RU2600585C1 - Puree-like canned food based on girasol - Google Patents
Puree-like canned food based on girasol Download PDFInfo
- Publication number
- RU2600585C1 RU2600585C1 RU2015124414/13A RU2015124414A RU2600585C1 RU 2600585 C1 RU2600585 C1 RU 2600585C1 RU 2015124414/13 A RU2015124414/13 A RU 2015124414/13A RU 2015124414 A RU2015124414 A RU 2015124414A RU 2600585 C1 RU2600585 C1 RU 2600585C1
- Authority
- RU
- Russia
- Prior art keywords
- puree
- canned food
- girasol
- jerusalem artichoke
- food based
- Prior art date
Links
- 235000013324 preserved food Nutrition 0.000 title abstract description 12
- 241000408747 Lepomis gibbosus Species 0.000 claims abstract description 13
- 235000020236 pumpkin seed Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000021537 Beetroot Nutrition 0.000 claims abstract description 5
- 241000219310 Beta vulgaris subsp. vulgaris Species 0.000 claims abstract description 5
- 240000004713 Pisum sativum Species 0.000 claims abstract description 5
- 244000088415 Raphanus sativus Species 0.000 claims abstract description 5
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 5
- 240000008892 Helianthus tuberosus Species 0.000 claims description 11
- 235000003230 Helianthus tuberosus Nutrition 0.000 claims description 11
- 235000012054 meals Nutrition 0.000 claims description 8
- 235000010582 Pisum sativum Nutrition 0.000 claims description 3
- 235000013575 mashed potatoes Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 2
- 206010013911 Dysgeusia Diseases 0.000 abstract 1
- 239000007795 chemical reaction product Substances 0.000 abstract 1
- 238000000605 extraction Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 abstract 1
- 235000011888 snacks Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 102220547770 Inducible T-cell costimulator_A23L_mutation Human genes 0.000 description 2
- 230000001070 adhesive effect Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000021015 bananas Nutrition 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
Изобретение относится пищевым продуктам, а именно к пюреобразным консервам, и может быть использовано при разработке консервов с улучшенными органолептическими и вкусовыми качествами.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.
Известны пюреобразные консервы на основе топинамбура, в которых компоненты используют при следующем соотношении расходов, мас.ч.: топинамбур - 512, бананы - 540, шрот семян тыквы - 32,5, вода - до выхода целевого продукта 1000 (патент РФ №2520842, МПК: A23L 1/22, A23L 1/39 - прототип).Known puree canned food based on Jerusalem artichoke, in which the components are used in the following cost ratio, parts by weight: Jerusalem artichoke - 512, bananas - 540, meal of pumpkin seeds - 32.5, water - until the target product 1000 (RF patent No. 2520842, IPC: A23L 1/22, A23L 1/39 - prototype).
Недостатком указанных пюреобразных консервов на основе топинамбура является довольно ощутимый вкус и запах шрота семян тыквы в составе консервов, что снижает потребительские качества продукта.The disadvantage of these puree canned food on the basis of Jerusalem artichoke is a rather tangible taste and smell of meal of pumpkin seeds in the composition of canned food, which reduces the consumer quality of the product.
Задачей изобретения является устранение указанных недостатков и создание способа производства пюреобразных консервов на основе топинамбура, применение которого позволит уменьшить привкус семян тыквы в продукте без изменения его адгезионных свойств.The objective of the invention is to remedy these disadvantages and 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 product without changing its adhesive properties.
Решение указанной задачи достигается тем, что предложенные пюреобразные консервы на основе топинамбура, содержащие топинамбур, шрот семян тыквы, воду, согласно изобретению, дополнительно содержат редьку черную, столовую свеклу, пюре гороха при следующем соотношении компонентов, мас.ч: топинамбур - 480, шрот семян тыквы - 32,5, редька черная - 390, столовая свекла - 32,5, пюре гороха - 78,4, вода до выхода целевого продукта 1000.The solution to this problem is achieved by the fact that the proposed puree canned food based on Jerusalem artichoke containing Jerusalem artichoke, pumpkin seed meal, water, according to the invention, additionally contain black radish, table beets, pea puree in the following ratio of components, parts by weight: Jerusalem artichoke - 480, meal pumpkin seeds - 32.5, black radish - 390, table beet - 32.5, pea puree - 78.4, water until the desired product reaches 1000.
Предложенные консервы получают следующим образом.The proposed canned food is prepared as follows.
Рецептурные компоненты подготавливаются по традиционной технологии.Prescription components are prepared according to traditional technology.
Подготовленный молотый шрот семян тыквы, полученный по известной технологии (Васильева А.Г., Дворкина Г.А., Касьянов Г.И. Разработка технологии колбас функционального назначения с добавками из семян тыквы. - Краснодар: ИнЭП, 2008, с. 38-45), заливается питьевой водой в соотношении по массе около 1:5 и выдерживается для набухания.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 weight ratio of about 1: 5 and aged for swelling.
Перечисленные компоненты смешиваются в рецептурном соотношении. Полученная смесь расфасовывается, герметизируется и стерилизуется с получением целевого продукта. Расходы компонентов приведены с учетом норм отходов и потерь соответствующих видов сырья.The listed components are mixed in a prescription ratio. 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.
Полученные по описанной технологии консервы по органолептическим свойствам сходны с продуктом по наиболее близкому аналогу, при этом в них отсутствует вкус и запах шрота семян тыквы в составе консервов, что повышает потребительские качества продукта.The canned food obtained according to the described technology is similar in organoleptic properties to the product according to the closest analogue, and there is no taste or smell of pumpkin seed meal in the canned food, which increases the consumer quality of the product.
Использование предложенного технического решения позволит создать пюреобразные консервы на основе топинамбура, в которых уменьшен привкус семян тыквы в продукте без изменения его адгезионных свойств.Using the proposed technical solution will create puree-canned food based on Jerusalem artichoke, in which the taste of pumpkin seeds in the product is reduced without changing its adhesive properties.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2015124414/13A RU2600585C1 (en) | 2015-06-24 | 2015-06-24 | Puree-like canned food based on girasol |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2015124414/13A RU2600585C1 (en) | 2015-06-24 | 2015-06-24 | Puree-like canned food based on girasol |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2600585C1 true RU2600585C1 (en) | 2016-10-27 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2015124414/13A RU2600585C1 (en) | 2015-06-24 | 2015-06-24 | Puree-like canned food based on girasol |
Country Status (1)
| Country | Link |
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| RU (1) | RU2600585C1 (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5840361A (en) * | 1997-04-09 | 1998-11-24 | Beech-Nut Nutrition Corporation | Fructan-containing baby food compositions and methods therefor |
| RU2514513C1 (en) * | 2013-08-27 | 2014-04-27 | Олег Иванович Квасенков | Method for production of girasol-based pureed preserves |
| RU2520845C1 (en) * | 2013-08-27 | 2014-06-27 | Олег Иванович Квасенков | Method for production of girasol-based pureed preserves |
-
2015
- 2015-06-24 RU RU2015124414/13A patent/RU2600585C1/en active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5840361A (en) * | 1997-04-09 | 1998-11-24 | Beech-Nut Nutrition Corporation | Fructan-containing baby food compositions and methods therefor |
| RU2514513C1 (en) * | 2013-08-27 | 2014-04-27 | Олег Иванович Квасенков | Method for production of girasol-based pureed preserves |
| RU2520845C1 (en) * | 2013-08-27 | 2014-06-27 | Олег Иванович Квасенков | Method for production of girasol-based pureed preserves |
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