Method for production of paprica canned goods
|
Method for production of canned goods from white-fish and vegetables (variants) / 2298353 Claimed method includes formula component preparation, namely white-fish and marrow cutting and chopping; estragon green chopping; fresh white cabbage shredding, freezing and chopping; cutting of carrot, parsley root and onion followed by roasting thereof in melt butter and chopping; potato and rutabaga blanching and chopping; garlic pulping; wheat flour sautéing. Then abovementioned components are blended with tomato paste, citric acid, sugar, fish broth, table salt, and CO2-extracts from biomass of specific micromycete species, clove, cinnamon, black pepper and bay leaf. Obtained mixture is pre-packed sealed and sterilized. |
|
Method for production of canned goods from white-fish and vegetables (variants) / 2295880 Claimed method includes formula component preparation, namely white-fish and pumpkin cutting and chopping; estragon green chopping; fresh white cabbage shredding, freezing and chopping; cutting of carrot, parsley root and onion followed by roasting thereof in melt butter and chopping; potato and rutabaga blanching and chopping; garlic pulping; wheat flour sautéing. Then abovementioned components are blended with tomato paste, citric acid, sugar, fish broth, table salt, and CO2-extracts from biomass of specific micromycete species, clove, cinnamon, black pepper and bay leaf. Obtained mixture is pre-packed sealed and sterilized. |
|
Method for production of special canned goods from duck and cabbage (variants) / 2294653 Claimed method includes fresh white cabbage shredding, freezing, and chopping; onion cutting, roasting in melt butter, and chopping; wheat flour sautéing; duck cutting and chopping; gardenstuff chopping. Abovementioned components are blended with bone broth, sour cream, citric acid, sugar, table salt, and CO2-extracts from biomass of specific micromycete specie, pyrolysis wood, caraway, black pepper, and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized. |
|
Method for producing of dry mixture for baby feeding / 2292745 Method involves cooking groats in mixture of fat-free milk and milk whey; 5 minutes before finishing of cooking procedure, introducing into mixture cut fruits and/or vegetables; providing homogenization; drying; introducing vitamin additive; packaging for obtaining of base product. |
|
Method for producing of dry mixture for baby feeding / 2292744 Method involves cooking mixture of groats and flakes of wheat germs in mixture of fat-free milk and milk whey; 5 minutes before finishing of cooking procedure, introducing into mixture cut fruits and/or vegetables; providing homogenization; drying; introducing vitamin additive; packaging for obtaining of base product. |
|
Method for producing of dry mixture for baby feeding / 2292743 Method involves cooking mixture of groats and flakes from wheat germs in 0.5-1.5-% pectin extract; using groats and flakes from wheat germs in the weight ratio of 17:3; 5 minutes before finishing of cooking procedure, introducing into mixture cut fruits and/or vegetables; providing homogenization; drying; introducing vitamin additive; packaging for obtaining of base product. |
|
Method for producing of dry mixture for baby feeding / 2292742 Method involves cooking groats in 0.5-1.5%-pectin extract; 5 minutes before finishing of cooking procedure, introducing into mixture cut fruits and/or vegetables; providing homogenization; drying; introducing vitamin additive; packaging for obtaining of base product. |
|
Method for producing of dry mixture for baby feeding / 2292741 Method involves cooking groats in 0.5-1.5-% pectin solution; 5 minutes before finishing of cooking procedure, introducing into mixture cut fruits and/or vegetables; providing homogenization; drying; introducing vitamin additive; packaging for obtaining of base product. |
|
Method for producing of dry mixture for baby feeding / 2292740 Method involves cooking mixture of groats and flakes from wheat germs in 0.5-1.5-% pectin solution; 5 minutes before finishing of cooking procedure, introducing into mixture cut fruits and/or vegetables; providing homogenization; drying; introducing vitamin additive; packaging for obtaining of base product. |
|
Method for manufacturing canned food "duck stewed with cabbage" / 2291628 The suggested canned food should be prepared due to chopping and freezing fresh cabbage, cutting and heating onions and wheat flour in melted fat, cutting the duck and greens. Then one should fulfill oxygen-free mixing the above-mentioned components with sour cream, acetic acid, sugar, common salt, caraway, hot black pepper and laurel leaf. Then it is necessary to carry out procedures on packing the mixture obtained and bone broth followed by sealing and sterilization. This enables to obtained new canned food being of increased digestibility against analogous culinary dish. |
