RU2450545C1 - Method for production of "fermented cabbage vegetable-and-mushroom solyanka" preserves - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages preparation of formula components. Bulb onions are cut and sauted in vegetable oil. Brined cucumbers are cut, pickled mushrooms are milled. One performs the listed components mixing with fermented cabbage, sunflower flour, vegetable oil, tomato paste, sugar, hot red pepper, allspice and laurel leaf and proceeds with stewing (while continuously stirring). One proceeds with packing, sealing and sterilisation.

EFFECT: method allows to reduce stratification of the target product produced.

Description

The invention relates to the production technology of canned second lunch dishes.

A known method of producing canned food "Solyanka is a vegetable-mushroom sauerkraut", which provides for the preparation of recipe components, cutting and sautéing onion in vegetable oil, cutting pickles, chopping pickled mushrooms, mixing the listed ingredients with sauerkraut, vegetable oil, tomato paste , hot red pepper, allspice and bay leaves, stewing with constant stirring, packaging, sealing and sterilization (Collection of technological instructions for production in canned Volume I. -. M .: APPP "Konservplodoovosch", 1990, s.290-310).

The disadvantage of this method is the delamination of the resulting target product.

The technical result of the invention is to reduce the delamination of the resulting target product.

This result is achieved by the fact that in the method for producing canned food “Mushroom vegetable and mushroom sauerkraut”, which involves preparing the recipe components, cutting and sautéing onion in vegetable oil, cutting pickles, chopping pickled mushrooms, mixing the listed components with sauerkraut, vegetable oil, tomato paste, sugar, hot red pepper, allspice and bay leaf, stewing with constant stirring, packaging, sealing and sterilization, according to the invention when mixing, sunflower flour is additionally introduced, and the components are used in the following ratio of costs, parts by weight:

sauerkraut 642 salted cucumbers 185 onion 122-124 marinated mushrooms 213 sunflower flour 8 tomato paste, in terms of 30% solids content 30.6 sugar 71 hot red pepper 0.816 allspice 0.816 Bay leaf 0.51 vegetable oil before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared onions are chopped and sautéed in vegetable oil.

Prepared chopped pickles.

Prepared pickled mushrooms are ground in a spinning top.

The listed components in the recipe ratio are mixed with sauerkraut, sunflower flour in accordance with TU 9146-034-27147091-09, vegetable oil, tomato paste, sugar and ground red hot pepper, allspice and bay leaf. The resulting mixture is extinguished with constant stirring for about 40 minutes, packaged, sealed and sterilized to obtain the target product.

When using tomato paste with a dry matter content that does not coincide with the recipe, its consumption is recalculated to the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP Konservplodozyach, 1990, p. 124).

The costs of the components are given taking into account the norms of waste and losses of the corresponding types of raw materials. Shown in the form of an interval onion consumption covers its possible change in the shelf life of raw materials.

The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.

To confirm the specified technical result, the products according to the described technology and the closest analogue were made in banks of type I-82-350. The contents of the cans were evaluated visually after a month of storage. The test product contained a uniform, opaque, uniformly colored liquid phase. The product according to the closest analogue had a pronounced layer of settled juice and a layer of colored fat in the upper part of the can.

Thus, the proposed method allows to reduce the delamination of the resulting target product.

Claims (1)

Method for the production of canned vegetables "Mushroom vegetable and mushroom sauerkraut", which includes preparing the recipe components, cutting and sautéing onion in vegetable oil, cutting pickles, chopping pickled mushrooms, mixing the listed ingredients with sauerkraut, vegetable oil, tomato paste, sugar hot red pepper, allspice and bay leaves, stewing with constant stirring, packaging, sealing and sterilization, characterized in that when mixing is additionally introduced sunflower flour, and the components are used in the following ratio of costs, parts by weight:
sauerkraut 642 salted cucumbers 185 onion 122-124 marinated mushrooms 213 sunflower flour 8 tomato paste, in terms of 30% solids content 30.6 sugar 71 hot red pepper 0.816 allspice 0.816 Bay leaf 0.51 vegetable oil before the release of the target product 1000