Method for production of scorzonera-based pureed preserves

FIELD: food industry.

SUBSTANCE: method involves scorzonera and carrots straining and finishing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, the produced mixture packing, sealing and sterilisation.

EFFECT: reduction of the manufactured target product adhesion to container walls.

 

The invention relates to the production technology eateries canned.

A method of producing puree canned goods on the basis of the Jerusalem artichoke, providing training prescription components, rubbing and finishing of Jerusalem artichoke and carrot, mixing the listed components with salt, packing the mixture, sealing and sterilization (EN 2362324 C1, 2009).

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 canned food having low adhesion to the walls of the container obtained target product.

This result is achieved by a method of production puree canned goods on the basis of the salsify envisages preparation of recipe components, rubbing and finishing the salsify and carrots, fill with drinking water and exposure to swelling ground meal of pumpkin seeds, mixing the listed components with salt, packing the mixture in the following ratio of expenses, wt.h.:

Scorcher498-506
carrots468-480
meal of pumpkin seeds32,5
Sol5
waterto the output of the target product 1000

sealing and sterilisation.

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared Scorcher and carrots wipe and finish.

Prepared ground meal of pumpkin seeds, obtained by known techniques (Vasiliev A. G., Dvorkin, A., Kasyanov, I. Development of technology sausages functional purpose with the addition of pumpkin seeds. - Krasnodar: INEP, 2008, S. 38-45), pour drinking water in the ratio by weight of about 1:5 and incubated for swelling.

These components in the recipe ratio is mixed with the salt.

The resulting mixture was Packed, sealed and sterilized to obtain the target product.

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 of cans No. 5 containing products obtained p the described technology and the closest analogue, dissected and mounted in the tripod upside down. 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 get new cans with reduced adhesion to the walls of the container obtained target product.

Method for the production of puree canned goods on the basis of the salsify, including rubbing and finishing the salsify and carrots, fill with drinking water ground meal of pumpkin seeds in a ratio by weight of about 1:5 and the shutter speed for swelling, mixing the listed components with salt, packing the mixture, sealing and sterilization of the mixture to obtain the desired product, and the components used in the following ratio, wt.h.:

Scorcher498-506
carrots468-480
meal of pumpkin seeds32,5
Sol5
waterto the output of the target product 1000



 

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1 tbl, 1 dwg, 1 ex

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