RU2601027C1 - Puree-like canned food based on girasol - Google Patents

Puree-like canned food based on girasol Download PDF

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Publication number
RU2601027C1
RU2601027C1 RU2015124391/13A RU2015124391A RU2601027C1 RU 2601027 C1 RU2601027 C1 RU 2601027C1 RU 2015124391/13 A RU2015124391/13 A RU 2015124391/13A RU 2015124391 A RU2015124391 A RU 2015124391A RU 2601027 C1 RU2601027 C1 RU 2601027C1
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RU
Russia
Prior art keywords
puree
canned food
extract
jerusalem artichoke
bananas
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RU2015124391/13A
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Russian (ru)
Inventor
Владимир Викторович Черниченко
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Владимир Викторович Черниченко
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Priority to RU2015124391/13A priority Critical patent/RU2601027C1/en
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Publication of RU2601027C1 publication Critical patent/RU2601027C1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/005—Preserving by heating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment

Abstract

FIELD: food industry.
SUBSTANCE: invention relates to technology of producing preserved appetizers based on American artichoke. Puree-like canned food based on American artichoke comprises, pts.wt.: American artichoke - 455, bananas - 425, pumpkin seed extraction cake - 32.5, pea puree - 40, CO2-extract of birch leaves - 0.22-2.5, CO2-horseradish extract - 0.22-0.25, water to yield of end product - 1,000.
EFFECT: invention reduces the after-taste of pumpkin seeds in the product without changing its adhesion properties.
1 cl

Description

Изобретение относится к пищевым продуктам, а именно - к пюреобразным консервам и может быть использовано при разработке консервов с улучшенными органолептическими и вкусовыми качествами.The invention relates to food products, namely, to puree canned food and can be used in the development of canned food with improved organoleptic and taste.

Известны пюреобразные консервы на основе топинамбура, в которых компоненты используют при следующем соотношении расходов, мас. ч.: топинамбур - 512, бананы - 540, шрот семян тыквы - 32,5, вода - до выхода целевого продукта 1000 (патент РФ №2520842, МПК: A23L 1/22, A23L 1/39 - прототип).Known puree canned food based on Jerusalem artichoke, in which the components are used in the following ratio of costs, wt. h: Jerusalem artichoke - 512, bananas - 540, meal of pumpkin seeds - 32.5, water - until the target product 1000 is released (RF patent No. 2520842, IPC: A23L 1/22, A23L 1/39 - prototype).

Недостатком указанных пюреобразных консервов на основе топинамбура является довольно ощутимый вкус и запах шрота семян тыквы в составе консервов, что снижает потребительские качества продукта.The disadvantage of these puree canned food on the basis of Jerusalem artichoke is a rather tangible taste and smell of meal of pumpkin seeds in the composition of canned food, which reduces the consumer quality of the product.

Задачей изобретения является устранение указанных недостатков и создание способа производства пюреобразных консервов на основе топинамбура, применение которого позволит уменьшить привкус семян тыквы в продукте без изменения его адгезионных свойств.The objective of the invention is to remedy these disadvantages and create a method for the production of mashed canned food based on Jerusalem artichoke, the use of which will reduce the taste of pumpkin seeds in the product without changing its adhesive properties.

Решение указанной задачи достигается тем, что предложенные пюреобразные консервы на основе топинамбура, содержащие топинамбур, бананы, шрот семян тыквы, воду, согласно изобретению, дополнительно содержат шрот семян тыквы, пюре гороха, пюре ягод терна, СО2-экстракт листьев березы, CO2-экстракт хрена, при следующем соотношении компонентов, мас. ч.: топинамбур - 455, бананы - 425, шрот семян тыквы - 32,5, пюре гороха - 40, CO2-экстракт листьев березы - 0,22-2,5, CO2-экстракт хрена - 0,22-0,25, вода до выхода целевого продукта - 1000.The solution to this problem is achieved by the fact that the proposed puree-based canned food based on Jerusalem artichoke containing Jerusalem artichoke, bananas, pumpkin seed meal, water, according to the invention, additionally contain pumpkin seed meal, pea puree, tern berry puree, CO 2 birch leaf extract, CO 2 horseradish extract, in the following ratio, wt. h: Jerusalem artichoke - 455, bananas - 425, meal of pumpkin seeds - 32.5, pea puree - 40, CO 2 -extraction of birch leaves - 0.22-2.5, CO 2 -extract of horseradish - 0.22-0 , 25, water until the target product is 1000.

