| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to technology of processing vegetable raw material and obtaining non-perishable products. Production of caviar from girasol comprises inspecting, washing, treating surface layers of tuberous roots of carrots and girasol with jet steam at 110-120 °C for 1-2 minutes at pressure 2.9-3.0 MPa with subsequent reduction of pressure to 0.1 MPa, separating peel from tuberous roots. Further, cleaned girasol is cut into pieces of different shapes with thickness of not more than 5 mm, then girasol is grated through a sieve with diameter 0.8 mm. Cleaned and ground carrot is fed for sautéing. Onions are soaked in warm water at temperature 45 °C for 30 minutes and cleaned from skin and base, then washed in cold water and cut into rings with thickness of 3-5 mm. Carrots and onions sauteed in vegetable oil in steam-air heating medium in convection mode (t of air 110-120 °C and moisture 0 %) until vegetables acquire a pleasant golden colour, then prepared onions and carrots are grated through a sieve with diameter 0.8 mm. For normalising acidity, tomato pulp (3 % of total content) is added, which is prepared by a conventional method. Greens are washed in amount of 3-4 kg on metal grids, finely cut into 5-7 mm pieces. According to recipe ingredients are mixed in a vacuum apparatus with addition of salt (1 % of total weight), heated and short-term boiled out at temperature of 80 °C for 5 minutes, then packed in jars with volume of not more than 0.2 dmor vessels packages "Doy-Pack" and thermally treated for 25 minutes.EFFECT: proposed girasol caviar has high organoleptic properties and functional properties, due to high content of food fibres and inulin.1 cl, 1 tbl |
