RU2480124C1 - Method for production of preserves "fish round rissoles with cabbages in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in milk and chopping, skin-off fish fillet chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince. The mince is moulded, mealed in wheat crumbs and fried in vegetable oil to produce round rissoles. One performs carrots, parsley roots and bulb onions cutting, sauteing in vegetable oil and straining, sunflower flour pouring with fish broth and maintenance for swelling, mixing carrots, parsley roots, bulb onions and sunflower flour with fish broth, tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce. One performs fresh white cabbages shredding and freezing, round rissoles, cabbages and sauce packing, sealing and sterilisation.

EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.

Description

The invention relates to the production technology of canned second lunch dishes.

A known method for the production of canned food "Fish balls with cabbage in tomato sauce", which involves preparing the recipe, soaking in milk and chopping wheat bread, chopping the skinned fish fillet, mixing these components with part of the salt and part of the black bitter pepper to produce minced meat, molding it, breading in wheat bread crumbs and frying in vegetable oil to produce meatballs, cutting, sautéing in vegetable oil and rubbing carrots, parsley root and onions, p sowing wheat flour and mixing carrots, parsley root, onions and wheat flour with fish broth, tomato paste, sugar, the rest of the salt, the rest of the black bitter pepper and bay leaf to get the sauce, shredding and freezing fresh white cabbage, packing the cue balls, cabbage and sauce, sealing and sterilization (RU 2292821 C1, 2007).

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 fish fish balls with cabbage in tomato sauce, which involves preparing the recipe, soaking in milk and chopping wheat bread, chopping the skinless fish fillet, mixing the listed ingredients with part of salt and part of bitter black pepper obtaining minced meat, its molding, breading in wheat breadcrumbs and frying in vegetable oil to obtain meatballs, cutting, sautéing in vegetable oil and rubbing carrots, root parsley and onions and mixing them with flour, fish stock, tomato paste, sugar, the rest of the salt, the rest of the black bitter pepper and bay leaf to obtain the sauce, chop and freeze fresh white cabbage, packing the meatballs, cabbage and sauce, sealing and sterilization, according to the invention use sunflower flour, which before mixing is poured with fish broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

skinned fish fillet 240 vegetable oil 39 fresh white cabbage 490 carrot 15-15,4 parsley root 12-12,2 onion 14.4-14.6 wheat bread 48 wheat crackers 36 sunflower flour 17.5 milk 64 sour cream 120 tomato paste, in terms of 30% solids content 25 sugar 3 salt 12 black pepper 0.2 Bay leaf 0.1 fish stock before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared wheat bread is soaked in milk and cutted.

Prepared skinned fish fillet cutter.

The listed components in a recipe ratio are mixed with about 34% of the recipe amount of salt and about 50% of the recipe amount of ground black pepper to produce minced meat, which is molded, breaded in wheat breadcrumbs and fried in vegetable oil to produce meatballs.

Prepared carrots, parsley root and onions are chopped, sautéed in vegetable oil and wiped.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with fish broth in a weight ratio of about 1: 5 and kept for swelling.

The carrots, parsley root, onions and sunflower flour in a recipe ratio are mixed with fish stock, tomato paste, sugar, the rest of the salt and ground the remaining part of the black bitter pepper and bay leaf to obtain the sauce.

Prepared fresh white cabbage is chopped and frozen.

The meatballs, cabbage and sauce are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

Component costs are given taking into account waste standards 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.

When using tomato paste with a dry matter content that does not coincide with the recipe, its consumption is recalculated to the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP Konservplodozyach, 1990, p. 124).

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. The experimental product completely fell out of the can, but the product according to the closest analogue did not.

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 fish-cabbage with tomato sauce sauce, which involves preparing the recipe, soaking in milk and chopping wheat bread, chopping the skinless fish fillet, mixing the listed ingredients with part of the salt and part of the black pepper to produce the minced meat, molding, breading in wheat bread crumbs and frying in vegetable oil to produce meatballs, cutting, sautéing in vegetable oil and rubbing carrots, parsley root and onions and mixing them flour, fish broth, tomato paste, sugar, the remaining part of the salt, the remaining part of bitter black pepper and bay leaf to obtain the sauce, shredding and freezing of fresh white cabbage, packing of meatballs, cabbage and sauce, sealing and sterilization, characterized in that use sunflower flour, which before mixing is poured with fish broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight;
skinned fish fillet 240 vegetable oil 39 fresh white cabbage 490 carrot 15-15,4 parsley root 12-12,2 onion 14.4-14.6 wheat bread 48 wheat crackers 36 sunflower flour 17.5 milk 64 sour cream 120 tomato paste, in terms of 30% solids content 25 sugar 3 salt 12 black pepper 0.2 Bay leaf 0.1 fish stock before the release of the target product 1000