RU2503371C1 - "onion sauce" preserves production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preserved sauces production. The method envisages recipe components preparation, bulb onions cutting, sauteing in margarine and milling, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing the listed components with tomato puree, bone broth, sugar, salt, black hot pepper and laurel leaf, the mixture cooking, acetic acid addition, the product packing, sealing and sterilisation. All the components are taken at a specified content ratio.

EFFECT: invention allows to reduce the product adhesion to container walls.

Description

The invention relates to the production technology of canned semi-finished products for catering.

A known method for the production of canned food "Onion sauce", which includes preparing the recipe components, cutting, sautéing in margarine and chopping onions, sautéing wheat flour in butter, mixing the listed components with tomato puree, bone broth, sugar, salt, bitter and bay leaves sheet, cooking, adding acetic acid, packing, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume III. - M .: Pishchepromizdat, 1963, p. 508-527).

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 canned sauce production method, onion sauce, which involves preparing the recipe components, cutting, sautéing in margarine and chopping onions, mixing it with tomato puree, bone broth, sugar, salt, bitter black pepper and bay leaf, cooking, adding acetic acid, packing, sealing and sterilization, according to the invention, at the mixing stage use ground meal of pumpkin seeds, which before mixing is poured with bone broth and allowed to swell, and the components are used in the following costs, parts by weight:

onion 487-495 margarine 74,2 pumpkin seed meal 49.9 tomato puree, in terms of 12% solids 97.9 acetic acid, calculated on 80% concentration 6.57 sugar 24.7 salt 20.6 black pepper 0.62 Bay leaf 0.2 bone broth 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 margarine and chopped on a spinning top or wiper.

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), pour bone broth in a ratio by weight of about 1: 5 and incubated for swelling,

The listed components in the recipe ratio are mixed with tomato puree, bone broth, sugar, salt and ground pepper, black bitter and bay leaves. The resulting mixture is cooked for about 5 minutes, acetic acid is added to it in a prescription amount, packaged, sealed and sterilized to obtain the desired product.

When using tomato puree with a dry matter content that does not match the prescription and / or acetic acid with a concentration that does not match the prescription, they recalculate their costs for the equivalent dry matter and / or acid content according to known dependencies (Collection of technological instructions for production canned food.Volume I. - M .: APPP "Konservlodozyot", 1990, p.124).

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. Given on the basis of the intervals onion consumption covers its 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 technical result indicated, cans of type 1-82-500 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 completely drip, but began to dry on the walls of the can.

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 onion sauce, which involves preparing the recipe components, cutting, sautéing in margarine and chopping onions, mixing it with tomato puree, bone broth, sugar, salt, black pepper and bay leaf, cooking, adding acetic acid, packing , sealing and sterilization, characterized in that at the mixing stage use ground meal of pumpkin seeds, which before mixing is filled with bone broth and kept for swelling, and the components are used in the following the content of costs, parts by weight:
onion 487-495 margarine 74,2 pumpkin seed meal 49.9 tomato puree, in terms of 12% solids 97.9 acetic acid, calculated on 80% concentration 6.57 sugar 24.7 salt 20.6 black bitter pepper 0.62 Bay leaf 0.2 bone broth before the release of the target product 1000