RU2512012C1 - Aubergine paste production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved appetisers production. The aubergine paste production method envisages preparation of recipe components, aubergines, carrots, bulb onions and white vegetables cutting, frying in vegetable oil and milling, greens milling, the listed components mixing (while heated) with tomato puree, sugar, salt, ascorbic acid, hot black pepper and allspice, the produced mixture packing, sealing and sterilisation; according to the intention, in the process of mixing one additionally uses scallops and ground pumpkin seed extraction cake; before mixing, scallops are cut, fried in vegetable oil and milled while ground pumpkin seed extraction cake is poured with drinking water and maintained for swelling. All the components are taken at preset components ratio.

EFFECT: invention allows to produce a new vegetable paste with lower 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 prescription components, cutting, frying in vegetable oil and chopping eggplant, carrots, onions and white roots, chopping herbs, mixing these components when heated with tomato puree, sugar, salt, bitter black pepper and allspice, packaging of the mixture, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume I - M .: APPP Konservlodozyach, 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 container walls.

This result is achieved by the fact that in a method for producing eggs from eggplant, which involves preparing the recipe components, cutting, frying in vegetable oil and chopping eggplant, carrots, onions and white roots, chopping greens, mixing the listed components when heated with tomato puree, sugar, salt, bitter black pepper and allspice, packing the resulting mixture, sealing and sterilization, according to the invention, when mixing, additionally use squash and ground meal of pumpkin seeds, p and that prior to mixing the scallops cut, fried in vegetable oil and pulverized, ground meal pumpkin seed poured water and allowed to stand to swell, and components used in the following ratio costs pbw .:

eggplant 837.4 squash 96.25 carrot 103.1-105.8 onion 82-83 white roots 27-27.5 greenery 4.4 pumpkin seed meal 21.6 vegetable oil 90 tomato puree, in terms of 12% solids 186.6 sugar 7.6 salt 15,2 black bitter 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.

Prepared eggplant, squash, carrots, onions and white roots are chopped, fried in vegetable oil and chopped in a spinning top or wiper.

The prepared greens are ground in a spinning 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 puree, sugar, salt and ground black pepper and allspice. The resulting mixture is packaged, sealed and sterilized to obtain the target product.

When using tomato puree 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 Konservplodoizomat, 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 the indicated technical result, cans of type I-82-500 containing products obtained by the described technology and by 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 eggplant caviar, which includes preparing the recipe components, cutting, frying in vegetable oil and chopping eggplant, carrots, onions and white roots, chopping greens, mixing the listed components when heated with tomato puree, sugar, salt, bitter pepper and pepper fragrant, packaging the resulting mixture, sealing and sterilization, according to the invention, when mixing is additionally used for mixing, additionally used squash and ground meal of pumpkin seeds , in this case, before mixing, the squash is cut, fried in vegetable oil and crushed, the ground meal of pumpkin seeds is poured with drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
eggplant 837.4 squash 96.25 carrot 103.1-105.8 onion 82-83 white roots 27-27.5 greenery 4.4 pumpkin seed meal 21.6 vegetable oil 90 tomato puree, in terms of 12% solids 186.6 sugar 7.6 salt 15,2 black pepper 0.505 allspice 0.505 water before the release of the target product 1000