RU2527528C1 - Haricot beans preserves production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: after recipe components preparation, one performs garlic straining, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. One mixes the listed components with tomato paste, drinking water, "Sweetly" sweetener, salt, black hot pepper, red hot chilli pepper, allspice and coriander seeds. Produced mixture is boiling out till dry substances content is equal to nearly 6.2% to produce a filling liquid. Beans are poured with drinking water and maintained for swelling by 150%. Beans and the filling liquid are packed into the container. Then one performs sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion 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, which involves preparing the recipe components, rubbing the garlic, mixing it with wheat flour, tomato paste, drinking water, Sweetley sweetener, salt, hot black pepper, allspice, allspice and coriander seed and boiling until the solids content of about 6.2% is obtained with filling fluid, pouring with drinking water and aging for swelling by 150% of beans, packing beans and filling 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 beans from beans, which involves preparing the recipe components, rubbing the garlic, mixing it with tomato paste, drinking water, Sweetley sweetener, salt, hot black pepper, allspice, allspice and seed coriander and boiling until the solids content of about 6.2% is obtained with the filling liquid, pouring with drinking water and aging for swelling 150% of the beans, packing beans and filling liquid, sealing and sterilized according to the invention, in the composition of the pouring liquid, ground meal of pumpkin seeds is additionally used, 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:

beans 181.4 garlic 5,6-5,9 pumpkin seed meal eighteen tomato paste, in terms of 30% solids content 66.5 Sweetley Sweetener 0.26 salt 10,4 black pepper 0.06 hot red pepper 0.09 allspice 0.06 coriander seed 0.06 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

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, allspice and coriander seed and boiled until a dry substance content of about 6.2% is obtained to obtain a filling liquids.

Prepared beans are poured with drinking water and kept for swelling by 150%.

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 consumption of garlic given in the form of an interval covers its possible change in the shelf life of raw materials.

When using tomato paste with a dry matter content that does not coincide with the recipe, recalculate its consumption for 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 producing canned cereal beans, including rubbing garlic, mixing it with tomato paste, drinking water, Sweetley sweetener, salt, black hot pepper, hot red pepper, allspice and coriander seeds and boiling until the solids content is about 6, 2% to obtain the filling liquid, pouring with drinking water and exposure to swell 150% of the beans, packing the beans and filling liquid, sealing and sterilization, characterized in that the composition of the filling liquid is additionally used ground ground meal of pumpkin seeds, which is pre-filled with drinking water and kept for swelling, and the components are used in the following flow ratios, parts by weight:
beans 181.4 garlic 5,6-5,9 pumpkin seed meal eighteen tomato paste, in terms of 30% solids content 66.5 Sweetley Sweetener 0.26 salt 10,4 black pepper 0.06 hot red pepper 0.09 allspice 0.06 coriander seed 0.06 water before the release of the target product 1000