RU2493729C1 - Lagenaria paste production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to preserved vegetable paste production. The method envisages preparation of recipe components, lagenaria cutting, soft cooking with acute steam, grinding and concentration under vacuum till dry substances content is 9-10%, carrots and bulb onions cutting, frying in vegetable oil and grinding, frying in vegetable oil and grinding sweet pepper, browning wheat flour, grinding greens, pouring ground pumpkin seed extraction cake 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. All the components are taken at a specified content ratio.

EFFECT: invention allows to reduce vegetable paste adhesion to container walls.

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 of producing caviar from squash, involving the preparation of recipe components, cutting, boiling with hot steam, grinding and concentrating under vacuum to achieve a solids content of 9-10% squash, cutting, frying in vegetable oil and chopping carrots and onions, frying in vegetable oil and grinding sweet pepper, chopping greens, storing wheat flour, mixing the above components when heated with tomato paste, salt, black pepper and soul pepper fifth, packing the resulting mixture, sealing and sterilizing (Collection technological instructions for the production of canned Volume I. -. M .: APPP "Konservplodoovosch", 1990, s.153-202).

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 a new vegetable caviar from unconventional raw materials with reduced adhesion to the container walls.

This result is achieved in that the method for producing caviar from lagenaria involves preparing the recipe components, cutting, boiling with hot steam, grinding and concentrating in vacuo to achieve a dry matter content of 9-10% lagenaria, cutting, frying in vegetable oil and chopping carrots and onions , frying in vegetable oil and chopping sweet pepper, storing wheat flour, chopping greens, pouring with drinking water and aging to swell ground pumpkin seed meal, mixing the list well components when heated with tomato paste, salt, bitter black pepper and allspice, packing the resulting mixture, sealing and sterilization, and the components are used in the following costs, parts by weight:

lagenaria 1210 Sweet pepper 56.3 carrot 66.9-68.62 onion 127.5-129.13 greenery 4.4 Wheat flour 9.1 pumpkin seed meal 24.2 vegetable oil 67 tomato paste, in terms of 30% solids content 71.2 salt 15,2 black pepper 0.505 allspice 0.505 water before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

The prepared lagenaria is cut, boiled with hot steam, crushed on a spinning top or a washing machine and concentrated in vacuo until the solids content of 9-10% is reached.

Prepared carrots and onions are chopped, fried in vegetable oil and chopped in a spinning top or wiper.

Prepared sweet peppers are fried in vegetable oil and crushed on a spinning top or a washing machine.

The prepared greens are ground in a spinning top.

Prepared wheat flour passer.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilieva A.G., Dvorkina G.A., Kasyanov G.I. Development of technology for functional sausages with additives from pumpkin seeds. - Krasnodar: InEP, 2008, p. 38- 45), 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 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, 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, and the product by the closest analogue drained in 30-40 minutes.

Thus, the proposed method allows to obtain new canned snacks from unconventional raw materials with low adhesion to the walls of the container.

Claims (1)

A method for the production of caviar from lagenaria, which involves preparing the recipe components, cutting, boiling with hot steam, grinding and concentrating in vacuo to achieve a dry matter content of 9-10% lagenaria, cutting, frying in vegetable oil and chopping carrots and onions, frying in vegetable oil and grinding sweet pepper, storing wheat flour, chopping herbs, pouring with drinking water and aging to swell the ground meal of pumpkin seeds, mixing the above components during heating research with tomato paste, salt, black pepper and allspice, packing the mixture, sealing and sterilization, and the components are used in the following content of the costs, parts by weight:
lagenaria 1210 Sweet pepper 56.3 carrot 66.9-68.62 onion 127.5-129.13 greenery 4.4 Wheat flour 9.1 pumpkin seed meal 24.2 vegetable oil 67 tomato paste, in terms of 30% solids content 71.2 salt 15,2 black pepper 0.505 allspice 0.505 water before the release of the target product 1000