RU2510176C1 - Lagenaria paste preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the field of appetiser preserves production. The method envisages preparation of recipe components, lagenaria cutting in vegetable oil, grinding and concentration under vacuum, carrots, bulb onions and white vegetables cutting, frying in vegetable oil and grinding, grinding greens, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, mixing the said components (while heated) with tomato paste, sweet pepper puree, sugar, salt, black hot pepper and allspice, packing, sealing and sterilisation.

EFFECT: invention ensures production of appetiser preserves with low adhesion to container walls from non-traditional raw materials.

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 preparing caviar from squash, which includes the preparation of recipe components, cutting, frying in vegetable oil, grinding and concentrating under vacuum to achieve a solids content of 9-10% squash, cutting, frying in vegetable oil and chopping carrots, onions and white roots , chopping herbs, mixing the listed components when heated with tomato paste, mashed sweet pepper, sugar, salt, black bitter pepper and allspice, packing the resulting mixture, crossbreeding and sterilization (Collection of technological instructions for the production of canned Volume I. -. M .: APPP "Konservplodoovosch", 1990, s.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 for preparing caviar from lagenaria involves preparing the recipe components, cutting, frying in vegetable oil, 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 onions and white roots, chopping greens, pouring with drinking water and soaking for swelling of ground meal of pumpkin seeds, mixing the listed components when heated with tomato paste, mashed potatoes ca sweet, sugar, salt, pepper, black bitter pepper and savory, packing the resulting mixture, sealing and sterilization, and the components used in the next Content costs pbw .:

lagenaria 1220.4 carrot 102.6-105.23 onion 81.6-82.7 white roots 26.9-27.3 greenery 4.4 pumpkin seed meal 24 vegetable oil 70 tomato paste, in terms of 30% solids content 74.5 sweet pepper puree, in terms of 7% solids content 37.8 sugar 7.6 salt 15,2 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, fried in vegetable oil, crushed on a spinning top or a washing machine and concentrated in vacuo until a dry matter content of 9-10% is reached.

Prepared carrots, onions and white roots 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, mashed sweet pepper, 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 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 ", 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 canned snacks from unconventional raw materials with low adhesion to the walls of the container.

Claims (1)

A method of preparing caviar from lagenaria, which includes preparing the recipe components, cutting, frying in vegetable oil, grinding and concentrating under vacuum until a dry matter content of 9-10% lagenaria, cutting, frying in vegetable oil and grinding carrots, onions and white roots, chopping greens, pouring with drinking water and aging to swell the ground meal of pumpkin seeds, mixing the above components when heated with tomato paste, mashed sweet pepper, sugar, salt, pepper m and black bitter pepper savory, packing the resulting mixture, sealing and sterilization, and the components used in the next Content costs pbw .:
lagenaria 1220.4 carrot 102.6-105.23 onion 81.6-82.7 white roots 26.9-27.3 greenery 4.4 pumpkin seed meal 24 vegetable oil 70 tomato paste, in terms of 30% solids content 74.5 sweet pepper puree, in terms of 7% solids content 37.8 sugar 7.6 salt 15,2 black pepper 0.505 allspice 0.505 water before the release of the target product 1000