Method for preparation of preserved product "fermented cabbage vegetable-and-mushroom solyanka"

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, bulb onions cutting and sauteing in vegetable oil, brined tomatoes cutting, pickled mushrooms milling, the listed components mixing with fermented cabbages, ground pumpkin seeds extraction cake, vegetable oil, tomato paste, sugar, black hot pepper, allspice and laurel leaf. Then one proceeds with stewing (continuously stirring), packing, sealing and sterilisation.

EFFECT: method allows to reduce stratification of the target product produced.

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

Known method of preparing canned product "Hodgepodge vegetable-mushroom sauerkraut", providing training recipe components, cutting, passerovannye in vegetable oil onion, cut salt tomatoes, crushing pickled mushrooms, mixing the listed components with sauerkraut, vegetable oil, tomato paste, sugar, black pepper bitter, allspice and Bay leaf, stewing with constant stirring, packing, sealing and sterilisation (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, s-310).

The disadvantage of this method is the delamination of the obtained target product.

The technical result of the invention is to reduce the delamination obtain the target product.

This result is achieved by the method of preparation of the canned product "Hodgepodge vegetable-mushroom sauerkraut", providing training recipe components, cutting, passerovannye in vegetable oil onion, cut salt tomatoes, crushing pickled mushrooms, mixing the listed components with sauerkraut, vegetable oil, that is atoi pasta, sugar, black pepper bitter, allspice and Bay leaf, stewing with constant stirring, packing, sealing and sterilisation, according to the invention by mixing optionally enter a 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 onions cut and passer in vegetable oil.

Prepared salted tomatoes cut.

Prepared marinated mushrooms shredded on top.

These components in the recipe ratio is mixed with sauerkraut, 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), vegetable oil, tomato paste, sugar and powdered black pepper bitter, allspice and Bay leaf. The mixture stew with constant stirring for about 40 minutes, filled, sealed and sterilized to obtain the target product.

If using tomato paste with a solids content that does not coincide with prescription, carry out the conversion of its consumption at equivalent solids content for known 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. See online is tearing the consumption of onions covers the 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 the products according to the described technology and the closest analogue produced in the banks of type I-82-350. The contents of the cans was evaluated visually after a month of storage. Experienced product contained a homogeneous opaque colored liquid phase. The product is the closest analogue had in the upper part of the banks expressed a settled layer of juice and a colored layer of fat.

Thus, the proposed method reduces the delamination obtain the target product.

The method of preparation of canned product "Hodgepodge vegetable-mushroom sauerkraut", providing training recipe components, cutting, passerovannye in vegetable oil onion, cut salt tomatoes, crushing pickled mushrooms, mixing the listed components with sauerkraut, vegetable oil, tomato paste, sugar, black pepper bitter, allspice and Bay leaf, stewing with constant stirring, packing, sealing and sterilisation, characterized in that, when mixed impose additional ground meal of pumpkin seeds, and components used in the following ratio is Oseni expenses parts by weight: