| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to the technology of preserved appetisers production. The method envisages preparation of recipe components at the following expenditure ratio, weight parts: lagenaria - 1160.37; sweet pepper - 61.17; carrots - 40.2-41.23; bulb onions - 38.2-38.69; white vegetables - 10.3-10.47; greens - 4.4; pumpkin seeds extraction cake - 25; vegetable oil - 85.2; tomato paste in conversion to 30% dry substances content - 54.1; apple puree in conversion to 10% dry substances content - 53.9; sugar - 7.6; salt - 15.2; ascorbic acid - 1.03; black hot pepper - 0.505; allspice - 0.505; water till the target product yield is equal to 1000. Lagenaria, carrots, bulb onions and white vegetables are cut, fried in vegetable oil and milled. Sweet pepper is fried in vegetable oil and milled. Greens are milled. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. One performs mixing of the listed components (while heated) with tomato paste, apple puree, sugar, salt, ascorbic acid, hot black pepper and allspice. The produced mixture is packed into the container, sealed and sterilised.EFFECT: technology allows to produce new appetiser preserves with low adhesion to container walls from non-traditional raw materials. |
