RU2512465C1 - Vegetable paste production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages preparation of recipe components at the following expenditure ratio, weight parts: scallops- 893; green tomatoes - 500.1; carrots - 70.2-72; bulb onions - 117-118.5; greens - 3.8; vegetable oil - 8.8; pumpkin seeds extraction cake -20.1; tomato paste in conversion to 30% dry substances content - 70; salt - 15; black hot pepper - 0.5; allspice - 0.5; water till the target product yield is equal to 1000. Scallops and green tomatoes are subjected to cutting, soft cooking with acute steam, milling and boiling out under vacuum. Carrots and bulb onions are cut, sauteed in vegetable oil and milled. Greens are milled. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. One mixes of the listed components (while heated) with tomato paste, salt, hot black pepper and allspice. The produced mixture is packed, sealed and sterilised.

EFFECT: invention allows to produce appetiser preserves with reduced adhesion to container walls.

Description

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

There is a method of producing Volgograd vegetable caviar, involving the preparation of recipe components, cutting, boiling with hot steam, chopping and boiling zucchini and green tomatoes under vacuum, cutting, sautéing in vegetable oil and chopping carrots and onions, chopping greens, sautéing wheat flour, mixing the above components when heated with vegetable oil, tomato paste, salt, bitter black pepper and allspice, packing the mixture, sealing and sterilization (RU 2045916 C1, 1995).

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 the method for producing vegetable caviar involves preparing the recipe components, cutting, steaming with steam, chopping and boiling squash and green tomatoes under vacuum, cutting, sautéing in vegetable oil and chopping carrots and onions, chopping greens, pouring with drinking water and exposure for swelling of ground meal of pumpkin seeds, mixing the above components when heated with tomato paste, salt, black pepper and allspice, packing the resulting mixture , Sealing and sterilization, and the components used in the following ratio of expenses, parts by weight .:

squash 893 green tomatoes 500.1 carrot 70,2-72 onion 117-118.5 greenery 3.8 vegetable oil 8.8 pumpkin seed meal 20.1 tomato paste, in terms of 30% solids content 70 salt fifteen black pepper 0.5 allspice 0.5 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared squash and green tomatoes are cut, boiled with hot steam, chopped on a spinning top or a washing machine and boiled under vacuum until a dry substance content of about 9.5% is reached.

Prepared carrots and onions are chopped, sautéed in vegetable oil and chopped in a spinning top or pulper.

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, 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 “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 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 producing vegetable caviar, which includes preparing recipe components, cutting, boiling with hot steam, chopping and boiling squash and green tomatoes under vacuum, cutting, sautéing in vegetable oil and chopping carrots and onions, chopping greens, pouring with drinking water and holding to swell ground meal of pumpkin seeds, mixing the listed components when heated with tomato paste, salt, black pepper and allspice, packing the mixture, sealing and sterilization, and Components used in the following ratio of expenses, parts by weight .:
squash 893 green tomatoes 500.1 carrot 70,2-72 onion 117-118.5 greenery 3.8 vegetable oil 8.8 pumpkin seed meal 20.1 tomato paste, in terms of 30% solids content 70 salt fifteen black pepper 0.5 allspice 0.5 water before the release of the target product 1000