RU2460345C1 - Method for production of preserves "fish cutlets in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: recipe components are prepared; bulb onions are cut, sauteed in vegetable oil and milled. Raw and fried bream is minced. One mixes part of bulb onions, the bream, salt and part of black hot pepper to produce mince. The produced mince is moulded, mealed in wheat flour and fried in vegetable oil to produce cutlets. Sunflower flour is poured with drinking water and maintained for swelling; one mixes sunflower flour with the remaining bulb onions, tomato puree, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf. One cooks the mixture and adds acetic acid to produce a sauce, packs the cutlets and sauce, seals and sterilises them.

EFFECT: invention 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 known method for the production of canned fish cutlets in tomato sauce, which includes preparing the recipe, cutting, sautéing in vegetable oil and chopping onions, chopping raw and fried bream on a top, mixing part of onion, bream, salt and part of black pepper with obtaining minced meat, molding it, breading in wheat flour and frying in vegetable oil to obtain cutlets, mixing the remaining portion of onions, tomato puree, sugar, the remaining portion of black pepper bitter, allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to produce sauce, filling 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 the production of canned fish cutlets in tomato sauce, which involves preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, chopping raw and fried bream on a top, mixing part of onion, bream, salt and parts of black bitter pepper to obtain minced meat, its molding, breading in wheat flour and frying in vegetable oil to produce meatballs, mixing the remaining part of onions, tomato puree, sugar, about the part of bitter black pepper, allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to produce sauce, filling the cutlets and sauce, sealing and sterilizing, according to the invention, sunflower flour is added to the sauce, which is poured with drinking water before mixing and stand for swelling, and the components are used in the following ratio of costs, parts by weight:

bream 1714.3 vegetable oil 91.5 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 bitter 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.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared onions are chopped, sautéed in vegetable oil and chopped on a spinning top or a washing machine.

Prepared raw and fried in vegetable oil bream, which can come in the form of deformed or broken pieces from the production of canned fish from fried fish in tomato sauce, in a ratio by weight of about 7: 3 is crushed in a spinning top.

About 40% of the recipe for onions, bream, salt, and about 77% of the recipe for ground black pepper are mixed to form minced meat, breaded in wheat flour, and fried in vegetable oil to produce cutlets.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with drinking water in a weight ratio of about 1: 5 and allowed to swell, and then mixed with the remaining part of onions, tomato puree, sugar and ground with the remaining part of bitter black pepper, pepper fragrant, cloves, coriander and bay leaves. 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 "Canned Fruit and Vegetable", 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 fish cutlets in tomato sauce, which involves preparing the recipe, cutting, sautéing in vegetable oil and chopping onions, chopping raw and fried bream on a top, mixing part of onion, bream, salt and part of black bitter pepper to produce minced meat, its molding, breading in wheat flour and frying in vegetable oil to produce cutlets, mixing the remaining portion of onions, tomato puree, sugar, the remaining portion of black pepper , allspice, cloves, coriander and bay leaves, cooking and adding acetic acid to obtain a sauce, filling cutlets and sauce, sealing and sterilization, characterized in that the sauce additionally uses 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:
bream 1714.3 vegetable oil 91.5 onion 74-74.9 Wheat flour 22.7 sunflower flour 13.7 tomato puree in terms of 12% solids 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