Предложенные консервы получают следующим образом.The proposed canned food is prepared as follows.

Рецептурные компоненты подготавливаются по традиционной технологии. Подготовленные топинамбур и бананы протираются и финишируются. 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), заливается питьевой водой в соотношении по массе около 1:5 и выдерживается для набухания.Prescription components are prepared according to traditional technology. Prepared Jerusalem artichokes and bananas are wiped and finished. 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 weight ratio of about 1: 5 and aged for swelling.

Перечисленные компоненты смешиваются в рецептурном соотношении.The listed components are mixed in a prescription ratio.

Полученная смесь расфасовывается, герметизируется и стерилизуется 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, при этом в них отсутствует вкус и запах шрота семян тыквы в составе консервов, что повышает потребительские качества продукта.The canned food obtained according to the described technology is similar in organoleptic properties to the product according to the closest analogue, and there is no taste or smell of pumpkin seed meal in the canned food, which increases the consumer quality of the product.

Использование предложенного технического решения позволит создать пюреобразные консервы на основе топинамбура, в которых уменьшен привкус семян тыквы в продукте без изменения его адгезионных свойств.Using the proposed technical solution will create puree-canned food based on Jerusalem artichoke, in which the taste of pumpkin seeds in the product is reduced without changing its adhesive properties.

Claims (1)

Пюреобразные консервы на основе топинамбура, содержащие топинамбур, бананы, шрот семян тыквы, воду, отличающиеся тем, что дополнительно содержат редьку черную, пюре гороха, СО2-экстракт листьев березы, СО2-экстракт хрена, при следующем соотношении компонентов, мас. ч.: топинамбур - 455, бананы - 425, шрот семян тыквы - 32,5, пюре гороха - 40, CO2-экстракт листьев березы - 0,22-2,5, CO2-экстракт хрена - 0,22-0,25, вода до выхода целевого продукта - 1000. Mashed potatoes based on Jerusalem artichoke containing Jerusalem artichoke, bananas, pumpkin seed meal, water, characterized in that they additionally contain black radish, mashed peas, a CO 2 extract of birch leaves, a CO 2 horseradish extract, in the following ratio of components, wt. h: Jerusalem artichoke - 455, bananas - 425, meal of pumpkin seeds - 32.5, pea puree - 40, CO 2 -extraction of birch leaves - 0.22-2.5, CO 2 -extract of horseradish - 0.22-0 , 25, water until the target product is 1000.
RU2015124391/13A 2015-06-24 2015-06-24 Puree-like canned food based on girasol RU2601027C1 (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2005389C1 (en) * 1991-07-08 1994-01-15 Краснодарский политехнический институт Method for production of canned puree for baby and dietetic food based on acid fruit raw material
RU2362324C1 (en) * 2008-03-11 2009-07-27 Государственное учреждение Краснодарский научно-исследовательский институт хранения и переработки сельскохозяйственной продукции Production method of mashed products based on artichoke for dietary feeding
JP4909324B2 (en) * 2008-07-08 2012-04-04 株式会社フードビジネスサプライ Miso with chrysanthemums
RU2520845C1 (en) * 2013-08-27 2014-06-27 Олег Иванович Квасенков Method for production of girasol-based pureed preserves

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2005389C1 (en) * 1991-07-08 1994-01-15 Краснодарский политехнический институт Method for production of canned puree for baby and dietetic food based on acid fruit raw material
RU2362324C1 (en) * 2008-03-11 2009-07-27 Государственное учреждение Краснодарский научно-исследовательский институт хранения и переработки сельскохозяйственной продукции Production method of mashed products based on artichoke for dietary feeding
JP4909324B2 (en) * 2008-07-08 2012-04-04 株式会社フードビジネスサプライ Miso with chrysanthemums
RU2520845C1 (en) * 2013-08-27 2014-06-27 Олег Иванович Квасенков Method for production of girasol-based pureed preserves

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