Patent EA-004137-B1 (EA)
Title: Method for producing canned "zelenyi goroshek" (canned green peas)
Inventor: KUZINA LUDMILA YURIEVNA
IPC: A23B7/022
Filed: 2003-03-07
Abstract: 1. A method for producing canned "Zelenyi goroshek" (canned green peas) comprising successive steps of wetting and mixing of dry peas grains in capacities initially filled with drinking water to the level exceeding by 25-30 cm the level of peas at a temperature of 35+-5 degree C, adding aqueous solution of kitchen salt and sugar after 2 hours and after next half an hour water solution of a polyvalent metal, further wetting during next 7 hours at 45+-5 degree C and further at 35+-5 degree C until the peas mass reaches at least 102% from the initial mass, changing of water, blanching in boiling water, washing in running drinking water at 14+-3 degree C during at least 15 minutes, prepacking the peas and filling fluid at a temperature at least 85 degree C, the fluid is prepared of drinking water containing 4+-0.1 wt% and kitchen salt 2.3+-0.2 wt%, encapsulating and at least after 30 minutes, heat sterilization at 120+-3 degree C and overpressure 1.2+-2.9 atm for at least 40 minutes, cooling to 40 degree C with subsequent of pressure lowering to atmospheric and maintaining at 20+-5 degree C during 7+-10 days. 2. The method according to claim 1, characterized in that an aqueous solution of a salt of food organic acid or acid used in food industry are used as the aqueous solution of polyvalent metal salt. 3. The method according to any one of claims 1 or 2, characterized in that 10+-16% aqueous solution of metal salt from the group of microelements or from the group of macroelements present in a human's body in amounts selected based on permissible norms of metal and salt content in final product are used as the aqueous solution of polyvalent metal salt. 4. The method according to any one of claims 1 to 3, characterized in that aqueous solution of metal salt from selected from the group: calcium, magnesium, iron, aluminum, zinc, chromium, formed with an acid from the group: citric, lactic, malic, tartaric, aspartic, carbonic, hydrochloric are used as the aqueous solution of polyvalent metal salt. 5. The method according to any one of claims 1 to 4, characterized in that dried peas for wetting, sugar and salt are dosed in the following mass ratio (285+-5): ((20+-1) : (13+-1) and prepacking is performed with mass ratio 55 :45 of peas and filling fluid. 6. The method according to any one of claims 1 to 5, characterized in that for preparing filling fluid sugar and salt are dosed in a dry state or in the form of concentrated aqueous solution. 7. The method according to any one of claims 1 to 6, characterized in that after sterilizating and maintaining samples are taken for organoleptic analysis and for content of polyvalent metal in peas and in filling fluid for correction of polyvalent metal solution salt added into water when wetting next batches of dried peas, wherein the amount of polyvalent metal salt is corrected based on chloride content in a final product within 0.7+-1.5%. 8. The method according to any one of claims 1 to 7, characterized in that the growth of the peas mass is controlled by sampling and weighing peas samples taken from capacities. 9. The method according to any one of claims 1 to 8, characterized in that blanching in boiling water is performed with a cyclic blancher. 10. The method according to any one of claims 1 to 9, characterized in that after blanching peas are washed in running drinking water using a vibrating washing machine with a quenching device. 11. The method according to any one of claims 1 to 10, characterized in that a hydro trough is used for transporting peas for blanching. 12. The method according to any one of claims 1 to 11, characterized in that before and after the wetting the peas are inspected for bad peas, wherein prior to wetting dried peas are washed in cold water.