RU2457710C1 - Method for production of preserves "fish cutlets 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, raw and fried sturgeon mincing, mixing part of bulb onions, sturgeon, 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, sunflower flour pouring with drinking water and maintenance for swelling, the flour mixing with the remaining bulb onions, 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 cutlets 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 "Fish cakes in tomato sauce", which includes preparing the recipe components, chopping onions, chopping raw and fried sturgeon on a top, mixing part of onion, sturgeon, salt and part of black pepper to produce minced meat, molding, breading in wheat flour and frying in vegetable oil to produce cutlets, mixing the remaining portion of onions, tomato puree, sugar, the remaining portion of bitter black pepper, allspice, cloves, to oreandra 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, pp. 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 of manufacturing canned fish cakes in tomato sauce, which involves preparing the recipe components, chopping onions, chopping raw and fried sturgeon on top, mixing part of onion, sturgeon, salt and part of black bitter pepper to obtain minced meat, its molding, breading in wheat flour and frying in vegetable oil to produce cutlets, mixing the remaining portion of onions, tomato puree, sugar, the remaining portion of black pepper , allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to produce sauce, filling the cutlets and sauce, sealing and sterilizing, according to the invention, sunflower flour is added to the sauce, which is poured with drinking water before mixing and allowed to swell, and components are used in the following ratio of costs, parts by weight:

sturgeon 1428.6 vegetable oil 83.3 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.

Prepared onions are ground in a spinning top.

Prepared raw and fried in vegetable oil sturgeon, which can come in the form of deformed or broken pieces from the production of canned fish from fried fish in tomato sauce, in a ratio by weight of about 7: 3 is crushed in a spinning top.

About 40% of the recipe for onions, sturgeon, salt and about 77% of the recipe for ground black pepper are mixed to form minced meat, breaded in wheat flour and fried in vegetable oil to produce cutlets.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with drinking water in a weight ratio of about 1: 5 and allowed to swell, and then mixed with the remaining part of onions, tomato puree, sugar and ground with the remaining part of bitter black pepper, pepper fragrant, cloves, coriander and bay leaves. 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 according to known dependencies (Collection of technological instructions for production canned food.Volume I - M .: APPP "Canned Fruit and Vegetable", 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 fish cutlets in tomato sauce, which includes preparing the recipe components, chopping onions, chopping raw and fried sturgeon on a top, mixing part of onion, sturgeon, salt and part of black pepper to produce minced meat, molding it, breading into wheat flour and frying in vegetable oil to produce cutlets, mixing the remaining part of onions, tomato puree, sugar, the remaining part of bitter black pepper, allspice, cloves, coriander and bay leaf, boiling and adding acetic acid to obtain a sauce, packing cutlets and sauce, sealing and sterilization, characterized in that before cooking the sauce, the components for the sauce are mixed with sunflower flour, which is poured with drinking water before mixing and allowed to swell, and the components used in the following ratio of costs, parts by weight:
sturgeon 1428.6 vegetable oil 83.3 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