RU2576885C1 - Method for production of preserved "fish balls with cabbage and tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of preserved second-course lunches production. Method envisages recipe components preparation, wheat bread soaking in milk and chopping, skin-off fish fillet chopping, listed components mixing with part of salt and part of black hot pepper to produce mince, mince moulding, mealing in wheat crumbs and frying in vegetable oil to produce round rissoles, fresh ornamental cabbages chopping and freezing, carrots, parsley roots and bulb onions cutting, sauteing in vegetable oil and straining, wheat flour sauteing, mixing carrots, parsley roots, bulb onions, wheat flour, fish broth, tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the round rissoles, cabbages and sauce packing, sealing and sterilisation.

EFFECT: method allows to get a new preserved food using nonconventional vegetable raw materials without changing organoleptic properties of desired product.

1 cl

Description

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

A known method for the production of canned fish meatballs with cabbage and tomato sauce, which includes preparing the recipe components, soaking in milk and chopping wheat bread, cutting the skinless fish fillet, cutting part of onion, mixing these components with chicken eggs, part salt and part black pepper. bitter with the production of minced meat and its formation with the production of meatballs, chopping and freezing fresh white cabbage, cutting, sautéing in vegetable oil and rubbing pestilence Covey, parsley root and the rest of onion, wheat flour stirring, mixing carrots, parsley root, mashed onion, wheat flour, fish broth, tomato paste, sugar, the rest of the salt, the rest of the black bitter pepper and bay leaf to obtain sauce, packaging of meatballs, cabbage and sauce, sealing and sterilization (RU 2301578 C1, 2007).

The technical result of the invention is the production of new canned food using non-traditional plant materials.

This result is achieved in that in the method for the production of canned fish meatballs with cabbage and tomato sauce, which involves preparing the recipe components, soaking in milk and chopping wheat bread, chopping the skinless fish fillet, cutting a portion of onion, mixing the listed components with chicken eggs, part of salt and part of bitter black pepper to produce minced meat and its formation to produce meatballs, chop and freeze fresh cabbage, cutting, sautéing in vegetable oil f and rubbing carrots, parsley root and the rest of onions, stirring wheat flour, mixing carrots, parsley root, mashed onions, wheat flour, fish broth, tomato paste, sugar, the rest of salt, the remaining part of bitter and bay leaves sheet with sauce, packing meatballs, cabbage and sauce, sealing and sterilization, according to the invention, use decorative cabbage, and the components are used in the following ratio, wt. hours:

skinned fish fillet 195 chicken eggs 42 vegetable oil 31.5 decorative cabbage 500 carrot 15-15.5 parsley root 12-12.1 onion 69.4-70.3 wheat bread 39 Wheat flour 7.5 milk 60 tomato paste, in terms of 30% solids content 25 sugar 3 salt 12 black pepper 0.31 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, preferably stale, is soaked in milk and cutted.

Prepared skinned fish fillet is cut and cutted.

Approximately 71% of the recipe amount of onions is chopped.

The listed components in the recipe ratio are mixed with chicken eggs, about 33% of the recipe amount of salt and about 35% of the recipe amount of ground black pepper to produce minced meat, which is formed into meatballs.

Prepared fresh ornamental cabbage is chopped and frozen.

Prepared carrots, parsley root and the remainder of onions are cut, sautéed in vegetable oil and wiped.

Prepared wheat flour passer.

The carrots, parsley root, mashed onion and wheat flour in a recipe are mixed with fish broth, tomato paste, sugar, the rest of the salt and the remaining ground black pepper and bay leaf to give the sauce.

Meatballs, cabbage 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 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.

Thus, the proposed method allows to obtain new canned food using non-traditional plant materials without changing the organoleptic properties of the target product.

Claims (1)

Method for the production of canned fish meatballs with cabbage and tomato sauce, which involves preparing the recipe components, soaking in milk and chopping wheat bread, chopping the skinless fish fillet, cutting part of onion, mixing the listed components with chicken eggs, part salt and part black bitter pepper with the production of minced meat and its formation with the production of meatballs, chopping and freezing fresh cabbage, cutting, sautéing in vegetable oil and rubbing carrots, parsley root and the remaining portion of onions, stirring wheat flour, mixing carrots, parsley root, mashed onion, wheat flour, fish stock, tomato paste, sugar, the remaining part of salt, the remaining part of bitter black pepper and bay leaf to obtain a sauce, packing meatballs, cabbage and sauce, sealing and sterilization, characterized in that they use decorative cabbage, and the components are used in the following ratio of costs, wt. hours:
skinned fish fillet 195 chicken eggs 42 vegetable oil 31.5 decorative cabbage 500 carrot 15-15.5 parsley root 12-12.1 onion 69.4-70.3 wheat bread 39 Wheat flour 7.5 milk 60 tomato paste, in terms of 30% solids content 25 sugar 3 salt 12 black pepper 0.31 Bay leaf 0.1 fish stock before the release of the target product 1000