RU2459467C1 - Method for production of preserved product "fried cod with mushrooms" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, bulb onions cutting, sauteing in vegetable oil, dill green milling and the listed components mixing with pickled chanterelles to produce garnish. One performs sunflower flour pouring with drinking water and maintenance for swelling, the flour mixing with sour cream, drinking water, salt and black hot pepper, the mixture cooking and addition of acetic acid to produce a sauce. Cod is cut, mealed in wheat flour and fried in vegetable oil, the cod, garnish and sauce are packed, sealed and sterilised.

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 producing a canned product "fried cod with mushrooms", which includes preparing the recipe components, cutting and sautéing onion in vegetable oil, chopping dill and mixing these components with pickled chanterelles to obtain a side dish, sautéing wheat flour, mixing it with sour cream, vegetable oil, drinking water, salt and black bitter pepper, cooking and adding acetic acid to produce sauce, cutting, breading in wheat flour and frying in p stitelnom oil cod, cod packing, garnish and sauce, sealing and sterilization (Handbook of canned production Volume 3 -. M .: Food Industry 1971, s.426-486).

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 producing the canned product "Fried Cod with Mushrooms", which involves preparing the recipe components, cutting and sautéing onion in vegetable oil, chopping dill and mixing the listed ingredients with pickled chanterelles to obtain a side dish, mixing flour, sour cream , drinking water, salt and black pepper, cooking and adding acetic acid to produce sauce, cutting, breading in wheat flour and frying in vegetable oil crack and, packaging of cod, garnish and sauce, sealing and sterilization, according to the invention, sunflower flour is used in the sauce, which is poured with drinking water before mixing and kept for swelling, and the components are used in the following flow ratio, parts by weight:

cod 603.4 vegetable oil 52 pickled chanterelles 142.9 onion 96.9-98.1 dill greens 7.4 Wheat flour 11.3 sunflower flour 16.9 sour cream, in terms of 30% fat 114.4 acetic acid, calculated on 80% concentration 1.4 salt 14.6 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.

Prepared onions are chopped and sautéed in vegetable oil.

Prepared dill greens are crushed in a spinning top.

The listed components are mixed in a prescription ratio with pickled chanterelles to obtain a side dish.

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, and then mixed in a recipe ratio with sour cream, drinking water, salt and ground black pepper. The resulting mixture is boiled until a dry matter content of about 17.5% is added, and acetic acid is added to give a sauce.

The prepared cod is cut, breaded in wheat flour and fried in vegetable oil.

Cod, side dish 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 and / or acetic acid with a concentration that does not coincide with the prescription, their costs are calculated for the equivalent content of fat and / or acid, respectively, according to known dependencies (Collection of technological instructions for the production of 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. 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. 8, containing products obtained by the described technology and by the closest analogue, was opened and mounted in a tripod in an inverted position. The experimental product completely fell out of the can, but the product according to the closest analogue did not.

Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.

Claims (1)

A method of obtaining a canned product "Fried Cod with Mushrooms", which includes preparing the recipe components, cutting and sautéing onion in vegetable oil, chopping dill and mixing these components with pickled chanterelles to obtain a side dish, mixing flour, sour cream, drinking water, salt and pepper black bitter, boiling and adding acetic acid to obtain a sauce, cutting, breading in wheat flour and frying in cod vegetable oil, packing of cod, side dish and sauce, germ sterilization and sterilization, characterized in that the composition of the sauce additionally uses sunflower flour, 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:
cod 603.4 vegetable oil 52 pickled chanterelles 142.9 onion 96.9-98.1 dill greens 7.4 Wheat flour 11.3 sunflower flour 16.9 sour cream in terms of 30% fat 114.4 acetic acid in terms of 80% concentration 1.4 salt 14.6 black pepper 0.57 water before the release of the target product 1000