RU2512990C1 - Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages preparation of recipe components. One performs part of bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages chopping and mincing, humpback whitefish and carrots mincing. One performs the listed components mixing with salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets. One performs the remaining bulb onions milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, mustard, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce. The cutlet and the sauce are packed, sealed and sterilised.

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 “Fish and vegetable cutlets in tomato and garnish sauce”, which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping a portion of onion, chopping and chopping fresh white cabbage on a top, grinding the pygian and carrot components on a top, mixing with salt and part of black bitter pepper to obtain minced meat, its molding, breading in wheat flour and frying in vegetable oil to obtain cutlets, grinding the remaining parts of onion, mixing it with tomato paste, drinking water, sugar, the remaining part of black bitter pepper, allspice, cloves, mustard, coriander and bay leaves, cooking and adding acetic acid to obtain a sauce, packing cutlets and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3 - M .: Food industry, 1971, p. 415-492).

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 of producing canned food “Fish and vegetable cutlets in tomato-garnish sauce”, which involves preparing the recipe components, cutting, sautéing in vegetable oil and chopping a portion of onion, chopping and chopping fresh white cabbage on a top, chopping wolfberry top and carrots, 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 obtain chop the remaining portion of the onion, mix it with tomato paste, drinking water, sugar, the remaining portion of black bitter pepper, allspice, cloves, mustard, coriander and bay leaf, cooking and adding acetic acid to obtain the sauce, packing the patties and sauce , sealing and sterilization, according to the invention, the ground meal of pumpkin seeds is additionally introduced into the sauce, which is poured with drinking water before mixing and allowed to swell, and the components are used in the following flow rate ratio s, parts by weight:

pyzhian 842 vegetable oil 65,2 fresh white cabbage 142.9 carrot 71.4-73.3 onion 62.9-63.7 Wheat flour 28.5 pumpkin seed meal 13.7 tomato paste, in terms of 30% solids content 77.7 acetic acid, calculated on 80% concentration 4.3 sugar 28.6 salt 17.1 black pepper 0.51 allspice 0.17 clove 0.11 mustard 1,1 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.

Approximately 55% of the recipe amount of onions is chopped, sautéed in vegetable oil, and ground in a spinning top or pulper.

Prepared pyzhyan and carrots are ground in a spinning top. Prepared fresh white cabbage is chopped and ground in a spinning top.

The listed components in a recipe ratio are mixed with salt and approximately 61% of the recipe amount of ground black pepper to produce minced meat, which is molded, breaded in wheat flour and fried in vegetable oil to produce cutlets.

The rest of the onions are crushed in a spinning top.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilyeva A.G., Dvorkina G.A., Kasyanov G.I. Development of technology for functional sausages with additives from pumpkin seeds. - Krasnodar: InEP, 2008, p. 38- 45), poured with drinking water in a ratio by weight of about 1: 5 and maintained for swelling.

The listed components in the recipe ratio are mixed with tomato paste, drinking water, sugar and ground with the rest of the black pepper, allspice, cloves, mustard, coriander and bay leaf. 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 "Konservlodozyot", 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 of tin can No. 5, containing products obtained by the described technology and by the closest analogue, they were 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)

Method for the production of canned food “Fish and vegetable cutlets in tomato-garnish sauce”, which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping a portion of onion, chopping and chopping fresh white cabbage on a top, chopping the listed components of pygian and carrots with a top, mixing salt and part of black pepper to obtain minced meat, its molding, breading in wheat flour and frying in vegetable oil to obtain cutlets, grinding the remaining part onions, mixing them with tomato paste, drinking water, sugar, the remaining part of bitter black pepper, allspice, cloves, mustard, coriander and bay leaves, cooking and adding acetic acid to obtain sauce, filling the cutlets and sauce, sealing and sterilization, characterized in that the sauce is additionally introduced ground meal of pumpkin seeds, which before mixing is poured with drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
pyzhian 842 vegetable oil 65,2 fresh white cabbage 142.9 carrot 71.4-73.3 onion 62.9-63.7 Wheat flour 28.5 pumpkin seed meal 13.7
tomato paste, in terms of
30% solids content 77.7
acetic acid, calculated on
80% concentration 4.3 sugar 28.6 salt 17.1 black pepper 0.51 allspice 0.17 clove 0.11 mustard 1,1 coriander 0.11 Bay leaf 0,03 water before the release of the target product 1000.