RU2511381C1 - Vitaminised vegetable marrow paste production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to preserved vegetable paste production. The method envisages preparation of recipe components, vegetable marrows, carrots and bulb onions cutting, frying in vegetable oil and milling, greens milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, sugar, salt, ascorbic acid, hot black pepper and allspice, 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 squash squash fortified, involving the preparation of prescription components, cutting, frying in vegetable oil and chopping zucchini, carrots, onions and white roots, chopping greens, mixing these components when heated with tomato paste, sugar, salt, ascorbic acid, pepper black bitter and allspice, packing of the mixture, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP "Conservplodo 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 squash squash fortified, which involves preparing the recipe components, cutting, frying in vegetable oil and chopping zucchini, carrots and onions, chopping greens, mixing these components when heated with tomato paste, sugar, salt, ascorbic acid acid, black bitter pepper and allspice, packaging the resulting mixture, sealing and sterilization, according to the invention, when mixing, additionally use ground meal with mjy pumpkins, 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 .:

zucchini 1170.83 carrot 185.35-190.1 onion 163.12-165.2 greenery 26.7 pumpkin seed meal 35 vegetable oil 51.1 tomato paste, in terms of 30% solids content 83.9 sugar 7.6 salt 12,2 vitamin C 1,03 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 zucchini, carrots and onions 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, sugar, salt, ascorbic acid 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 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 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 producing squash squash fortified, which involves preparing prescription ingredients, cutting, frying in vegetable oil and chopping zucchini, carrots and onions, chopping greens, mixing the listed ingredients when heated with tomato paste, sugar, salt, ascorbic acid, black pepper and pepper fragrant, packing the resulting mixture, sealing and sterilization, characterized in that when mixing, additionally use ground pumpkin seed meal, which before mixing poured with drinking water and kept for swelling, and the components are used in the following content of expenses, parts by weight:
zucchini 1170.83 carrot 185.35-190.1 onion 163.12-165.2 greenery 26.7 pumpkin seed meal 35 vegetable oil 51.1 tomato paste, in terms of 30% solids content 83.9 sugar 7.6 salt 12,2 vitamin C 1,03 black pepper 0.51 allspice 0.51 water before the release of the target product 1000