fruit ", 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 7-9 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 amateur vegetable caviar, which includes preparing recipe components, cutting, sautéing in vegetable oil and chopping carrots, white roots and onions, chopping greens, mixing the listed ingredients with tomato puree, sweet pepper puree, salt and bitter black pepper, homogenization, packaging, sealing and sterilization, characterized in that the recipe components are mixed when heated and when mixed, additionally use sunflower flour, which before mixing poured with drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
carrot 819-840 white roots 56.8-57.7 onion 845.2-856 greenery 3,7 vegetable oil 80.7 sunflower flour eleven tomato puree in terms of 12% solids 167.5 sweet pepper puree in terms of 7% solids content 45 salt 12 black pepper 0.5 water before the release of the target product 1000