Method for production of watermelon rind canned goods

FIELD: cannery industry.

SUBSTANCE: claimed method includes watermelon cutting, blanching thereof in aqueous solution of table salt, sugar and ascorbic acid. Then product is dried by subsequent convective and microwave drying, pre-packed, pouring with vegetable oil, sealed and sterilized.

EFFECT: new foodstuff with unique combination of organoleptic characteristics of dried prune and vegetable salad.

 

The invention relates to the technology of production of canned vegetables.

A known method for the production of candied watermelon rind (Collection of technological instructions for the production of canned food. T.II. Part 2): APP "Conservative", 1992, p.29-56).

Know the use for the production of dried supplies of a number of vegetables, which did not include watermelons (Handbook technologist food concentrates and vegetable drying production - M: Light and food industry, 1984, s-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 components is impressive. Abstract Diskin - Chisinau; Publishing house of the Communist party of Moldavia, 1971 - 23 C.).

A known method for the production of culinary dishes Salad cauliflower with watermelon, tomatoes and fruit, providing training prescription components, boiling and separation on koceski cauliflower, cut the pulp of the watermelon, pears and tomatoes, laying the listed components in the leaves of lettuce and watering cream sauce with getting ready meals (summaries L.V. Snacks and salads - M: reepol classic, 2000, s).

The technical result of the invention to provide a new canned partially dehydrated watermelon rind, 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 watermelon rind provides for their preparation, cutting, 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.

The method is implemented the following way.

Watermelon rinds prepare by traditional technology, cut 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, University Textbook - 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 watermelon rinds consistently dried by convective method to achieve a solids content of 25±5% and the microwave method before reaching the dry matter content of not more than 75%.

Specified at each stage of the solids content of the rely obtain the target 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 watermelon rinds Packed, 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 corresponding to vosmogo salad, and aroma, characteristic of watermelon 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 watermelon rind, providing for their preparation, cutting, 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.



 

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