Vitaminised lagenaria paste preparation method

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved appetisers production. The method envisages preparation of recipe components, lagenaria cutting, frying in vegetable oil, milling and concentration under vacuum, carrots, bulb onions and white vegetables cutting, frying in vegetable oil and milling, greens milling, sunflower flour pouring with drinking water and maintenance for swelling, the said components mixing (while heated) with tomato paste, sweet pepper puree, sugar, salt, ascorbic acid, black hot pepper and allspice, packing, sealing and sterilisation.

EFFECT: invention allows to produce appetiser preserves with low adhesion to container walls from non-traditional raw materials.

The invention relates to the production technology eateries canned.

Know the use of lagenaria raw, fried, pickled, stewed or salt form, for the preparation of culinary dishes (http://sadfaq.ru/legenaria).

There is a method of cooking eggs patissonov fortified, providing training recipe components, cutting, frying in vegetable oil, grinding and concentrated under vacuum to achieve a solids content of 9-10% of squash, cutting, frying in vegetable oil and grinding carrots, bulb onions and white vegetables, milling greens, mixing the listed components when heated with tomato paste, mashed sweet pepper, sugar, salt, ascorbic acid, black pepper bitter and allspice, packing the mixture, 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 the container obtained target product.

The technical result of the invention to provide a new vegetable egg from non-traditional raw materials with low adhesion to the walls of the container.

This result is achieved by a method of cooking eggs lagenaria fortified pre who sees the preparation of the recipe components, cutting, frying in vegetable oil, grinding and concentration under vacuum to achieve a solids content of 9-10% lagenaria, cutting, frying in vegetable oil and grinding carrots, bulb onions and white vegetables, milling greens, fill with drinking water and exposure to swelling ground meal of pumpkin seeds, mixing the listed components when heated with tomato paste, mashed sweet pepper, sugar, salt, ascorbic acid, black pepper bitter and allspice, packing the mixture, sealing and sterilization, 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 lagenaria cut, fried in vegetable oil, crushed on the top or rubbing machine and concentrate under vacuum to achieve a solids content of 9-10%.

Prepared carrots, onions and parsnip cut, fried in vegetable oil and crushed on the top or rubbing machine.

Prepared greens shredded on top.

Prepared ground meal of pumpkin seeds, obtained by the known technology, it is GII (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 incubated for swelling.

These components in the prescription mix ratio when heated with tomato paste, mashed sweet pepper, sugar, salt, ascorbic acid and grind black pepper bitter and allspice. The resulting mixture was Packed, sealed and sterilized to obtain the target product.

If using tomato paste and/or mashed sweet pepper with a dry substance that does not coincide with prescription, carry out calculation of their costs on an 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 based on norms 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 by the description of the TES technology and closest analogue, dissected and mounted 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 obtain new eateries canned from non-traditional raw materials with low adhesion to the walls of the container.

Method of cooking eggs lagenaria fortified, providing training recipe components, cutting, frying in vegetable oil, grinding and concentrated under vacuum to achieve a solids content of 9-10% lagenaria, cutting, frying in vegetable oil and grinding carrots, bulb onions and white vegetables, milling greens, fill with drinking water and exposure to swelling ground meal of pumpkin seeds, mixing the listed components when heated with tomato paste, mashed sweet pepper, sugar, salt, ascorbic acid, black pepper bitter and allspice, packing the mixture, sealing and sterilization and components used in the following ratio of expenses, parts by weight: