RU2449568C1 - Vitaminised lagenaria paste production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved appetisers production. The method envisages preparation of recipe components, lagenaria cutting, soft cooking with acute steam, grinding and concentration under vacuum till dry substances content is 9-10%, carrots and bulb onions cutting, frying in vegetable oil and grinding, frying in vegetable oil and grinding sweet pepper, grinding greens, browning wheat flour, sunflower flour pouring with drinking water and maintenance for swelling, mixing the said components (while heated) with tomato paste, salt, ascorbic acid, black hot pepper and allspice, packing, sealing and sterilisation.

EFFECT: invention allows to produce appetiser preserves with low adhesion to container walls.

Description

The invention relates to a technology for the production of canned snacks.

It is known to use lagenaria in raw, fried, pickled, stewed or salted form for the preparation of culinary dishes (http://sadfaq.ru/legenaria).

There is a method of producing squash-fortified caviar, involving the preparation of recipe components, cutting, boiling with hot steam, grinding and concentrating under vacuum until a dry substance content of 9-10% squash, cutting, frying in vegetable oil and chopping carrots and onions, frying in vegetable oil and grinding sweet pepper, chopping herbs, storing wheat flour, mixing the above components when heated with tomato paste, salt, ascorbic acid lotoy, black pepper and pepper savory, packing the resulting mixture, sealing and sterilizing (Collection technological instructions for the production of canned Volume I. -. M .: APPP "Konservplodoovosch", 1990, s.153-202).

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 obtain a new vegetable caviar from unconventional raw materials with reduced adhesion to the walls of the container.

This result is achieved by the fact that the method of producing lagenaria fortified caviar involves preparing the recipe components, cutting, boiling with hot steam, grinding and concentrating in vacuo to achieve a dry matter content of 9-10% lagenaria, cutting, frying in vegetable oil and chopping carrots and onions , frying in vegetable oil and chopping sweet pepper, storing wheat flour, chopping herbs, pouring with drinking water and exposure to swell sunflower flour, mix vanie components listed under heating with tomato paste, salt, ascorbic acid, black pepper and pepper savory, packing the resulting mixture, sealing and sterilization, and the components used in the following ratio costs pbw .:

lagenaria 1210 Sweet pepper 56.3 carrot 66.9-68.62 onion 127.5-129.13 greenery 4.4 Wheat flour 9.1 sunflower flour 24.2 vegetable oil 67 tomato paste, in terms of 30% solids content 71.2 salt 15,2 vitamin C 1,03 black bitter pepper 0.505 allspice 0.505 water before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

The prepared lagenaria is cut, boiled with hot steam, crushed on a spinning top or a washing machine and concentrated in vacuo until the solids content of 9-10% is reached.

Prepared carrots and onions are chopped, fried in vegetable oil and chopped in a spinning top or wiper.

Prepared sweet peppers are fried in vegetable oil and crushed in a spinning top or a washing machine.

The prepared greens are ground in a spinning top.

Prepared wheat flour passer.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with drinking water in a weight ratio of about 1: 5 and kept for swelling.

The listed components in the recipe ratio are mixed when heated with tomato paste, salt, ascorbic acid and ground black pepper and allspice. The resulting mixture is packaged, sealed and sterilized to obtain the target product.

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 costs of the components are given taking into account the norms of waste and losses of the corresponding types of raw materials. The costs presented in the form of intervals cover their possible change in the shelf life of raw materials.

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, cans of type I-82-500 containing products obtained by the described technology and by the closest analogue were opened and mounted with the neck down. After 10-15 minutes, the experimental product completely drained from the can, and the product by the closest analogue drained in 30-40 minutes.

Thus, the proposed method allows to obtain new canned snacks from unconventional raw materials with low adhesion to the walls of the container.

Claims (1)

A method for producing lagenaria fortified caviar, which involves preparing the recipe components, cutting, boiling with hot steam, grinding and concentrating in vacuo to achieve a dry matter content of 9-10% lagenaria, cutting, frying in vegetable oil and chopping carrots and onions, frying in vegetable oil and grinding sweet pepper, storing wheat flour, grinding herbs, pouring with drinking water and exposure to swell sunflower flour, mixing the listed components when heated with tomato paste, salt, ascorbic acid, black pepper and allspice, packing the resulting mixture, sealing and sterilization, and the components are used in the following ratio of costs, parts by weight:
lagenaria 1210 Sweet pepper 56.3 carrot 66.9-68.62 onion 127.5-129.13 greenery 4.4 Wheat flour 9.1 sunflower flour 24.2 vegetable oil 67 tomato paste in terms of 30% solids content 71.2 salt 15,2 vitamin C 1,03 black bitter pepper 0.505 allspice 0.505 water until the desired product 1000