RU2474128C1 - 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 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 and addition of acetic acid to produce a sauce, laminaria, carrots and beets cutting, sauteing in vegetable oil and mixing to produce mince; lagenaria cutting into discs and frying in vegetable oil. Then the lagenaria, mince and sauce are packed, sealed and sterilised.

EFFECT: method allows to produce new appetiser preserves with low adhesion to container walls.

1 ex

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

This result is achieved by the fact that the method for the production of canned snacks from lagenaria in sweet tomato sauce involves preparing the recipe, cutting, sautéing in vegetable oil and chopping onions, pouring with drinking water and exposure to swell sunflower flour, mixing the listed ingredients with tomato paste, drinking water, sugar, salt, bitter black pepper, allspice, cloves, coriander and bay leaves and cooking to obtain sauce, cutting, sautéing in vegetable oil e and mixing sea kale, carrots and beets to obtain minced meat, cutting into mugs and frying lagenaria in vegetable oil, packing lagenaria, minced meat and sauce, sealing and sterilization, while the components are used in the following ratio of costs, wt. hours:

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.

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 the 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 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 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 obtain new snack canned food with reduced adhesion to the walls of the container.

Claims (1)

A method for the production of canned snacks from lagenaria in sweet tomato sauce involves preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, pouring with drinking water and aging to swell sunflower flour, mixing the listed components 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, carrot ovs and beets to produce minced meat, cutting into circles and frying lagenaria in vegetable oil, 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 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