|
Method for producing of summer squash filler / 2298929 Method involves blanching summer squash pieces in solution of citrus or tartaric acid; preparing syrup on the base of blanching liquid; holding summer squash in heated syrup; separating phases; adding syrup to separated liquid phase; bringing to boiling state; introducing summer squash pieces; boiling-out under vacuum; providing vacuum cooling and packaging. |
|
Method for manufacturing canned food "fish with vegetable ragout in tomato gravy" of special indication (variants) / 2298390 The innovation in question deals with the technology for manufacturing fish-vegetable canned food for cosmic nutrition due to preparing necessary components due to cutting, frying in melted butter and reducing the carrots, parsley root and onions upon a roller; cutting, blanching and reducing potatoes and turnip upon a roller; chopping, freezing new white cabbage and reducing it upon a roller; cutting and reducing the marrows upon a roller; cutting skinned fish fillet and reducing it upon a roller, frying wheat flour and grating the garlic. Then it is necessary to mix the above-mentioned components with tomato paste, fish broth, sugar, common salt and CO2-extracts of the preset type of mycromycete biomass, hot black pepper and laurel leaf. After that, one should fulfill packing procedures into aluminum tubes followed by sealing and sterilization. This innovation enables to obtain new canned food for cosmic nutrition being of higher digestibility. |
|
Method for manufacturing canned food "fried brains with cabbage" of special indication / 2298389 The present innovation deals with technology for manufacturing canned food based upon by-products. The suggested canned food should be manufactured due to cutting, blanching and reducing upon a roller of fresh edible boletus, chopping, freezing and reducing upon a roller of new white cabbage followed by cutting, blanching and reducing parsley roots, blanching and reducing carrots upon a roller, reducing onions upon a roller. Brains should be breaded in wheat flour, fried in melted butter and reduced upon a roller. Then it is necessary to mix the above-mentioned components with bone broth, common salt, citric acid and CO2-extracts of hot black pepper and laurel leaf. One should then pack the mixture obtained into aluminum tubes followed by sealing and sterilization. The innovation enables to obtain new canned food for cosmic nutrition being of increased digestibility. |
|
Method for manufacturing canned food "partridge stewed with vegetables" of special indication (variants) / 2298388 The present innovation deals with the technology for manufacturing meat-plant canned food out of hydrobionts for cosmic nutrition. The suggested variants deal with preparing the formula components: one should chop new white cabbage, sweet pepper and tomatoes, freeze them and reduce upon a roller along with the greens. Carrots and turnip should be blanched and reduced upon a roller. One should cut and reduce pork and partridge meat upon a roller. The above-mentioned components should be mixed with common salt, hot black pepper, laurel leaf, bone broth and CO2-extracts of the preset type of mycromycete biomass and pyrolysis wood. The mixture obtained should be packed into aluminum tubes followed by sealing and sterilization. The innovation enables to obtain canned food for cosmic nutrition being of increased digestibility against analogous culinary dishes. |
|
Method for manufacturing canned food "soup krestyansky with cereals" of special indication (variants) / 2298387 The suggested innovation deals with the technology for manufacturing first-course canned food for cosmic nutrition. The suggested canned food should be manufactured due to chopping, blanching and reducing potatoes upon a roller; cutting, freezing and reducing new white cabbage upon a roller; and, also, cutting, frying in melted butter and reducing the carrots, parsley root and onions upon a roller; boiling cereals up to semi-finished condition and reducing it upon a roller, cutting and reducing skin-off fish fillet upon a roller, greens should be reduced similarly. Then one should mix the above-mentioned components with fish broth, tomato paste, common salt and CO2-extracts of the biomass of the preset mycromycete type, hot black pepper and laurel leaf followed by packing the obtained mixture into aluminum tubes with subsequent sealing and sterilization. This enables to manufacture new canned food being of increased digestibility. |
