RU2459490C1 - Method for production of preserves "fish balls in slavic 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 small ordinary fish and part of bulb onions, the listed components mixing with vegetable oil, drinking water, black hot pepper and allspice to produce mince, the mince moulding and cooking to produce balls, prune and raisins mixing to produce garnish, sauteed bulb onions cutting and mixing with sunflower flour preliminarily maintained in drinking water, vegetable oil, drinking water, sugar, salt, black hot pepper, allspice, cloves and coriander, the mixture cooking to produce a sauce, the balls and sauce packing, sealing and sterilisation.

EFFECT: fish-and-vegetable preserves production method development.

Description

The invention relates to the production technology of canned fish.

A known method of producing canned food "Fish meatballs in Slavic sauce", which includes preparing the recipe components, boiling to double the mass of rice, grinding the raw and fried small particles and onions on top and mixing the listed components with part of vegetable oil, drinking water, part of pepper black bitter and partly allspice to produce minced meat, its molding and cooking to produce meatballs, mixing prunes and raisins to obtain a side dish, cutting, sautéing in p vegetable oil and chopping the remaining part of onions, wheat flour in vegetable oil, mixing the listed components with the remaining part of vegetable oil, drinking water, sugar, salt, the remaining part of bitter black pepper, the remaining part of allspice, cloves and coriander and cooking sauce, packing meatballs and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M .: Food industry, 1971, S. 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 producing canned fish meatballs in Slavic sauce, which involves preparing the recipe components, boiling it to double the mass of rice, chopping the raw and fried small portion and part of onion on a top, and mixing the listed components with a part of vegetable oil , drinking water, part of bitter black pepper and part of allspice to produce minced meat, its molding and cooking to produce meatballs, mixing prunes and raisins to obtain ha rnir, cutting, sautéing in vegetable oil and chopping the remaining part of onions, mixing it with flour, the remaining part of vegetable oil, drinking water, sugar, salt, the remaining part of bitter black pepper, the remaining part of allspice, cloves and coriander and cooking sauce, packing meatballs and sauce, sealing and sterilization, according to the invention in the composition of the sauce use sunflower flour, which before mixing is poured with drinking water and kept for swelling, and the components are used t with the following ratio of expenses, parts by weight .:

small piece 497.1 vegetable oil 51.5 onion 116.6-118.1 prunes 40 raisins twenty rice 31.7 sunflower flour 24.3 sugar 17.1 salt 16 black bitter pepper 0.4 allspice 0.4 clove 0.11 coriander 0.11 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 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 82% of the recipe amount of prepared onions is ground in a spinning top.

The listed components are mixed in a recipe ratio with about 27% of the recipe for vegetable oil, about 4 times more drinking water and ground about 29% of the recipe for black bitter pepper and about 29% of the recipe for allspice to produce minced meat, which is cooked and cooked until pop-ups with meatballs.

Prepared prunes and raisins are mixed in a prescription 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 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 the remaining part of vegetable oil, drinking water, sugar, salt and ground with the remaining part of bitter black pepper, the remaining part of allspice, cloves and coriander. The resulting mixture is boiled until a solids content of about 18% is obtained to obtain a sauce.

Meatballs, garnish and sauce are packaged in the recipe ratio, sealed and sterilized to obtain the target product.

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. After 8-10 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 fish meatballs in Slavic sauce, which includes preparing the recipe components, boiling to double the mass of rice, chopping the raw and fried small portion and part of onion in a spinning top and mixing the listed components with part of vegetable oil, drinking water, part of black pepper bitter and partly allspice to produce minced meat, its molding and cooking to produce meatballs, mixing prunes and raisins to obtain a side dish, cutting, sautéing in a vegetable oil and chopping the remaining part of onions, mixing it with flour, the remaining part of vegetable oil, drinking water, sugar, salt, the remaining part of bitter black pepper, the remaining part of allspice, cloves and coriander and cooking to obtain a sauce, packing meatballs and sauce sealing and sterilization, characterized in that the composition of the sauce 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 expenses, parts by weight:
small piece 497.1 vegetable oil 51.5 onion 116.6-118.1 prunes 40 raisins twenty rice 31.7 sunflower flour 24.3 sugar 17.1 salt 16 black pepper 0.4 allspice 0.4 clove 0.11 coriander 0.11 water before the release of the target product 1000