Method of preparation of vegetable seasonings

 

(57) Abstract:

The invention relates to the technology of the food industry. Included in seasoning vegetables before machining process oil containing an extract of biomass of microorganisms, selected from a specified group, and stand. The invention increases the resistance of the target product to the store.

The invention relates to the technology of the food industry.

There is a method of cooking vegetable seasonings, providing training of vegetables and spices, grinding and mixing with fresh tomato pulp and salt with simultaneous pasteurization by joint ultrasonic spray (SU 1793889 A3, 07.02.1993).

The disadvantage of this method is to obtain the target product, are prone to microbial spoilage.

The technical result of the invention is to increase the resistance of the target product to the storage, enrichment of its members and the improvement of organoleptic properties.

This result is achieved in that in the method of preparation of vegetable seasonings, providing training of vegetables and spices, grinding and mixing with fresh tomato weight and powernoise chopping vegetables treated oil containing an extract of biomass of microorganisms, selected from the group comprising Mortierella alpina, Mortierella elongata, Mortierella bainieri, Mortierella exigua, Mortierella minutissmia, Mortierella verticillata, Mortierella hygrophila, Mortierella polycephala, Mortierella globalpina, Mortierella indohii, Mortierella sepedonioides, Mortierella lignicola, Mortierella humilis, Mortierella alliaceae, Mortierella strangulata, Mortierella pusilla, Mortierella globulifera, Mortierella jenkinii, Mortierella dichotoma, Mortierella sclerotiella, Mortierella zychae, Mortierella marburgensis, Mortierella beljakovae, Mortierella sarnyensis, Mortierella nigrescens, Mortierella gemmifera, Mortierella reticulata, Mortierella parvispora, Mortierella pulchella, Mortierella gamsii, Mortierella nantahalensis, Mortierella spinosa, Mortierella spinosa var. sterilis, Pythium catenulatum, Pythium coloratum, Pythium gracile, Pythium irregulare, Pythium ultimum, Pythium insidiosum, and Saprolegnia parasitica, in terms of the total content of arachidonic and eicosapentaenoic acids in the amount of 0.5-1104mg/t and incubated for 3-8 h, and ultrasonic atomization exercise without oxygen.

The method is implemented as follows.

Vegetables intended for cooking condiments, before or during or after the preparation process called extract the above number. The duration of the treatment depends on the composition of the preparatory operations. For example, tomatoes that are in the process of preparation is not subjected to mechanical processing, can be treated with the extract prior to the preparatory operations, and after them. Corner the key. For onions, in whose preparation remove the pen, the bottom and top sheets, processing must be made before these operations. After processing the vegetables stand 3-8 hours. Arachidonic and eicosapentaenoic acids, mainly included in the above extracts do not interact with receptors of higher plants, and are embedded in their membranes and partially assimilated. Because these acids are elicitors, and related compounds of the extracts, the composition of which was not determined, not suppress this kind of activity, their assimilation leads to the formation at the cellular level signal immunization, which plant tissue to implement after 3-8 h from administration of an extract. Happen as a result of ultrastructural reconstruction of plant tissues and the accumulation of native phytoalexins. After exposure, the vegetables are crushed to the desired consistency, such as cleaning machines, and then prepare the recipe mixture with simultaneous pasteurization by joint ultrasonic atomization of all prescription components. Ultrasonic atomization exercise without oxygen access to the most complete preservation of the native biologically active sapentaenoic, with F-vitamin activity. The obtained target product is Packed in consumer packaging.

The resulting product has a greater resistance to microbial spoilage due to increased content of native phytoalexins. At the same time with an experienced custody found that seasoning obtained by the proposed method is less susceptible to delamination, which is rated as improved organoleptic properties.

Example 1. A condiment made from tomatoes, sweet peppers, parsley, celery and dill, processed oil containing extract of the biomass of the microorganism Mortierella alpina in terms of the total content of arachidonic and eicosapentaenoic acids in the amount of 0.5 mg/t and sustained after treatment for 8 h, as well as salt, sugar and ground black pepper, by wiping, joint ultrasonic spraying and packing in sterile packs of combined film material. The retention period before the emergence of microbial spoilage indoors at room temperature was 9 months, and for similar seasonings obtained from raw vegetables, 6 months.

Example 2. A condiment made from tomatoes, p is the relevant extract of the biomass of the organism Pythium coloratum in terms of the total content of arachidonic and eicosapentaenoic acids in the amount of 1104mg/t and aged for 3 h, and salt. Technology and the result is in line with example 1.

Similar results were obtained when using oil containing extracts of biomass of each microorganism named group.

Thus, the proposed method improves the stability of seasonings to microbial deterioration and delamination and enrich the composition of biologically active substances.

Method of preparation of vegetable seasonings, providing training of vegetables and spices, grinding and mixing with fresh tomato pulp and salt with simultaneous pasteurization by joint ultrasonic atomization, characterized in that before chopping vegetables treated oil containing an extract of biomass of microorganisms selected from the group comprising Mortierella alpina, Mortierella elongata, Mortierella bainieri, Mortierella exigua, Mortierella minutissima, Mortierella verticillata, Mortierella hygrophila, Mortierella polycephala, Mortierella globalpina, Mortierella indohii, Mortierella sepedonioides, Mortierella lignicola, Mortierella humilis, Mortierella alliaceae, Mortierella strangulata, Mortierella pusilla, Mortierella globulifera, Mortierella jenkinii, Mortierella dichotoma, Mortierella sclerotiella, Mortierella zychae, Mortierella marburgensis, Mortierella beljakovae, Mortierella sarnyensis, Mortierella nigrescens, Mortierella gemmifera, Mortierella reticulata, Mortierella parvispora, Mortierella pulchella, Mortierella gum, and Saprolegnia parasitica, in terms of the total content of arachidonic and eicosapentaenoic acids in quantities of 0.5 to 1 to 104mg/t and incubated for 3-8 h, and ultrasonic atomization exercise without oxygen.

 

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FIELD: liqueur and vodka industry.

SUBSTANCE: vodka comprises the following components per 1000 dal: vanillin 1:100, 0.09-0.11 l; aromatic principle "Black currant" ASG 424 of firm "Reino and Fis", France, 0.09-0.11 kg; 65.8%-th sugar syrup, 11.0-12.0 l; aqueous-alcoholic liquid, the balance, to provide the strength 40%. Proposed invention allows conferring black currant aroma with light chocolate-cognac tint to vodka.

EFFECT: valuable properties of vodka.

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