RU2512018C1 - 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, hot black pepper and allspice, packing, sealing and sterilisation. According to the invention, in the process of mixing one additionally uses ground pumpkin seed extraction cake which is poured prior to mixing 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, packing 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 the production of eggplant caviar, which involves preparing the recipe 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, packing the resulting mixture, sealing and sterilization, according to the invention, when mixing, additionally use ground meal of pumpkin seeds, which mixing unit is filled with drinking water and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:

eggplant 930.4 carrot 103.1-105.8 onion 82-83 white roots 27-27.5 greenery 4.4 pumpkin seed meal 24 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, carrots, onions and white roots are chopped, fried in vegetable oil and chopped on a spinning top or a washing machine.

The prepared greens are ground in a spinning top.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilieva 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 formulation, recalculate its consumption for the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP Konservplodozyot, 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 the production of eggplant caviar, which includes preparing the recipe components, cutting, frying in vegetable oil and chopping eggplant, carrots, onions and white roots, chopping herbs, mixing the listed ingredients 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, additionally use ground meal of pumpkin seeds, which is poured with drinking water before mixing th and stand for swelling, and the components are used in the following ratio of costs, parts by weight:
eggplant 930.4 carrot 103.1-105.8 onion 82-83 white roots 27-27.5 greenery 4.4 pumpkin seed meal 24 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