RU2459478C1 - Method for production of preserves "herring in tomato sauce with beans" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the fish-and-vegetable preserves production technology. The method envisages preparation of recipe components, mixing sauteed and milled bulb onions and sunflower flour (preliminarily maintained in drinking water) with tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf, cooking and addition of acetic acid to produce a sauce, cooking beans till double weight increase, herring cutting, mealing in wheat flour and frying in vegetable oil, the herring, beans and 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 manufacturing canned food "Herring with beans in tomato sauce", which includes preparing the recipe components, chopping onions, mixing it with vegetable oil, tomato paste, drinking water, sugar, salt, bitter pepper, allspice, cloves, coriander and laurel by leaf, boiling and adding acetic acid to obtain a sauce, boiling to a twofold increase in the mass of beans, cutting, breading in wheat flour and frying herring in vegetable oil, packing herring, beans and sauce, germ tizizatsiya and sterilization (Handbook on the production of canned food. Volume 3. - M .: Food industry, 1971, S. 430-477).

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 manufacturing canned food “Herring with Beans in Tomato Sauce”, which involves preparing the recipe components, chopping onions, mixing it with tomato paste, drinking water, sugar, salt, bitter pepper, allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to obtain a sauce, cooking until the beans mass is doubled, cutting, breading in wheat flour and frying herring in vegetable oil, packing herring, beans and sou and, sealing and sterilization, the sauce according to the invention are additionally introduced sunflower flour, which prior to mixing with drinking water is poured and allowed to stand to swell, and components used in the following ratio costs pbw .:

herring 447.3 vegetable oil 32.3 onion 14.6-14.8 beans 114.4 Wheat flour 73.1 sunflower flour 57.1 tomato paste, in terms of 30% solids content 95.7 acetic acid, calculated on 80% concentration 1.7 sugar 12.8 salt 17.1 black bitter pepper 0.06 allspice 0.06 clove 0.06 coriander 0.06 laurel sheet 0.03 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 a recipe ratio are mixed with tomato paste, drinking water, sugar, salt and ground 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.

Prepared beans are boiled until a double increase in mass,

The prepared herring is cut, breaded in wheat flour and fried in vegetable oil.

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

When using tomato paste 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 "Konservlodozyot", 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, tin can No. 8, 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 manufacturing canned food "Herring with beans in tomato sauce", which includes preparing the recipe components, chopping onions, mixing it with vegetable oil, tomato paste, drinking water, sugar, salt, black bitter pepper, allspice, cloves, coriander and bay leaf , boiling and adding acetic acid to obtain a sauce, boiling to a twofold increase in the mass of beans, cutting, breading in wheat flour and frying herring in vegetable oil, packing herring, beans and sauce, sealing and sterilization, characterized in that before cooking the sauce, the ingredients for the sauce are additionally mixed with sunflower flour, which is poured with drinking water before mixing and allowed to swell, and the components are used in the following ratio of costs, parts by weight:
herring 447.3 vegetable oil 32,3 onion 14.6-14.8 beans 114.4 Wheat flour 73.1 sunflower flour 57.1 tomato paste in terms of 30% solids content 95.7 acetic acid in terms of 80% concentration 1.7 sugar 12.8 salt 17.1 black pepper 0.06 allspice 0.06 clove 0.06 coriander 0.06 Bay leaf 0,03 water before the release of the target product 1000