Volgogradskaya vegetable paste production method

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, vegetable marrows, green tomatoes, carrots, white vegetables and bulb onions cutting, sauteing in vegetable oil and milling. Prepared greens are minced. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. According to the recipe ratio, the listed components are mixed with tomato paste, sugar, salt, black hot pepper and allspice. The produced mixture is packaged, sealed and sterilised to produce the target product. The components are used at the following expenditure ratio, weight parts: vegetable marrows - 972.4; green tomatoes - 521; carrots - 107.6-110.4; white vegetables - 32.3-32.9; bulb onions - 74.9-75.8; greens - 7.5; vegetable oil - 96.8; pumpkin seeds extraction cake - 20; tomato paste in conversion to 30% dry substances content - 73.2; sugar - 7.5; salt - 15; black hot pepper - 0.5; allspice - 0.5; water till the target product yield is equal to 1000.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

The invention relates to the production technology eateries canned.

There is a method of production of caviar vegetable Volgograd, providing training recipe components, cutting, passerovannye in vegetable oil and grinding zucchini, green tomatoes, carrots, white roots and onions, chopping herbs, mixing the listed components when heated with vegetable oil, tomato paste, sugar, salt, black pepper bitter and allspice, packing the mixture, sealing and sterilization (EN 2045916 C1, 1995).

The disadvantage of this method is high adhesion to the walls of the container obtained target product.

The technical result of the invention is to reduce the adhesion to the walls of the container obtained target product.

This result is achieved in that in the method of production of caviar vegetable Volgograd, providing training recipe components, cutting, passerovannye in vegetable oil and grinding zucchini, green tomatoes, carrots, white roots and onions, chopping herbs, mixing the listed components when heated with tomato paste, mashed sweet pepper, sugar, salt, black pepper bitter and allspice, packing the mixture, sealing and sterilization according to the invention, when efficient when blended and additionally use ground meal of 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:

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared zucchini, green tomatoes, carrots, onions and parsnip cut, passer 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 stand for the swelling.

These components in the prescription mix ratio when heated with tomato paste, sugar, salt and powdered black pepper and bitter over sweet. 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 components are given with the consideration of the m standards 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 reduce adhesion to the walls of the container obtained target product.

Method for the production of caviar vegetable Volgograd, providing training recipe components, cutting, passerovannye in vegetable oil and grinding zucchini, green tomatoes, carrots, white roots and onions, chopping herbs, mixing the listed components with tomato paste, sugar, salt, black pepper bitter and allspice, packing the mixture, sealing and sterilization, characterized in that, when mixed optionally use the ground meal of pumpkin seeds, which before mixing pour drinking water and allowed to swell, and komponenty used in the following ratio of expenses parts by weight: