RU2615827C2 - Vegetable preserves production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention refers to food industry. Vegetable preserves production method involves crushing of raw material, its frying and pureeing, mixing with auxiliary materials, packaging and sterilization. Flour from sprouted triticale grains and dietary fibers from secondary products of marrow squash processing are additionally introduced.

EFFECT: proposed method ensures improvement of organoleptic and rheological properties of a product.

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Description

The invention relates to the food industry, in particular the production of canned snacks.

A known method for the production of squash-fortified vegetable caviar, including preparing recipe components, cutting, frying in vegetable oil and chopping squash, carrots, onions and white roots, chopping greens, mixing these components when heated with tomato paste, sugar, salt, ascorbic acid, bitter black pepper and allspice, packing the resulting mixture, sealing and sterilization (see. "Collection of technological instructions for the production of canned food" Volume I. - M .: "Cons first pregnancy ”, 1990, p. 153-154).

The disadvantage of this method is the low thermal stability of ascorbic acid, as well as significant adhesion of the product to the walls of the can.

A known method of manufacturing vegetable caviar, comprising the following operations: prepared eggplant and onions are crushed, blanched, fry part of the eggplant and onion, concentrate the remaining part of the eggplant, mix vegetables with vegetable oil, tomato paste, salt, sweetener and spices, pack, seal and sterilize (see RF patent No. 2223665, 2004).

The disadvantage of this method is the significant adhesion to the container walls of the resulting target product.

A known method for the production of Volgograd vegetable caviar, including the preparation of recipe components, cutting, sautéing in vegetable oil and chopping zucchini, green tomatoes, carrots, white roots and onions, chopping greens, mixing these components when heated with vegetable oil, tomato paste, sugar, salt, bitter black pepper and allspice, packing the resulting mixture, sealing and sterilization (see RF patent No. 2045916, 1995).

The disadvantage of this method is the high adhesion to the container walls of the resulting target product.

The closest in essence is the method of production of vegetable caviar (see the Collection of technological instructions for the production of canned food. Volume I. - M .: Konservplodovoshch, 1990, p. 154-155), including chopping zucchini, carrots and onions, frying these components in vegetable oil, grinding them to a puree state, mixing these components with vegetable oil, tomato paste, salt and spices, filling and sterilization.

The disadvantages of this method is the low nutritional value of this product, the high adhesion of the product to the walls of the banks.

The technical task is to create an effective method for the preparation of vegetable caviar with high biological value.

The technical result is an improvement in the organoleptic and rheological characteristics of the product.

It is achieved by the fact that in the method, including grinding the raw materials, frying and bringing it to a puree state, mixing it with auxiliary materials, packing and sterilization, additionally add flour from germinated triticale grain and dietary fiber from the secondary products of processing zucchini in the following ratio of components, mass hours:

Fried zucchini 69.5 Fried onions 4.0 Fried carrots 4.8 Triticale Flour 3 Alimentary fiber fifteen Tomato paste 36% solids 2.6 Salt 0.65 Sugar 0.39 Ground black pepper 0.012 Ground allspice 0.012

Flour from germinated triticale grains is obtained as follows: triticale grains are washed with water and the alloy is removed, disinfected with an anolyte of an electrochemically activated (ECA) solution with a pH of 2.5-3.5 for 15 minutes, soaked for germination with a ratio of ECA solution to pH 9-10.5 and grains 1: 1 and a temperature of 20 ° C, the soaking duration is 72 hours. After germination, the grain is subjected to convective drying at 60 ° C to a grain moisture content of 9-10%. Then the dried grain is ground into flour. The resulting flour is added in an amount of 1.5% by weight of the mixture.

To achieve ecological purity and efficiency of the process of germination of grain and to control biochemical processes in germinating grain, electrochemically activated solutions are used instead of solutions of chemical preparations.

