RU2460368C1 - Method for production of preserves "fried scad with carrots in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology for production of fish-and-vegetable preserves. The method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, sunflower flour pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, salt, hot black pepper, allspice, cloves, coriander and laurel leaf, cooking and addition of acetic acid to produce a sauce, scad cutting, mealing in wheat flour and frying in vegetable oil, carrots cutting and sauteing in vegetable oil, the scad, carrots and the 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 and vegetables.

There is a method of producing canned food "Roasted trout with carrots in tomato sauce", which includes preparing the recipe, cutting, sautéing in vegetable oil and chopping onions, mixing it with vegetable oil, tomato paste, drinking water, sugar, salt, bitter black pepper, allspice, cloves, coriander and bay leaves, cooking and adding acetic acid to produce sauce, cutting, breading in wheat flour and frying horse mackerel in vegetable oil, cutting and sautéing in races carrot oil, packing of horse mackerel, carrots and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M .: Food industry, 1971, p. 424-494).

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 food "Fried horse mackerel with carrots in tomato sauce", which involves preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, mixing it with tomato paste, drinking water, sugar, salt, pepper black bitter, allspice, cloves, coriander and bay leaves, cooking and adding acetic acid to produce sauce, cutting, breading in wheat flour and frying horse mackerel in vegetable oil, cutting and passerova s carrots in a vegetable oil, horse mackerel packing, carrot and sauce, sealing and sterilization, the sauce according to the invention are additionally introduced sunflower flour, which prior to mixing with drinking water is poured and allowed to stand to swell, and components used in the following ratio costs pbw .:

horse mackerel 833.9 vegetable oil 78.3 carrot 476.3-488.5 onion 86.3-87.4 Wheat flour 10 sunflower flour 11,4 tomato paste, in terms of 30% solids content 91.4 acetic acid, calculated on 80% concentration 4.3 sugar 25.7 salt 17.1 black bitter pepper 0.11 allspice 0.11 clove 0.11 coriander 0.11 Bay leaf 0,03 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, sautéed 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 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 horse mackerel is cut, breaded in wheat flour and fried in vegetable oil.

Prepared carrots are chopped and sautéed in vegetable oil.

Horse mackerel, carrots 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. 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. 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 producing canned food "Roasted horse mackerel with carrots in tomato sauce", which involves preparing the recipe, cutting, sautéing in vegetable oil and 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 produce sauce, cutting, breading in wheat flour and frying horse mackerel in vegetable oil, cutting and sautéing carrots, beans in vegetable oil cucumbers, carrots and sauce, sealing and sterilization, characterized in that sunflower flour is additionally added to 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:
horse mackerel 833.9 vegetable oil 78.3 carrot 476.3-488.5 onion 86.3-87.4 Wheat flour 10 sunflower flour 11,4 tomato paste in terms of 30% solids content 91.4 acetic acid in terms of 80% concentration 4.3 sugar 25.7 salt 17.1 black pepper 0.11 allspice 0.11 clove 0.11 coriander 0.11 Bay leaf 0,03 water before the release of the target product 1000