RU2511173C1 - "podolskaya" aubergine paste production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to preserved vegetable paste production. The method envisages preparation of recipe components, aubergines and scallops cutting and frying in vegetable oil and,milling ground pumpkin seed extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, acetic acid, salt, hot black pepper, the produced mixture packing, sealing and sterilisation. All the components are taken at a specified content ratio.

EFFECT: invention allows to reduce vegetable paste adhesion to container walls.

Description

The invention relates to a technology for the production of canned snacks. A known method of producing eggplant eggplant Podolsk, involving the preparation of recipe components, cutting, frying in vegetable oil and grinding eggplant, mixing them with tomato paste, acetic acid, salt and black bitter pepper, packing the mixture, sealing and sterilization (Collection of technological instructions for production canned food.Volume I. - M .: APPP "Canned fruit and vegetable", 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 the method of producing eggplant Podolsky caviar, which includes preparing the recipe components, cutting, frying in vegetable oil and chopping the eggplant, mixing them with tomato paste, acetic acid, salt and bitter black pepper, packing the resulting mixture, sealing and sterilization , according to the invention, when mixing, squash and ground meal of pumpkin seeds are additionally used, while before mixing the squash is cut, fried in vegetable oil and chopped, milk the first meal of pumpkin seeds 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 1161.6 squash 134.6 pumpkin seed meal 29.2 vegetable oil 105 tomato paste, in terms of 30% solids content 12.3 acetic acid, calculated on 80% concentration 1.01 salt 15,2 black pepper 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.

Prepared eggplant and squash are cut, fried in vegetable oil and crushed on a spinning top or wiping machine.

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, acetic acid, salt and ground black pepper. 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 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 "Konservlodozyot", 1990, p.124).

Component costs are given taking into account waste standards and losses of the corresponding types 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 5-7 minutes, the experimental product completely drained from the can, and the product by the closest analogue drained after 20-25 minutes.

Thus, the proposed method allows to obtain new snack canned food with low adhesion to the walls of the container.

Claims (1)

A method of producing eggplant Podolsky caviar, which includes preparing the recipe components, cutting, frying in vegetable oil and grinding the eggplant, mixing them with tomato paste, acetic acid, salt and black bitter pepper, packing the resulting mixture, sealing and sterilization, characterized in that when mixed additionally, squash and ground pumpkin seed meal are used, while before mixing, the squash is cut, fried in vegetable oil and chopped, ground pumpkin seed meal is poured with drinking water and incubated for swelling, and the components are used at the following content costs, parts by weight:
eggplant 1161.6 squash 134.6 pumpkin seed meal 29.2 vegetable oil 105 tomato paste, in terms of 30% solids content 12.3 acetic acid, calculated on 80% concentration 1.01 salt 15,2 black pepper 0.505 water before the release of the target product 1000