RU2463882C1 - Method for production of preserves "fried starry sturgeon in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to biological chemistry and represents a fish preserve production method. The method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, sunflower flour pouring with drinking water and maintenance for swelling, the listed components mixing with tomato puree, sugar, salt, hot black pepper, allspice, cloves, coriander and laurel leaf, cooking and addition of acetic acid to produce a sauce, starry sturgeon cutting, blanching, mealing in wheat flour and frying in vegetable oil, the starry sturgeon 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.

A known method of producing canned food "Stewed fried in tomato sauce", which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, mixing it with tomato puree, sugar, salt, black pepper, allspice, cloves, coriander and bay leaves leaf, boiling and adding acetic acid to obtain sauce, cutting, blanching, breading in wheat flour and frying in vegetable oil stellate stew, packing stellate stew and sauce, sealing and sterilization (Reference to the production of canned Volume 3 -. M .: Food Industry 1971, s.392-414).

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 canned food "Stewed fried in tomato sauce", which involves preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, mixing it with tomato puree, sugar, salt, bitter pepper, allspice , cloves, coriander and bay leaves, cooking and adding acetic acid to produce sauce, cutting, blanching, breading in wheat flour and frying in vegetable oil stellate stew, packing of stellate stew and sauce, sealing tion 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 wt. hours:

stellate sturgeon 1485.7 vegetable oil 91.1 onion 47.7-48.3 Wheat flour 25.9 sunflower flour 11,4 tomato puree, in terms of 12% solids content 152.5 acetic acid, calculated on 80% concentration 3,7 sugar 21,4 salt 19 black bitter pepper 0.1 allspice 0.1 clove 0.1 coriander 0.1 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 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 puree, sugar, salt and ground black pepper, allspice, cloves, coriander and bay leaf. The resulting mixture is boiled until a dry matter content of about 18.5% is added, and acetic acid is added to give a sauce.

Prepared stellate sturgeon is cut, blanched, breaded in wheat flour and fried in vegetable oil.

Stellate stew 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 1. - M .: APPP "Konservplodoizot", 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)

The method of obtaining canned food "Fried sevruga in tomato sauce", which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, mixing it with tomato puree, sugar, salt, bitter pepper, allspice, cloves, coriander and bay leaf cooking and adding acetic acid to produce sauce, cutting, blanching, breading in wheat flour and frying in vegetable oil stellate stew, packing of stellate stew and sauce, sealing and sterilization, characterized in the ingredients for the sauce is further mixed with sunflower meal, which, prior to mixing with drinking water is poured and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:
stellate sturgeon 1485.7 vegetable oil 91.1 onion 47.7-48.3 Wheat flour 25.9 sunflower flour 11,4 tomato puree, in terms of 12% solids content 152.5 acetic acid, calculated on 80% concentration 3,7 sugar 21,4 salt 19 black bitter pepper 0.1 allspice 0.1 clove 0.1 coriander 0.1 Bay leaf 0.02 water before the release of the target product 1000