RU2512241C1 - Scallop paste production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved appetisers production. The method envisages recipe components preparation, scallops cutting, soft cooking with acute steam, milling and concentration under vacuum until dry substances content is 9-10%. One performs carrots and bulb onions cutting, frying in vegetable oil and milling, wheat flour browning, greens milling, the listed components mixing (while heated) with tomato paste, salt, hot black pepper and allspice. The produced mixture is packed, sealed and sterilised. 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 production of vegetable paste with reduced adhesion to container walls.

Description

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

A known method for the production of caviar from squash, involving the preparation of recipe components, cutting, boiling with hot steam, grinding and concentration under vacuum to achieve a solids content of 9-10% squash, cutting, frying in vegetable oil and chopping carrots and onions, chopping greens, passivation of wheat flour, mixing the above components when heated with tomato paste, salt, black bitter pepper and allspice, packing the mixture, sealing and sterilization (Fail a textbook of technological instructions for the production of canned food. Volume I. - M.: APPP "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 of producing caviar from squash, which involves preparing the recipe components, cutting, boiling with hot steam, grinding and concentrating under vacuum to achieve a solids content of 9-10% squash, cutting, frying in vegetable oil and chopping carrots and onions, the passage of wheat flour, chopping herbs, mixing the listed components when heated with tomato paste, salt, black bitter pepper and allspice, packing the mixture, g Metization and sterilization, according to the invention, when mixing, additionally use ground meal of pumpkin seeds, which before mixing is poured with drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

squash 1273.6 carrot 66.9-68.62 onion 127.5-129.13 greenery 4.4 Wheat flour 9.1 pumpkin seed meal 25.43 vegetable oil 64.16 tomato paste, in terms of 30% solids content 71.2 salt 15,2 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.

The prepared squash is cut, boiled with hot steam, crushed on a spinning top or a washing machine and concentrated in vacuo until the solids content of 9-10% is reached.

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

The prepared greens are crushed on a top.

Prepared wheat flour passer.

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, salt 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, and the product by the closest analogue drained in 30-40 minutes.

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 caviar from squash, which involves preparing the recipe components, cutting, boiling with hot steam, grinding and concentrating in vacuo to achieve a solids content of 9-10% squash, cutting, frying in vegetable oil and chopping carrots and onions, wheat flour passivation, grinding greens, mixing the listed components when heated with tomato paste, salt, black pepper and allspice, packing the mixture, sealing and sterilization, different in that when mixing further using ground pumpkin seed meal, which prior to mixing with drinking water is poured and allowed to stand to swell, and components used in the following ratio costs pbw .:
squash 1273.6 carrot 66.9-68.62 onion 127.5-129.13 greenery 4.4 Wheat flour 9.1 pumpkin seed meal 25.43 vegetable oil 64.16 tomato paste, in terms of 30% solids content 71.2 salt 15,2 black pepper 0.505 allspice 0.505 water before the release of the target product 1000.