RU2459489C1 - Method for production of preserves "fish balls in greek sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the fish-and-vegetable preserves production technology. The method envisages recipe components preparation, mincing sauteed and milled bulb onions and milled and fried small ordinary fish with semolina, drinking water, black hot pepper and allspice to produce mince, the mince moulding and cooking to produce balls, the remaining bulb onions cutting and sauteing in vegetable oil, carrots chopping, the listed components mixing to produce garnish, parsley green milling, sunflower flour pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, salt, black hot pepper, allspice, red sweet pepper, cloves, ginger and laurel leaf, 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.

Description

The invention relates to the production technology of canned fish.

There is a method of producing canned fish meatballs in Greek sauce, which includes preparing the recipe components, grinding the raw and fried small particles and onions on top and mixing the listed components with semolina, drinking water, part of bitter pepper and part of allspice to produce minced meat, its molding and cooking with meatballs, cutting and sautéing the remaining onions in vegetable oil, chopping carrots and mixing the listed components obtaining a side dish, chopping parsley, sautéing wheat flour, mixing the listed ingredients with tomato paste, drinking water, sugar, salt, the remaining part of bitter black pepper, the remaining part of allspice, sweet red pepper, cloves, ginger and bay leaf, cooking and adding acetic acid with sauce, packing meatballs, garnish and sauce, sealing and sterilization (Reference on the production of canned food. Volume 3. - M.: Food Industry, 1971, p. 426-477).

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 canned fish meatballs in Greek sauce, which involves preparing the recipe components, chopping a raw and fried small portion and part of onion on a top and mixing the listed components with semolina, drinking water, part of black bitter pepper and part of allspice to produce minced meat, its molding and cooking to produce meatballs, cutting and sautéing the remaining portion of onions in vegetable oil, chopping carrots and mixing the listed components to obtain a side dish, chopping parsley, mixing it with flour, tomato paste, drinking water, sugar, salt, the remaining part of bitter black pepper, the remaining part of allspice, sweet red pepper, cloves, ginger and bay leaf, cooking and adding acetic acid to produce a sauce, packing meatballs, a side dish and sauce, sealing and sterilizing, 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 ratio of costs, parts by weight:

small piece 442.9 vegetable oil 8.9 carrot 42.9-44 onion 200.9-203.4 parsley 34.9 semolina 46.6 sunflower flour 29.7 tomato paste, in terms of 30% solids content 114.3 acetic acid, calculated on 80% concentration 4.3 sugar 31.7 salt 25.7 black bitter pepper 1.43 allspice 0.57 sweet red pepper one clove 0.23 ginger 0.34 Bay leaf 0.2 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

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

Approximately 33% of the recipe amount of prepared onions is ground in a spinning top.

The listed components in a recipe ratio are mixed with semolina, about 3 times more drinking water and ground, about 10% of the recipe for black bitter pepper and about 25% of the recipe for allspice to form minced meat, which is cooked and boiled until it comes to meatballs.

The remaining portion of the prepared onions is cut and sautéed in vegetable oil.

Prepared carrots are chopped.

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

Prepared parsley is crushed 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 bitter black pepper, the remaining part of allspice, sweet red pepper, cloves, ginger and bay leaf. 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)

A method of obtaining canned fish meatballs in Greek sauce, which involves preparing the recipe components, grinding on a spinning top of raw and fried small particles and part of onions and mixing the listed components with semolina, drinking water, part of bitter pepper and part of allspice to produce minced meat , its molding and cooking with the production of meatballs, cutting and sautéing the remaining onions in vegetable oil, chopping carrots and mixing the listed components with received eat a side dish, chop the parsley, mix it with flour, tomato paste, drinking water, sugar, salt, the rest of the black pepper, the rest of the allspice, sweet red pepper, cloves, ginger and bay leaf, cooking and adding acetic acid with obtaining sauce, packing meatballs, garnish 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 I use the components with the following ratio of expenses, parts by weight .:
small piece 442.9 vegetable oil 8.9 carrot 42.9-44 onion 200.9-203.4 parsley 34.9 semolina 46.6 sunflower flour 29.7 tomato paste in terms of 30% solids content 114.3 acetic acid in terms of 80% concentration 4.3 sugar 31.7 salt 25.7 black pepper 1.43 allspice 0.57 sweet red pepper one clove 0.23 ginger 0.34 Bay leaf 0.2 water before the release of the target product 1000