RU2454124C1 - Method for production of preserves "fried vendace in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of fish preserves production. The method envisages the following operations. The formulation ingredients are pre-processed according to the traditional technology. Prepared bulb onions are cut, sauteed in vegetable oil, minced or milled in a pulping machine. Prepared sunflower flour is poured with drinking water at a ratio of nearly 1:5 and maintained for swelling. The swollen sunflower flour and milled bulb onions are mixed (at the recipe ratio) with tomato puree, sugar and ground black hot pepper, allspice, cloves, coriander and laurel leaf to produce a mixture. The produced mixture is cooked till dry substances content is equal to nearly 15.5%; acetic acid is added into the mixture to produce a tomato sauce. Prepared vendace is cut, maintained at preset parameters in a salt solution, mealed in wheat flour and fried in vegetable oil. Fried vendace and tomato sauce are packed according to the recipe ratio, sealed and sterilised to produce the target product.

EFFECT: invention 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 for the production of canned food "Roasting roasted in tomato sauce", which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, mixing it with tomato puree, sugar, bitter pepper, allspice, cloves, coriander and bay leaves, boiling and adding acetic acid to produce sauce, cutting, exposure to saline, breading in wheat flour and frying in vegetable oil of vendace, packing of vendace and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M .: Food industry, 1971, s.

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 canned food production method "Roasted casserole in tomato sauce", which involves preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, mixing it with tomato puree, sugar, bitter black pepper, allspice, cloves , coriander and bay leaf, cooking and adding acetic acid to obtain a sauce, cutting, exposure to saline, breading in wheat flour and frying in vegetable oil of vendace, packing of vendace and sauce , sealing and sterilization, according to the invention, sunflower flour is additionally introduced into the sauce, which is poured with drinking water before mixing and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

vendace 1157.1 vegetable oil 71.1 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 chopped, sautéed in vegetable oil and chopped on a spinning top or a washing machine.

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 the recipe ratio are mixed with tomato puree, sugar and ground black bitter 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 vendace is cut, kept at a temperature of 10-15 ° C for 2-6 minutes in an 18-24% sodium chloride solution, breaded in wheat flour and fried in vegetable oil.

Rape 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)

Method for the production of canned food "Roasted casserole in tomato sauce", which includes preparing the recipe, cutting, sautéing in vegetable oil and chopping onions, mixing it with tomato puree, sugar, black pepper, allspice, cloves, coriander and bay leaves, cooking and the addition of acetic acid to obtain a sauce, cutting, aging in saline, breading in wheat flour and frying in vegetable oil of vendace, packaging of vendace and sauce, sealing and sterilization, distinguish iysya in that, before cooking sauce ingredients for the sauce additionally mixed with sunflower flour, which prior to mixing with drinking water is poured and allowed to stand to swell, and components used in the following ratio costs pbw .:
vendace 1157.1 vegetable oil 71.1 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