IPC classes for russian patent Method for production of "fresh cabbage vegetable-and-mushroom solyanka" preserves. RU patent 2512040. (RU 2512040):
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Aubergine paste production method / 2512012
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"stewed tomatoes" preserves production method / 2512001
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Method for manufacturing canned stewed fruit / 2243683
One should introduce preparation obtained out of Pythium irregulare micromycete biomass into the syrup of stewed fruit under preparation at 0.2-0.5% by the weight of canned food by the preset technique. The innovation provides improved organoleptic properties and decreased corrosion activity of the target product. |
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FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, fresh white cabbage shredding and blanching, bulb onions cutting and sauteing in vegetable oil, brined cucumbers cutting, brined mushrooms milling. Then one mixes the listed components with ground pumpkin seeds extraction cake, vegetable oil, tomato paste, citric acid, sugar, salt, red hot pepper, allspice and laurel leaf. One proceeds with stewing (continuously stirring), packing, sealing and sterilisation.
EFFECT: method allows to reduce stratification of the target product produced.
The invention relates to the technology of production of canned second lunch dishes.
A method of obtaining of canned "Solyanka vegetable-mushroom from fresh cabbage", providing training prescription components, the shredder and blanching fresh white cabbage, cut, passerovannye in vegetable oil onion, cut pickled cucumbers, grinding salted mushrooms, mixing of these components with vegetable oil, tomato paste, lemon acid, sugar, salt, pepper red hot, fragrant pepper and Bay leaf, stewing at constant mixing, packing, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, s-310).
The disadvantage of this method is the delamination get the target product.
The technical result of the invention is reduced separation get the target product.
This result is achieved by the method of obtaining of canned "Solyanka vegetable-mushroom from fresh cabbage", providing training prescription components, the shredder and blanching fresh white cabbage, cut, passerovannye in vegetable oil onion, cut pickled cucumbers, grinding salted mushrooms, mixing of these components with vegetable oil, tomato paste, lemon acid, sugar, salt, pepper red hot, fragrant pepper and Bay leaf, fighting with constant stirring, packing, sealing and sterilization, according to the invention, when mixed optionally enter a ground meal pumpkin seeds, and the components used in the following ratio of expenses parts by weight:
fresh cabbage 826 pickles 178 onions 122-124
salted mushrooms 213
meal pumpkin seeds 8
tomato paste, in terms of
30%dry substance 30,6
citric acid 0,816 sugar 25,5 salt 5,1
the red hot peppers 0,816
allspice 0,816
Bay leaf 0,51
vegetable oil
to the exit of the desired product 1000.
The method is implemented as follows.
Prescription components prepared according to the traditional technology.
Prepared of fresh cabbage and chopped blanched in hot water.
Prepared onions cut and passer in vegetable oil.
Prepared pickled cucumbers cut.
Prepared pickled mushrooms crush on top.
These components prescription ratio mixed with powdered 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), vegetable oil, tomato paste, lemon acid, sugar, salt and bread peppers red hot, fragrant pepper and Bay leaf. The mixture stew with constant stirring for about 40 minutes, Packed, sealed and sterilized with obtaining the target product.
When using tomato paste 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 of the products described on the technology and on the closest analogue were made in the banks of type I-82-350. The jars were evaluated visually after a month of storage. Experienced product contained homogeneous opaque colored liquid phase. The product is closest analogue had in the upper part of the banks expressed layer settled juice and painted layer of fat.
Thus, the proposed method allows to reduce the delamination get the target product.
A method of producing canned "Solyanka vegetable-mushroom from fresh cabbage", providing training prescription components, the shredder and blanching fresh white cabbage, cut, passerovannye in vegetable oil onion, cut pickled cucumbers, grinding salted mushrooms, mixing of these components with vegetable oil, tomato paste, lemon acid, sugar, salt, pepper red hot, fragrant pepper and Bay leaf, fighting with constant stirring, packing, sealing and sterilization, wherein when mixing optionally, enter a ground meal pumpkin seeds, and the components used in the following ratio of expenses parts by weight:
fresh cabbage 826 pickles 178 onions 122-124
salted mushrooms 213
meal pumpkin seeds 8
tomato paste, in terms of
30%dry substance 30,6
citric acid 0,816 sugar 25,5 salt 5,1
the red hot peppers 0,816
allspice 0,816
Bay leaf 0,51
vegetable oil
to the exit of the desired product 1000.
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