RU2464850C1 - Method for production of preserves "fish balls in tomato-and-vegetable puree" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the fish-and-vegetable preserves production technology. The method envisages preparation of recipe components, carrots, bulb onions, parsley roots and celeriac cutting and sauteing in vegetable oil, ziege cutting and frying in vegetable oil, mixing and mincing part of carrots, part of bulb onions and ziege, addition of semolina, part of salt, part of black hot pepper and allspice to produce mince, the mince moulding to produce balls, mixing and straining the remaining carrots, the remaining bulb onions, parsley roots and celeriac, sunflower flour pouring with drinking water and maintenance for swelling, the strained mass mixing with sunflower flour, tomato paste, drinking water, sugar, the remaining salt, the remaining black hot pepper, cloves and ginger, the mixture cooking and addition of acetic acid to produce puree, the balls and puree 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 "Fish meatballs in tomato and vegetable puree", which includes preparing the recipe components, cutting and sautéing carrots, onions, parsley root and celery root in vegetable oil, cutting and frying sapwood in vegetable oil, mixing and grinding parts of the top carrots, parts of onions and chekhon, addition of semolina, part of salt, part of bitter black pepper and allspice to produce minced meat and its formation to produce meatballs, mixing and rubbing the remaining part carrots, the rest of onions, parsley root and celery root, the addition of potato flour, tomato paste, drinking water, sugar, the rest of the salt, the rest of the black bitter pepper, cloves and ginger, cooking and adding acetic acid to obtain mashed potatoes, packing meatballs and mashed potatoes, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M .: Food industry, 1971, S. 426-492).

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 for producing canned fish meatballs in tomato and vegetable puree, which involves preparing the recipe components, cutting and sautéing carrots, onions, parsley and celery root in vegetable oil, cutting and frying the czechoni oil in vegetable oil, mixing and chopping on top of a part of carrots, onions and sabrefish, adding semolina, part of salt, part of black bitter pepper and allspice to produce minced meat and its formation to produce meatballs, mixed f and rubbing the remaining part of carrots, the remaining part of onions, parsley root and celery root, adding flour, tomato paste, drinking water, sugar, the remaining part of salt, the remaining part of bitter black pepper, cloves and ginger, cooking and adding acetic acid to obtain mashed potatoes, packing meatballs and mashed potatoes, sealing and sterilization, according to the invention in the composition of mashed potatoes use sunflower flour, which before mixing is poured with drinking water and kept for swelling, and the components are used in the following shenii cost mass parts .:

chekhon 702.5 vegetable oil 88.6 carrot 257.1-263.7 onion 171.4-173.6 parsley root 34.3-34.8 celery root 74.3-75.5 semolina 44.3 sunflower flour 21.1 tomato paste, in terms of 30% solids content 135.7 acetic acid, calculated on 80% concentration 2,4 sugar 1.4 salt 16.6 black bitter pepper 0.86 allspice 0.26 clove 0.23 ginger 0.21 water before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

The prepared chekhon is cut and fried in vegetable oil.

Prepared carrots, onions, parsley root and celery root are cut and sautéed in vegetable oil.

Chekhon, about 25% of the recipe for carrots and about 38% of the recipe for onions are mixed and ground. Prepared semolina, approximately 48% of the recipe amount of salt and ground approximately 30% of the recipe amount of black pepper and allspice, are added to the crushed mass, to produce minced meat, which is formed to produce meatballs.

The rest of the carrots, the remaining part of onions, parsley root and celery root are mixed in a prescription ratio and wiped.

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 mashed mass and sunflower flour in a recipe ratio are mixed with tomato paste, drinking water, sugar, the rest of the salt and the ground part of the black pepper, cloves and ginger. The resulting mixture is boiled until a solids content of about 15% is reached, and acetic acid is added to obtain a puree.

Meatballs and mashed potatoes 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 costs presented in the form of intervals cover their 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 puree of the product according to 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 obtaining canned fish meatballs in tomato and vegetable puree, which includes preparing the recipe components, cutting and sautéing carrots, onions, parsley root and celery root in vegetable oil, cutting and frying the czechoni in vegetable oil, mixing and chopping carrots on the top , parts of onions and chekhon, the addition of semolina, part of salt, part of bitter black pepper and allspice to produce minced meat and its formation to produce meatballs, mixing and rubbing the remaining part of carrots, the remaining part of onions, parsley root and celery root, adding flour, tomato paste, drinking water, sugar, the remaining part of salt, the remaining part of bitter black pepper, cloves and ginger, cooking and adding acetic acid to obtain mashed potatoes, packing meatballs and mashed potatoes, sealing and sterilization, characterized in that the composition of the puree uses sunflower flour, which is poured with drinking water before mixing and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
chekhon 702.5 vegetable oil 88.6 carrot 257.1-263.7 onion 171.4-173.6 parsley root 34.3-34.8 celery root 74.3-75.5 semolina 44.3 sunflower flour 21.1 tomato paste in terms of 30% solids content 135.7 acetic acid in terms of 80% concentration 2,4 sugar 1.4 salt 16.6 black bitter pepper 0.86 allspice 0.26 clove 0.23 ginger 0.21 water before the release of the target product 1000