RU2454098C1 - Method for production of preserved product "fish cutlets in tomato sauce" - Google Patents

Method for production of preserved product "fish cutlets in tomato sauce" Download PDF

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Publication number
RU2454098C1
RU2454098C1 RU2011132293/10A RU2011132293A RU2454098C1 RU 2454098 C1 RU2454098 C1 RU 2454098C1 RU 2011132293/10 A RU2011132293/10 A RU 2011132293/10A RU 2011132293 A RU2011132293 A RU 2011132293A RU 2454098 C1 RU2454098 C1 RU 2454098C1
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RU
Russia
Prior art keywords
sauce
vegetable oil
remaining
mixing
components
Prior art date
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RU2011132293/10A
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Russian (ru)
Inventor
Олег Иванович Квасенков (RU)
Олег Иванович Квасенков
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Олег Иванович Квасенков
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Priority to RU2011132293/10A priority Critical patent/RU2454098C1/en
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Publication of RU2454098C1 publication Critical patent/RU2454098C1/en

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Abstract

FIELD: food industry.
SUBSTANCE: invention relates to the technology of fish preserves production. The method envisages preparation of recipe components, cutting, sauteing in vegetable oil and milling part of bulb onions, sheatfish mincing, 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 milling the remaining bulb onions, sunflower flour pouring with drinking water and maintenance for swelling, the listed components mixing with tomato puree, sugar, the remaining black hot pepper, allspice, cloves, 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

A method of obtaining a canned product "Fish cakes in tomato sauce."

The invention relates to the production technology of canned fish.

A known method of producing a canned product "Fish cakes in tomato sauce", which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping part of the onion, chopping the top of catfish, mixing the listed components with salt and part of black pepper to obtain minced meat molding, breading in wheat flour and frying in vegetable oil to produce cutlets, chopping the remaining portion of onions, mixing it with tomato puree, sugar, remaining part of black pepper, allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to obtain sauce, packing cutlets and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M .: Food industry, 1971, p. 394-422).

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 producing a canned product "Fish cakes in tomato sauce", which involves preparing the recipe components, cutting, sautéing in vegetable oil and chopping part of onion, chopping catfish on top, mixing the listed components with salt and part of black pepper bitter with the production of minced meat, its molding, breading in wheat flour and frying in vegetable oil to obtain cutlets, chopping the remaining part of onions, mixing it with the volume puree, sugar, the remaining part of black pepper, allspice, cloves, coriander and bay leaves, cooking and adding acetic acid to obtain sauce, filling the cutlets and sauce, sealing and sterilizing, according to the invention, sunflower flour is added to the sauce, which before mix with drinking water and stand for swelling, and the components are used in the following ratio of costs, parts by weight:

catfish 1714.3 vegetable oil 86.6 onion 74-74.9 Wheat flour 22.7 sunflower flour 13.7 tomato puree in terms of 12% solids 147.1 acetic acid in terms of 80% concentration 3.4 sugar 19.7 salt 12.1 black bitter pepper 0.44 allspice 0.09 clove 0.09 coriander 0.09 Bay leaf 0.02 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Approximately 40% of the recipe amount of onions is chopped, sautéed in vegetable oil and chopped in a spinning top or pulper.

Prepared raw catfish is ground in a spinning top.

The listed components are mixed with salt and approximately 77% of the recipe amount of ground black pepper bitter pepper to obtain minced meat, which is molded, breaded in wheat flour and fried in vegetable oil to obtain cutlets.

The rest of the onions are crushed 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 are mixed with tomato puree, sugar and ground with the rest of the 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.

