RU2453174C1 - Method for production of preserves "fried rockfish in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of fish preserves production. The method envisages preparation of recipe components, bulb onions milling, sunflower flour pouring with drinking water and maintenance for swelling, the listed components mixing with tomato puree, sugar, salt, hot black pepper, allspice, cloves, coriander and laurel leaf, cooking and addition of acetic acid to produce a sauce, cutting, rockfish mealing in wheat flour and frying in vegetable oil, the rockfish and the 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.

A known method of manufacturing canned food "Sea bass fried in tomato sauce", which includes preparing the recipe components, chopping onions, mixing it with tomato puree, sugar, salt, bitter black pepper, allspice, cloves, coriander and bay leaf, cooking and adding vinegar acids to produce sauce, cutting, breading in wheat flour and frying sea bass in vegetable oil, packaging of sea bass and sauce, sealing and sterilization (Reference for the production of canned food. Volume 3. - M.: Food Industry, 1971, p. 392-414).

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 manufacturing canned food "Sea bass fried in tomato sauce", which involves preparing the recipe components, chopping onions, mixing it with tomato puree, sugar, salt, bitter pepper, allspice, cloves, coriander and laurel sheet, boiling and adding acetic acid to obtain a sauce, cutting, breading in wheat flour and frying in sea oil of sea bass, packaging of sea bass and sauce, sealing and sterilization, according to the image To this, sunflower flour is additionally introduced into the sauce, which is poured with drinking water before mixing and maintained for swelling, and the components are used in the following ratio of costs, parts by weight:

sea bass 1665.7 vegetable oil 56.8 onion 57.1-57.9 Wheat flour 20.8 sunflower flour 17.6 tomato puree, in terms of 12% solids 188.6 acetic acid, calculated on 80% concentration 4.3 sugar 25,2 salt 13.1 black bitter pepper 0.11 allspice 0.11 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 onions are ground in a spinning top.

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.

The listed components in a recipe ratio are mixed with tomato puree, sugar, salt and ground black pepper, allspice, cloves, 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.

The prepared sea bass is cut, breaded in wheat flour and fried in vegetable oil.

Sea bass and sauce are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

When using tomato puree 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 costs of the components are given taking into account the norms of waste 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.

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)

A method of manufacturing canned food "Sea bass fried in tomato sauce", which includes preparing the recipe components, chopping onions, mixing it with tomato puree, sugar, salt, bitter black pepper, allspice, cloves, coriander and bay leaf, cooking and adding acetic acid with sauce, cutting, breading in wheat flour and frying sea bass in vegetable oil, packing sea bass and sauce, sealing and sterilization, characterized in that the sauce is additionally used tons of sunflower meal, 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 .:
sea bass 1665.7 vegetable oil 56.8 onion 57.1-57.9 Wheat flour 20.8 sunflower flour 17.6 tomato puree in terms of 12% solids 188.6 acetic acid in terms of 80% concentration 4.3 sugar 25,2 salt 13.1 black pepper 0.11 allspice 0.11 clove 0.11 coriander 0.11 Bay leaf 0,03 water before the release of the target product 1000