Method for production of preserves "peas with vegetables in tomato filling"

FIELD: food industry.

SUBSTANCE: invention relates to the preserves production technology. The method envisages preparation of recipe components at the following expenditure ratio, weight parts: peas - 268.8; carrots - 49.1-50.4; bulb onions - 48.2-48.8; melted fat - 50.5; pumpkin seeds extraction cake - 23.44; tomato puree in conversion to 12% dry substances content - 93.8; sugar - 20.2; culinary salt - 14.1; sodium glutamate - 2.02; black hot pepper - 0.202; allspice - 0.202; water till the target product yield is equal to 1000. One mixes flour, tomato puree, drinking water, sugar, culinary salt, sodium glutamate, black hot pepper and allspice. One additionally introduces into the filling ground pumpkin seeds extraction cake. Produced mixture is cooked till dry substances content is equal to nearly 13% to produce a filling. Carrots and bulb onions are cut and sauteed in melted fat. Peas are blanched till the double weight increase. One mixes (while heating) carrots, bulb onions and peas. The produced mixture and filling are packed, sealed and sterilised.

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

The invention relates to the production technology of canned food.

A method of producing canned "Peas with vegetables in tomato sauce", providing training prescription components, passerovannye wheat flour, its mixing with tomato puree and water, bringing the mixture to a boil, add sugar, salt, monosodium glutamate, black pepper bitter and sweet pepper and cooking to achieve a solids content of about 13% with obtaining fill, cutting, passerovannye in melted fat carrots and onions, blanching to a twofold increase in the mass of peas, mixing while heating carrots, onions and peas, packing the mixture and fill, seal and sterilization (Collection of technological instructions for the production of canned food. Volume III. - M.: Pishepromizdat, 1963, s.353-356).

The disadvantage of this method is high adhesion to the walls of the container obtained target product.

The technical result of the invention is to reduce the adhesion to the walls of the container obtained target product.

This result is achieved in that in the method of production of canned "Peas with vegetables in tomato sauce", providing training prescription components, mixing flour, tomato puree, water, sugar, salt, monosodium glutamate, black pepper Gorkog is and allspice and boiling the mixture until the solids content of about 13% with obtaining fill, cutting and passerovannye in melted fat carrots and onions, blanching to a twofold increase in the mass of peas, mixing while heating carrots, onions and peas, packing the mixture and filling, sealing and sterilization according to the invention, in the composition of the fill additionally use ground meal of pumpkin seeds, and components used in the following ratio of expenses, parts by weight:

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared ground meal of pumpkin seeds, obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI technology Development sausages functional purpose with the addition of pumpkin seeds. - Krasnodar: INEP, 2008, ñ.38-45), tomato puree, sugar, salt, MSG, drinking water and ground black pepper bitter and allspice mixed in prescription ratio. The resulting mixture was boiled until the solids content of about 13% with obtaining fill.

Prepared carrots and onions are cut and fried in melted fat.

Prepared peas are blanched in hot water up to a twofold increase in mass. Carrots, onions and peas in the recipe mix ratio when heated.

The resulting mixture and fill of filled prescription ratio, sealed and sterilized to obtain the target product.

When using tomato puree with a solids content that does not coincide with prescription, carry out recalculation of the flow rate equivalent to the content of dry substances known who scored dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, p.124).

The cost components are based on norms of waste and losses of the respective raw materials. Given in the form of intervals expenses cover their possible change of shelf life of raw materials.

Obtained according to the described technology canned food organoleptic properties similar to the product on the closest analogue.

To confirm the technical result of cans No. 8 containing products obtained according to the described technology and the closest analogue was opened and established in the tripod upside down. After 10-15 minutes of experienced product was completely drained from the jar and pouring the product on the closest analogue did not flow down, and started to dry on the walls of banks.

Thus, the proposed method allows to reduce adhesion to the walls of the container obtained target product.

Method of production of canned "Peas with vegetables in tomato sauce", providing training prescription components, mixing flour, tomato puree, water, sugar, salt, monosodium glutamate, black pepper bitter and sweet pepper and boiling the mixture until the solids content of about 13% with obtaining fill, cutting, passerovannye in melted fat carrots and onions, blanching to double uvelicheniya peas, mixing under heating carrots, onions and peas, packing the mixture and filling, sealing and sterilization, characterized in that the composition of the fill additionally use ground meal of pumpkin seeds, and components used in the following ratio of expenses, parts by weight: