RU2505996C1 - "stewed fermented cabbage" preserves production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the garnish preserves production technology. The method envisages recipe components preparation, 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 fermented cabbage, tomato paste, sugar, black hot 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 technology for the production of canned garnishes. A known method for the production of canned food "Sauerkraut stew", providing for the preparation of recipe components, cutting and sautéing carrots and onions in fat, mixing them when heated with sauerkraut, tomato paste, sugar, bitter and bay leaves, packing the resulting mixture, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP "Canned food", 1990, s.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 by the fact that in the canned sauerkraut canned food production method, which involves preparing the recipe components, cutting and sautéing carrots and onions in fat, mixing them when heated with sauerkraut, tomato paste, sugar, bitter black pepper and bay leaf , packing the resulting mixture, sealing and sterilization, according to the invention, when mixing, additionally use ground meal of pumpkin seeds, which before mixing is poured with drinking water and kept for swelling I, and the components used in the following expenses, parts by weight .:

sauerkraut 821.52 carrot 77.1-79.9 onion 111.6-113.5 fat 61.6 pumpkin seed meal 26.8 tomato paste, in terms of 30% solids content 32.6 sugar 25.5 black pepper 0.505 Bay leaf 0.05 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 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 sauerkraut, tomato paste, sugar, black pepper and bay leaf. 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 Konservplodozyach, 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 sauerkraut stew, which involves preparing the recipe components, cutting and sautéing carrots and onions in fat, mixing them when heated with sauerkraut, tomato paste, sugar, bitter and bay leaves, packing the resulting mixture, sealing and sealing 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 the flow rate, parts by weight:
sauerkraut 821.52 carrot 77.1-79.9 onion 111.6-113.5 fat 61.6 pumpkin seed meal 26.8 tomato paste, in terms of 30% solids content 32.6 sugar 25.5 black pepper 0.505 Bay leaf 0.05 water before the release of the target product 1000