RU2512045C1 - Method for production of "beans with lard in tomato sauce" preserves - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the preserves production technology. The method envisages preparation of recipe components, bulb onions and garlic milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato puree, water, sugar, salt and red hot pepper, the mixture cooking and acetic acid addition to produce a sauce; beans blanching, lard and the listed components packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

Description

The invention relates to the production technology of canned food.

A known method for the production of canned food "Beans with lard in tomato sauce", which includes preparing the recipe, mixing onions, garlic, tomato puree, sugar, salt, water and red hot pepper, cooking until the solids content of 12-13% and adding vinegar acids with sauce, blanching to 80% bean weight, packing lard and the listed components, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume III. - M .: Pishchepromizdat, 1963, .334-345).

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 reduce the adhesion to the container walls of the resulting target product.

This result is achieved in that in the method for the production of canned food "Beans with lard in tomato sauce", which involves preparing the recipe components, mixing onions, garlic, tomato puree, sugar, salt, water and red hot pepper, cooking until the solids content is reached 12 -13% and the addition of acetic acid to obtain a sauce, blanching to an increase in weight by 80% of beans, packing of lard and the listed components, sealing and sterilization, according to the invention, the sauce is additionally used ground meal of pumpkin seeds, chopped onions and garlic before mixing, ground meal of pumpkin seeds is poured with drinking water and kept for swelling, and the components are used in the following ratio, wt.h .:

beans 272.9 smaltz 42 onion 4.1-4.2 garlic 0.04-0.05 pumpkin seed meal 4.7 tomato puree, in terms of 12% solids 109.6 acetic acid, calculated on 80% concentration 0.02 sugar 29.7 salt 16.7 hot red pepper 0.16 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared onions and garlic 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 with tomato puree, drinking water, sugar, salt and ground red hot pepper. The resulting mixture is boiled until a solids content of 12-13% is reached, and acetic acid is added in the recipe amount to produce a sauce.

Prepared beans are blanched to an increase in weight of 80%.

The listed components and salts are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

When using tomato puree 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 content of dry matter and / or acid according to known dependencies (Collection of technological instructions for the production of 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 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, tin can No. 9, containing products obtained by the described technology and by the closest analogue, was opened and mounted in a tripod in an inverted position. After 8-10 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 reduce the adhesion to the container walls of the resulting target product.

Claims (1)

Method for the production of canned food "Beans with lard in tomato sauce", which involves preparing the recipe, mixing onions, garlic, tomato puree, sugar, salt, water and red hot pepper, cooking until the solids content is 12-13% and adding acetic acid with obtaining the sauce, blanching until the weight is increased by 80% of the beans, packing of lard and the listed components, sealing and sterilization, characterized in that the composition of the sauce additionally uses ground pumpkin seed meal before mixing Niemi onions and garlic is crushed, ground meal pumpkin seeds pour drinking water and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:
beans 272.9 smaltz 42 onion 4.1-4.2 garlic 0.04-0.05 pumpkin seed meal 4.7 tomato puree, in terms of 12% solids 109.6 acetic acid, calculated on 80% concentration 0.02 sugar 29.7 salt 16.7 hot red pepper 0.16 water before the release of the target product 1000