RU2526704C1 - Method for production of scorzonera-based pureed preserves - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, scorzonera, benincasa and carrots 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, rubbing and finishing Jerusalem artichoke, pumpkin and carrots, mixing the listed components with salt, packing the 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 in that a method for the production of puree canned food based on scorzoner, which involves preparing the recipe components, rubbing and finishing scorzoner, benincase and carrots, pouring drinking water and holding it to swell ground pumpkin seed meal, mixing the listed components with salt, packing the mixture obtained, in the following ratio of component costs, parts by weight:

scorzoner 498-506 benincase 254 carrot 234-240 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.

Prepared scorzoner, beninase and carrots are wiped and finished.

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 a prescription ratio are mixed with salt.

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

The costs of the components are given taking into account the norms of waste and losses of the corresponding types of raw materials, the costs shown in the form of intervals cover their possible change in the shelf life of the 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 puree canned food based on scorzoner, which involves preparing the recipe components, rubbing and finishing scorzoner, beninase and carrots, 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 .:
scorzoner 498-506 benincase 254 carrot 234-240 pumpkin seed meal 32,5 salt 5 water before the release of the target product 1000
sealing and sterilization.