Dietary fiber from the secondary products of processing zucchini is obtained as follows: waste during the cleaning and grinding of zucchini, namely the sepals and part of the pulp, is ground on a washing machine to a homogeneous mass, mixed with a solution of 5% citric acid in a ratio of 0.5: 1 (waste zucchini: solution) at a temperature of 80 ° C and incubated for 12 hours. The resulting mixture is subjected to convective drying at 60 ° C to a relative humidity of 9-10%, while the yield of crude fiber to the dry matter mass is 26.3%. The use of dietary fiber obtained from the secondary products of processing zucchini improves the functional value, as well as the quality of the finished product.

The method is as follows: the recipe components are prepared according to traditional technology. In zucchini, remove the peduncle with sepals. Carrots are peeled on carborundum. In the onion, the lobe, root neck, and integumentary leaves are manually removed. After cleaning, the vegetables are sent to the sink. Next, the vegetables are subjected to inspection and manual purification in order to completely remove the remnants of the skin, dirt and affected areas. The peeled vegetables are rinsed in the shower. Then the vegetables are cut on cutting machines. Zucchini is fried in steam ovens, carrots and onions in Krapivin ovens at a temperature of 130-140 ° C. Fried zucchini is crushed on a washing machine, and onions and carrots are crushed first on a spinning top with a hole diameter of 3-5 mm, and then on a cutter. Sugar, salt are sieved through a sieve with a hole diameter of not more than 2 mm. Fresh vegetable oil in order to remove the moisture contained in it is calcined at a temperature of 160-180 ° C for 30 minutes until the foaming stops. Fried vegetables are mixed in a meat mixer according to the recipe with a pre-prepared mixture of tomato paste, salt, sugar, flour from germinated triticale grains, dietary fiber, spices, vegetable oil, mix thoroughly, warm to a temperature of 83 ± 2 ° C and serve for packaging. Before submitting the glass containers to the packaging, an external examination is carried out and the battle and containers with defects are selected. The containers are washed on a washing conveyor with hot water with a temperature of 75-85 ° C and hot steam for 20-30 seconds. Vegetable caviar is packaged in glass or tin varnished cans. The temperature of the caviar during packaging should not be lower than 70 ° C (see the Collection of technological instructions for the production of canned food. Volume I. - M.: Konservplodovoshch, 1990, S. 169). Cans of caviar are sealed on a seaming machine. Corked jars are sterilized in autoclaves. The time between capping and sterilization should not exceed 30 minutes (see. Collection of technological instructions for the production of canned food. Volume I. - M .: "Konservplodovoshch", 1990, p. 169). Cooled cans are unloaded from autoclaves and discarded. Then the banks are washed, dried and deposited. Finished products are labeled and packaged in shrink film.

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 “Konservplodozyot”, 1990, p. 124).

The resulting product has the following composition, mass, h:

Fried zucchini 69.5 Fried onions 4.0 Fried carrots 4.8 Triticale Flour 3 Alimentary fiber fifteen Tomato paste 36% solids 2.6 Salt 0.65 Sugar 0.39 Ground black pepper 0.012 Ground allspice 0.012

An example of the method

Zucchini inspect, wash, separate the stems with sepals. Carrots are peeled on carborundum. In the onion, the lobe, root neck, and integumentary leaves are manually removed.

Zucchini is fried in a steam-oil oven at an oil temperature of 130-140 ° C. In order to remove moisture contained in it, vegetable oil is calcined at a temperature from 160 ° C to 180 ° C before the start of frying until the foaming stops.

Grinding fried carrots and onions is done on a spinning top.

Sugar and salt are passed through a sifter with a mesh size of 2 mm. Jars with tomato paste and tomato puree are thoroughly washed outside, opened, and then passed through a washing machine with a sieve opening diameter of 0.8 mm. Allspice, black grains are sorted and crushed into pepper mill.

