RU2508700C1 - Vitaminised lagenaria paste production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved appetisers production. The method envisages preparation of recipe components at the following expenditure ratio, weight parts: lagenaria - 1210; carrots - 66.9-68.62; bulb onions - 127.5-129.13; greens - 4.4; wheat flour - 9.1; pumpkin seeds extraction cake - 24.2; vegetable oil - 63; tomato paste in conversion to 30% dry substances content - 71.2; sweet pepper puree in conversion to 7% dry substances content - 39.3; ascorbic acid - 1.03; black hot pepper - 0.505; allspice - 0.505; water till the target product yield is equal to 1000. One performs lagenaria cutting, soft cooking with acute steam, milling and concentration under vacuum till dry substances content is equal to 9-10%. Carrots and bulb onions are cut, fried in vegetable oil and milled. Greens are milled. Wheat flour is sauteed. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. One performs mixing of the listed components (while heated) with tomato paste, sweet pepper puree, salt, ascorbic acid, black hot pepper and allspice. One proceeds with packing, sealing and sterilisation.

EFFECT: technology allows to produce new appetiser preserves with low adhesion to container walls.

Description

The invention relates to a technology for the production of canned snacks.

It is known to use lagenaria in raw, fried, pickled, stewed or salted form for the preparation of culinary dishes (http://sadfaq.ru/legenaria).

A known method of producing squash-fortified caviar, which involves preparing the recipe components, cutting, boiling with hot steam, grinding and concentrating in vacuo to achieve a dry matter content of 9-10% squash, cutting, frying in vegetable oil and chopping carrots and onions, chopping greens, passivation of wheat flour, mixing the above components when heated with tomato paste, mashed sweet pepper, salt, ascorbic acid, bitter black pepper and do pepper shisty, packing of the mixture, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume I - M .: APPP "Konservlodozyach", 1990, p.153-202).

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 obtain a new vegetable caviar from unconventional raw materials with reduced adhesion to the walls of the container.

This result is achieved by the fact that the method of producing lagenaria fortified caviar involves preparing the recipe components, cutting, boiling with hot steam, grinding and concentrating in vacuo to achieve a dry matter content of 9-10% lagenaria, cutting, frying in vegetable oil and chopping carrots and onions , wheat flour passerie, chopping greens, pouring with drinking water and soaking for swelling ground pumpkin seed meal, mixing the listed components when heated from the volume with pasta, mashed sweet pepper, salt, ascorbic acid, black pepper and allspice, packing the mixture, sealing and sterilization, and the components are used in the following ratio, wt.h .:

lagenaria 1210 carrot 66.9-68.62 onion 127.5-129.13 greenery 4.4 Wheat flour 9.1 pumpkin seed meal 24.2 vegetable oil 63 tomato paste, in terms of 30% solids content 71.2 sweet pepper puree, in terms of 7% solids content 39.3 salt 15,2 vitamin C 1,03 black pepper 0.505 allspice 0.505 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

The prepared lagenaria is cut, boiled with hot steam, crushed on a spinning top or a washing machine and concentrated in vacuo to achieve a solids content of 9-10%.

Prepared carrots and onions are chopped, fried in vegetable oil and chopped in a spinning top or wiper.

The prepared greens are crushed on a top.

Prepared wheat flour passer.

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, mashed sweet pepper, salt, ascorbic acid and ground black pepper and allspice. The resulting mixture is packaged, sealed and sterilized to obtain the target product.

When using tomato paste and / or mashed sweet pepper with a dry matter content that does not match 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 "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 this technical result, cans of type I-82-500 containing products obtained by the described technology and the closest analogue were opened and mounted with the neck down. After 10-15 minutes, the experimental product completely drained from the can, and the product by the closest analogue drained in 30-40 minutes.

Thus, the proposed method allows to obtain new canned snacks from unconventional raw materials with low adhesion to the walls of the container.

Claims (1)

A method for producing caviar with lagenaria fortified, which involves preparing the recipe components, cutting, boiling with hot steam, grinding and concentrating in vacuo to achieve a dry matter content of 9-10% lagenaria, cutting, frying in vegetable oil and chopping carrots and onions, wheat flour, chopping greens, pouring with drinking water and aging for swelling of ground meal of pumpkin seeds, mixing the above components when heated with tomato paste, mashed pepper o, salt, ascorbic acid, black pepper and pepper savory, packing the resulting mixture, sealing and sterilization, and the components used in the following ratio costs pbw .:
lagenaria 1210 carrot 66.9-68.62 onion 127.5-129.13 greenery 4.4 Wheat flour 9.1 pumpkin seed meal 24.2 vegetable oil 63 tomato paste, in terms of 30% solids content 71.2 sweet pepper puree, in terms of 7% solids content 39.3 vitamin C 1,03 black pepper 0.505 allspice 0.505 water before the release of the target product 1000