RU2483639C1 - Method for production of preserves "ordinary fish cutlets with vegetable garnish" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, ordinary fish frying in vegetable oil and mincing, potatoes cutting, cooking and mincing, ide and pike cutting and mincing, part of bulb onions mincing, the listed components mixing with part of salt and part of black hot pepper to produce mince; the mince moulding to produce cutlets, carrots and the remaining bulb onions cutting and sauteing in vegetable oil, fresh white cabbages chopping and freezing, mixing carrots, sauteed part of bulb onions and fresh white cabbages to produce garnish, sunflower flour pouring with drinking water and maintenance for swelling, the flour mixing with drinking water, tomato paste, sugar, the remaining salt, dried bulb onions, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the culets, garnish and sauce packing, sealing and sterilisation. All the recipe components are used at a specified expenditure ratio.

EFFECT: invention allows to reduce 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 "Cutlets of partial fish with vegetable garnish", which includes preparing the recipe components, frying in vegetable oil and chopping a small portion in a top, cutting, cooking and chopping a top of potatoes, cutting and chopping an ide and pike on a top, chopping the top of the onion, mixing the listed components with part of the salt and part of the black bitter pepper to produce minced meat and its formation to produce cutlets, cutting and sautéing in vegetable oil carrots and about part of onions, chopping and freezing fresh white cabbage and mixing carrots, sautéed part of onion and fresh white cabbage with a side dish, mixing wheat flour, vegetable oil, drinking water, tomato paste, sugar, the rest of the salt, dried onion, the rest of the black bitter pepper, allspice, coriander and bay leaves, cooking and adding acetic acid to obtain sauce, packing cutlets, side dishes and sauce, sealing and sterilization (RU 2277823 C2, 2006).

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 "Cutlets of partial fish with vegetable garnish", which involves preparing the recipe components, frying in vegetable oil and chopping a small portion in a top, cutting, cooking and chopping in a potato top, cutting and grinding in a top ides and pikes, grinding on top of a portion of onions, mixing the listed components with a part of salt and a part of black bitter pepper to produce minced meat and its formation to produce cutlets, cutting and sautéing in p carrot oil and the remaining part of onions, chop and freeze fresh white cabbage and mixing carrots, sautéed parts of onion and fresh white cabbage to obtain a side dish, mixing flour, vegetable oil, drinking water, tomato paste, sugar, the remaining part of salt, dried onions, the remaining portion of bitter black pepper, allspice, coriander and bay leaves, cooking and adding acetic acid to obtain sauce, packing the patties, side dish and sauce, sealing and st ilizatsiyu according to the invention sunflower flour is used, which prior to mixing with drinking water is poured and allowed to stand to swell, and components used in the following ratio costs pbw .:

small piece 330 ide 342 pike 348 vegetable oil 17,2 fresh white cabbage 278 potatoes 322.6-340.2 carrot 87.8-90 fresh onions 171.5-173.2 dried onions 8.9 sunflower flour 34 tomato paste, in terms of 30% solids content 76 acetic acid, calculated on 80% concentration 4,5 sugar 27 salt eighteen black pepper 0.45 allspice 0.12 clove 0.12 coriander 0.12 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.

The prepared small particle is fried in vegetable oil and ground in a spinning top.

Prepared potatoes are cut, boiled until tender and chopped in a spinning top.

The prepared ide and pike are cut and ground in a spinning top.

About 13% of the recipe amount of prepared onions is ground in a spinning top.

The listed components in a recipe ratio are mixed with about 54% of the recipe amount of salt and about 73% of the recipe amount of ground black pepper to produce minced meat, which is formed into cutlets.

Prepared carrots and the rest of onions are cut and sautéed in vegetable oil.

Prepared fresh white cabbage is chopped and frozen.

Carrots, sautéed portion of onions and cabbage are mixed in a recipe ratio to obtain a side dish.

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 drinking water, tomato paste, sugar, the rest of the salt and ground dried onions onions, the rest of the black pepper, allspice, cloves, coriander and bay leaf. The resulting mixture is boiled until a solids content of about 25% is reached, and acetic acid is added to give a sauce.

Cutlets, garnish and sauce are packaged in the recipe 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. The costs presented in the form of intervals cover their possible change in terms of storage of raw materials.

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 "Konservplodoizgot", 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 food "Cutlets of partial fish with vegetable garnish", which includes preparing the recipe components, frying in vegetable oil and chopping a small portion in a top, cutting, boiling and chopping a top of potatoes, cutting and chopping an ide and pike on a top, chopping in a top parts of onions, mixing the listed components with part of the salt and part of the black bitter pepper to obtain minced meat and its formation to produce cutlets, cutting and sautéing in vegetable oil carrots and the remaining parts of onions, chopping and freezing fresh white cabbage and mixing carrots, sautéed parts of onion and fresh white cabbage to obtain a side dish, mixing flour, vegetable oil, drinking water, tomato paste, sugar, the rest of salt, dried onion, the remaining part bitter black pepper, allspice, cloves, coriander and bay leaves, cooking and adding acetic acid to obtain sauce, packing cutlets, side dishes and sauce, sealing and sterilization, characterized in that the use sunflower flour, 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 .:
small piece 330 ide 342 pike 348 vegetable oil 17,2 fresh white cabbage 278 potatoes 322.6-340.2 carrot 87.8-90 fresh onions 171.5-173.2 dried onions 8.9 sunflower flour 34 tomato paste in terms of 30% solids content 76 acetic acid in terms of 80% concentration 4,5 sugar 27 salt eighteen black pepper 0.45 allspice 0.12 clove 0.12 coriander 0.12 Bay leaf 0,03 water before the release of the target product 1000