RU2512904C1 - Vegetable paste preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, scallops, green tomatoes, carrots, white vegetables and bulb onions cutting, sauteing in vegetable oil and milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. Then one mixes of the listed components (while heated) with tomato paste, sugar, salt, black hot pepper and allspice. Prepared mixture is packed, sealed and sterilised.

EFFECT: method ensures reduction of adhesion to container walls.

Description

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

A known method for the production of Volgograd vegetable caviar, which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping zucchini, green tomatoes, carrots, white roots and onions, chopping greens, mixing these components when heated with vegetable oil, tomato paste, sugar, salt, bitter black pepper and allspice, packaging the resulting 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 the production of vegetable caviar involves preparing the recipe components, cutting, sautéing in vegetable oil and chopping squash, green tomatoes, carrots, white roots and onions, chopping greens, pouring with drinking water and holding to swell ground pumpkin seed meal mixing the above components when heated with tomato paste, sugar, salt, black pepper and allspice, packing the mixture, sealing and sterilization, and the components and benefit in the following ratio of costs in parts by weight .:

squash 972.4 green tomatoes 521 carrot 107.6-110.4 white roots 32.3-32.9 onion 74.9-75.8 greenery 7.5 vegetable oil 96.8 pumpkin seed meal twenty tomato paste, in terms of 30% solids content 73,2 sugar 7.5 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, green tomatoes, carrots, onions and white roots are chopped, sautéed in vegetable oil and chopped on a spinning top or wiping 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 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 production of vegetable caviar, which provides for the preparation of recipe components, cutting, sautéing in vegetable oil and chopping squash, green tomatoes, carrots, white roots and onions, chopping greens, pouring with drinking water and aging to swell ground pumpkin seed meal, mixing the above components with heating with tomato paste, sugar, salt, bitter black pepper and allspice, packing the mixture, sealing and sterilization, and the components are used in the following ratio uu cost mass parts .:
squash 972.4 green tomatoes 521 carrot 107.6-110.4 white roots 32.3-32.9 onion 74.9-75.8 greenery 7.5 vegetable oil 96.8 pumpkin seed meal twenty tomato paste, in terms of 30% solids content 73,2 sugar 7.5 salt fifteen black pepper 0.5 allspice 0.5 water before the release of the target product 1000.