Cutlets 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)

  1. A method of obtaining a canned product "Fish cakes in tomato sauce", which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping part of the onion, chopping the top of catfish, mixing the listed components with salt and part of the black bitter pepper to obtain minced meat, molding , breading in wheat flour and frying in vegetable oil to obtain cutlets, chopping the remaining portion of onions, mixing it with tomato puree, sugar, the remaining part p black bitter pepper, allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to produce sauce, packing cutlets and sauce, sealing and sterilizing, characterized in that before cooking the sauce the components for the sauce are mixed with sunflower flour, which before mixing filled with drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
    catfish 1714.3 vegetable oil 86.6 onion 74-74.9 Wheat flour 22.7 sunflower flour 13.7 tomato puree, in terms of 12% solids 147.1 acetic acid, calculated on 80% concentration 3.4 sugar 19.7 salt 12.1 black pepper 0.44 allspice 0.09 clove 0.09 coriander 0.09 Bay leaf 0.02 water before the release of the target product 1000
RU2011132293/10A 2011-08-02 2011-08-02 Method for production of preserved product "fish cutlets in tomato sauce" RU2454098C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2011132293/10A RU2454098C1 (en) 2011-08-02 2011-08-02 Method for production of preserved product "fish cutlets in tomato sauce"

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2011132293/10A RU2454098C1 (en) 2011-08-02 2011-08-02 Method for production of preserved product "fish cutlets in tomato sauce"

Publications (1)

Publication Number Publication Date
RU2454098C1 true RU2454098C1 (en) 2012-06-27

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2497400C1 (en) * 2013-01-22 2013-11-10 Олег Иванович Квасенков Method for production of preserved product "fish cutlets in tomato sauce"
RU2512752C1 (en) * 2013-01-11 2014-04-10 Олег Иванович Квасенков Method for production of preserves "fish cutlets in tomato sauce"
RU2513541C1 (en) * 2013-01-14 2014-04-20 Олег Иванович Квасенков Method for production of preserved product "fish cutlets in tomato sauce"
RU2514684C1 (en) * 2013-01-18 2014-05-10 Олег Иванович Квасенков Method for production of preserved product "fish cutlets in tomato sauce"

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SU701633A1 (en) * 1978-05-30 1979-12-05 Харьковский Филиал Всесоюзного Научно-Исследовательского Института Жиров Method of the preparation of a feed meal from oil-producing seed
RU2277823C2 (en) * 2004-06-07 2006-06-20 Олег Иванович Квасенков Method for producing of canned food "cutlets from ordinary fishes with vegetable garnish"
RU2300981C1 (en) * 2005-12-27 2007-06-20 Олег Иванович Квасенков Method for manufacturing canned food "cutlets novinka"
RU2330417C1 (en) * 2007-01-09 2008-08-10 Олег Иванович Квасенков Method of production of tinned food "marinated fish with tomato paste"

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SU701633A1 (en) * 1978-05-30 1979-12-05 Харьковский Филиал Всесоюзного Научно-Исследовательского Института Жиров Method of the preparation of a feed meal from oil-producing seed
RU2277823C2 (en) * 2004-06-07 2006-06-20 Олег Иванович Квасенков Method for producing of canned food "cutlets from ordinary fishes with vegetable garnish"
RU2300981C1 (en) * 2005-12-27 2007-06-20 Олег Иванович Квасенков Method for manufacturing canned food "cutlets novinka"
RU2330417C1 (en) * 2007-01-09 2008-08-10 Олег Иванович Квасенков Method of production of tinned food "marinated fish with tomato paste"

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
Консервы рыбные в томатном соусе. Межгосударственный стандарт. ГОСТ 16978-99. *
Справочник по производству консервов, т.3. - М.: Пищевая промышленность, 1971, с.394-422. *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2512752C1 (en) * 2013-01-11 2014-04-10 Олег Иванович Квасенков Method for production of preserves "fish cutlets in tomato sauce"
RU2513541C1 (en) * 2013-01-14 2014-04-20 Олег Иванович Квасенков Method for production of preserved product "fish cutlets in tomato sauce"
RU2514684C1 (en) * 2013-01-18 2014-05-10 Олег Иванович Квасенков Method for production of preserved product "fish cutlets in tomato sauce"
RU2497400C1 (en) * 2013-01-22 2013-11-10 Олег Иванович Квасенков Method for production of preserved product "fish cutlets in tomato sauce"

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