The triticale grain is washed with water and the alloy is removed, disinfected with an anolyte of an electrochemically activated (ECA) solution with a pH of 2.5-3.5 for 15 minutes, soaked for germination at a ratio of an ECA solution with a pH of 9-10.5 and grain 1: 1 and a temperature of 20 ° C, the soaking duration is 72 hours. After germination, the grain is subjected to convective drying at 60 ° C to a grain moisture of 9-10%. Then the dried grain is ground into flour. The resulting flour is added in an amount of 1.5% by weight of the mixture.

The secondary products of processing zucchini, namely the peduncle with sepals and part of the pulp, are ground on a washing machine to a homogeneous mass, mixed with a solution of 5% citric acid in a ratio of 0.5: 1 (squash waste: solution) at a temperature of 80 ° C and kept within 12 hours. The resulting mixture is subjected to convective drying at 60 ° C to a relative humidity of 9-10%. The resulting dietary fiber is added in an amount of 16.5% by weight of the mixture.

Fried zucchini is ground on a washing machine and transferred to a mixer. Shredded onions, carrots, triticale flour, dried dietary fiber, tomato paste, salt, sugar, spices are added to the mixer. The mass is thoroughly mixed and heated to 83 ± 2 ° C and served on the packaging.

Squash caviar is Packed on automatic fillers in cans. The temperature of caviar during packaging should be at least 70 ° C. Filled jars are immediately sealed with a seaming machine. Rolled cans are transferred for sterilization. The gap between capping and sterilization should not exceed 30 minutes.

Cooled cans are unloaded from autoclaves and discarded. Then the banks are washed, dried and deposited.

Finished products are stored in warehouses at temperatures from 0 to 25 ° C and relative humidity not more than 75%. The shelf life of canned food sealed in glass containers is not more than 3 years from the date of manufacture.

Example 2 of the method

Carried out analogously to example 1, flour from triticale is added in an amount of 3% by weight of the mixture, which increases the protein content, improves the organoleptic properties, in particular the density of the product, and even more significantly reduces the adhesion to the container walls.

Example 3 of the method

Carried out analogously to example 1, but when receiving dietary fiber instead of 5% citric acid, the catholyte of an ECA solution with a pH of 2.6 is used in a ratio of 0.5: 1 (squash waste: solution) at a temperature of 80 ° C and held for 12 hours , which reduces production costs and increases the yield of crude fiber to the dry matter mass up to 31%.

Ready canned vegetables were subjected to organoleptic, physico-chemical and microbiological studies. The results obtained indicate that canned foods enriched with triticale flour and dietary fiber from the secondary products of processing zucchini satisfy the requirements of the existing GOST and can be used as a food product. In addition, a comparative sensory assessment of organoleptic quality indicators of enriched canned food made by the new method and traditional technology (prototype) was carried out, the results of which are given in table. one.

The evaluation results showed that the resulting product has improved performance, namely a thicker consistency, good taste and better appearance compared to canned food prepared using traditional technology.

A positive effect of the invention is to improve the quality of the obtained product with high biological value, low adhesion to the walls of the banks, improved organoleptic characteristics and the expansion of the product range.

Information sources

1. "Collection of technological instructions for the production of canned food." Volume I. - M.: "Conservation Fruit", 1990, p. 153-154.

2. RF patent No. 2223665, 2004.

3. RF patent No. 2045916, 1995.

4. "Collection of technological instructions for the production of canned food." Volume I. - M.: "Conservation Fruit", 1990, p. 169.

5. "Collection of technological instructions for the production of canned food." Volume I. - M.: "Conservation Fruit", 1990, p. 154-155 (prototype).

Claims (2)

Method for the production of canned vegetables, including grinding raw materials, roasting and bringing it to a puree state, mixing it with auxiliary materials, packaging and sterilization, characterized in that the mixture is additionally added flour from germinated triticale grains and dietary fiber from the secondary products of processing zucchini in the following the ratio of components, mass. hours: Fried zucchini 69.5 Fried onions 4.0 Fried carrots 4.8 Triticale Flour 3 Alimentary fiber fifteen Tomato paste 36% solids 2.6 Salt 0.65 Sugar 0.39 Ground black pepper 0.012 Ground allspice 0.012

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