RU2462910C1 - Method for production of preserves "fried cutlets in chilean sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of fish preserves production. The method envisages preparation of Chilean sauce and cutlets and their subsequent packing. The cutlets are produced of mince containing bulb onions, muksun, salt and black hot pepper. The sauce is prepared using sunflower flour. The sunflower flour is poured with drinking water, maintained for swelling; then the flour is mixed with the remaining sauce ingredients.

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 "Chilean fried cutlets", which involves preparing the recipe, chopping muksun and onions on top, mixing the listed components with part of the salt and black bitter pepper to produce minced meat, molding it, breading in wheat flour and frying in vegetable butter to produce cutlets, chopping garlic, mixing it with vegetable oil, tomato paste, drinking water, sugar, the rest of the salt, allspice, cloves, cinnamon and g rchitsey, cooking and adding acetic acid to obtain sauce, cutlets and sauce packing, sealing and sterilizing (Reference production of canned Volume 3 -. M .: Food Industry, 1971 s.415-492).

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 "Chilean fried cutlets", which involves preparing the recipe components, chopping muksun and onions in a spinning top, mixing the listed components with part of the salt and bitter black pepper to produce minced meat, forming it, brewing into wheat flour and frying in vegetable oil to produce cutlets, chopping garlic, mixing it with tomato paste, drinking water, sugar, the rest of the salt, allspice, cloves, crust egg and mustard, boiling and adding acetic acid to obtain a sauce, packing cutlets and sauce, sealing and sterilizing, according to the invention, sunflower flour is additionally introduced into the sauce, which is poured with drinking water before mixing and kept for swelling, and the components are used in the following ratio of expenses, parts by weight:

muksun 1202.9 vegetable oil 75.1 onion 52.3-53 garlic 0.83-0.85 Wheat flour 22.7 sunflower flour 30.1 tomato paste in terms of 30% solids content 117.1 acetic acid in terms of 80% concentration 4.6 sugar 48 salt 22.3 black bitter pepper 0.23 allspice 0.23 clove 0.57 cinnamon 0.23 mustard 0.57 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 and muxun are ground in a spinning top.

The listed components in the recipe ratio are mixed with approximately 46% of the recipe amount of salt and ground black pepper to obtain minced meat, which is molded, breaded in wheat flour and fried in vegetable oil to produce cutlets.

Prepared garlic is 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 paste, drinking water, sugar, the rest of the salt and ground allspice, cloves, cinnamon and mustard. The resulting mixture is boiled until a solids content of about 18% 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, 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 15-20 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 "Chilean fried cutlets", which provides for the preparation of recipe components, grinding on a spin of muksun and onions, mixing the listed components with a portion of salt and black bitter pepper to obtain minced meat, molding it, breading in wheat flour and frying in vegetable oil with obtaining cutlets, chopping garlic, mixing it with tomato paste, drinking water, sugar, the rest of the salt, allspice, cloves, cinnamon and mustard, cooking and adding vinegar hydrochloric acid to produce sauce, packing cutlets and sauce, sealing and sterilizing, characterized in that the ingredients for the sauce before cooking are additionally mixed with sunflower flour, which is poured with drinking water before mixing and kept for swelling, and the components are used in the following ratio, wt. .h .:
muksun 1202.9 vegetable oil 75.1 onion 52.3-53 garlic 0.83-0.85 Wheat flour 22.7 sunflower flour 30.1 tomato paste in terms of 30% solids content 117.1 acetic acid in terms of 80% concentration 4.6 sugar 48 salt 22.3 black pepper 0.23 allspice 0.23 clove 0.57 cinnamon 0.23 mustard 0.57 water before the release of the target product 1000