RU2511176C1 - Method for preparation of "fermented cabbage vegetable-and-mushroom solyanka" preserves - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the field of preserved second-course lunches production. The method envisages recipe components preparation, bulb onions cutting and sauteing in vegetable oil, brined cucumbers cutting, pickled mushrooms milling, the listed components mixing with fermented cabbages, ground pumpkin seeds extraction cake, vegetable oil, tomato paste, sugar, black hot pepper, allspice and laurel leaf, one proceeds with stewing (continuously stirring), packing, sealing and sterilisation.

EFFECT: invention ensures reduction of stratification of the target product produced.

Description

The invention relates to the production technology of canned second lunch dishes.

A known method of cooking canned ″ Solyanka vegetable and mushroom sauerkraut ″, which includes preparing the recipe, cutting and sautéing onion in vegetable oil, cutting pickles, chopping pickled mushrooms, mixing the listed ingredients with sauerkraut, vegetable oil, tomato paste , bitter black pepper, allspice and bay leaves, stewing with constant stirring, packaging, sealing and sterilization (Collection of technological instructions for industrial canned duction Volume I. -. M .: APPP "Konservplodoovosch", 1990, s.290-310).

The disadvantage of this method is the delamination of the resulting target product.

The technical result of the invention is to reduce the delamination of the resulting target product.

This result is achieved by the fact that in the method of preparing canned food “Vegetable and mushroom solyanka from sauerkraut”, which includes preparing the recipe components, cutting and sautéing onion in vegetable oil, cutting pickles, chopping pickled mushrooms, mixing the listed components with sauerkraut, vegetable butter, tomato paste, sugar, bitter black pepper, allspice and bay leaves, stewing with constant stirring, packaging, sealing and sterilization, according to the image ground when mixing is additionally introduced ground meal of pumpkin seeds, and the components are used in the following content of the costs, parts by weight:

sauerkraut 642 salted cucumbers 185 onion 122-124 marinated mushrooms 213 pumpkin seed meal 8 tomato paste, in terms of 30% solids content 30.6 sugar 71 black pepper 0.816 allspice 0.816 Bay leaf 0.51 vegetable oil before yield of target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared onions are chopped and sautéed in vegetable oil.

Prepared chopped pickles.

Prepared pickled mushrooms are ground in a spinning top.

The listed components in the recipe ratio are mixed with sauerkraut, 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), vegetable oil, tomato paste, sugar and ground black bitter pepper, allspice and bay leaf. The resulting mixture is extinguished with constant stirring for about 40 minutes, packaged, sealed and sterilized to obtain the target product.

When using tomato paste with a dry matter content that does not coincide with the formulation, 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 "Preserved fruit", 1990, p. 124).

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. Shown in the form of an interval onion consumption covers its possible change in the shelf life 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 specified technical result, the products according to the described technology and the closest analogue were made in banks of type I-82-350. The contents of the cans were evaluated visually after a month of storage. The test product contained a uniform, opaque, uniformly colored liquid phase. The product according to the closest analogue had a pronounced layer of settled juice and a layer of colored fat in the upper part of the can.

Thus, the proposed method allows to reduce the delamination of the resulting target product.

Claims (1)

The method of preparation of canned food ″ Solyanka vegetable and mushroom from sauerkraut ″, which provides for the preparation of recipe components, cutting and sautéing onions in vegetable oil, cutting pickles, chopping pickled mushrooms, mixing the listed ingredients with sauerkraut, vegetable oil, tomato paste, hot black pepper, allspice and bay leaves, stewing with constant stirring, packaging, sealing and sterilization, characterized in that when mixed in addition odyat ground meal of pumpkin seeds, and the components used in the next maintenance costs, parts by weight .:
sauerkraut 642 salted cucumbers 185 onion 122-124 marinated mushrooms 213 pumpkin seed meal 8 tomato paste, in terms of 30% solids content 30.6 sugar 71 black pepper 0.816 allspice 0.816 Bay leaf 0.51 vegetable oil before the release of the target product 1000