RU2462068C1 - Method for production of preserves "herring in beer sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of fish preserves production. The method envisages preparation of recipe components, wheat flour sauteing in vegetable oil, sunflower flour pouring with drinking water and maintenance for swelling. One mixes the listed components with tomato paste, beer, drinking water, sugar, black hot pepper, allspice, cloves and laurel leaf; one proceeds with cooking the mixture and addition of acetic acid to produce a sauce. One performs herring cutting and maintenance in salt solution, the herring 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 for the production of canned food "Herring in beer sauce", which includes preparing the recipe components, sautéing wheat flour in vegetable oil, mixing it with tomato paste, beer, drinking water, sugar, black bitter pepper, allspice and bay leaves, cooking and adding vinegar acids with sauce, cutting and aging in saline herring, packing herring and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M .: Food industry, 1971, p. 392-487).

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 food “Herring in beer sauce”, which involves preparing the recipe components, sautéing wheat flour in vegetable oil, mixing it with tomato paste, beer, drinking water, sugar, bitter pepper, allspice and laurel pepper leaf, boiling and adding acetic acid to obtain a sauce, cutting and aging in a herring saline solution, packing herring and sauce, sealing and sterilization, according to the invention, additionally add sunflower flour to the sauce, to before mixing, fill in with potable water and stand for swelling, and the components are used in the following ratio of costs, parts by weight:

herring 1151.4 vegetable oil 14.3 Wheat flour 17.3 sunflower flour 31.6 tomato paste, in terms of 30% solids content twenty acetic acid, calculated on 80% concentration 2.9 beer 142.9 sugar 25,2 salt 17.1 black bitter pepper 0.11 allspice 0.11 Bay leaf 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 wheat flour passer in vegetable oil.

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 paste, beer, drinking water, sugar and ground black bitter pepper, allspice 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.

The prepared herring is cut and incubated at a temperature of 10-15 ° C for 2-6 minutes in an 18-24% solution of sodium chloride.

Herring 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.

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 herring in beer sauce, which involves preparing the recipe, sautéing wheat flour in vegetable oil, mixing it with tomato paste, beer, drinking water, sugar, bitter black pepper, allspice and bay leaves, cooking and adding acetic acid with sauce, cutting and aging in herring saline, packing herring and sauce, sealing and sterilization, characterized in that before cooking the sauce, the components for the sauce are mixed with sunflower flour, which before stirring is poured with drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
herring 1151.4 vegetable oil 14.3 Wheat flour 17.3 sunflower flour 31.6 tomato paste, in terms of 30% solids content twenty acetic acid, calculated on 80% concentration 2.9 beer 142.9 sugar 25,2 salt 17.1 black pepper 0.11 allspice 0.11 Bay leaf 0,03 water before the release of the target product 1000