IPC classes for russian patent Method for production of preserves "pickled vegetables with tomato filling". RU patent 2512028. (RU 2512028):
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"natural vegetable mixture" preserves production method / 2512021
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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, carrots and bulb onions cutting, sauteing in vegetable oil and milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. One mixes the listed components (while heated) with tomato paste, acetic acid, sugar and salt; then one proceeds with the produced mixture packing, sealing and sterilisation. The preserves are prepared at the following components ratio, wt %: carrots - 949.4-985.1; bulb onions - 236.9-241.2; vegetable oil - 117.5, pumpkin seeds extraction cake - 76.7, tomato paste in conversion to 30% dry substances content - 69.8, acetic acid in conversion to 80% concentration - 5.35, sugar - 36.3, salt - 14.5, water - till the target product yield is equal to 1000.
EFFECT: method allows to exclude the target product liquid phase stratification.
The invention relates to the production technology snackbars canned food.
A method of obtaining of canned "vegetable Marinade", providing training prescription components, cutting, passerovannye in vegetable oil, carrots and onions, their mixing when heated with tomato paste, acetic acid, sugar and salt, packing obtained mixes, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume I-M: APP "Conservative", 1990, s-284).
The disadvantage of this method is the exfoliation of the liquid phase obtain the desired product.
The technical result of the invention is an exception to the separation of the liquid phase obtain the desired product.
This result is achieved by the method of obtaining of canned "vegetable Marinade with tomato", providing training prescription components, cutting, passerovannye in vegetable oil, carrots and onions, their mixing when heated with tomato paste, acetic acid, sugar and salt, packing obtained mixes, sealing and sterilization, according to the invention, when mixing advanced use of ground sunflower seeds, pumpkin, which before mixing pour drinking water and allowed to swell, and the components used in the following ratio of expenses parts by weight: carrot
949,4-985,1 onions
EUR 236.9-241,2
vegetable oil 117,5
meal pumpkin seeds 76,7
tomato paste, in terms of 30%dry substance 69,8
acetic acid, in recalculation on 80%-s ' concentration 5,35 sugar 36,3 salt 14,5 water
to the exit of the desired product 1000
The method is implemented as follows.
Prescription components prepared according to the traditional technology. Prepared carrots and onions cut and passer in vegetable oil.
Prepared ground meal pumpkin seeds obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI Development of technology 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 paste, acetic acid, sugar and salt. The resulting mixture is Packed, sealed and sterilized with obtaining the target product.
When using tomato paste with the content of dry substances that do not match prescription, and/or acetic acid of a concentration that does not coincide with prescription, carry out calculation of their costs equivalent to the content of dry substances and/or acid respectively on the 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 of the products obtained by the described technology and the closest analogue was Packed up in jars 1-82-3000. Through 1-1 .5 hours liquid phase control product was stratified, forming the upper layer of fat, and experienced in the product no.
Thus, the proposed method allows to avoid delamination of the liquid phase of the target product.
A method of producing canned "vegetable Marinade with tomato", providing training prescription components, cutting, passerovannye in vegetable oil, carrots and onions, their mixing when heated with tomato paste, acetic acid, sugar and salt, 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: carrot
949,4-985,1 onions
EUR 236.9-241,2
vegetable oil 117,5
meal pumpkin seeds 76,7
tomato paste, in terms of
30%dry substance 69,8
acetic acid, in recalculation on
80%-s ' concentration 5,35 sugar 36,3 salt 14,5 water
to the exit of the desired product 1000
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