RU2456855C1 - Method for production of preserved product "fish cutlets 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, sauteed milled bulb onions mixing with milled smelt, salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets, mixing sauteed milled bulb onions and sunflower flour preliminarily maintained in drinking water with tomato puree, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets 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.

There is a method of producing a canned product "Fish cakes in tomato sauce", which includes preparing the recipe components, chopping part of onion, chopping smelt on the top, mixing the listed components with salt and part of black pepper to produce minced meat, molding it, breading in wheat flour and frying in vegetable oil to produce cutlets, cutting, sautéing in vegetable oil and chopping the remaining portion of onions, mixing it with tomato puree, sugar, remaining part of black bitter pepper, allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to obtain sauce, packing cutlets and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M .: Food industry, 1971 , p. 394-422).

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 for producing the canned product "Fish cakes in tomato sauce", which involves preparing the recipe components, chopping part of the onion, chopping the smelt on the top, mixing the listed components with salt and part of the black bitter pepper to obtain minced meat, forming it breading in wheat flour and frying in vegetable oil to produce cutlets, cutting, sautéing in vegetable oil and chopping the remaining part of onions, mixing it with t with mashed potato, sugar, the remaining part of black pepper, allspice, cloves, coriander and bay leaves, cooking and adding acetic acid to obtain sauce, filling the cutlets and sauce, sealing and sterilizing, according to the invention, sunflower flour is added to the sauce, which before mix with drinking water and stand for swelling, and the components are used in the following ratio of costs, parts by weight:

smelt 1351.4 vegetable oil 88.2 onion 74-74.9 Wheat flour 22.7 sunflower flour 13.7 tomato puree, in terms of 12% solids 147.1 acetic acid, calculated on 80% concentration 3.4 sugar 19.7 salt 12.1 black pepper 0.44 allspice 0.09 carnation 0.09 coriander 0.09 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.

Approximately 40% of the recipe amount of onion is ground in a spinning top.

Prepared raw smelt is ground on a spinning top.

The listed components are mixed with salt and approximately 77% of the recipe amount of ground black pepper bitter pepper to obtain minced meat, which is molded, breaded in wheat flour and fried in vegetable oil to obtain cutlets.

The rest of the onions are cut, sautéed in vegetable oil and chopped in a spinning top or pulping machine.

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 are mixed with tomato puree, sugar and ground with the rest of the black pepper, allspice, cloves, coriander and bay leaf. The resulting mixture is boiled until a solids content of about 15.5% is reached, and acetic acid is added to give a sauce.

Cutlets 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 according to known dependencies (Collection of technological instructions for production canned food.Volume I. - M .: APPP "Konservlodozyot", 1990, p.124).

Component costs are given taking into account waste standards 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, tin can No. 5 containing products obtained by the described technology and by the closest analogue was 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)

A method of producing a canned product "Fish cakes in tomato sauce", which includes preparing the recipe components, chopping part of onion, chopping smelt on the top, mixing the listed components with salt and part of black bitter pepper to produce minced meat, molding it, breading in wheat flour and frying in vegetable oil to produce cutlets, cutting, sautéing in vegetable oil and chopping the remaining portion of onions, mixing it with tomato puree, sugar, the remaining part bitter black pepper, allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to make a sauce, packing cutlets and sauce, sealing and sterilizing, characterized in that before cooking the sauce the ingredients for the sauce are additionally mixed with sunflower flour, which before mixing, pour in drinking water and stand for swelling, and the components are used in the following ratio of costs, parts by weight:
smelt 1351.4 vegetable oil 88.2 onion 74-74.9 Wheat flour 22.7 sunflower flour 13.7 tomato puree in terms of 12% solids content 147.1 acetic acid in terms of 80% concentration 3.4 sugar 19.7 salt 12.1 black pepper 0.44 allspice 0.09 clove 0.09 coriander 0.09 Bay leaf 0.02 water before the release of the target product 1000