OSTRIKOV ALEKSANDR NIKOLAEVICH,Остриков Александр Николаевич (RU),TRUSHECHKIN ALEKSEJ VIKTOROVICH,Трушечкин Алексей Викторович (RU)
申请号：
RU2010141372/12
公开号：
RU0002458509C2
申请日:
2010.10.07
申请国别(地区):
RU
年份:
2012
代理人:
摘要：
FIELD: food industry.SUBSTANCE: invention relates to preservation industry, in particular, to the technology of vegetable raw material processing and may be used for mushroom solyankas production. The mushroom solyanka production method is as follows: cabbages, tomatoes, carrots, mushrooms, bulb onions, sweet peppers, aubergines, parsley roots, red hot peppers are washed, inspected, peeled, milled into 0.4-0.5 mm particles and mixed in proportion equal to 25:20:15:12:10:8:6.5:3.2:0.3. Then the produced vegetable mixture is heated up to 76°C and maintained during 35-45 minutes, then the vegetable mixture is concentrated by way of evaporation: the vegetable mixture undergoes boiling out inside a vacuum chamber under a pressure of 3…5 kPa and at 35°C thermostating temperature. Due to volatilisation of generated vapours one conditions dry substances content in the vegetable puree up to 64%, then one adds to the boiled out vegetable puree 90% sugar syrup in an amount of 3.7% of the vegetable mixture initial weight, 30% solution of sodium chloride in an amount of 4.2% of the vegetable mixture initial weight, vegetable oil in an amount of 6.5% of the vegetable mixture initial weight, 6% water solution of ethanoic acid in an amount of 0.8% of the vegetable mixture initial weight. Then the prepared mushroom solyanka is containerised, sealed and sterilised.EFFECT: ready products quality improvement due to enhancement of nutritive, biological and energy value, production of a mushroom solyanka of the required composition and nutritive value adapted for different age groups of the population reduced material and energy costs of the mushroom solyanka production due to intensification of the two-stage evaporation process.Изобретение относится к консервной промышленности, в частности к технологии переработки овощного сырья, и может быть использовано при производстве грибных солянок. В способе производства грибной солянки, характеризующемся тем, что капусту, помидоры, морковь, гриб
