RU2508741C1 - Method for production of preserved product "fermented cabbage vegetable-and-mushroom solyanka" - Google Patents
Method for production of preserved product "fermented cabbage vegetable-and-mushroom solyanka" Download PDFInfo
- Publication number
- RU2508741C1 RU2508741C1 RU2012150367/13A RU2012150367A RU2508741C1 RU 2508741 C1 RU2508741 C1 RU 2508741C1 RU 2012150367/13 A RU2012150367/13 A RU 2012150367/13A RU 2012150367 A RU2012150367 A RU 2012150367A RU 2508741 C1 RU2508741 C1 RU 2508741C1
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- RU
- Russia
- Prior art keywords
- vegetable oil
- sauerkraut
- production
- allspice
- sugar
- Prior art date
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 240000007124 Brassica oleracea Species 0.000 title abstract 2
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 title abstract 2
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 title abstract 2
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 title abstract 2
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 12
- 239000008158 vegetable oil Substances 0.000 claims abstract description 12
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 10
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 8
- 235000015113 tomato pastes and purées Nutrition 0.000 claims abstract description 8
- 241000408747 Lepomis gibbosus Species 0.000 claims abstract description 7
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 7
- 240000008474 Pimenta dioica Species 0.000 claims abstract description 7
- 235000006990 Pimenta dioica Nutrition 0.000 claims abstract description 7
- 238000005520 cutting process Methods 0.000 claims abstract description 7
- 235000020236 pumpkin seed Nutrition 0.000 claims abstract description 7
- 235000000346 sugar Nutrition 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 4
- 235000021108 sauerkraut Nutrition 0.000 claims description 9
- 244000203593 Piper nigrum Species 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 235000013614 black pepper Nutrition 0.000 claims description 5
- 235000012054 meals Nutrition 0.000 claims description 5
- 235000013311 vegetables Nutrition 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 2
- 244000291564 Allium cepa Species 0.000 claims 2
- 241000227653 Lycopersicon Species 0.000 claims 2
- 238000005516 engineering process Methods 0.000 abstract description 7
- 240000003768 Solanum lycopersicum Species 0.000 abstract description 5
- 235000021156 lunch Nutrition 0.000 abstract description 2
- 240000008574 Capsicum frutescens Species 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 240000000278 Syzygium polyanthum Species 0.000 abstract 1
- 235000008089 Syzygium polyanthum Nutrition 0.000 abstract 1
- 235000012970 cakes Nutrition 0.000 abstract 1
- 238000000605 extraction Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 244000080466 oignon Species 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 238000013517 stratification Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 5
- 230000032798 delamination Effects 0.000 description 3
- 235000013324 preserved food Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000013574 canned fruits Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 238000009987 spinning Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
Изобретение относится к технологии производства консервированных вторых обеденных блюд.The invention relates to the production technology of canned second lunch dishes.
Известен способ производства консервированного продукта ″Солянка овощно-грибная из квашеной капусты″, предусматривающий подготовку рецептурных компонентов, резку и пассерование в растительном масле репчатого лука, резку соленых томатов, измельчение соленых грибов, смешивание перечисленных компонентов с квашеной капустой, растительным маслом, томатной пастой, сахаром, перцем черным горьким, перцем душистым и лавровым листом, тушение при постоянном перемешивании, фасовку, герметизацию и стерилизацию (Сборник технологических инструкций по производству консервов. Том I. - М.: АППП ″Консервплодоовощ″, 1990, с.290-310).A known method for the production of canned product ″ Solyonka vegetable and mushroom sauerkraut ″, which includes preparing the recipe components, cutting and sautéing onion in vegetable oil, cutting salted tomatoes, chopping salted mushrooms, mixing the listed ingredients with sauerkraut, vegetable oil, tomato paste sugar, bitter black pepper, allspice and bay leaf, stewing with constant stirring, packaging, sealing and sterilization (Collection of technological instructions rations for the production of canned food, Volume I. - M .: APPP ″ Canned Fruit and Vegetable ″, 1990, p. 290-310).
Недостатком этого способа является расслаивание получаемого целевого продукта.The disadvantage of this method is the delamination of the resulting target product.
Техническим результатом изобретения является уменьшение расслаивания получаемого целевого продукта.The technical result of the invention is to reduce the delamination of the resulting target product.
Этот результат достигается тем, что в способе производства консервированного продукта ″Солянка овощно-грибная из квашеной капусты″, предусматривающем подготовку рецептурных компонентов, резку и пассерование в растительном масле репчатого лука, резку соленых томатов, измельчение соленых грибов, смешивание перечисленных компонентов с квашеной капустой, растительным маслом, томатной пастой, сахаром, перцем черным горьким, перцем душистым и лавровым листом, тушение при постоянном перемешивании, фасовку, герметизацию и стерилизацию, согласно изобретению при смешивании дополнительно вводят молотый шрот семян тыквы, а компоненты используют при следующем соотношении расходов, мас.ч.:This result is achieved by the fact that in the method for the production of canned product “Vegetable and mushroom hodgepodge from sauerkraut ″, which includes preparing the recipe components, cutting and sautéing onion in vegetable oil, cutting salted tomatoes, chopping salted mushrooms, mixing the listed components with sauerkraut, vegetable oil, tomato paste, sugar, bitter black pepper, allspice and bay leaf, stewing with constant stirring, packaging, sealing and sterilization, cog According to the invention, when mixing, they additionally introduce ground meal of pumpkin seeds, and the components are used in the following ratio of costs, parts by weight:
Способ реализуется следующим образом.The method is implemented as follows.
