"vegetable tocana" preserves production method

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved appetisers production. The method envisages recipe components preparation, bulb onions cutting and sauteing in vegetable oil, mincing part of the bulb onions, cutting and sauteing part of the carrots, cutting tomatoes and part of sweet peppers, mincing parsley roots and the remaining parts of the carrots and sweet peppers, rice frying in vegetable oil, ground pumpkin seed extraction cake pouring with drinking water and maintenance for swelling, mixing the tomato pulp, pumpkin seed extraction cake parsley roots and the milled parts of carrots and sweet peppers, boiling out the produced mixture, addition of the minced bulb onions part, sugar, salt, black hot pepper and allspice to the mixture, bringing the mass to the boil to produce a sauce, mixing the rice, tomatoes and unmilled parts of sweet peppers, carrots and bulb onions, the produced mixture and sauce packing, sealing and sterilisation.

EFFECT: produced new appetiser preserves have low adhesion to container walls.

The invention relates to the production technology eateries canned.

A method of producing canned "Current vegetable", providing training recipe components, cutting, passerovannye in vegetable oil onion and grinding on the top part, cutting, passerovannye in vegetable oil part carrot, cut tomatoes and a side of sweet pepper, grinding on top of a root of parsley and remaining carrots and sweet pepper, frying in vegetable oil rice, mix tomato pulp, parsley root and crushed pieces of carrot and sweet pepper, boiling the mixture until the solids content of about 8%, adding to it the chopped pieces of onion, sugar, salt, black pepper bitter and allspice and bring to a boil with getting the sauce, mix the rice, tomatoes and unground pieces of sweet pepper, carrots and onions, packing the mixture and sauce, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume III. - M.: Pishepromizdat, 1963, s-245).

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

The technical result of the invention to provide new eateries canned food with reduced adhesion to the walls of the Ara.

This result is achieved in that in the method of canning "of the Current vegetable", providing training recipe components, cutting, passerovannye in vegetable oil onion and grinding on the top part, cutting, passerovannye in vegetable oil part carrot, cut tomatoes and a side of sweet pepper, grinding on top of a root of parsley and remaining carrots and sweet pepper, frying in vegetable oil rice, mix tomato pulp, parsley root and crushed pieces of carrot and sweet pepper, boiling the mixture to achieve a solids content of about 8%, add to it chopped part of onions, sugar, salt, black pepper bitter and allspice and bring to a boil with getting the sauce, mix the rice, tomatoes and unground pieces of sweet pepper, carrots and onions, packing the mixture and sauce, sealing and sterilization according to the invention in the composition of the sauce optionally use the ground meal of pumpkin seeds, which before mixing pour drinking water and allowed to swell, and the components used in the following ratio of expenses, parts by weight:

tomato pulp, in terms of

The method is implemented as follows.

Prescription components prepared according to the traditional technology. Prepared onions and approximately 94% of the prescription number carrots are cut and fried in vegetable oil. Arr is siteline 40% onion chopped on top.

The prepared tomatoes and approximately 97.5% of the prescription of the quantities of sweet pepper cut.

The prepared root parsley and remaining carrots and sweet pepper crushed on top.

Prepared rice fried in vegetable oil.

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), pour drinking water in the ratio by weight of about 1:5 and incubated for swelling.

Then in prescription ratio mix the tomato pulp, sunflower seeds, pumpkin, parsley root and crushed part of the carrot and sweet pepper. The resulting mixture was boiled until the solids content of about 8%, add the crushed part of the onions, sugar, salt, ground black pepper bitter and allspice and bring to a boil with obtaining sauce.

Prescription ratio mix the rice, tomatoes and unground pieces of sweet pepper, carrot and onion.

The resulting mixture and the sauce Packed in prescription ratio, sealed and sterilized to obtain the target product.

When using tomato pulp with a solids content that does not coincide with prescription, exercise Perez is no 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. 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 banks type 1-82-500 containing products obtained according to the described technology and the closest analogue was opened and established in the tripod neck down. After 8-10 minutes of experienced product is completely flowed out of banks, and the product is the closest analogue flowed through 20-25 minutes.

Thus, the proposed method allows to obtain new eateries preserves with low adhesion to the walls of the container.

Method of production of canned "Current vegetable", providing training recipe components, cutting, passerovannye in vegetable oil onion and grinding on the top part, cutting, passerovannye in vegetable oil part carrot, cut tomatoes and a side of sweet pepper, grinding on top of a root of parsley and remaining carrots and sweet pepper, frying in vegetable oil rice, mix tomato pulp, parsley root and crushed the s pieces of carrot and sweet pepper, boiling the mixture until the solids content of about 8%, adding to it the chopped pieces of onion, sugar, salt, black pepper bitter and allspice and bring to a boil with getting the sauce, mix the rice, tomatoes and unground pieces of sweet pepper, carrots and onions, packing the mixture and sauce, sealing and sterilization, characterized in that the composition sauce optionally use the ground meal of pumpkin seeds, which before mixing pour drinking water and allowed to swell, and the components used in the following ratio of expenses, parts by weight: