RU2600588C1 - Puree-like canned food based on girasol - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to method of producing canned snacks. Method comprises preparation of recipe components, grating and finishing girasol and carrots, CO₂-extract of horseradish, CO₂ currant extract, ground pumpkin seed extraction cake poured with potable water and maintained for swelling, listed components mixing with salt, packing produced mixture, sealing and sterilisation.

EFFECT: invention enables to reduce pumpkin seeds taste in canned food while maintaining adhesion properties of the target product.

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Description

The invention relates to food products, namely to puree canned food and can be used in the development of canned food with improved organoleptic and taste.

A known method for the production of puree canned food based on Jerusalem artichoke, involving the preparation of prescription components, wiping and finishing Jerusalem artichoke and carrots, mixing the listed components with salt, packaging the resulting mixture, sealing and sterilization (RU 2362324 C1, 2009).

The disadvantage of this method is the high adhesion to the container walls of the resulting target product.

The technical result of the invention is to reduce the adhesion to the container walls of the resulting target product.

A known method for the production of puree canned food based on Jerusalem artichoke, which includes preparing the recipe components, wiping and finishing Jerusalem artichoke and carrots, mixing the listed components with salt, packing the resulting mixture, sealing and sterilizing, in this case, the pumpkin seed meal is additionally used in the mixture, which is pre-poured drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight: Jerusalem artichoke - 512, carrots - 468-480, meal of seeds pumpkins - 32.5, salt - 5, water - until the desired product 1000 is released (RF patent No. 2514513, application No. 2013139610/12 dated 08/27/2013, IPC: A23L 1/22, A23L 1/39 - prototype).

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared Jerusalem artichoke and carrots are wiped and finished. Prepared ground meal of pumpkin seeds is poured with drinking water in a weight ratio of about 1: 5 and allowed to swell. The listed components in a prescription ratio are mixed with salt. The resulting mixture is packaged, sealed and sterilized to obtain the target product.

The main disadvantage of this method of producing puree canned food based on Jerusalem artichoke is a rather tangible flavor of pumpkin seeds in seasoning, which reduces the consumer quality of the product.

The objective of the proposed technical solution is to create a method for the production of mashed canned food based on Jerusalem artichoke, the use of which will reduce the taste of pumpkin seeds in the finished product and thereby improve its consumer qualities.

The solution to this problem is achieved by the fact that the proposed puree-based canned food based on Jerusalem artichoke containing Jerusalem artichoke, carrots, pumpkin seed meal, salt, water, according to the invention, additionally contain horseradish CO ₂ extract, currant extract, while the ratio of component costs is, wt.h .: Jerusalem artichoke - 450, carrot - 358-425, meal of pumpkin seeds - 28, salt - 5, CO ₂ horseradish extract - 0.01-0.04, CO ₂ currant extract - 0.01-0.04, water - before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared Jerusalem artichoke and carrots are wiped and finished. Prepared ground meal of pumpkin seeds obtained by known technology (Vasilieva 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), poured with drinking water in a ratio by weight of about 1: 5 and maintained for swelling. The listed components in a prescription ratio are mixed with salt. The resulting mixture is packaged, sealed and sterilized to obtain the target product.

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. The consumption of carrots given as an interval 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.

Using the proposed technical solution will create a method for the production of puree canned food based on Jerusalem artichoke, the use of which will make it possible to reduce the taste of pumpkin seeds in the finished product and thereby improve its consumer qualities.

Claims (1)

Mashed potatoes based on Jerusalem artichoke containing Jerusalem artichoke, carrots, pumpkin seed meal, salt, water, characterized in that they additionally contain CO ₂ horseradish extract, CO ₂ currant extract, while the ratio of component costs is, parts by weight: Jerusalem artichoke - 450 , carrots - 358-425, meal of pumpkin seeds - 28, salt - 5, CO ₂ horseradish extract - 0.01-0.04, CO ₂ currant extract - 0.01-0.04, water - until the target product 1000 .