RU2458556C1 - Method for production of preserved product "fish filled cabbage rolls in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: one prepares recipe components, cuts fish fillet and fries its part in vegetable oil. Carrots and bulb onions are cut and sauteed in vegetable oil; fresh white cabbages are taken to leaves, a part of them chopped. One performs boiling rice till double increase of weight, mixing and mincing raw and fried fish fillet, carrots, bulb onions and the chopped part of cabbage leaves, proceeds with addition of rice, part of salt and part of black hot pepper to produce mince. One performs blanching remaining cabbage leaves and moulding the mince into them to produce cabbage rolls, one proceeds with sunflower flour pouring with drinking water and maintenance for swelling, the flour mixing with tomato paste, drinking water, sugar, the remaining salt and remaining black hot pepper. One cooks the mixture and adds acetic acid to produce a sauce, packs the cabbage rolls and sauce, seals and sterilises them.

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 of producing a canned product "Stuffed fish in tomato sauce", which includes preparing the recipe components, cutting fish fillet and frying parts of it in vegetable oil, cutting and sautéing carrots and onions in vegetable oil, disassembling fresh cabbage and leaves for shredding them , boiling until a twofold increase in the mass of rice, mixing and chopping raw and fried fish fillet, carrots, onions and shredded portions of cabbage leaves on a top and adding rice a, parts of salt and part of black bitter pepper to obtain minced meat, blanching the remaining part of cabbage leaves and forming minced meat into them, stuffing wheat flour, mixing it with tomato paste, drinking water, sugar, the remaining part of salt and the remaining part of black pepper bitter, boiling and adding acetic acid to obtain a sauce, packing stuffed cabbage and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M.: Food Industry, 1971, p. 426-479).

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 production method of the canned product "Stuffed fish in tomato sauce", which involves preparing the recipe components, cutting the fish fillet and frying parts of it in vegetable oil, cutting and sautéing carrots and onions in vegetable oil, sorting out fresh leaves white cabbage and shredding parts thereof, boiling to a twofold increase in the mass of rice, mixing and chopping raw and fried fillet of herring, carrots, onions and shredded part of cabbage leaves and adding rice, part salt and part bitter black pepper to produce minced meat, blanch the remaining part of cabbage leaves and forming minced meat into them to make stuffed cabbage, mixing flour, tomato paste, drinking water, sugar, the remaining part salt and the remaining part black pepper bitter, boiling and adding acetic acid to obtain a sauce, packing stuffed cabbage and sauce, sealing and sterilization, according to the invention, the composition of the sauce uses sunflower flour, which before mixing is poured with drinking water and you hold for swelling, and the components are used in the following ratio of costs, parts by weight:

fish fillet 207.8 vegetable oil 45.4 fresh white cabbage 466.6 carrot 134.9-138.3 onion 121.7-123.3 rice 46.6 sunflower flour 10.3 tomato paste, in terms of 30% solids content 65.7 acetic acid, calculated on 80% concentration 3,7 sugar 14.3 salt 17.1 black bitter pepper 0.57 water before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

The prepared fish fillet is cut and approximately 35% of its recipe amount is fried in vegetable oil.

Prepared carrots and onions are chopped and sautéed in vegetable oil.

Prepared fresh white cabbage is sorted into leaves, of which approximately 33% by weight, preferably the smallest, are shredded and the rest are blanched.

Prepared rice is boiled until a double increase in mass.

Raw and fried fish fillet, carrots, onions and shredded portion of cabbage leaves are mixed in a prescription ratio and ground in a spinning top. Rice, about 33% of the recipe amount of salt and about half of the recipe amount of ground black pepper are added to the ground mass to produce minced meat, which is formed into blanched cabbage leaves to produce cabbage rolls.

Prepared sunflower flour in accordance with TU 9146-034-27147091-09 is poured with drinking water in a weight ratio of about 1: 5 and kept for swelling, and then mixed in a recipe ratio with tomato paste, drinking water, sugar, the rest of the salt and the ground part black bitter pepper. The resulting mixture was boiled until a dry matter content of about 15% was reached, and acetic acid was added to give a sauce.

Stuffed cabbage 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).

The costs of the components are given taking into account the norms of waste and losses of the corresponding types of raw materials. The costs presented in the form of intervals cover their 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, tin can No. 8, containing products obtained by the described technology and by the closest analogue, was 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 product "Stuffed cabbage fish in tomato sauce", which involves preparing the recipe components, cutting fish fillet and frying parts of it in vegetable oil, cutting and sautéing carrots and onions in vegetable oil, sorting fresh cabbage leaves and chopping them, cooking to a twofold increase in the mass of rice, mixing and chopping raw and fried fish fillet, carrots, onions and shredded parts of cabbage leaves and adding rice, parts with olives and parts of black bitter pepper to obtain minced meat, blanching the remaining part of cabbage leaves and forming minced meat in them to make stuffed cabbage, mixing flour, tomato paste, drinking water, sugar, the remaining part of salt and the remaining part of black bitter pepper, cooking and adding acetic acid with obtaining the sauce, packing stuffed cabbage and sauce, sealing and sterilization, characterized in that the composition of the sauce uses sunflower flour, which before mixing is poured with drinking water and kept for swelling, and the components used in the following ratio of costs, parts by weight:
fish fillet 207.8 vegetable oil 45.4 fresh white cabbage 466.6 carrot 134.9-138.3 onion 121.7-123.3 rice 46.6 sunflower flour 10.3 tomato paste, in terms of 30% solids content 65.7 acetic acid, calculated on 80% concentration 3,7 sugar 14.3 salt 17.1 black pepper 0.57 water before the release of the target product 1000