RU2505082C1 - Method for production of preserves "stewed fresh cabbage for garnish" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves fresh white cabbage chopping and blanching, bulb onions and carrots cutting and sauteing in fat, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, mixing the said components (while heated) with tomato paste, milk whey, sugar, salt, black hot pepper and laurel leaf, the manufactured product packing.

EFFECT: reduction of the manufactured target product adhesion to container walls.

Description

The invention relates to the technology for the production of canned garnishes.

A known method for the production of canned food "Fresh stewed cabbage for garnish", which includes preparing the recipe components, shredding and blanching fresh cabbage, cutting and sautéing carrots and onions in fat, mixing the listed components when heated with tomato paste, whey, sugar, salt, black pepper and bay leaf, packaging of the mixture, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume I - M .: APPP Konservlodozyotok, 1 990, p. 268-284).

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 in that in the method of producing canned food “Fresh stewed cabbage for garnish”, which involves preparing the recipe components, shredding and blanching fresh cabbage, cutting and sautéing carrots and onions in fat, mixing the listed components when heated with tomato paste, milk whey, sugar, salt, bitter black pepper and bay leaf, packaging the resulting mixture, sealing and sterilization, according to the invention, when mixed, milk is additionally used the thirst cake of pumpkin seeds, which before mixing is poured with drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

fresh white cabbage 775 carrot 77.1-80 onion 111.6-113.6 fat 72.1 pumpkin seed meal 24.5 tomato paste, in terms of 30% solids content 35.7 whey, in terms of 50% solids content 51 sugar 17.3 salt 13.3 black pepper 0.408 Bay leaf 0.051 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared fresh white cabbage is chopped and blanched.

Prepared carrots and onions are chopped and sautéed in melted fat or vegetable oil.

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 maintained for swelling.

The listed components in the recipe ratio are mixed when heated with tomato paste, whey, sugar, salt, black pepper and bay leaf. The resulting mixture is packaged, sealed and sterilized to obtain the target product.

When using tomato paste and / or whey with a dry matter content that does not coincide with the formulation, they recalculate their costs for the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I - M .: APPP "Preserved fruit", 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 this technical result, cans of type I-82-3000 containing products obtained by the described technology and by the closest analogue were opened and mounted with the neck down. The experimental product completely fell out of the can, and the product according to the closest analogue partially remained adhered to 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 food “Fresh stewed cabbage for garnish”, including shredding and blanching of fresh cabbage, cutting and passing carrots and onions in fat, pouring ground pumpkin seed meal with drinking water in a weight ratio of 1: 5 and holding it for swelling, mixing the listed components when heated with tomato paste, whey, sugar, salt, black pepper and bay leaf, packaging the mixture, sealing and sterilization to obtain the target product, while comp cients are used in the following ratio, mass parts .:
fresh white cabbage 775 carrot 77.1-80 onion 111.6-113.6 fat 72.1 pumpkin seed meal 24.5 tomato paste, in terms of 30% solids content 35.7 whey, in terms of 50% solids content 51 sugar 17.3 salt 13.3 black pepper 0.408 Bay leaf 0.051 water before the release of the target product 1000