RU2462058C1 - Method for production of preserves "fried pike in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of fish preserves production. Recipe components are prepared. Bulb onions are cut, sauteed in vegetable oil and milled. Sunflower flour is poured with drinking water and maintained for swelling. One mixes the listed components with tomato puree, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf. The produced mixture is cooked; acetic acid is added to produce a sauce. Pike is cut, mealed in wheat flour and fried in vegetable oil. The pike and sauce are packed. Then one performs sealing and sterilisation.

EFFECT: invention 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 canned food "Pike fried in tomato sauce", which includes preparing the recipe, cutting, sautéing in vegetable oil and chopping onions, mixing it with tomato puree, sugar, salt, bitter black pepper, allspice, cloves, coriander and bay leaves by leaf, boiling and adding acetic acid to produce sauce, cutting, breading in wheat flour and frying pike in vegetable oil, packing pike and sauce, sealing and sterilizing (Reference for production of cans Rev. Volume 3. - M.: Food Industry, 1971, p. 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 canned food method "Pike fried in tomato sauce", which involves preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, mixing it with tomato puree, 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 pike in vegetable oil, packing pike and sauce, sealing and sterilization, according to clearly the invention before cooking sauce ingredients for the sauce is mixed with 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 .:

pike 1314.3 vegetable oil 84,4 onion 48.8-49.4 Wheat flour 23.9 sunflower flour 10.5 tomato puree, in terms of 12% solids 155.2 acetic acid, calculated on 80% concentration 3,1 sugar 21.9 salt 14.5 black bitter pepper 0.1 allspice 0.1 clove 0.1 coriander 0.1 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 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 puree, 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 pike is cut, breaded in wheat flour and fried in vegetable oil.

Pike and sauce are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

When using tomato puree 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 "Konservplodoizgot", 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. 5, 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)

The method of obtaining canned food "Pike fried in tomato sauce", which includes preparing the recipe, cutting, sautéing in vegetable oil and chopping onions, mixing it with tomato puree, sugar, salt, bitter black pepper, allspice, cloves, coriander and bay leaf , cooking and adding acetic acid to produce sauce, cutting, breading in wheat flour and frying pike in vegetable oil, packing pike and sauce, sealing and sterilizing, characterized in that before cooking the sauce nents for the sauce mixed with sunflower meal, which, prior to mixing with drinking water is poured and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:
pike 1314.3 vegetable oil 84,4 onion 48.8-49.4 Wheat flour 23.9 sunflower flour 10.5 tomato puree, in terms of 12% solids 155.2 acetic acid, calculated on 80% concentration 3,1 sugar 21.9 salt 14.5 black pepper 0.1 allspice 0.1 clove 0.1 coriander 0.1 Bay leaf 0.02 water before the release of the target product 1000