RU2511494C1 - Method for production of enriched preserves "fermented cabbage vegetable-and-mushroom solyanka" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, bulb onions cutting and sauteing in vegetable oil, brined cucumbers cutting, pickled mushroom milling. Then one mixes the listed components with fermented cabbages, ground pumpkin seeds extraction cake, vegetable oil, tomato paste, ascorbic acid, sugar, salt, black hot pepper, allspice and laurel leaf. One proceeds with stewing (continuously stirring), 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 cooking enriched canned food ″ Solyonka vegetable-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 ascorbic acid, sugar, bitter black pepper, allspice and bay leaves, stewing with constant stirring, packaging, sealing and sterilization (Collection technological instructions for the production of canned food. Volume I. -M .: APPP ″ Canned fruit and vegetable ″, 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 preparing enriched canned food, “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 components with sauerkraut, vegetable oil, tomato paste, ascorbic acid, sugar, bitter black pepper, allspice and bay leaf, stewing with constant stirring, packaging, seal ation and sterilization according to the invention is additionally introduced during mixing ground meal pumpkin seeds, and the components used in the following ratio costs pbw .: sauerkraut 642 salted cucumbers 185 onion 122-124 marinated mushrooms 213 pumpkin seed meal 8 tomato paste, in terms of 30% solids content 30.6 vitamin C 1.71 sugar 71 black 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, ground pumpkin seed meal obtained by known technology (Vasilyeva A.G., Dvorkina G.A., Kasyanov G.I., Development of technology for functional sausages with additives from pumpkin seeds. - Krasnodar: InEP, 2008, p. 38-45), vegetable oil, tomato paste, ascorbic acid, sugar and ground black bitter 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 "Preserved fruit", 1990, p. 124 )

Component costs are given taking into account waste standards 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)

A method of preparing enriched canned food ″ “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, and tomato paste acid, sugar, bitter black pepper, allspice and bay leaf, stewing with constant stirring, packaging, sealing and sterilization, characterized in that when mixing is additionally introduced ground meal of pumpkin seeds, 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 pumpkin seed meal 8 tomato paste, in terms of 30% solids content 30.6 vitamin C 1.71 sugar 71 black pepper 0.816 allspice 0.816 Bay leaf 0.51 vegetable oil before the release of the target product 1000.