RU2508701C1 - Aubergine 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: aubergines - 1086.8; lagenaria - 75.8; carrots - 187.3-192.1; bulb onions - 163.95-166; greens - 26.7; pumpkin seeds extraction cake - 31.5; vegetable oil - 66; tomato paste in conversion to 30% dry substances content - 83.9; sugar - 7.6; salt - 12.2; black hot pepper - 0.51; allspice - 0.51; water till the target product yield is equal to 1000. Aubergines, lagenaria, carrots and bulb onions are cut, fried in vegetable oil and milled. Greens are milled. One mixes of the listed components (while heated) with tomato paste, sugar, salt, hot black pepper and allspice. In the process of mixing one additionally uses ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling. One performs the produced mixture packing into the container with subsequent 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.

A known method of producing caviar from eggplant, involving the preparation of prescription components, cutting, frying in vegetable oil and chopping eggplant, carrots, onions and white roots, chopping greens, mixing the listed components when heated with tomato paste, sugar, salt, bitter black pepper and allspice, packaging 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 with reduced adhesion to the walls of the container.

This result is achieved by the fact that in a method for producing eggplant caviar, which involves preparing the recipe components, cutting, frying in vegetable oil and chopping eggplant, zucchini, carrots and onions, chopping greens, mixing the listed components when heated with tomato paste, sugar, salt , bitter black pepper and allspice, packing the resulting mixture, sealing and sterilization, according to the invention, when mixing, additionally use lagenaria and ground meal of pumpkin seeds, with ohm before mixing lagenariyu cut, fried in vegetable oil and pulverized, ground meal pumpkin seed poured water and allowed to stand to swell, and components used in the following ratio costs pbw .:

eggplant 1086.8 lagenaria 75.8 carrot 187.3-192.1 onion 163.95-166 greenery 26.7 pumpkin seed meal 31.5 vegetable oil 66 tomato paste, in terms of 30% solids content 83.9 sugar 7.6 salt 12,2 black pepper 0.51 allspice 0.51 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared eggplant, lagenaria, carrots and onions are chopped, fried in vegetable oil and chopped on a spinning top or a washing machine.

The prepared greens are crushed on a top.

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, sugar, salt and ground black pepper and allspice. 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, recalculate its consumption for 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-82-500 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. 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 obtain new snack canned food with low adhesion to the walls of the container.

Claims (1)

A method for producing eggplant caviar, which involves preparing recipe components, cutting, frying in vegetable oil and chopping eggplant, zucchini, carrots and onions, chopping greens, mixing the listed ingredients when heated with tomato paste, sugar, salt, bitter pepper and allspice packaging the resulting mixture, sealing and sterilization, characterized in that when mixing additionally use lagenaria and ground meal of pumpkin seeds, while before mixing lagenaria cut t, fried in vegetable oil and pulverized, ground meal pumpkin seed poured water and allowed to stand to swell, and components used in the following ratio costs pbw .:
eggplant 1086.8 lagenaria 75.8 carrot 187.3-192.1 onion 163.95-166 greenery 26.7 pumpkin seed meal 31.5 vegetable oil 66 tomato paste, in terms of 30% solids content 83.9 sugar 7.6 salt 12,2 black pepper 0.51 allspice 0.51 water before the release of the target product 1000