RU2496370C1 - Method for production of preserves "trepang with vegetables and laminaria in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the non-fish seafoods preserves production technology. The method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, trepang blanching, mealing in wheat flour, frying in vegetable oil and mincing, laminaria, carrots and beet-roots mincing, the listed components mixing, the produced mixture and sauce 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 non-fish seafood.

A known method of producing canned food "Trepang with vegetables and seaweed in tomato sauce", which includes preparing the recipe, cutting, sautéing in vegetable oil and chopping onions, mixing it with tomato paste, drinking water, sugar, salt, black pepper, pepper allspice, cloves, coriander and bay leaves, cooking and adding acetic acid to produce sauce, blanching, breading in wheat flour, frying in vegetable oil and chopping trepang on top, grind ix gyroscope on seaweed, carrots and beets, and mixing these components, and packing the resulting mixture sauce, sealing and sterilizing (Reference production of canned Volume 3 -. M .: Food Industry, 1971: 446-451.).

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 the method of producing canned food "Trepang with vegetables and seaweed in tomato sauce", which involves preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, mixing it with tomato paste, drinking water, sugar, salt , bitter black pepper, allspice, cloves, coriander and bay leaves, boiling and adding acetic acid to produce sauce, blanching, breading in wheat flour, frying in vegetable oil and chopped on a top, trepang, chopping on top of seaweed, carrots and beets and mixing the above components, packing the resulting mixture and sauce, sealing and sterilizing, according to the invention, ground pumpkin seed meal is added to the sauce, which is poured with drinking water before mixing and kept for swelling, and the components are used in the following content of expenses, parts by weight:

trepang 1165.7 vegetable oil 83,2 carrot 437.1-448.4 beet 81.4-84.7 onion 60-60.8 sea kale 414.3 Wheat flour 19,4 pumpkin seed meal 24 tomato paste, in terms of 30% solids content 192 acetic acid, calculated on 80% concentration 4,5 sugar 27 salt fifteen black pepper 0.12 allspice 0.12 clove 0.12 coriander 0.12 Bay leaf 0,03 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, sautéed in vegetable oil and chopped on a spinning top or a washing machine.

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 in the recipe ratio are mixed with tomato paste, drinking water, sugar, salt and ground black pepper, allspice, cloves, coriander and bay leaf. The resulting mixture is boiled until a solids content of about 15.5% is reached, and acetic acid is added to give a sauce.

The prepared trepang is blanched, breaded in wheat flour, fried in vegetable oil and ground in a spinning top.

Prepared seaweed, carrots and beets are ground in a spinning top.

The listed components are mixed in a prescription ratio.

The resulting mixture and sauce are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

When using tomato paste with a dry matter content that does not match the prescription, and / or acetic acid with a concentration that does not match the prescription, their costs are calculated for the equivalent dry matter and / or acid content, respectively, according to known dependencies (Collection of technological instructions for production canned food.Volume I. - M .: APPP "Konservplodoizgot", 1990, p.124).

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. The costs presented in the form of intervals cover their possible change in terms of storage 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 of tin can No. 22, 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 fell completely out of the can, but the product by the closest analogue did not.

Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.

Claims (1)

Method for the production of canned food "Trepang with vegetables and seaweed in tomato sauce", which involves preparing the recipe, cutting, sautéing in vegetable oil and chopping onions, mixing it with tomato paste, drinking water, sugar, salt, bitter black pepper, allspice , cloves, coriander and bay leaves, boiling and adding acetic acid to produce sauce, blanching, breading in wheat flour, frying in vegetable oil and grinding on a top of trepang, grinding on a cap of sea kale, carrots and beets and mixing the listed components, packing the resulting mixture and sauce, sealing and sterilization, characterized in that the sauce is additionally ground with pumpkin seed meal, which is filled with drinking water before mixing and allowed to swell, and the components are used for the following content of the costs, parts by weight:
trepang 1165.7 vegetable oil 83,2 carrot 437.1-448.4 beet 81.4-84.7 onion 60-60.8 sea kale 414.3 Wheat flour 19,4 pumpkin seed meal 24 tomato paste, in terms of 30% solids content 192 acetic acid, calculated on 80% concentration 4,5 sugar 27 salt fifteen black pepper 0.12 allspice 0.12 clove 0.12 coriander 0.12 Bay leaf 0,03 water before the release of the target product 1000