RU2502432C1 - Method for production of preserves "caviar casserole in tomato sauce with beans" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages preparation of recipe components, mixing screened caviar, part of vegetable oil, wheat flour, part of tomato paste, part of acetic acid, drinking water, part of sugar, part of salt and part of black hot pepper, the mass moulding and baking to produce casserole and the latter portioning, carrots and bulb onions cutting and sauteing in vegetable oil, beans cooking till double weight increase and the listed components mixing to produce garnish, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with the remaining tomato paste, drinking water, the remaining sugar, the remaining salt, the remaining black hot pepper, allspice, cloves and laurel leaf, the mixture cooking and addition of the remaining acetic acid to produce a sauce, the casserole, garnish and sauce packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

Description

The invention relates to the production technology of canned second lunch dishes.

A known method for the production of canned food "Caviar casserole with beans in tomato sauce", involving the preparation of prescription components, mixing breakdown caviar, part vegetable oil, wheat flour, part tomato paste, part acetic acid, drinking water, part sugar, part salt and part black pepper bitter, molding, baking to obtain a casserole and portioning it, cutting and sautéing carrots and onions in vegetable oil, boiling to a twofold increase in the mass of beans and mixing the listed components entov with obtaining a side dish, mixing the remaining part of tomato paste, drinking water, the remaining part of sugar, the remaining part of salt, the remaining part of bitter black pepper, allspice, cloves and bay leaf, cooking and adding the remaining part of acetic acid to obtain a sauce, packing casseroles, garnish and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3 - M .: Food industry, 1971, S. 415-489).

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 the production of canned food "Caviar casserole with beans in tomato sauce", which provides for the preparation of prescription components, mixing breakdown caviar, part of vegetable oil, part of wheat flour, part of tomato paste, part of acetic acid, drinking water, part sugar, parts of salt and parts of black bitter pepper, molding, baking to obtain casseroles and portioning, cutting and sautéing carrots and onions in vegetable oil, cooking until the beans mass is doubled and cm sewing the listed components to obtain a side dish, mixing the remaining part of tomato paste, drinking water, the remaining part of sugar, the remaining part of salt, the remaining part of bitter black pepper, allspice, cloves and bay leaf, cooking and adding the remaining part of acetic acid to obtain a sauce, packing casseroles, garnish and sauce, sealing and sterilization, according to the invention, in addition, ground pumpkin seed meal is added to the sauce, which is poured with drinking water before mixing and allowed to swell And the components used in the following ratio of expenses, parts by weight .:

breakdown caviar 473.7 vegetable oil fifty beans one hundred carrot 214.3-219.8 onion 218-220.8 Wheat flour 11.1 pumpkin seed meal 9 tomato paste, in terms of 30% solids content 60 acetic acid, calculated on 80% concentration 4.1 sugar 21,4 salt 15.1 black pepper 0.09 allspice 0,07 clove 0,07 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 breakdown eggs, approximately 22% of the recipe for vegetable oil, wheat flour, approximately 3 times the amount of drinking water, approximately 11% of the recipe for tomato paste, approximately 23% of the recipe for acetic acid, approximately 27% of the recipe for sugar, approximately 74% the recipe amount of salt and about 30% of the recipe amount of ground black pepper pepper are mixed in the recipe ratio. The resulting mixture is molded and baked to obtain a casserole, which is portioned.

Prepared carrots and onions are chopped and sautéed in vegetable oil.

Prepared beans are boiled in drinking water to a twofold increase in mass.

The listed components are mixed in a prescription ratio to obtain a side dish.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilyeva 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 kept for swelling, and then mixed with the rest of the tomato paste in the recipe ratio, with drinking water, the rest of the sugar, the rest of the salt and the ground part of the black pepper, allspice , cloves and l by the leaf The resulting mixture is boiled until a solids content of about 15.5% is reached, and the remainder of the acetic acid is added to obtain a sauce.

Casserole, side dish and sauce are packaged in the recipe 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 "Canned Fruit and Vegetable", 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. 8, 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 "Caviar casserole with beans in tomato sauce", which provides for the preparation of recipe components, mixing breakdown caviar, part of vegetable oil, wheat flour, part of tomato paste, part of acetic acid, drinking water, part of sugar, part of salt and part of black bitter pepper , molding, baking to obtain a casserole and portioning it, cutting and sautéing carrots and onions in vegetable oil, boiling to twice the weight of the beans and mixing the listed components with by garnishing the garnish, mixing the rest of the tomato paste, drinking water, the remaining sugar, the remaining salt, the remaining part of bitter black pepper, allspice, cloves and bay leaf, cooking and adding the remaining part of acetic acid to obtain a sauce, packing the casseroles, side dish and sauce, sealing and sterilization, characterized in that ground sauce of pumpkin seeds is additionally introduced into the sauce, which is poured with drinking water before mixing and allowed to swell, and the components are used as follows expense ratio, in parts by weight .:
breakdown caviar 473.7 vegetable oil fifty beans one hundred carrot 214.3-219.8 onion 218-220.8 Wheat flour 11.1 pumpkin seed meal 9 tomato paste, in terms of 30% solids content 60 acetic acid, calculated on 80% concentration 4.1 sugar 21,4 salt 15.1 black pepper 0.09 allspice 0,07 clove 0,07 Bay leaf 0,03 water before the release of the target product 1000