RU2514588C1 - Method for production of oyster plant-based pureed preserves - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, oyster plant and aubergines straining and finishing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, the produced mixture packing, sealing and sterilisation.

EFFECT: method allows to produce new preserves with low adhesion of the manufactured target product to container walls.

Description

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

A known method for the production of puree canned food based on Jerusalem artichoke, involving the preparation of prescription components, wiping and finishing Jerusalem artichoke and eggplant, mixing the listed components with salt, packing the resulting mixture, sealing and sterilization (RU 2362324 C1, 2009).

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 new canned goods with reduced adhesion to the walls of the containers of the resulting target product.

This result is achieved by the fact that the method for the production of mashed canned food based on oat root involves preparing the recipe, wiping and finishing the oat root and eggplant, pouring it with drinking water and holding it to swell the ground meal of pumpkin seeds, mixing the above components with salt, and packing the resulting mixture in the next the ratio of component costs, parts by weight:

oat root 498-506 eggplant 432 pumpkin seed meal 32,5 salt 5 water before the release of the target product 1000, sealing and sterilization.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

The prepared oat root and eggplant are wiped and finished.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilieva 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 a prescription ratio are mixed with salt.

The resulting mixture is packaged, sealed and sterilized to obtain the target product.

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. The oat root consumption shown in the form of an interval covers its possible change in the shelf life 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 of tin can No. 5 containing products obtained by the described technology and by the closest analogue, they were opened and mounted in a tripod in an inverted position. 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 canned goods with reduced adhesion to the container walls of the resulting target product.

Claims (1)

A method for the production of mashed canned foods based on oat root, which involves preparing the recipe components, rubbing and finishing the oat root and eggplant, pouring with drinking water and aging to swell the ground meal of pumpkin seeds, mixing the listed components with salt, packing the resulting mixture in the following ratio of components, wt .h .:
oat root 498-506 eggplant 432 pumpkin seed meal 32,5 salt 5 water before the release of the target product 1000, sealing and sterilization.