RU2539746C1 - Haricot beans preserves production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, bulb onions cutting and sauteing in vegetable oil, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, "Sweetly" sweetener, salt, black hot pepper and red hot chili pepper; the mixture boiling out till dry substances content is equal to nearly 4.9% to produce a filling liquid, beans pouring with drinking water and maintenance for swelling by 120%, beans and the filling liquid 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 canned food from cereal beans, which includes preparing the recipe components, cutting and sautéing onion in vegetable oil, mixing it with vegetable oil, tomato paste, drinking water, Sweetley sweetener, salt, hot black pepper and hot red pepper, and boiling until the solids content of about 4.9% is obtained with the filling liquid, pouring with drinking water and aging for swelling 120% of the beans, packing beans and filling liquid, sealing and sterilization yu (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 a method for the production of canned food from cereal beans, which involves preparing the recipe components, cutting and sautéing onion in vegetable oil, mixing it with tomato paste, drinking water, Sweetley sweetener, salt, bitter black pepper and red pepper burning and boiling until the solids content of about 4.9% is obtained to obtain the filling liquid, pouring with drinking water and aging for swelling 120% of the beans, packing beans and filling liquid, sealing and According to the invention, according to the invention, in addition to the filling liquid, ground meal of pumpkin seeds is additionally used, which is preliminarily poured with drinking water and kept for swelling, and the components are used in the following flow ratio, parts by weight:

beans 164.9 onion 19.7-20 vegetable oil 1.9 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 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.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilieva 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 hot pepper and hot red pepper and boiled until the solids content is about 4.9% 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. Shown in the form of an interval onion consumption 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, 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 for the production of canned beans from grain beans, which involves preparing the recipe components, cutting and sautéing onion in vegetable oil, mixing it with tomato paste, drinking water, Sweetley sweetener, salt, hot black pepper and hot red pepper and boiling until dry. substances of about 4.9% to produce filling liquid, pouring with drinking water and holding for swelling 120% of the beans, packing beans and filling liquid, sealing and sterilization, characterized in that Ave of the filling fluid additionally use ground meal of pumpkin seeds, 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 164.9 onion 19.7-20 vegetable oil 1.9 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 water before the release of the target product 1000