RU2508708C1 - Fancy vegetable 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: carrots - 819-840; white vegetables - 56.8-57.7; bulb onions - 845.2-856; greens - 3.7; vegetable oil - 80.7; pumpkin seeds extraction cake - 11; tomato puree in conversion to 12% dry substances content - 167.5; sweet pepper puree in conversion to 7% dry substances content - 45; salt - 12; black hot pepper - 0.5; water till the target product yield is equal to 1000. Carrots, bulb onions and white vegetables are cut, sauteed in vegetable oil and milled. Greens are milled. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. One mixes the listed components with tomato puree, sweet pepper puree, salt and black hot pepper. The produced mixture is homogenised, packed, sealed and sterilised.

EFFECT: technology allows to reduce the manufactured target product adhesion to container walls.

Description

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

A known method for the production of amateur vegetable caviar, involving the preparation of prescription components, cutting, sautéing in vegetable oil and chopping carrots, white roots and onions, chopping herbs, mixing these components with tomato puree, sweet pepper puree, salt and black bitter pepper, homogenization , packaging, sealing and sterilization (RU 2142719 C1, 1999).

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 a method for the production of amateur vegetable caviar, which involves preparing the recipe components, cutting, sautéing in vegetable oil and chopping carrots, white roots and onions, chopping herbs, mixing the listed components with tomato puree, sweet pepper puree, salt and black pepper, homogenization, packaging, sealing and sterilization, according to the invention, when mixing, additionally use ground meal of pumpkin seeds, which before mixing the bay Ute drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

carrot 819-840 white roots 56.8-57.7 onion 845.2-856 greenery 3,7 vegetable oil 80.7 pumpkin seed meal eleven tomato puree, in terms of 12% solids 167.5 sweet pepper puree, in terms of 7% solids content 45 salt 12 black pepper 0.5 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, white roots and onions are chopped, sautéed 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 puree, mashed sweet pepper, salt and ground black pepper. The resulting mixture is homogenized, packaged, sealed and sterilized to obtain the target product.

When using tomato puree and / or sweet pepper puree with a dry matter content that does not match the formulation, their costs are calculated 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 ", 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 7-9 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 reduce the adhesion to the container walls of the resulting target product.

Claims (1)

A method of producing amateur vegetable caviar, which includes preparing recipe components, cutting, sautéing in vegetable oil and chopping carrots, white roots and onions, chopping greens, mixing the listed ingredients with tomato puree, sweet pepper puree, salt and bitter black pepper, homogenization, packaging, sealing and sterilization, characterized in that when mixing additionally use ground meal of pumpkin seeds, which before mixing is poured with drinking water and kept for hooting, and the components are used in the following ratio of costs, parts by weight:
carrot 819-840 white roots 56.8-57.7 onion 845.2-856 greenery 3,7 vegetable oil 80.7 pumpkin seed meal eleven tomato puree, in terms of 12% solids 167.5 sweet pepper puree, in terms of 7% solids content 45 salt 12 black pepper 0.5 water before the release of the target product 1000.