The method of producing seasonings on a vegetable basis
(57) Abstract:The invention relates to the technology of the food industry. Included in seasoning vegetables before machining treated with an aqueous solution of at least one salt arachidonic, or of jasmonic, or eicosapentaenoic acid with N-heterocyclic base and stand. The invention increases the resistance of the target product to the store. The invention relates to the technology of the food industry.A method of obtaining seasonings on a vegetable basis, 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 producing seasonings on a vegetable basis, providing training of vegetables and spices, and the joint ultrasonic atomization, according to the invention before chopping vegetables treated with an aqueous solution of at least one salt arachidonic, or of jasmonic, or eicosapentaenoic acid with N-heterocyclic base in the amount of 0.5-1104mg/t and incubated for 2-5 hours, and ultrasonic atomization exercise without oxygen.The method is implemented as follows.Vegetables intended for cooking condiments, before or during, or after preparation treated with an aqueous solution of one or more of the named salts in the above stated amount. 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 processed before starting the preparatory operations, and after them. Root crops like carrots, it is advisable to process after washing, i.e. during or after training. 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 2-5 hours. None of these salts does not interact with receptors of higher plants, they UGT is Asia leads to the formation at the cellular level signal immunization, which plant tissue to implement after 2-5 hours from the introduction of salts. As a result, 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 substances and exogenous entered salts 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 arachidonate of the research in Koli is th 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, peppers red hot pepper, parsley, celery and fennel, carrots and onions, processed mixture taken in equal quantities arachidonate, jasmonate and eicosapentaenoate pyridine in the amount of 1104mg/t and aged for 2 hours, and salt. Technology and the result is in line with example 1.Thus, the proposed method improves the stability of seasonings to microbial deterioration and delamination and enrich the composition of biologically active substances. The method of producing seasonings on a vegetable basis, 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 water rest the sky Foundation in the amount of 0.5-1104mg/t and incubated for 2-5 h, and ultrasonic atomization exercise without oxygen.
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.