RU2522422C1 - Method for production of preserves from grain bean - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages preparation of recipe components, cutting and sauteing in vegetable oil bulb onions, garlic straining, ground pumpkin seeds extraction cake drinking water at a weight ratio of nearly 1:5 and maintenance for swelling, the listed components with tomato paste, drinking water, sweetener "Sweetly", salt, black hot pepper, red hot pepper and khmeli-suneli and boiling out till dry substances content is about 4.6% with produce added liquid, pouring with drinking water and maintenance for 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 food from cereal beans, involving the preparation of 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 red hot and hops-suneli and boiling until the solids content of about 4.6% is obtained to obtain a pouring liquid, pouring with drinking water and holding for swelling 120% of the beans, packing f and salts of the drilling fluid, sealing and sterilizing (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 for the production of canned food from 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 and hops-suneli and boiling until the solids content is about 4.6% to obtain a filling liquid, pouring with drinking water and holding for swelling 120% of beans moth bean, and the drilling fluid, sealing and sterilization, according to the invention in the composition of the drilling fluid is additionally used pumpkin seed, ground seed meal, which is pre-poured water and allowed to stand to swell, and components used in the following ratio costs pbw .:

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 hops-suneli 1.31 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 in the recipe ratio are mixed with tomato paste, drinking water, Sweetley sweetener, salt and ground black pepper, red hot pepper and sun-hopped hops 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 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. 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)

A method of obtaining canned cereal beans, including slicing and sautéing onion in vegetable oil, rubbing garlic, pouring ground meal of pumpkin seeds with drinking water in a weight ratio of about 1: 5 and holding it for swelling, mixing the listed components with tomato paste, drinking water , Sweetley sweetener, salt, ground black hot pepper, hot red pepper and sunflower hops and boil until the solids content is about 4.6% to obtain a filling liquid, pouring drinking beans into oh and its exposure to the swelling by 120% packing beans and the drilling fluid, sealing and sterilizing to obtain the desired product, this time with components in the following ratios costs pbw .:
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 ground black pepper 0.46 hot red pepper 0.92 hops-suneli 1.31 water before the release of the target product 1000