RU2459476C1 - Method for production of preserves "fried cherna in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: fish preserves production method envisages recipe components preparation. Bulb onions are milled. Sunflower flour is poured with drinking water and maintained for swelling. One mixes the listed components with tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf. The produced mixture is cooked; acetic acid is added to produce a sauce. Cherna is cut, mealed in wheat flour and fried in vegetable oil. The cherna and sauce are packed. Then one performs 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 "Merou fried in tomato sauce", which includes preparing the recipe components, chopping onions, mixing it with tomato paste, drinking water, sugar, salt, bitter black pepper, allspice, cloves, coriander and bay leaves, boiling and adding acetic acid to obtain sauce, cutting, breading in wheat flour and frying in vegetable oil Merow, packing Merow and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M .: Food th industry, 1971 s.392-414).

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 food “Merou fried in tomato sauce”, which involves preparing the recipe components, chopping onions, mixing it with tomato paste, drinking water, sugar, salt, bitter pepper, allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to produce sauce, cutting, breading in wheat flour and frying in vegetable oil Merow, packing Merow and sauce, sealing and sterilization, according to the invention, in the sauce is additionally introduced with 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:

Merow 1324.3 vegetable oil 80.2 onion 42.5-43.1 Wheat flour 24 sunflower flour 13.1 tomato paste, in terms of 30% solids content 91.4 acetic acid, calculated on 80% concentration 3.2 sugar 18.8 salt 17.6 black bitter pepper 0.08 allspice 0.08 clove 0.08 coriander 0.08 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 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 recipe ratio are mixed with tomato paste, drinking water, sugar, salt and ground black pepper, allspice, cloves, coriander and bay leaf. The resulting mixture is boiled until a solids content of about 15.5% is reached, and acetic acid is added to give a sauce.

The prepared merow is sliced, breaded in wheat flour and fried in vegetable oil.

Merou and sauce are packaged in a prescription ratio, sealed and sterilized to obtain the desired 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. 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 food "Merou fried in tomato sauce", which includes preparing the recipe components, chopping onions, mixing it with tomato paste, drinking water, sugar, salt, bitter black pepper, allspice, cloves, coriander and bay leaf, cooking and adding acetic acid with sauce, cutting, breading in wheat flour and frying in vegetable oil Merou, packing Merou and sauce, sealing and sterilization, characterized in that before cooking the sauce components for the sauce mixed with sunflower flour, which before mixing is poured with drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
Merow 1324.3 vegetable oil 80.2 onion 42.5-43.1 Wheat flour 24 sunflower flour 13.1 tomato paste in terms of 30% solids content 91.4 acetic acid in terms of 80% concentration 3.2 sugar 18.8 salt 17.6 black pepper 0.08 allspice 0.08 clove 0.08 coriander 0.08 Bay leaf 0.02 water before the release of the target product 1000