Benincasa paste production method

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved appetisers production. The method envisages preparation of recipe components, benincasa, carrots, bulb onions and white vegetables cutting, drying in vegetable oil and milling, greens milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. One mixes the listed components (while heated) with tomato paste, sugar, salt, black hot pepper and allspice; then one proceeds with packing, sealing and sterilisation of the produced mixture. All the components are taken at the specified ratio.

EFFECT: invention implementation ensures production of appetiser preserves with low adhesion to container walls from non-traditional raw materials.

The invention relates to the production technology eateries canned.

Know the use of Benincasa raw, boiled, steamed, salted or pickled for the preparation of culinary dishes (http://respublikatykva.com/2010/01/blog-post.html).

There is a method of production of caviar from pumpkin, providing training recipe components, cutting, frying in vegetable oil and grinding pumpkin, carrots, bulb onions and white vegetables, milling greens, mixing the listed components when heated with tomato paste, sugar, salt, black pepper bitter and allspice, packing the mixture, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, s-213).

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 a new vegetable egg from non-traditional raw materials with low adhesion to the walls of the container.

This result is achieved by a method of production of caviar from Benincasa envisages preparation of recipe components, cutting, frying in vegetable oil and grinding of Benincasa, carrots, bulb onions and white vegetables, milling greens, fill with drinking water and exposure to n is bohane ground meal of pumpkin seeds, mixing the listed components when heated with tomato paste, sugar, salt, black pepper bitter and allspice, packing the mixture, sealing and sterilization, and the 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 Benincasa, carrots, onions and parsnip cut, fried in vegetable oil and crushed on the top or rubbing machine.

Prepared greens shredded on top.

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.

These components in the prescription mix ratio when heated with tomato paste, sugar, salt and powdered black pepper bitter and allspice. The resulting mixture was Packed, 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 component is in the given 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 I-82-500 containing products obtained according to the described technology and the closest analogue was opened and established in the tripod neck down. After 10-15 minutes of experienced product is completely flowed out of banks. The product is the closest analogue is not completely drained away, and began to dry on the walls of banks.

Thus, the proposed method allows to obtain new eateries canned from non-traditional raw materials with low adhesion to the walls of the container.

Method for the production of caviar from Benincasa, providing training recipe components, cutting, frying in vegetable oil and grinding of Benincasa, carrots, bulb onions and white vegetables, milling greens, fill with drinking water and exposure to swelling ground meal of pumpkin seeds, mixing the listed components when heated with tomato paste, sugar, salt, black pepper bitter and allspice, packing the mixture, sealing and sterilization, and the components used in the following ratio expense, mA is C: