RU2512193C1 - Vitaminised vegetable marrow paste preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved appetisers production. The method envisages recipe components preparation, vegetable marrows cutting, frying in vegetable oil, milling and concentration under vacuum until dry substances content is 9-10%. Carrots, bulb onions and white vegetables are cut, fried in vegetable oil and milled, sweet pepper is fried in vegetable oil and milled, greens are milled. One mixes the listed components (while heated) with tomato paste, sugar, salt, ascorbic acid, black hot pepper and allspice; then one proceeds with packing, sealing and sterilisation of the produced mixture. In the process of the components mixing one additionally uses ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling; all the components are used at the specific ratio.

EFFECT: invention implementation ensures reduction of the produced appetiser preserves adhesion to container walls.

Description

The invention relates to a technology for the production of canned snacks.

A known method of preparing squash squash fortified caviar, involving the preparation of recipe components, cutting, frying in vegetable oil, grinding and concentration under vacuum to achieve a dry matter content of 9-10% zucchini, cutting, frying in vegetable. oil and chopping carrots, onions and white roots, frying in vegetable oil and chopping sweet pepper, chopping greens, mixing the listed ingredients when heated with tomato paste, sugar, salt, ascorbic acid, bitter black pepper and allspice, packing the resulting mixture, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume I. - M.: Аppp "Konservplodozyach", 1990, pp. 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 for preparing squash squash fortified, which involves preparing the recipe components, cutting, frying in vegetable oil, grinding and concentrating in vacuo to achieve a solids content of 9-10% zucchini, cutting, frying in vegetable oil and chopping carrots , onions and white roots, frying in vegetable oil and chopping sweet pepper, chopping herbs, mixing the listed components when heated with tomato paste, sugar, salt, ascorbic acid, black pepper and allspice, packing the resulting mixture, sealing and sterilization, according to the invention, when mixing, additionally use ground pumpkin seed meal, which is poured with drinking water before mixing and kept for swelling, and the components are used in the following ratio costs, parts by weight:

zucchini 1220.4 Sweet pepper 58.36 carrot 102.6-105.23 onion 81.6-82.7 white roots 26.9-27.3 greenery 4.4 pumpkin seed meal 24 vegetable oil 72.8 tomato paste, in terms of 30% dry substances 74.5 sugar 7.6 salt 15,2 vitamin C 1,03 black 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 zucchini is cut, fried in vegetable oil, crushed on a spinning top or a washing machine and concentrated in vacuo until the solids content of 9-10% is reached.

Prepared carrots, onions and white roots are chopped, fried in vegetable oil and chopped on a spinning top or a washing machine.

Prepared sweet peppers are fried in vegetable oil and crushed in 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 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 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 completely 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 preparation of squash squash fortified, involving the preparation of prescription ingredients, cutting, frying in vegetable oil, grinding and concentrating under vacuum until a dry substance content of 9-10% zucchini, cutting, frying in vegetable oil and chopping carrots, onions and white roots, frying in vegetable oil and chopping sweet pepper, chopping herbs, mixing the above components when heated with tomato paste, sugar, salt, ascorbic acid, bitter black pepper and allspice, packing the resulting mixture, sealing and sterilization, characterized in that when mixing they additionally use ground meal of pumpkin seeds, which is poured with drinking water before mixing and kept for swelling, and the components are used in the following ratio, wt.h .:
zucchini 1220.4 Sweet pepper 58.36 carrot 102.6-105.23 onion 81.6-82.7 white roots 26.9-27.3 greenery 4.4 pumpkin seed meal 24 vegetable oil 72.8 tomato paste, in terms of 30% solids content 74.5 sugar 7.6 salt 15,2 vitamin C 1,03 black pepper 0.505 allspice 0.505 water before the release of the target product 1000.