IPC classes for russian patent Method for production of "vitamin pumpkin in tomato sauce" preserves. RU patent 2512037. (RU 2512037):
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FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved appetisers production. The method envisages preparation of recipe components, bulb onions cutting, frying 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) tomato pulp, sugar, salt and citric acid to produce a sauce. Vitamin pumpkin is cut and fried in vegetable oil. Vitamin pumpkin and sauce are packed, sealed and sterilised. The components are used at the following expenditure ratio, weight parts: vitamin pumpkin - 780; bulb onions - 166.86-169; greens - 10; pumpkin seeds extraction cake - 9.9; vegetable oil - 86.6; tomato pulp in conversion to 8% dry substances content - 235.9; sugar - 7.6; salt - 13.1; black hot pepper - 13.1; citric acid - 1.23; water - till the target product yield is equal to 1,000.
EFFECT: produced preserves have low adhesion to container walls.
The invention relates to the production technology snackbars canned food.
A method of producing caviar pumpkin, providing training prescription components, cutting, frying in vegetable oil and grinding pumpkin, carrots, onions and white roots, grinding herbs, mixing of these components when heated with tomato paste, 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 1 - M: APP "Conservative", 1990, s-213).
Closest to the proposed method is the production of canned "young Zucchini and tomato sauce", providing training prescription components, cutting and frying in vegetable oil zucchini and onions, grinding herbs, mix the tomato pulp, onions, herbs, sugar, salt and lemon acid with getting the sauce, packing zucchini and gravy, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume III - M: Pieprasit, 1963, n.218-220).
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 snackbars canned food, with low adhesion to the walls of the container.
This result is achieved by the way of production of canned "Pumpkin vitamin in tomato sauce" provides for the preparation prescription components, cutting, frying in vegetable oil and chopping onions, grinding herbs, fill with drinking water and shutter speed for swelling ground meal pumpkin seed, mixing of these components when heated with tomato pulp, sugar, salt and lemon acid with getting the sauce, cutting and frying in vegetable oil pumpkin vitamin, packing pumpkin vitamin and sauce, sealing and sterilization and components used in the following ratio of expenses parts by weight:
pumpkin vitamin 780 onions
166,86-169 greens 10
meal pumpkin seeds 9,9
vegetable oil 86,6
tomato pulp, in terms of
8%solids content 235,9 sugar 7.6 salt 13,1
citric acid 1,23 water
to the exit of the desired product 1000
The method is implemented as follows.
Prescription components prepared according to the traditional technology.
Prepared onions 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 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 pulp, sugar, salt and lemon acid with getting the sauce.
Prepared pumpkin vitamin cut and fry in vegetable oil.
Pumpkin cream Packed in prescription ratio, sealed and sterilized with obtaining the target product.
When using tomato pulp with the content of dry substances that do not match prescription, carry out the conversion 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 as an interval consumption of onions covers it possible changes in periods 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 8-10 minutes of experienced product is completely came down from the banks, and the product is closest analogue flowed through 20-25 minutes.
Thus, the proposed method allows to obtain new snackbars canned food with a low adhesion to the walls of the container.
Method of production of canned "Pumpkin vitamin in tomato sauce", providing training prescription components, cutting, frying in vegetable oil and chopping onions, grinding herbs, fill with drinking water and shutter speed for swelling ground meal pumpkin seed, mixing of these components when heated with tomato pulp, sugar, salt and lemon acid with getting the sauce, cutting and frying in vegetable oil pumpkin vitamin, packing pumpkin vitamin and sauce, sealing and sterilization and components used in the following the ratio of expenses parts by weight:
pumpkin vitamin 780 onions
166,86-169 greens 10
meal pumpkin seeds 9,9
vegetable oil 86,6
tomato pulp, in terms of
8%solids content 235,9 sugar 7,6 salt 13,1
citric acid 1,23 water
to the exit of the desired product 1000
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