|
Method for manufacturing canned food "soup krestyansky with cereals" of special indication (variants) / 2298386 The suggested innovation deals with the technology for manufacturing first-course canned food for cosmic nutrition. The suggested canned food should be manufactured due to chopping, blanching and reducing potatoes upon a roller; cutting, freezing and reducing new white cabbage upon a roller; and, also, cutting, frying in melted butter and reducing the carrots, parsley root and onions upon a roller; boiling cereals up to semi-finished condition and reducing it upon a roller, cutting and reducing meat upon a roller; greens should be reduced similarly. Then one should mix the above-mentioned components with bone broth, sour cream, tomato paste, common salt and CO2-extracts of the biomass of the preset mycromycete type, hot black pepper and laurel leaf followed by packing the obtained mixture into aluminum tubes with subsequent sealing and sterilization. This enables to manufacture new canned food being of increased digestibility. |
|
Method for manufacturing canned food "fish solyanka" of special indication (variants) / 2298385 The innovation deals with manufacturing canned first-course food for cosmic nutrition. The innovation deals with preparing the formula components due to cutting, frying in melted butter and reducing onions upon a roller, cutting, blanching and reducing potatoes upon a roller, chopping, freezing and reducing new white cabbage upon a roller, reducing a fish fillet, edible boletus, pickled cucumbers and parsley greens upon a roller followed by frying wheat flour. Then it is necessary to mix the above-mentioned components with fish broth, citric acid, cucumber pickle, CO2-extracts of mycromycete biomass, hot black pepper and laurel leaf. Then the mixture obtained should be packed into aluminum tubes to be then sealed and sterilized. As the mycromycete one should apply a mycromycete chosen out of the group including 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 gamsii, Mortierella nantahalensis, Mortierella spinosa, Mortierella spinosa var. sterilis, Mortierella gracilis, Saprolegnia parasitica, Pythium catenulatum, Pythium coloratum, Pythium gracile, Pythium irregulare, Pythium ultimum, Pythium insidiosum. All the components should be taken at a certain quantitative ratio. The innovation helps to obtain the product being of increased digestibility. |
|
Method for manufacturing canned food "schi with cabbage and potatoes" of special indication (variants) / 2298384 The innovation deals with manufacturing canned first-course food for cosmic nutrition. The innovation deals with preparing the formula components due to cutting, frying in melted butter and reducing carrots, parsley root and onions upon a roller, cutting, blanching and reducing turnip and potatoes upon a roller, chopping, freezing and reducing new white cabbage upon a roller, reducing goose, leek and greens upon a roller. Then it is necessary to mix the above-mentioned components with tomato paste, sour cream, bone broth, common salt, CO2-extracts of mycromycete biomass, hot black pepper and laurel leaf. Then the mixture obtained should be packed into aluminum tubes to be then sealed and sterilized. As the mycromycete one should apply a mycromycete chosen out of the group including 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 gamsii, Mortierella nantahalensis, Mortierella spinosa, Mortierella spinosa var. sterilis, Mortierella gracilis, Saprolegnia parasitica, Pythium catenulatum, Pythium coloratum, Pythium gracile, Pythium irregulare, Pythium ultimum, Pythium insidiosum. All the components should be taken at a certain quantitative ratio. The innovation helps to obtain the product being of increased digestibility. |
|
Method for manufacturing canned food "borsch" of special indication (variants) / 2298383 The innovation deals with manufacturing canned first-course food for cosmic nutrition. The innovation deals with preparing the formula components due to blanching and reducing beet and carrots upon a roller, frying in melted butter onions, cutting, blanching and reducing potatoes upon a roller, chopping, freezing and reducing new white cabbage upon a roller, reducing beef, greens and prune upon a roller. Then it is necessary to mix the above-mentioned components with tomato paste, dry red wine, bone broth, sour cream, common salt, CO2-extracts of mycromycete biomass, hot black pepper, red pepper and laurel leaf. Then the mixture obtained should be packed into aluminum tubes to be then sealed and sterilized. As the mycromycete one should apply a mycromycete chosen out of the group including 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 gamsii, Mortierella nantahalensis, Mortierella spinosa, Mortierella spinosa var. sterilis, Mortierella gracilis, Saprolegnia parasitica, Pythium catenulatum, Pythium coloratum, Pythium gracile, Pythium irregulare, Pythium ultimum, Pythium insidiosum. All the components should be taken at a certain quantitative ratio. The innovation helps to obtain the product being of increased digestibility. |
