RU2526701C1 - Method for production of yacon-based pureed preserves - Google Patents
Method for production of yacon-based pureed preserves Download PDFInfo
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- RU2526701C1 RU2526701C1 RU2013139595/12A RU2013139595A RU2526701C1 RU 2526701 C1 RU2526701 C1 RU 2526701C1 RU 2013139595/12 A RU2013139595/12 A RU 2013139595/12A RU 2013139595 A RU2013139595 A RU 2013139595A RU 2526701 C1 RU2526701 C1 RU 2526701C1
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- yacon
- bananas
- production
- target product
- preserves
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- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Description
Изобретение относится к технологии производства закусочных консервов.The invention relates to a technology for the production of canned snacks.
Известен способ производства пюреобразных консервов на основе топинамбура, предусматривающий подготовку рецептурных компонентов, протирку и финиширование топинамбура и бананов, смешивание перечисленных компонентов, фасовку полученной смеси, герметизацию и стерилизацию (RU 2362324 C1, 2009).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 bananas, mixing the listed components, packaging the resulting mixture, sealing and sterilization (RU 2362324 C1, 2009).
Недостатком этого способа является высокая адгезия к стенкам тары получаемого целевого продукта.The disadvantage of this method is the high adhesion to the container walls of the resulting target product.
Техническим результатом изобретения является получение новых консервов, обладающих пониженной адгезией к стенкам тары получаемого целевого продукта.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.
Этот результат достигается тем, что способ производства пюреобразных консервов на основе якона предусматривает подготовку рецептурных компонентов, протирку и финиширование якона и бананов, заливку питьевой водой и выдержку для набухания молотого шрота семян тыквы, смешивание перечисленных компонентов, фасовку полученной смеси при следующем соотношении расходов компонентов, мас.ч.:This result is achieved by the fact that the method for the production of puree-based canned foods based on the yacon involves preparing the recipe components, wiping and finishing the yacon and bananas, pouring with drinking water and aging to swell the ground meal of pumpkin seeds, mixing the listed components, packing the mixture obtained in the following ratio of component costs, parts by weight:
герметизацию и стерилизацию.sealing and sterilization.
Способ реализуется следующим образом.The method is implemented as follows.
Рецептурные компоненты подготавливают по традиционной технологии.Prescription components are prepared according to traditional technology.
Подготовленные якон и бананы протирают и финишируют.Prepared yakon and bananas are wiped and finished.
Подготовленный молотый шрот семян тыквы, полученный по известной технологии (Васильева А.Г., Дворкина Г.А., Касьянов Г.И. Разработка технологии колбас функционального назначения с добавками из семян тыквы. - Краснодар: ИнЭП, 2008, с.38-45), заливают питьевой водой в соотношении по массе около 1:5 и выдерживают для набухания.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.
Перечисленные компоненты смешивают в рецептурном соотношении.The listed components are mixed in a prescription ratio.
Полученную смесь расфасовывают, герметизируют и стерилизуют с получением целевого продукта.The resulting mixture is packaged, sealed and sterilized to obtain the target product.
Расходы компонентов приведены с учетом норм отходов и потерь соответствующих видов сырья.Component costs are given taking into account waste standards and losses of the corresponding types of raw materials.
Полученные по описанной технологии консервы по органолептическим свойствам сходны с продуктом по наиболее близкому аналогу.The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.
Для подтверждения указанного технического результата жестебанки №5, содержащие продукты, полученные по описанной технологии и по наиболее близкому аналогу, вскрывали и устанавливали в штативе в перевернутом положении. Опытный продукт полностью стекал из банки. Продукт по наиболее близкому аналогу полностью не стекал, а начинал подсыхать на стенках банки.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.
Таким образом, предлагаемый способ позволяет получить новые консервы, обладающие сниженной адгезией к стенкам тары получаемого целевого продукта.Thus, the proposed method allows to obtain new canned goods with reduced adhesion to the container walls of the resulting target product.
Claims (1)
гермитезацию и стерилизацию. A method for the production of puree-based canned foods based on an yacon, which includes preparing the recipe components, rubbing and finishing the yacon and bananas, pouring with drinking water and aging to swell the ground meal of pumpkin seeds, mixing the listed components, packing the mixture obtained in the following ratio of component costs, parts by weight:
pressurization and sterilization.
Priority Applications (1)
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RU2013139595/12A RU2526701C1 (en) | 2013-08-27 | 2013-08-27 | Method for production of yacon-based pureed preserves |
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RU2013139595/12A RU2526701C1 (en) | 2013-08-27 | 2013-08-27 | Method for production of yacon-based pureed preserves |
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RU2526701C1 true RU2526701C1 (en) | 2014-08-27 |
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Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2398492C1 (en) * | 2009-05-19 | 2010-09-10 | Олег Иванович Квасенков | Method for production of vegetable drink |
RU2398484C1 (en) * | 2009-04-27 | 2010-09-10 | Олег Иванович Квасенков | Method for production of blended nectar with sugar |
RU2423892C1 (en) * | 2010-03-29 | 2011-07-20 | Олег Иванович Квасенков | Method for production of nectar |
RU2426460C1 (en) * | 2010-03-29 | 2011-08-20 | Олег Иванович Квасенков | Method of manufacturing vegetable beverage |
RU2442436C1 (en) * | 2010-11-30 | 2012-02-20 | Олег Иванович Квасенков | Method of production of tinned natural products of yacon |
-
2013
- 2013-08-27 RU RU2013139595/12A patent/RU2526701C1/en active
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2398484C1 (en) * | 2009-04-27 | 2010-09-10 | Олег Иванович Квасенков | Method for production of blended nectar with sugar |
RU2398492C1 (en) * | 2009-05-19 | 2010-09-10 | Олег Иванович Квасенков | Method for production of vegetable drink |
RU2423892C1 (en) * | 2010-03-29 | 2011-07-20 | Олег Иванович Квасенков | Method for production of nectar |
RU2426460C1 (en) * | 2010-03-29 | 2011-08-20 | Олег Иванович Квасенков | Method of manufacturing vegetable beverage |
RU2442436C1 (en) * | 2010-11-30 | 2012-02-20 | Олег Иванович Квасенков | Method of production of tinned natural products of yacon |
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