RU2514696C1 - Method for production of preserves "trepang with vegetables" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, trepang meat cutting and frying in vegetable oil, carrots cutting and sauteing in vegetable oil, fresh white cabbages chopping and freezing, vegetable marrows and potatoes cutting and blanching, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. One mixes the listed components with tomato paste, sugar, salt and black hot; then one proceeds with the produced mixture packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

Description

A known method for the production of canned food "Trepang with vegetables", which includes preparing the recipe components, cutting and frying meat of trepang in vegetable oil, cutting and sautéing carrots in vegetable oil, shredding and freezing fresh cabbage, cutting and blanching zucchini and potatoes, mixing the above components with tomato paste, sugar, salt and bitter black pepper, packaging of the mixture, sealing and sterilization (RU 2279829 C2, 2006).

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 reduce the adhesion to the container walls of the resulting target product.

This result is achieved by the fact that in the method of producing canned foods "Trepang with vegetables", which involves preparing the recipe components, cutting and frying the meat of trepang in vegetable oil, cutting and sautéing carrots in vegetable oil, chopping and freezing fresh cabbage, cutting and blanching zucchini and potatoes, mixing the listed components with tomato paste, sugar, salt and bitter black pepper, packaging the resulting mixture, sealing and sterilization, according to the invention, when mixing additional The ground meal of pumpkin seeds is additionally introduced, which is pre-filled with drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

trepang 663.1 vegetable oil 46.5 fresh white cabbage 245 potatoes 256-270 carrot 117-120 zucchini 210 pumpkin seed meal twenty tomato paste, in terms of 30% solids content 40.1 sugar 19.5 salt 12 black pepper 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 meat trepang cut and fried in vegetable oil.

Prepared carrots are chopped and sautéed in vegetable oil. Prepared fresh white cabbage is chopped and frozen.

Prepared zucchini and potatoes are cut and blanched in hot water.

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 with tomato paste, sugar, salt and ground black pepper.

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 costs presented in the form of intervals cover their possible change in terms of storage of raw materials.

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 1. - M .: APPP Konservplodozyach, 1990, p. 124).

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 fell out of the can, but the product according to the closest analogue did not.

Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.

Claims (1)

Method for the production of canned food "Trepang with vegetables", which involves preparing the recipe components, cutting and frying carrion meat in vegetable oil, cutting and sautéing carrots in vegetable oil, chopping and freezing fresh white cabbage, cutting and blanching zucchini and potatoes, mixing the above components with tomato paste, sugar, salt and bitter black pepper, packaging the resulting mixture, sealing and sterilization, characterized in that when mixing is additionally introduced ground meal of seeds t kvy which is previously poured water and allowed to stand to swell, and components used in the following ratio costs pbw .:
trepang 663.1 vegetable oil 46.5 fresh white cabbage 245 potatoes 256-270 carrot 117-120 zucchini 210 pumpkin seed meal twenty tomato paste, in terms of 30% solids content 40.1 sugar 19.5 salt 12 black pepper 0.5 water before the release of the target product 1000