|
Method for manufacturing canned food "borsch sborny" of special indication (variants) / 2298382 The present innovation deals with manufacturing first-course dishes for cosmic nutrition. The suggested canned food should be manufactured due to preparing all the ingredients followed by chopping, freezing and reducing the cabbage upon a roller; cutting, frying in melted butter and reducing beet and onions upon a roller; beef, goose flesh and ham should be cut and reduced upon a roller, wheat flour should be fried in melted butter; the above-mentioned ingredients should be mixed with sour cream, common salt, a CO2-extract of the biomass of the preset mycromycete type, hot black pepper, laurel leaf and bone broth; the mixture obtained should be packed into aluminum tubes followed by their sealing and sterilization. New canned food applied for cosmic nutrition is of increased digestibility against analogous culinary dishes. |
 Method for canning of granular caviar of fish, in particular, salmons / 2243671Method involves providing preservative, such as mixture of food glycine used in an amount of 0.1-0.3% and protein whey concentrate used in an amount of 0.5-0.7% by weight of caviar; salting preliminarily washed caviar grains; mixing with preservative, vegetable oil and glycerin and packing. Method allows quality of caviar to be kept for 11 months. |
FIELD: cannery industry.
SUBSTANCE: claimed method includes paprica cutting with simultaneous seed removing, blanching thereof in aqueous solution of table salt, sugar and ascorbic acid. Then product is dried by subsequent convective and microwave drying, pre-packed, and pouring with vegetable oil, sealed and sterilized.
EFFECT: new foodstuff with unique combination of organoleptic characteristics of dried prune and paprika.
The invention relates to the technology of production of canned vegetables.
The known method preserves the natural Peppers", providing for its preparation, blanching and cutting, cooking fill containing drinking water, sugar, salt and citric acid, packing pepper and fill, sealing and sterilization (Collection of technological instructions for the production of canned food, Volume 1 - M: Food industry, 1977, p.185-187).
A method of producing canned "Gogoshary in tomato sauce", providing training, cutting with simultaneous removal of the testicles, passerovannye in vegetable oil vegetable pepper varieties Rotunda, cutting and frying in vegetable oil onion, mixing the listed components with tomato paste and salt, packing, sealing and sterilisation (Collection of technological instructions for the production of canned food. VOL - M: Pishepromizdat, 1963, s-240).
A method of producing canned "Gogoshary pickled", providing training and cutting with simultaneous removal of the testicles vegetable pepper varieties Rotunda, cooking marinade fill containing drinking water, acetic acid, sugar, salt, cloves, black pepper bitter and allspice, packing pepper and fill, sealing and sterilization (Collection of those is technological instructions for canning. VOL - M: Pishepromizdat, 1963, s-240).
Know the use for the production of dried supplies of a number of vegetables, which is not included vegetable pepper (Handbook technologist food concentrates and vegetable drying production - M: Light and food industry, 1984, p, 304-363).
Know the use for the partial dehydration of vegetables, but only salted or pickled Food products with intermediate moisture - M: Food industry, 1980, s-92).
A method of producing prunes, providing training plums, blanching them in boiling water, convective drying to achieve a solids content of about 75%, consistent steam processing and glycerin to obtain the target product (Collection of technological instructions for the production of canned food. VOL - M: Pishepromizdat, 1963, s-205).
Products from intermediate humidity is known to use apricots, quince, peaches, plums, apples, strawberries, cherries and pears in the production of canned juice (Dyachenko E.N. Study of the method of canning partially dehydrated fruit for the manufacture of concentrated fruit drinks. Abstract of thesis. Ph.D. - Chisinau: Publishing house of the Communist party of Moldavia, 1971, - 23 C.).
