Lagenaria paste production method

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved appetisers production. The method envisages preparation of recipe components, lagenaria, carrots and bulb onions cutting, frying in vegetable oil and milling, sweet pepper frying in vegetable oil and milling, greens milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, sugar, salt, hot black pepper and allspice, packing, sealing and sterilisation.

EFFECT: method ensures production of new 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 production of caviar from squash, providing training recipe components, cutting, frying in vegetable oil and grinding of squash, carrots, bulb onions and white vegetables, frying in vegetable oil and grinding sweet pepper, grinding greens, mixing the listed components when heated with tomato paste, sugar, salt, 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 production of caviar from lagenaria envisages preparation of recipe components, cutting, frying in vegetable oil and grinding of lagenaria, carrots and onions, Abgarian is in vegetable oil and grinding sweet pepper, grinding greens, fill with drinking water and exposure to swelling ground meal of pumpkin seeds, mixing the listed components when heated with tomato paste, sugar, salt, 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, carrots and onions are cut, fried in vegetable oil and crushed on the top or rubbing machine.

Prepared peppers fried in olive 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 incubated for swelling.

These components in the prescription mix ratio when heated with tomato paste, sugar, salt and powdered black pepper bitter and allspice. 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 races is an ode to 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 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 did not flow down, and started 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 for the production of caviar from lagenaria, providing training recipe components, cutting, frying in vegetable oil and grinding of lagenaria, carrots and onions, frying in vegetable oil and grinding sweet pepper, grinding greens, fill with drinking water and exposure to swelling ground meal of pumpkin seeds, mixing the listed components when heated with tomato paste is, sugar, salt, black pepper bitter and allspice, packing the mixture, sealing and sterilization, and the components used in the following ratio of expenses, parts by weight: