RU2474294C1 - Method for production of preserves "fish-and-vegetable sprat cutlets in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology for production of fish-and-vegetable preserves. One performs recipe components preparation, fresh white cabbages chopping and mincing. One proceeds with sprats, bulb onions and carrots mincing. One mixes the listed components with salt and part of black hot pepper to produce mince. The 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 the flour with tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf. One performs cooking and addition of acetic acid to produce a sauce, the cutlets 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 and vegetables.

A known method of producing canned food "Sprats of fish and vegetables in tomato sauce", which includes preparing the recipe components, chopping and chopping fresh white cabbage on a top, chopping sprats, onions and carrots in a top, mixing the listed components with salt and a portion of bitter black pepper minced meat, its molding, breading in wheat flour and frying in vegetable oil to produce cutlets, mixing vegetable oil, tomato paste, drinking water, sugar, remaining tea bitter black pepper, allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to produce sauce, packing cutlets and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M .: Food industry, 1971, p. 394-492).

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 the production of canned food "Sprats of fish and vegetables in tomato sauce", which involves preparing the recipe components, chopping and chopping fresh white cabbage on a top, chopping sprats, onions and carrots in a top, mixing the listed components with salt and part of black bitter pepper to obtain minced meat, its molding, breading in wheat flour and frying in vegetable oil to produce meatballs, mixing tomato paste, drinking water, sugar, leaving parts of black bitter pepper, allspice, cloves, coriander and bay leaves, cooking and adding acetic acid to make a sauce, packing 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:

sprat 732 vegetable oil 48.6 fresh white cabbage 151.1 carrot 72.3-74.1 onion 54-54.7 Wheat flour 25.7 sunflower flour 21,4 tomato paste, in terms of 30% solids content 77.7 acetic acid, calculated on 80% concentration 4.3 sugar 25.7 salt 15.7 black pepper 0.54 allspice 0.17 clove 0.11 coriander 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 fresh white cabbage is chopped and ground in a spinning top.

Prepared sprats, onions and carrots are ground in a spinning top.

The listed components are mixed in the recipe ratio with salt and approximately 58% of the recipe amount of ground black pepper to produce minced meat, which is formed, 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 kept for swelling, and then mixed in a recipe ratio with tomato paste, drinking water, sugar and ground with the rest of the black pepper, allspice, 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 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 "Konservllodozyach", 1990, p.124).

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. The costs presented in the form of intervals cover their possible change in terms of storage 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. 5 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 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 producing canned food "Sprats and fish and vegetable cutlets in tomato sauce", which includes preparing the recipe components, chopping and chopping fresh white cabbage on a top, chopping sprats, onions and carrots in a top, mixing the listed ingredients with salt and a portion of bitter black pepper to produce minced meat , its molding, breading in wheat flour and frying in vegetable oil to produce cutlets, mixing tomato paste, drinking water, sugar, the rest of the black pepper, per aromatic, cloves, coriander and bay leaves, boiling and adding acetic acid to obtain sauce, filling cutlets and sauce, sealing and sterilization, characterized in that the sauce is additionally filled with 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:
sprat 732 vegetable oil 48.6 fresh white cabbage 151.1 carrot 72.3-74.1 onion 54-54.7 Wheat flour 25.7 sunflower flour 21,4 tomato paste in terms of 30% solids content 77.7 acetic acid in terms of 80% concentration 4.3 sugar 25.7 salt 15.7 black pepper 0.54 allspice 0.17 clove 0.11 coriander 0.11 Bay leaf 0,03 water before the release of the target product 1000