RU2468657C1 - Method for production of preserves "laminaria with vegetable marrows in hot 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 laminaria, vegetable marrows and a sauce. During the sauce production one performs 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 and addition of acetic acid. One performs laminaria, carrots, beet and bulb onions cutting, sauteing in vegetable oil and mixing 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 of producing canned food "Seaweed with zucchini in a spicy tomato sauce", which involves preparing the recipe, mixing tomato paste, drinking water, sugar, salt, black pepper, allspice, cloves, coriander and bay leaves, cooking and adding acetic acid with sauce, cutting, sautéing in vegetable oil and mixing seaweed, carrots, beets and onions to get minced meat, cutting into circles and frying vegetable marrows in vegetable oil, packing zucchini, minced meat and sauce, sealing and sterilization (Handbook for 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 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 canned food “Sea kale with zucchini in spicy tomato sauce”, which involves preparing the recipe, mixing tomato paste, drinking water, sugar, salt, bitter black pepper, allspice, cloves, coriander and bay leaf , boiling and adding acetic acid to produce 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 ka achkov, packing zucchini, minced meat and sauce, sealing and sterilization, according to the invention, the sauce additionally introduced sunflower flour, 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 61.5 acetic acid, in terms of 80% concentration 1,5 sugar 19.9 salt 12 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 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 reached, and acetic acid is added to give a sauce.

Prepared seaweed, carrots, beets and onions 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 match the prescription, and / or acetic acid with a concentration that does not match the prescription, their costs are calculated for the equivalent dry matter and / or acid content, respectively, according to known dependencies (Collection of technological instructions for production canned food.Volume I. - M .: APPP "Konservplodoizgot", 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)

The method of obtaining canned seaweed with zucchini in a spicy tomato sauce, which involves preparing the recipe, mixing tomato paste, drinking water, sugar, salt, bitter pepper, allspice, cloves, coriander and bay leaves, cooking and adding acetic acid with yield sauce, cutting, sautéing in a vegetable oil, and mixing seaweed, carrot, beet and onion to give minced, cut to circles and frying in vegetable oil squash, zucchini packing, minced meat and sauce sealing and sterilization, characterized in that the sauce additionally uses 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 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 61.5 acetic acid in terms of 80% concentration 1,5 sugar 19.9 salt 12 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