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Method for production of preserves "caviar casserole with tomato-and-carrot garnish". RU patent 2506019.

IPC classes for russian patent Method for production of preserves "caviar casserole with tomato-and-carrot garnish". RU patent 2506019. (RU 2506019):

A23L1/328 -

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Method for production of preserves "caviar casserole in tomato sauce with beans" / 2502432
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FIELD: food industry.

SUBSTANCE: method for production of preserves "Caviar casserole with tomato-and-carrot garnish". The invention relates to the technology of preserved second-course lunches production. The method envisages preparation of recipe components, mixing screened caviar, part of vegetable oil, wheat flour, part of tomato paste, part of acetic acid, drinking water, part of sugar, part of salt and part of black hot pepper, the mass moulding and baking to produce casserole and the latter portioning, carrots and bulb onions cutting, sauteing in vegetable oil and mixing to produce garnish, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with the remaining tomato paste, drinking water, the remaining sugar, the remaining salt, the remaining black hot pepper, allspice, cloves and laurel leaf, the mixture cooking and addition of the remaining acetic acid to produce a sauce, the casserole, garnish and sauce packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

The invention relates to the technology of production of canned second lunch dishes.

A method of producing canned Caviar casserole with carrot and tomato garnish", which provides training prescription components, mixing breakdown of ROE part of the vegetable oil, wheat flour, part of tomato paste, part of acetic acid, drinking water, sugar, parts salt and part of black pepper bitter, molding, baking with obtaining casseroles and portioning, cutting, in vegetable oil and mix of carrots and onions with obtaining garnish, mixing of the remaining part of tomato paste, drinking water, the remainder of sugar, the remainder of salt, the remainder of black pepper bitter, sweet pepper, cloves and Bay leaf, and cook and add remainder of acetic acid to obtain sauce, packing casseroles, garnish and sauce, sealing and sterilization (Handbook on manufacture of canned food. Vol. 3. -M: Food industry, 1971, .415-489).

The disadvantage of this method is high adhesion to the walls of the containers produced the target product.

The technical result of the invention consists in reducing the adhesion to the walls of the containers produced the target product.

This result is achieved by the way of manufacture of canned food "Caviar casserole with carrot and tomato garnish, envisaging the preparation prescription components, mixing breakdown of ROE part of the vegetable oil, wheat flour, part of tomato paste, part of acetic acid, drinking water, sugar, parts salt and part of black pepper bitter, molding, baking with obtaining casseroles and portioning, cutting, in vegetable oil and mix of carrots and onions with obtaining a side dish, mixing of the remaining part of tomato paste, drinking water, the remainder of sugar, the remainder of salt, the remainder of black pepper bitter, sweet pepper, cloves and Bay leaf, and cook and add remainder of acetic acid to obtain sauce, packing casseroles, garnish and sauce, sealing and sterilization, according to the invention sauce impose additional ground pumpkin seed meal, which before mixing pour drinking water and stand for swelling, and components used in the following ratio of expenses parts by weight:

the breakdown caviar

631,7

vegetable oil

69,7 carrots

285,7-293

onions

290,6-294,3

wheat flour

14,9

pumpkin seed meal

tomato paste, in terms of

30%solids content

acetic acid, in recalculation on

80%-s ' concentration

4,4 sugar 23,7 salt 17,4

black pepper bitter

0,1 allspice 0,07

carnation

0,07 Bay leaf 0,03 water

to target product yield 1000

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared a breakout caviar, approximately 18% of the prescribed number of vegetable oil, wheat flour, approximately 3 times more quantity of drinking water, approximately 43% of the prescribed number of tomato paste, approximately 29% of prescription amounts of acetic acid, approximately 15% of the prescribed amount of sugar, approximately 85% of the prescribed amount of salt and approximately 37% of the prescribed number of ground black pepper bitter mix prescription ratio. The obtained mixture is formed into, and baked with obtaining casseroles, which .

Prepared carrots and onions cut, passer in vegetable oil and mix in prescription ratio of obtaining a garnish.

The prepared ground pumpkin seed meal, obtained by the well-known technology (Vasiliev A.G., Dvorkin GA, Kasyanov GI Development of technology sausages functional purpose with additives of pumpkin seeds. - Krasnodar: INEP, 2008, p.38-45), pour drinking water in the mass ratio of about 1:5 and stand for swelling, and then in prescription ratio is mixed with the rest of the tomato paste, drinking water, remaining sugar, remaining salt and ground of the remaining part of black pepper bitter, fragrant pepper, cloves and Bay leaf. The received mix cooked before reaching the content of dry substances 15.5% and add the remained part of acetic acid to obtain the sauce.

Casserole, garnish and sauce are Packed up in prescription ratio, sealed and sterilized with obtaining the target product.

When using tomato paste with dry substance content, not coinciding with the prescription, and/or acetic acid of a concentration that does not match with prescription, carry out calculation of their costs equivalent content of dry substances and/or acid respectively by well-known dependencies (Collection of technological instruction on manufacture of canned food. Volume I-M: "", 1990, p.124).

Costs components are subject to the regulations of waste and losses of the appropriate kinds of raw materials. Given in the form of intervals expenses cover the possible evolution of the terms of storage of raw materials.

Received according to the described technology canned by organoleptic properties are similar to a product for the closest analogue.

To confirm the technical result cans №8 containing products obtained according to the described technology and the closest analogue, dissected and installed into the tripod upside down. Experienced product is completely falls out of banks, and a product for the closest analogue - no.

Thus, the proposed method allows to reduce adhesion to the walls of the containers produced the target product.

Method of production of canned "Caviar casserole with carrot and tomato garnish", which provides training prescription components, mixing breakdown caviar, part of the vegetable oil, wheat flour, part of tomato paste, part of acetic acid, drinking water, sugar, parts salt and part of black pepper bitter, molding, baking with obtaining casseroles and portioning, cutting, in vegetable oil and mix of carrots and onion garnish with obtaining, mixing of the remaining part of tomato paste, drinking water, the remainder of sugar, the remainder of salt, the remainder of black pepper bitter, sweet pepper, cloves and Bay leaf, and cook and add remainder of acetic acid to obtain sauce, packing casseroles, garnish and sauce, sealing and sterilization, characterized in that into the sauce impose additional ground pumpkin seed meal, which before mixing pour drinking water and stand for swelling, and components used in the following ratio of expenses parts by weight: