RU2508820C1 - Method for production of preserves "laminaria with aubergines in hot tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved appetisers production. One describes a method envisaging recipe components preparation, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and acetic acid addition to produce a sauce; laminaria, carrots, beets and bulb onions cutting, sauteing in vegetable oil and mixing to produce mince, aubergines cutting into discs and frying in vegetable oil, the aubergines, mince and sauce packing, sealing and sterilisation.

EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.

Description

The invention relates to a technology for the production of canned snacks. A known method of producing canned food "Seaweed with eggplant in a spicy tomato sauce", involving the preparation of recipe components, mixing tomato paste, drinking water, sugar, salt, black bitter pepper, allspice, cloves, coriander and bay leaves, cooking and adding acetic acid obtaining sauce, cutting, sautéing in vegetable oil and mixing sea kale; carrots, beets and onions with minced meat, cutting into mugs and frying eggplant in vegetable oil, packing eggplant, minced meat and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3 - M .: Food industry, 1971, p.448 -450).

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 for producing canned food “Sea kale with eggplant in hot tomato sauce”, which involves preparing the recipe, mixing tomato paste, drinking water, sugar, salt, bitter pepper, allspice, cloves, coriander and bay leaf , boiling and adding acetic acid to produce sauce, cutting, sautéing in vegetable oil and mixing sea kale, carrots, beets and onions, onions to produce minced meat, cutting into circles and frying in vegetable oil eggplant, packing eggplant, minced meat and sauce, sealing and sterilization, according to the invention, in the sauce is additionally injected 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 ratio, wt.h .:

eggplant 728.6 vegetable oil 86.9 sea kale 402.9 carrot 437.1-448.4 beet 94.6-98.4 onion 27-27.3 pumpkin seed meal 18.1 tomato paste, in terms of 30% solids content 61.5 acetic acid, calculated on 80% concentration 1,5 sugar 19.9 salt 12 black pepper 0.06 allspice 0,03 clove 0,03 coriander 0,03 Bay leaf 0,03 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

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 kept for swelling, and then mixed with tomato paste, drinking water, sugar, salt and ground black pepper, allspice, cloves, coriander and bay leaf in a prescription ratio. The resulting mixture is boiled until a solids content of about 14% is reached, and acetic acid is added to give a sauce.

Prepared seaweed, carrots, beets and onions are chopped and sautéed in vegetable oil and mixed in a recipe ratio to produce minced meat.

Prepared eggplant is cut into circles and fried in vegetable oil.

Eggplant, minced meat and sauce are packaged in a prescription ratio, 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, respectively, according to known dependencies (Collection of technological instructions for production 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 the indicated technical result, tin can No. 6, containing products obtained by the described technology and by the closest analogue, was opened and mounted in a tripod in an inverted position. The experimental product completely fell out of the can, but the product according to the closest analogue did not.

Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.

Claims (1)

The method of obtaining canned food "Sea kale with eggplant in spicy tomato sauce", which involves preparing the recipe, mixing tomato paste, drinking water, sugar, salt, black pepper, allspice, cloves, coriander and bay leaves, cooking and adding acetic acid with obtaining sauce, cutting, sautéing in vegetable oil and mixing seaweed, carrots, beets and onions to obtain minced meat, cutting into circles and frying eggplant in vegetable oil, packing eggplant, minced meat and sauce, sealing and sterilization, characterized in that ground sauce of pumpkin seeds is additionally introduced into the sauce, which is poured with drinking water before mixing and allowed to swell, and the components are used in the following ratio of costs, parts by weight:
eggplant 728.6 vegetable oil 86.9 sea kale 402.9 carrot 437.1-448.4 beet 94.6-98.4 onion 27-27.3 pumpkin seed meal 18.1 tomato paste, in terms of 30% solids content 61.5 acetic acid, calculated on 80% concentration 1,5 sugar 19.9 salt 12 black pepper 0.06 allspice 0,03 clove 0,03 coriander 0,03 Bay leaf 0,03 water before the release of the target product 1000