RU2510177C1 - Aubergine paste production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the field of appetiser preserves production. The method envisages preparation of recipe components, cutting, frying in vegetable oil and milling aubergines, carrots and bulb onions, frying in vegetable oil and milling sweet pepper, milling greens, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, mixing the listed components with tomato paste, sugar, salt, hot black pepper and allspice, packing, sealing and sterilisation.

EFFECT: invention ensures production of 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 for the production of eggplant caviar, involving the preparation of recipe components, cutting, frying in vegetable oil and chopping eggplant, carrots, onions and white roots, frying in vegetable oil and chopping sweet pepper, chopping greens, mixing these components when heated with tomato paste , sugar, salt, bitter black pepper and allspice, packing of the mixture, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP "Canned Food", 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 in that in a method for the production of eggplant caviar, which involves preparing the recipe components, cutting, frying in vegetable oil and chopping eggplant, carrots and onions, frying in vegetable oil and chopping sweet pepper, chopping greens, mixing the listed components by heating with tomato paste, sugar, salt, bitter black pepper and allspice, packaging the resulting mixture, sealing and sterilization, according to the invention, when mixed use of ground pumpkin seed meal, which, prior to mixing with drinking water is poured and allowed to stand to swell, and the components used in the next maintenance costs, parts by weight .:

eggplant 1086.8 Sweet pepper 84.7 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, carrots and onions are chopped, fried in vegetable oil and chopped on a spinning top or a washing machine.

Prepared sweet peppers are fried in vegetable oil and crushed in 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. 3845) , pour drinking water in a ratio by weight of about 1: 5 and incubated 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, its consumption is recalculated to 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 the production of eggplant caviar, which includes preparing the recipe components, cutting, frying in vegetable oil and chopping eggplant, carrots and onions, frying in vegetable oil and chopping sweet pepper, 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, characterized in that when mixing additionally use 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 content of the costs, parts by weight:
eggplant 1086.8 Sweet pepper 84.7 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