RU2004114333A - METHOD FOR PRODUCING CANNED FISH TEFTELES - Google Patents

Claims (1)

A method for the production of canned fish meatballs, which includes preparing the recipe components, cutting and sautéing onion and sweet pepper in vegetable oil, chopping and freezing fresh white cabbage, cutting quince, cutting them without oxygen, together with skinless fish fillet and parsley with the introduction of the cook salt, semolina, milk powder, egg powder, chickpea flour, bitter black pepper, allspice, hot red pepper, nutmeg and cloves and following consumption of components, wt. hours: Onion 40-41 Sweet pepper 40-42 Vegetable oil 23,2 Cabbage 76 Quince 75-77 Skinless fish fillet 350 Parsley 49 Salt 6.1 Semolina 46 Powdered milk 14.5 Egg powder 4.7 Chickpea flour 92.2 Black pepper 1,2 Allspice 1.3 Hot red pepper 1.3 Nutmeg 0.6 Clove 1,2 forming meatballs from the resulting mass and frying them in vegetable oil, cutting and blanching onions and carrots, mixing them with acetic acid, sugar, tomato paste, fish stock, bitter black pepper, allspice and cloves at the following consumption of components, wt. hours: Acetic acid, calculated on 70% 10,2 Sugar 22.5 Onion 90-91.2 Carrot 37.5-38.5 Tomato paste, in terms of 30% 181.9 Salt 9.1 Black pepper 0.75 Allspice 0.31 Clove 1.51 Fish broth up to 1000, packaging of the resulting marinade together with meatballs, sealing and sterilization.