RU2468656C1 - Method for production of preserves "laminaria with vegetable marrows in sweet tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is intended for usage in preservation industry. The preserved appetisers production method envisages preparation of a sauce, laminaria and vegetable marrows. During the sauce production one performs preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, sunflower flour pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking. During laminaria preparation one performs its cutting and sauteing in vegetable oil. Laminaria, carrots and beet are mixed to produce mince. One performs vegetable marrows cutting into discs and frying in vegetable oil. The vegetable marrows, mince and sauce are packed, sealed and sterilised.

EFFECT: invention ensures reduction of the manufactured target product adhesion to container walls.

Description

The invention relates to the production technology of canned snacks.

A known method for the production of canned food "Sea kale with zucchini in a sweet tomato sauce", which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, 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 and beets to get minced meat, cutting into mugs and frying in a vegetable th zucchini oil packing squash, stuffing and gravy, sealing and sterilization (Handbook of canned production Volume 3 -. M .: Food Industry 1971, s.448-450).

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 reduce the adhesion to the container walls of the resulting target product.

This result is achieved by the fact that in the canned fish production method “Sea kale with zucchini in sweet tomato sauce”, which involves preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, mixing it with tomato paste, drinking water, sugar, salt, bitter black pepper, allspice, cloves, coriander and bay leaf and cooking to get sauce, cutting, sautéing in vegetable oil and mixing sea kale, carrots and beets to get minced meat, cutting on a round ki and frying zucchini in vegetable oil, filling zucchini, minced meat and sauce, sealing and sterilizing, according to the invention, sunflower flour is additionally introduced into the sauce, which is poured with drinking water before mixing and kept for swelling, and the components are used in the following ratio, wt. hours:

zucchini 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 carnation 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 onions are chopped, sautéed in vegetable oil and chopped on a spinning top or a washing machine.

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 a recipe ratio are mixed with tomato paste, drinking water, sugar, salt and ground black pepper, allspice, cloves, coriander and bay leaf. The resulting mixture is boiled until a solids content of about 14% is obtained to obtain a sauce.

Prepared seaweed, carrots and beets are chopped and sautéed in vegetable oil and mixed in a recipe ratio to produce minced meat.

Prepared zucchini cut into circles and fry in vegetable oil.

Zucchini, 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, recalculate its consumption for 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 )

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. The costs presented in the form of intervals cover their possible change in terms of storage 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 reduce the adhesion to the container walls of the resulting target product.

Claims (1)

Method for the production of canned food "Sea kale with zucchini in a sweet tomato sauce", which involves preparing the recipe, cutting, sautéing in vegetable oil and chopping onions, mixing it with tomato paste, drinking water, sugar, salt, bitter pepper, allspice, cloves, coriander and bay leaf and cooking to obtain sauce, cutting, sautéing in a vegetable oil, and mixing seaweed, carrots and beets to obtain minced, cut to circles and frying in vegetable oil squash, zucchini packing, minced meat and sauce, sealing and sterilization, characterized in that the further sauce sunflower flour is used, which prior to mixing with drinking water is poured and allowed to stand to swell, and components used in the following ratio costs pbw .:
zucchini 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