Рецептурные компоненты подготавливают по традиционной технологии.Prescription components are prepared according to traditional technology.
Подготовленный репчатый лук нарезают и пассеруют в растительном масле.Prepared onions are chopped and sautéed in vegetable oil.
Подготовленные соленые томаты нарезают.Prepared salted tomatoes are chopped.
Подготовленные соленые грибы измельчают на волчке.Prepared salted mushrooms are ground in a spinning top.
Перечисленные компоненты в рецептурном соотношении смешивают с квашеной капустой, молотым шротом семян тыквы, полученным 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), растительным маслом, томатной пастой, сахаром и молотыми перцем черным горьким, перцем душистым и лавровым листом. Полученную смесь тушат при постоянном перемешивании в течение около 40 минут, расфасовывают, герметизируют и стерилизуют с получением целевого продукта.The listed components in the recipe ratio are mixed with sauerkraut, ground meal of pumpkin seeds, obtained by known technology (Vasilyeva 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), vegetable oil, tomato paste, sugar and ground black bitter pepper, allspice and bay leaf. The resulting mixture is extinguished with constant stirring for about 40 minutes, packaged, sealed and sterilized to obtain the target product.
При использовании томатной пасты с содержанием сухих веществ, не совпадающим с рецептурным, осуществляют пересчет ее расхода на эквивалентное содержание сухих веществ по известным зависимостям (Сборник технологических инструкций по производству консервов. Том I. - М.: АППП ″Консервплодоовощ″, 1990, с.124).When using tomato paste with a dry matter content that does not coincide with the formulation, 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 "Preserved fruit", 1990, p. 124).
Расходы компонентов приведены с учетом норм отходов и потерь соответствующих видов сырья. Приведенный в виде интервала расход репчатого лука охватывает его возможное изменение по срокам хранения сырья.Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. Shown in the form of an interval onion consumption covers its possible change in the shelf life of raw materials.
Полученные по описанной технологии консервы по органолептическим свойствам сходны с продуктом по наиболее близкому аналогу.The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.
Для подтверждения указанного технического результата продукты по описанной технологии и по наиболее близкому аналогу изготавливали в банках типа I-82-350. Содержимое банок оценивали визуально после месячного хранения. Опытный продукт содержал однородную непрозрачную равномерно окрашенную жидкую фазу. Продукт по наиболее близкому аналогу имел в верхней части банки выраженный слой отстоявшегося сока и слой окрашенного жира.To confirm the specified technical result, the products according to the described technology and the closest analogue were made in banks of type I-82-350. The contents of the cans were evaluated visually after a month of storage. The test product contained a uniform, opaque, uniformly colored liquid phase. The product according to the closest analogue had a pronounced layer of settled juice and a layer of colored fat in the upper part of the can.
Таким образом, предлагаемый способ позволяет уменьшить расслаивание получаемого целевого продукта.Thus, the proposed method allows to reduce the delamination of the resulting target product.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2012150367/13A RU2508741C1 (en) | 2012-11-26 | 2012-11-26 | Method for production of preserved product "fermented cabbage vegetable-and-mushroom solyanka" |
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| Application Number | Priority Date | Filing Date | Title |
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| RU2012150367/13A RU2508741C1 (en) | 2012-11-26 | 2012-11-26 | Method for production of preserved product "fermented cabbage vegetable-and-mushroom solyanka" |
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| RU2508741C1 true RU2508741C1 (en) | 2014-03-10 |
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| RU2012150367/13A RU2508741C1 (en) | 2012-11-26 | 2012-11-26 | Method for production of preserved product "fermented cabbage vegetable-and-mushroom solyanka" |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7767203B2 (en) * | 1998-08-07 | 2010-08-03 | Ganeden Biotech, Inc. | Methods for the dietary management of irritable bowel syndrome and carbohydrate malabsorption |
| UA63976U (en) * | 2011-04-04 | 2011-10-25 | Харьковский Торгово-Экономический Институт Киевского Национального Торгово-Экономического Университета | Method for making fish minced cutlets "sea pearl" using zostera and pumpkin seed cake |
| RU2450538C1 (en) * | 2011-03-10 | 2012-05-20 | Олег Иванович Квасенков | Method for production of "fermented cabbage vegetable-and-mushroom solyanka" enriched preserves |
-
2012
- 2012-11-26 RU RU2012150367/13A patent/RU2508741C1/en active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7767203B2 (en) * | 1998-08-07 | 2010-08-03 | Ganeden Biotech, Inc. | Methods for the dietary management of irritable bowel syndrome and carbohydrate malabsorption |
| RU2450538C1 (en) * | 2011-03-10 | 2012-05-20 | Олег Иванович Квасенков | Method for production of "fermented cabbage vegetable-and-mushroom solyanka" enriched preserves |
| UA63976U (en) * | 2011-04-04 | 2011-10-25 | Харьковский Торгово-Экономический Институт Киевского Национального Торгово-Экономического Университета | Method for making fish minced cutlets "sea pearl" using zostera and pumpkin seed cake |
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