RU2522415C1 - Method for production of preserves from grain bean - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves cutting and sauteing in vegetable oil bulb onions, garlic straining, pouring with drinking water and maintenance till swelling ground pumpkin seeds extraction cake, the listed components with tomato paste, drinking water, sweetener "Sweetly", salt, black hot pepper, red hot pepper, laurel leaf and seeds coriander, the produced mixture boiling out till dry substances content is in it about 4.6% with produce added liquid, pouring with drinking water and maintenance till swelling on 120% beans, packing of beans and added liquid, sealing and sterilisation.

EFFECT: method allows to reduce adhesion 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 canned cereal beans, which includes preparing the recipe components, cutting and sautéing onion in vegetable oil, rubbing garlic, mixing these components with vegetable oil, tomato paste, drinking water, Sweetley sweetener, salt, bitter pepper, pepper hot red, bay leaf and coriander seed and boiling until the solids content of about 4.6% is obtained to obtain a filling liquid, pouring with drinking water and holding for swelling I am for 120% of beans, packaging of beans and pouring liquid, sealing and sterilization (RU 2226349 C2, 2004).

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 cereal beans, which involves preparing the recipe components, cutting and sautéing onion in vegetable oil, rubbing the garlic, mixing the listed components with tomato paste, drinking water, Sweetley sweetener, salt, black pepper bitter, hot red pepper, bay leaf and coriander seed and boiling until the solids content of about 4.6% is obtained to obtain the filling liquid, pouring with drinking water and aging for 120% abuhanation of beans, packing of beans and pouring liquid, sealing and sterilization, according to the invention, in addition to the pouring liquid, ground pumpkin seed meal is additionally used, which is preliminarily filled with drinking water and kept for swelling, and the components are used in the following ratio, wt. hours:

beans 164.9 onion 13.1-13.3 garlic 6.6-7 vegetable oil 1.3 pumpkin seed meal eighteen tomato paste, in terms of 30% solids content fourteen Sweetley Sweetener 0.32 salt 11.1 black pepper 0.46 hot red pepper 0.92 Bay leaf 0.66 coriander seed 1.97 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared onions are chopped and sautéed in vegetable oil.

The prepared garlic is mashed.

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 are mixed in a recipe ratio with tomato paste, drinking water, Sweetley sweetener, salt and ground black pepper, hot red pepper, bay leaf and coriander seed and boiled until the solids content is about 4.6% to obtain a filling liquid .

Prepared beans are poured with drinking water and kept for swelling by 120%.

Beans and pouring liquid are packaged in a prescription ratio, 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 I. - M .: APPP “Konservplodozyot”, 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. 8, 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 filling liquid of the product according to the closest analogue did not completely drain, but began to dry on the walls of the can.

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 cereal beans, including cutting and sautéing onions in vegetable oil, rubbing garlic, mixing the listed ingredients with tomato paste, drinking water, Sweetley sweetener, salt, hot black pepper, hot red pepper, bay leaf and coriander seed boiling the resulting mixture until the solids content of about 4.6% is obtained to obtain the filling liquid, pouring with drinking water and keeping the beans to swell for 120%, packing the beans and filling liquid, seal zatsiyu and sterilization, characterized in that the mixture of the drilling fluid is additionally introduced pumpkin seed meal powder, which is previously poured with drinking water in a ratio of 1: 5 and allowed to stand to swell, and components used in the following ratio, mass parts .:
beans 164.9 onion 13.1-13.3 garlic 6.6-7 vegetable oil 1.3 pumpkin seed meal eighteen tomato paste, in terms of 30% solids content fourteen Sweetley Sweetener 0.32 salt 11.1 black pepper 0.46 hot red pepper 0.92 Bay leaf 0.66 coriander seed 1.97 water before the release of the target product 1000