RU2459420C1 - Method for production of preserves "fish balls in hot sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the fish-and-vegetable preserves production technology. The method envisages recipe components preparation, rice cooking till double weight increase, mincing raw and fried pike and part of bulb onions, the listed components mixing with part of vegetable oil, drinking water, part of black hot pepper and part of allspice to produce mince, the mince moulding and cooking to produce balls, cutting, sauteing in vegetable oil and mixing carrots and another part of bulb onions to produce garnish, the remaining bulb onions cutting, sauteing in vegetable oil and milling, garlic milling, sunflower flour pouring with drinking water and maintenance for swelling, the listed components mixing with the remaining vegetable oil, tomato paste, drinking water, sugar, salt, the remaining allspice, cloves, cinnamon, coriander and mustard, the mixture cooking and addition of acetic acid to produce a sauce, the balls, garnish and sauce packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls and may be used in food industry.

Description

The invention relates to the production technology of canned fish.

A known method for the production of canned fish meatballs in a spicy sauce, which includes preparing the recipe components, boiling to double the mass of rice, chopping raw and fried pike and onions on top, and mixing these components with part of vegetable oil, drinking water, bitter black pepper and part of allspice to produce minced meat, its molding and cooking to produce meatballs, cutting, sautéing in vegetable oil and mixing carrots and other parts of onions with half by garnishing, cutting, sautéing in vegetable oil and chopping the remaining part of onions, chopping garlic, mixing the listed components with the remaining part of vegetable oil, tomato paste, drinking water, sugar, salt, the remaining part of allspice, cloves, cinnamon, coriander and mustard , boiling and adding acetic acid to obtain sauce, packing meatballs and sauce, sealing and sterilization (Reference for the production of canned food. Volume 3. - M.: Food Industry, 1971, p. 426-429).

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 the production of canned fish meatballs in spicy sauce, which involves preparing the recipe components, boiling it to double the mass of rice, chopping the raw and fried pike and part of onion on top and mixing the listed components with part of the vegetable oil, drinking water, bitter black pepper and part of allspice to produce minced meat, its molding and cooking to produce meatballs, cutting, sautéing in vegetable oil and mixing carrots and a friend part of onion to obtain a side dish, cutting, sautéing in vegetable oil and chopping the remaining part of onion, chopping garlic, mixing these components with the remaining part of vegetable oil, tomato paste, drinking water, sugar, salt, the remaining part of allspice, cloves, cinnamon, coriander and mustard, cooking and adding acetic acid to obtain a sauce, packing meatballs and sauce, sealing and sterilizing, according to the invention, sunflower flour is additionally added to the sauce, Otori before mixing with drinking water is poured and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:

pike 434.3 vegetable oil 88.2 carrot 228.6-234.4 onion 282.6-286.2 garlic 1.14-1.21 rice 28.3 sunflower flour 19.7 tomato paste, in terms of 30% solids content 123,4 acetic acid, calculated on 80% concentration 4,57 sugar 45.7 salt 5.7 black bitter pepper 0.4 allspice 0.63 clove 0.57 cinnamon 0.23 coriander 0.34 mustard 1.14 water before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared rice is boiled until a double increase in mass.

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

About 30% of the recipe amount of prepared onions is ground in a spinning top.

The listed components in a recipe ratio are mixed with about 14% of the recipe for vegetable oil, about 4 times more drinking water and ground black pepper and about 63% of the recipe for allspice to form minced meat, which is cooked and boiled until it pops up to produce meatballs.

Prepared carrots and approximately 21% of the recipe amount of prepared onions are chopped, passer in vegetable oil and mixed in the recipe ratio to obtain a side dish.

The rest of the prepared onions are cut, passer in vegetable oil and chopped on a spinning top or a washing machine.

Prepared garlic is 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 the recipe ratio are mixed with tomato paste, drinking water, sugar, salt and ground with the remaining part of allspice, cloves, cinnamon, coriander and mustard. The resulting mixture was boiled until a dry matter content of about 15% was reached, and acetic acid was added to give a sauce.

Meatballs, garnish and sauce are packaged in the recipe 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 fish meatballs in spicy sauce, which involves preparing the recipe components, boiling the rice mass by a factor of two, chopping raw and fried pike and part of onion in a spinning top and mixing the listed components with part of the vegetable oil, drinking water, bitter pepper and part of allspice to obtain minced meat, its molding and cooking to produce meatballs, cutting, sautéing in vegetable oil and mixing carrots and other parts of onions to obtain g rnir, cutting, sautéing in vegetable oil and chopping the remaining part of onions, chopping garlic, mixing the listed components with the remaining part of vegetable oil, tomato paste, drinking water, sugar, salt, the remaining part of allspice, cloves, cinnamon, coriander and mustard, cooking and adding acetic acid to obtain a sauce, packing meatballs and sauce, sealing and sterilization, characterized in that before cooking the sauce, the ingredients for the sauce are mixed with sunflower flour, which is mixing pour drinking water and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:
pike 434.3 vegetable oil 88.2 carrot 228.6-234.4 onion 282.6-286.2 garlic 1.14-1.21 rice 28.3 sunflower flour 19.7 tomato paste in terms of 30% solids content 123,4 acetic acid in terms of 80% concentration 4,57 sugar 45.7 salt 5.7 black pepper 0.4 allspice 0.63 clove 0.57 cinnamon 0.23 coriander 0.34 mustard 1.14 water before the release of the target product 1000