A known method for the production of culinary dishes Salad of fresh tomatoes with pepper, providing training prescription is komponentov, remove testicles and cut green pepper, cut fresh tomatoes, cucumbers and onions or green onions, mixing and watering dressing containing vegetable oil, vinegar, sugar, salt and black pepper bitter, with getting ready meals (Godunov LE Collection of recipes food and cooking products for public catering enterprises. - SPb.: ProFix, 2003, p.27).
The technical result of the invention to provide a new canned partially dehydrated vegetable pepper, with a unique and harmonious combination of organoleptic properties of prunes and vegetable salad.
This result is achieved by a method of production of canned vegetable pepper provides for its preparation, cutting with simultaneous removal of the testicles, blanching in water solution of salt, sugar and ascorbic acid at concentrations of at least 0.5% by weight and the concentration of salt and sugar, providing their content in the target product is not more than 1.2% and 1.5%, respectively, convective drying to achieve a solids content of 25±5%, the microwave drying before reaching the dry matter content of not more than 75%, packing, fill with vegetable oil seal and sterilized.
The method is implemented as follows.
Vegetable pepper prepare by traditional technology, it is GII, cut with simultaneous removal of the testis and blanched in hot water in a water solution of salt, sugar and ascorbic acid.
The concentration of ascorbic acid in the solution should be not lower than 0.5% by weight, because of the need to preserve the original color of the material. A significant excess concentration of ascorbic acid specified value is impractical because it does not lead to improvements in the quality of the target product. The concentration of salt and sugar in the solution must provide their content in the target product is not more than 1.2% and 1.5% respectively. It is determined by the initial content of dry substances in raw materials, the final content of dry substances in raw materials and operating parameters blanching using known laws of mass transfer (Kavetsky GD, Vasiliev BV Processes and devices of food technology. Textbook for high schools. - M.: Kolos, 1997, s-474). Content limits of table salt and sugar in the target product justifies the acceptability of its organoleptic properties in accordance with SanPiN 2.3.2.1078.
Next vegetable pepper sequentially dried by convective method to achieve a solids content of 25±5% and microwave method before reaching the dry matter content of not more than 75%.
Specified at each stage of the dry substance substantiated by obtaining the target issue for lighting the first product with a given consistency. In the implementation of convective drying to achieve a solids content below the specified lower limit of the target product acquires razmazyvayut boiled consistency. During convective drying to achieve a solids content above the upper limit of the consistency of the target product becomes inhomogeneous with the advent of more dense crust on the surface. Excess solids content after microwave drying gives the target product rubbery, and then a solid narusevicius consistency. The lower limit of the dry substance content in the product is 50% and is a traditional food with an intermediate humidity.
Dried vegetable pepper pack, pour refined or flavored in any known technology vegetable oil, sealed and sterilized to obtain the target product.
Obtained according to the described technology preserves are a heterogeneous mixture with the solid phase in the form of slices of irregular shape, having the characteristic colour of raw materials, and a transparent fill, having a characteristic color of refined or flavored oil of the appropriate type. The solid phase has a delicate, slightly elastic texture, characteristic of prunes, distinct taste, characteristic for the appropriate on odnogo salad, and aroma characteristic of vegetable pepper and aromatic additives, if used in the composition of vegetable oil. In terms of security canned correspond to SanPiN 2.3.2.1078. Guaranteed shelf life of canned defined by the standard method, amounted to 1 year.
Thus, the proposed method allows to get new cans with a unique harmonious blend of consistency prunes and color, taste and aroma of vegetable salad.
Method of production of canned vegetable pepper, providing for its preparation, cutting with simultaneous removal of the testicles, blanching in water solution of salt, sugar and ascorbic acid at concentrations of at least 0.5% by weight and the concentration of salt and sugar, providing their content in the target product is not more than 1.2% and 1.5%, respectively, convective drying to achieve a solids content of 25±5%, the microwave drying before reaching the dry matter content of not more than 75%, packing, fill with vegetable oil, sealing and sterilisation.