RU2458560C1 - Method for production od preserves "herring in white sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of fish preserves production. The method envisages preparation of recipe components, milling bulb onions, sunflower flour pouring with drinking water and maintenance for swelling, mixing the listed components with sour cream, drinking water, sugar, salt, citric acid and cooking the mixture to produce a sauce, herring cutting, mealing in wheat flour and frying in vegetable oil, the herring and sauce packing, sealing and sterilisation.

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 canned food "Herring in white sauce", involving the preparation of recipe components, chopping onions, mixing it with sour cream, vegetable oil, drinking water, sugar, salt and citric acid and cooking with sauce, cutting, breading in wheat flour and frying herring in vegetable oil, packing herring and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M .: Food industry, 1971, p. 392-487).

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 producing canned herring in white sauce, which involves preparing the recipe components, chopping onions, mixing it with sour cream, drinking water, sugar, salt and citric acid and cooking to obtain sauce, cutting, breading in wheat flour and frying herring in vegetable oil, packing herring and sauce, sealing and sterilizing, according to the invention, sunflower flour is additionally introduced into the sauce, which is poured with drinking water before mixing and aged for swelling, and the components are used in the following ratio of costs, parts by weight:

herring 555.8 vegetable oil 42.3 onion 40.9-41.4 Wheat flour 37,4 sunflower flour 34.3 sour cream, in terms of 30% fat 114.3 sugar 45.7 salt 17.1 lemon acid 3,7 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 prescription ratio are mixed with sour cream, drinking water, sugar, salt and citric acid. The resulting mixture is boiled until a solids content of about 15.5% is obtained to obtain a sauce.

The prepared herring is cut, breaded in the remaining wheat flour and fried in vegetable oil.

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

When using sour cream with a fat content that does not coincide with the prescription, its consumption is calculated for the equivalent fat content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP Konservlodozyach, 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, tin can No. 5, 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)

A method of producing canned herring in white sauce, which involves preparing the recipe components, chopping onions, mixing it with sour cream, drinking water, sugar, salt and citric acid and cooking to make sauce, cutting, breading in wheat flour and frying in vegetable oil herring, packing herring 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 expenses, parts by weight .:
herring 555.8 vegetable oil 42.3 onion 40.9-41.4 Wheat flour 37,4 sunflower flour 34.3 sour cream, in terms of 30% fat 114.3 sugar 45.7 salt 17.1 lemon acid 3,7 water before the release of the target product 1000