SU1741734A1 - Method for production of marrow squash product with pineapple aroma - Google Patents

Abstract

Use: in the canning industry for the production of supplies from pumpkin vegetables with pineapple flavor. SUMMARY OF THE INVENTION: Milky-wax ripeness marrows are used as raw materials, which are sorted, washed, inspected, crushed, blanched, rubbed, boiled, mixed with sugar and citric acid, after which 0.01-0.05 are added to the mass % lysine by weight zucchini and maintain the mixture at 55-65 ° C for 3-5 minutes. 2 hp ff, 2 tab.

Description

The invention relates to the food industry and can be used in the canning industry in the manufacture of canned food with a high content of sugar-pumpkin vegetables, containing as a main component zucchini ripeness.

There is a known method of preparing canned food with a high content of sugar-supply, namely jam, jams; prepared from fruits, year, melons and pumpkin, or mashed potatoes boiled with sugar, with or without added edible pectin and edible acids, sterilized or unsterilized.

The closest is a method for the production of jam and pumpkin jam. Pumpkin sorted, washed, cleaned from the skin and testis, inspect, cut into pieces.

When making jam, boil in 70% sugar syrup or pumpkin puree with sugar in a vacuum apparatus to a mass fraction of dry substances 62% or in homemade jam up to 55%. When preparing the jam, the pumpkin is ground to a puree-like state. Then it is boiled to a content of 15% of dry substances and mixed with sugar, assured up to 61% of dry substances. In the case of low acidity and weak gelling ability, citric acid and pectin are added to jam and jam at the end of cooking, packed and sterilized.

The disadvantage of this method is the use of manual processes during the removal of the skin, separation of seeds.

In addition, the whole process takes place in the presence of sugar, which leads to its partial caramelization.

The purpose of the invention is to improve the quality of the finished product by giving it a pineapple flavor and simplifying the process.

The goal is achieved by souring the squash, washing, inspecting, shredding, boiling, separating the stem and coarse inclusions in a wiping machine, boiling, gradually mixing with sugar, food acids and lysine to give pineapple flavor and, if necessary, pectin, finally boiled under vacuum to a standard dry matter value.

The method is carried out as follows.

Squashes are sorted, washed, inspected, crushed in a hammer mill to a particle size of a zucchini no more than 10 mm in diameter, boiled in an auger extender for 15 minutes at 100 ° C, the stalk and other coarse inclusions are removed and simultaneously crushed on a wiper through a sieve perforated: when making jam 3 mm, when preparing jam, additionally through a sieve 0.4 mm perforation, boil on a continuously operating vacuum evaporator to a mass fraction of dry substances (DM) 11%, mix gradually with sugar, lemon acid and lysine formulation.

Table 1 presents the recipe of jam from zucchini.

In a vacuum apparatus, the batch is heated to 95 ° C, finally boiled at a residual pressure of 0.45 kPa to a mass fraction of dry substances by a refractometer in a jam of 62%, in a homemade jam of L5%, in a jam of 61%, packed and sterilized.

With a weak gelling, pectin solution or concentrate is added at least 5 minutes before the end of cooking.

PRI me R. 15 kg of washed sliced zucchini are ground, boiled, coarse inclusions separated with simultaneous grinding of the zucchini up to 3 mm on a laboratory wiping machine, boiling up to 11% of dry substances in a laboratory vacuum evaporator, add sugar and citric acid according to the recipe (Table 1 ), mixed and boiled finally up to 62% (CB), and in home-made jam up to 55%, packed in an N tin can; 12 and sterily25-15-20

they are according to the formula at a pressure of 118 kPa.

Table 2 shows the chemical substance seen from zucchini.

The products obtained - jam from zucchini, turn., From zucchini are a new type of canned food with a high content of sugar, prepared from zucchini.

For the preparation of jam, technological equipment for the production of caviar from zucchini using the method of cooking and subsequent boiling is used, or equipment for the preparation of jams from fruits and other cultures. This allows canning enterprises to expand the assortment of canned food produced from early zucchini vegetables, using for this purpose idle (at 0 time of ripening zucchini) canning production capacity.

New types of canned food have a number of valuable biological properties that are easily absorbed by the body. Eating prevents the accumulation of cholesterol in the body. It can be recommended for anemia and kidney disease.

Claims (3)

1. A method for obtaining a pumpkin vegetable stock, including sorting, washing, inspection, grinding, blanching, wiping, boiling, mixing with sugar and citric acid, packaging and sterilization, and with what In order to improve the quality of the finished product by giving it pineapple flavor and simplify the process, zucchini of milky-wax ripeness is used as a raw material, and after boiling down, lysine is added in the amount of 0.01-0.05% by weight of zucchini with keeping the mixture at 55-65 ° C for 3-5 minutes 2. Method of step 1, characterized in that when preparing the jam, the rubbing is carried out to a particle size of 0.4-1.2 mm. 3. The method according to claim 1, characterized in that during the preparation of the jam, boiling is carried out in two stages: the first is without five 0 five 0 sugar to a dry matter content of 9-11%, the second - after adding sugar and citric acid to 60-65%. Table 1 Note. The recipe is compiled at the rate of 125 ch. Editor A. Kozoriz Tohred M. Morgenthal Order 2232 Circulation: Subscription VNIIPI State Committee for Inventions and Discoveries at the State Committee on Science and Technology of the USSR 113035, Moscow, Zh-35, Raushsk nab.I / 5 Production and Publishing Combine Patent, Uzhgorod, Gagarin st., 101 table 2 Proofreader I. Muska