RU2453179C1 - Method for production of preserves "fried beluga in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of fish preserves production. The method envisages preparation of recipe components, bulb onions milling, sunflower flour pouring with drinking water and maintenance for swelling, the listed components mixing with tomato puree, sugar, hot black pepper, allspice, cloves, coriander and laurel leaf, cooking and addition of acetic acid to produce a sauce, cutting, blanching in salt solution, beluga mealing in wheat flour and frying in vegetable oil, the beluga and the sauce packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

Description

The invention relates to the production technology of canned fish.

A known method of producing canned food "Beluga fried in tomato sauce", which includes preparing the recipe components, chopping onions, mixing it with tomato puree, sugar, black bitter pepper, allspice, cloves, coriander and bay leaves, cooking and adding acetic acid to obtain sauce, cutting, blanching in saline, breading in wheat flour and frying in beluga vegetable oil, packing beluga and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3 . - M.: Food Industry, 1971, p. 394-414).

The disadvantage of this method is the high adhesion to the container walls of the resulting target product.

The technical result of the invention is to reduce the adhesion to the container walls of the resulting target product.

This result is achieved by the fact that in the method of producing canned food "Beluga fried in tomato sauce", which involves preparing the recipe components, chopping onions, mixing it with tomato puree, sugar, bitter black pepper, allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to obtain a sauce, cutting, blanching in saline, breading in wheat flour and frying in beluga vegetable oil, packing of beluga and sauce, sealing and sterilization according to to the reture, sunflower flour is additionally introduced into the sauce, which is poured with drinking water before mixing and maintained for swelling, and the components are used in the following ratio of costs, parts by weight:

beluga 1471.4 vegetable oil 86.4 onion 47.7-48.3 Wheat flour 25.9 sunflower flour 11,4 tomato puree, in terms of 12% solids 152.5 acetic acid, calculated on 80% concentration 3,7 sugar 21,4 salt 19 black bitter pepper 0.1 allspice 0.1 clove 0.1 coriander 0.1 Bay leaf 0.02 water before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared onions are ground in a spinning top.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with drinking water in a weight ratio of about 1: 5 and kept for swelling.

The listed components in the recipe ratio are mixed with tomato puree, sugar and ground black bitter pepper, allspice, cloves, coriander and bay leaf. The resulting mixture is boiled until a dry matter content of about 18.5% is added, and acetic acid is added to give a sauce.

The prepared beluga is cut, blanched for about 1 minute in an 18-24% sodium chloride solution, breaded in wheat flour and fried in vegetable oil.

Beluga and sauce are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

When using tomato puree with a dry matter content that does not match the prescription and / or acetic acid with a concentration that does not match the prescription, their costs are calculated for the equivalent dry matter and / or acid content, respectively, according to known dependencies (Collection of technological instructions for production canned food.Volume I. - M .: APPP "Konservplodoizgot", 1990, p.124).

The costs of the components are given taking into account the norms of waste and losses of the corresponding types of raw materials. Shown in the form of an interval onion consumption covers its possible change in the shelf life of raw materials.

The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.

To confirm the indicated technical result of tin can No. 5, containing products obtained by the described technology and by the closest analogue, they were opened and mounted in a tripod in an inverted position. After 10-15 minutes, the experimental product completely drained from the can. The sauce of the product by the closest analogue did not completely drain, but began to dry on the walls of the can.

Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.

Claims (1)

Method for the production of canned food "Beluga fried in tomato sauce", which includes preparing the recipe components, chopping onions, mixing it with tomato puree, sugar, black bitter pepper, allspice, cloves, coriander and bay leaves, cooking and adding acetic acid to obtain sauce , cutting, blanching in saline, breading in wheat flour and frying in beluga vegetable oil, packing of beluga and sauce, sealing and sterilization, characterized in that the ingredients for the sauce are supplemented tionary mixed with sunflower meal, which, prior to mixing with drinking water is poured and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:
beluga 1471.4 vegetable oil 86.4 onion 47.7-48.3 Wheat flour 25.9 sunflower flour 11,4 tomato puree in terms of 12% solids 152.5 acetic acid in terms of 80% concentration 3,7 sugar 21,4 salt 19 black pepper 0.1 allspice 0.1 clove 0.1 coriander 0.1 Bay leaf 0.02 water before the release of the target product 1000