RU2505093C1 - Method for production of preserves "borsch dressing" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, carrots, bulb onions and white vegetables cutting and sauteing in melted fat, beet blanching and cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, mixing the listed components (while heated) with tomato paste, acetic acid, water, sugar, salt, hot black pepper and laurel leaf, packing, sealing and sterilisation of the produced mixture.

EFFECT: method allows to reduce the manufactured target 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 "Borsch dressing", which provides for the preparation of recipe components, cutting and sautéing carrots, onions and white roots in melted fat, blanching and cutting beets, mixing the above components when heated with tomato paste, acetic acid, water, 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 III. - M .: Pishchepromizdat, 1963, p.500-504).

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 of producing canned food “Borsch dressing”, which provides for the preparation of recipe components, cutting and sautéing carrots, onions and white roots in melted fat, blanching and cutting beets, mixing the listed components when heated with tomato paste, acetic acid , water, sugar, salt, black pepper and bay leaf, packaging of the mixture, sealing and sterilization, according to the invention, when mixing, additionally use ground meal seed n pumpkin, 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:

beet 750-780.2 carrot 250-256.4 onion 180-182.3 white roots 81.6-82.9 melted fat one hundred pumpkin seed meal 6 tomato paste, in terms of 30% solids content 144 acetic acid, calculated on 80% concentration 1.9 sugar fifty salt thirty black pepper 0.18 Bay leaf 0.2 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared carrots, onions and white roots are chopped and sautéed in melted fat.

Prepared beets are blanched and chopped.

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) , pour drinking water in a ratio by weight of about 1: 5 and incubated for swelling.

The listed components in the recipe ratio are mixed when heated with tomato paste, acetic acid, drinking water, sugar, salt and ground black pepper bitter and bay leaves. 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 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 according to known dependencies (Collection of technological instructions for the production of canned food Volume 1. - M .: APPP "Konservplodozyot", 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 of tin can No. 14, containing products obtained by the described technology and by the closest analogue, they were opened and mounted in a tripod in an inverted position. After 10-15 minutes, the experimental product completely drained from the can. The liquid phase of the product by the closest analogue did not completely drain, 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 food "Borsch dressing", which involves preparing the recipe components, cutting and sautéing carrots, onions and white roots in melted fat, blanching and cutting beets, mixing the listed components when heated with tomato paste, acetic acid, water, sugar, salt, black pepper and bay leaf, packaging of the mixture, sealing and sterilization, characterized in that when mixing, additionally use ground meal of pumpkin seeds, which before mixing vayut water and allowed to stand to swell, and components used in the following flow, pbw .:
beet 750-780.2 carrot 250-256.4 onion 180-182.3 white roots 81.6-82.9 melted fat one hundred pumpkin seed meal 6 tomato paste, in terms of 30% solids content 144 acetic acid, calculated on 80% concentration 1.9 sugar fifty salt thirty black pepper 0.18 Bay leaf 0.2 water before the release of the target product 1000