Method for the production of pickled vegetable cake mix for salads

 

(57) Abstract:

The invention relates to the technology of canned vegetables. The Jerusalem artichoke in the process of preparation is subjected to alkaline cleaning from the skin under the given process parameters, chopped, mixed with salt and leaven. Leaven get, cultivating Lactobacillus plantarum broth waste of Jerusalem artichoke. Fermented product at 18-24oC for 5-7 days and Packed in consumer packaging. The invention allows to obtain at high performance new cake mix for salads with specific pleasant organoleptic properties.

The invention relates to the technology of canning vegetables.

A method of producing fermented vegetable cake mix for salads, providing training cabbage and chopping, cooking fermentation by digestion in waste water sprouts at the water ratio (5-10):1, filter the broth, cooling to 30oWith, make 1% of a pure culture of Lactobacillus plantarum and aging for 3 days at a temperature of 25-35oWith the introduction of the leaven and salt the shredded cabbage, fermented at a temperature of 18-24oC for 10-12 days and bottling (Collection of technologists is they are the result of the invention is the expansion of the assortment of pickled vegetable semi-finished products for salads and obtain a new semi-finished product with the specific pleasant organoleptic properties with increased productivity.

This result is achieved in that in the method of production of pickled vegetable cake mix for salads, providing training vegetable component and chopping, cooking fermentation by digestion of waste vegetable component, filtering water, cooling to 30oWith, make 1% of a pure culture of Lactobacillus plantarum and exposure for 3 days at a temperature of 25-35oWith the introduction of the leaven and salt chopped vegetable component, fermentation at a temperature of 18-24oWith and bottling, according to the invention as a vegetable component use the Jerusalem artichoke, which is in the process of preparation is subjected to alkaline cleaning from the skin when the alkali concentration of 3-3 .5% and a temperature of 80-85oC for 4-5 minutes, digestion waste of Jerusalem artichoke in water is carried out at a water ratio of 4:1, and the fermentation is carried out for 5-7 days in the following ratio of components by weight:

Jerusalem artichoke - 980-1209,87

Sol - 20-20,2

Leaven - 12,25-15,13

The method is implemented as follows.

The Jerusalem artichoke prepare by washing to remove dirt, inspection, alkaline cleaning from the skin and repeated washing. Alkaline cleaning from the skin Oswestry on the basis of a series of experiments as optimal from the point of view, the most complete removal of the skin. When this temperature range is typical for the process of alkaline cleaning vegetables, lower limits of the intervals allow you to achieve the best results when cleaning freshly harvested topinambur and upper limits when cleaning the artichokes after seasonal storage. The prepared artichokes chopped straw with geometric parameters, characteristic for vegetables intended for salads with a cross-section of 3x3 mm and a length of about 40 mm Detail sephirot on the screens. The separated fines, damaged tubers collected in the course of inspection and cleaning of Jerusalem artichoke are waste, the course of the process accumulate, and then sent for recycling in the cycle of receipt of the leaven. The collected waste is crushed and poured four-fold amount of water. Then perform the flash of waste is filtered broth is cooled to 30oTo contribute 1% of pure cultures of Lactobacillus plantarum and maintained at a temperature of 25-35oWith 3 days. After that, the starter is ready to use and mix it with chopped artichokes and salt in the above proportion. Fermentation of Jerusalem artichoke carried out using traditional means: bosniaco, as the nutrient medium composition for the preparation of starter culture and the composition of fermentive raw materials are quite different from those traditionally used, the time of fermentation of Jerusalem artichoke to achieve optimal organoleptic properties is only 5-7 days. This allows you to double the yield per unit of production space in comparison with the closest analogue. After fermentation the target product is Packed in consumer packaging and is directed to implementation. The modes and terms of storage of the target product does not differ from the closest analogue.

According to the tasting evaluation obtained by the proposed method, the target product is the best organoleptic properties when the ratio laying on fermentation components corresponding to the lower limit specified intervals. Their upper limits calculated by the known method of determining the consumption norms of raw materials. The target product is a uniformly shredded strips of vegetables with a small amount of liquid phase, which have a color close to the natural color of fresh-cut topinambur. Consistency elastic crispy when crushing, the taste of sour-solo-is CLASS="ptx2">

Thus, the proposed method allows to obtain increased performance new product with specific pleasant organoleptic properties.

Method for the production of pickled vegetable cake mix for salads, providing training vegetable component and chopping, cooking fermentation by digestion of waste vegetable component, filtering water, cooling to 30oWith, make 1% of a pure culture of Lactobacillus plantarum and aging for 3 days at a temperature of 25-35oWith the introduction of the leaven and salt chopped vegetable component, fermentation at a temperature of 18-24oWith and bottling, characterized in that the vegetable component use the Jerusalem artichoke, which is in the process of preparation is subjected to alkaline cleaning from the skin when the alkali concentration of 3-3 .5% and a temperature of 80-85oC for 4-5 min, digestion waste of Jerusalem artichoke in water is carried out at a water ratio of 4:1, and the fermentation is carried out for 5-7 days at the following ratio of components by weight:

Jerusalem artichoke - 980-1209,87

Sol - 20-20,2

Leaven - 12,25-15,13 in

 

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