RU2535892C1 - Preserved vegetable appetisers production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, carrots and bulb onions cutting and sauteing in vegetable oil, paprika and greens cutting, rice cooking till double weight increase, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, sugar, salt, black hot pepper and allspice, the produced mixture packing, 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 vegetable and snack foods, involving the preparation of recipe components, cutting and sautéing carrots and onions in vegetable oil, cutting vegetable pepper and greens, cooking to double the mass of rice, mixing these components with mashed tomato mass, sugar, salt, bitter black pepper and allspice, packaging the resulting mixture, sealing and sterilization (RU 2176883 C1, 2001).

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 a method for the production of canned vegetables and snacks, which involves preparing the recipe components, cutting and sautéing carrots and onions in vegetable oil, cutting vegetable pepper and greens, cooking to double the rice mass, mixing the listed components with tomato product, sugar, salt , bitter black pepper and allspice, packing the resulting mixture, sealing and sterilization, according to the invention, in the composition of the mixture additionally use ground meal of pumpkin seeds, which is preliminarily poured with drinking water and kept for swelling, tomato paste is used as a tomato product, and the components are used in the following ratio of costs, parts by weight:

rice one hundred vegetable oil 19.3 vegetable pepper 273.9 carrot 117.2-120.2 onion 88.5-89.6 greenery 13.3 pumpkin seed meal eighteen tomato paste, in terms of 30% solids content fifty sugar twenty salt fifteen black pepper 0.1 allspice 0.1 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared carrots and onions are chopped and sautéed in vegetable oil.

Prepared vegetable pepper and herbs are chopped.

Prepared rice is boiled until a double increase in mass.

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, sugar, salt and ground black pepper and allspice.

The resulting mixture is packaged, 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, 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. 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 fell out of the can, but the product according to the closest analogue did not.

Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.

Claims (1)

A method for the production of canned vegetables and vegetables, which includes preparing the recipe components, cutting and sautéing carrots and onions in vegetable oil, cutting vegetable pepper and herbs, boiling until the rice mass doubles, mixing the listed components with tomato product, sugar, salt, bitter pepper and allspice packaging the resulting mixture, sealing and sterilization, characterized in that the composition of the mixture additionally uses ground meal of pumpkin seeds, which is pre-filled with drink with water and kept for swelling, tomato paste is used as tomato product, and the components are used in the following ratio of costs, parts by weight:
rice one hundred vegetable oil 19.3 vegetable pepper 273.9 carrot 117.2-120.2 onion 88.5-89.6 greenery 13.3 pumpkin seed meal eighteen tomato paste, in terms of 30% solids content fifty sugar twenty salt fifteen black pepper 0.1 allspice 0.1 water before the release of the target product 1000