IPC classes for russian patent Aubergine paste preparation method. RU patent 2512014. (RU 2512014):
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Method for manufacturing fruit-berry puree / 2243692
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FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved appetisers production. The method envisages preparation of recipe components, aubergines, vegetable marrows, carrots, bulb onions and white vegetables cutting, frying in vegetable oil and milling, greens milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato pure, sugar, salt, hot black pepper and allspice, the produced mixture packing, sealing and sterilisation.
EFFECT: invention ensures production of new appetiser preserves with low adhesion to container walls.
The invention relates to the production technology snackbars canned food.
Known method of preparation of eggplant caviar, providing training prescription components, cutting, frying in vegetable oil and grinding of eggplant, zucchini, carrots, onions and white roots, grinding herbs, mixing of these components when heated with tomato puree, sugar, salt, pepper black bitter and sweet-scented pepper, packing obtained mixes, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, p.153-202).
The disadvantage of this method is high adhesion to the walls of containers received the target product.
The technical result of the invention to provide a new vegetable caviar, with low adhesion to the walls of the container.
This result is achieved by the method of preparation of eggplant caviar, providing training prescription components, cutting, frying in vegetable oil and grinding of eggplant, zucchini, carrots, onions and white roots, grinding herbs, mixing of these components when heated with tomato puree, sugar, salt, pepper black bitter and sweet-scented pepper, packing obtained mixes, sealing and sterilization, according to the invention, when mixed in addition use ground meal 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:
eggplant 837,4
zucchini 96,25 carrot
103,1-105,8 onions 82-83 parsnip 27-27,5 greens 4,4
meal pumpkin seeds 21,6
vegetable oil 90
tomato puree, in terms of
12%solids content 186,6 sugar 7,6 salt 15,2
black pepper bitter
worn : 0.505
allspice
worn : 0.505 water
to the exit of the desired product 1000
The method is implemented as follows.
Prescription components prepared according to the traditional technology.
Prepared eggplant, zucchini, carrots, onions and white roots are cut, fried in vegetable oil and crushed into a spinning top or protirochnuju the machine.
Prepared crushed greens on the top.
Prepared ground meal pumpkin seeds obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI Development of technology of sausages functional purpose with additives of pumpkin seeds. - Krasnodar: INEP, 2008, ñ.38-45), filled with drinking water in the ratio by weight of about 1:5 and stand for swelling.
These components prescription ratio of the mix when heated with tomato puree, sugar, salt and grind black pepper bitter and fragrant pepper. The resulting mixture is Packed, sealed and sterilized with obtaining the target product.
When using tomato puree with the content of dry substances that do not match prescription, carry out recalculation of its consumption, equivalent to the content of dry matter by well-known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, p.124).
Expenditure components are taking into account norms of waste and losses of the relevant commodities. Given in the form of intervals expenses cover their possible changes in the terms of storage of raw materials.
Received by the described technology canned by organoleptic properties similar product for the closest analogue.
To confirm the technical result banks type I-82-500 containing products obtained in the described technology and the closest analogue was opened and installed in the tripod neck down. After 10-15 minutes of experienced product is completely flowed from banks. The product is closest analogue did not flow down, and started to dry on the walls of the banks.
Thus, the proposed method allows to obtain new snackbars canned food with a low adhesion to the walls of the container.
Method of preparation of eggplant caviar, providing training prescription components, cutting, frying in vegetable oil and grinding of eggplant, zucchini, carrots, onions and white roots, grinding herbs, mixing of these components when heated with tomato puree, sugar, salt, pepper black bitter and sweet-scented pepper, packing obtained mixes, sealing and sterilization, wherein when mixing addition use ground meal 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:
eggplant 837,4
zucchini 96,25 carrot
103,1-105,8 onions 82-83 parsnip 27-27,5 greens 4,4
meal pumpkin seeds 21,6
vegetable oil 90
tomato puree, in terms of
12%solids content 186,6 sugar 7,6 salt 15,2
black pepper bitter
worn : 0.505
allspice
worn : 0.505 water
to the exit of the desired product 1000
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