RU2498631C1 - Scallop paste production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: present invention relates to the preserved appetisers production technology. One described a scallop paste production method envisaging recipe components preparation, scallops, carrots and bulb onions cutting, frying in vegetable oil and milling, sweet pepper frying in vegetable oil and milling, greens milling, the listed components mixing during heating with tomato paste, sugar, salt, black hot pepper and allspice, the produced mixture packing, sealing and sterilisation; the method specificity is as follows: during mixing one additionally uses ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling; the components are used at the following expenditure ratio, weight parts: scallops - 1112.3; sweet pepper - 43.5: carrots - 185.35-190.1; bulb onions - 163.12-165.2; greens - 26.7; pumpkin seeds extraction cake - 33.25; vegetable oil - 51.1; tomato paste in conversion to 30% dry substances content - 83.9; sugar - 7.6; salt - 12.2; black hot pepper - 0.51; allspice - 0.51; water till the target product yield is equal to 1000.

EFFECT: production of new vegetable paste with reduced adhesion to container walls.

Description

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

A known method for the production of caviar from squash, involving the preparation of recipe components, cutting, frying in vegetable oil and chopping squash, carrots, onions and white roots, frying in vegetable oil and chopping sweet pepper, chopping greens, mixing these components when heated with tomato paste , sugar, salt, bitter black pepper and allspice, packaging the mixture, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume 1. - M .: APPP "Conserved fruit", 1990, p.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 with reduced adhesion to the container walls.

This result is achieved by the fact that in a method for producing caviar from squash, which involves preparing the recipe components, cutting, frying in vegetable oil and chopping squash, carrots and onions, frying in vegetable oil and chopping sweet pepper, chopping greens, mixing these components by heating with tomato paste, sugar, salt, bitter black pepper and allspice, packaging the resulting mixture, sealing and sterilization, according to the invention, when mixed but they use ground meal of pumpkin seeds, which before mixing is poured with drinking water and kept for swelling, and the components are used in the following content of the costs, parts by weight:

squash 1112.3 Sweet pepper 43.5 carrot 185.35-190.1 onion 163.12-165.2 greenery 26.7 pumpkin seed meal 33.25 vegetable oil 51.1 tomato paste, in terms of 30% solids content 83.9 sugar 7.6 salt 12,2 black pepper 0.51 allspice 0.51 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared squash, 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 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, sugar, 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 Konservplodoizomat, 1990, p. 124).

Costs of components are given with the standards relevant waste and loss 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 10-15 minutes, the experimental product completely drained from the can. The product by the closest analogue did not drain, but began to dry on the walls of the can.

Thus, the proposed method allows to obtain new snack canned food with low adhesion to the walls of the container.

Claims (1)

A method for the production of caviar from squash, which includes preparing the recipe components, cutting, frying in vegetable oil and chopping squash, carrots and onions, frying in vegetable oil and chopping sweet pepper, chopping greens, mixing the listed components when heated with tomato paste, sugar, salt , bitter black pepper and allspice, packing the resulting mixture, sealing and sterilization, characterized in that when mixing, additionally use ground meal of pumpkin seeds, which before mixing is poured with drinking water and kept for swelling, and the components are used in the following content of the costs, parts by weight:
squash 1112.3 Sweet pepper 43.5 carrot 185.35-190.1 onion 163.12-165.2 greenery 26.7 pumpkin seed meal 33.25 vegetable oil 51.1 tomato paste in terms of 30% solids content 83.9 sugar 7.6 salt 12,2 black pepper 0.51 allspice 0.51 water before the release of the target product 1000