RU2462062C1 - Method for production of preserves "fish cutlets in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of fish preserves production. The method envisages the following operations. The recipe components are prepared according to the traditional technology. One minces approximately 40% of the prepared bulb onions. One minces raw and fried asp at a weight ratio equal to nearly 7:3. One mixes milled bulb onions and asp with salt and approximately 77% of the recipe quantity of ground black hot pepper to produce mince. The produced mince is moulded, mealed in wheat flour and fried in vegetable oil to produce cutlets. The remaining bulb onions are cut, sauteed in vegetable oil and minced. Prepared sunflower flour is poured with drinking water at a ratio of 1:5 and maintained for swelling. One mixes the swollen sunflower flour with bulb onions, tomato puree, sugar and the remaining black hot pepper, allspice, cloves, coriander and laurel leaf. The produced mixture is cooked till dry substances content is equal to nearly 15.5 %; acetic acid is added into the mixture to produce a sauce. Produced cutlets and the sauce are packed according to the recipe ratio, sealed and sterilised to produce the target product.

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 "Fish cakes in tomato sauce", which includes preparing the recipe components, chopping part of onion, chopping raw and fried asp on top, mixing the listed components with salt and part of black bitter pepper to obtain minced meat, molding, breading in wheat flour and frying in vegetable oil to produce cutlets, cutting, sautéing in vegetable oil and chopping the remaining part of onion, mixing it with tomato puree, sugar, and the rest a portion of black bitter pepper, allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to obtain a sauce, packing cutlets and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M .: Food industry, 1971 , p. 394-422).

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 producing canned fish cakes in tomato sauce, which involves preparing the recipe components, chopping part of the onion, chopping the raw and fried asp on top, mixing the listed components with salt and part of the black bitter pepper to obtain minced meat, its molding, breading in wheat flour and frying in vegetable oil to produce cutlets, cutting, sautéing in vegetable oil and chopping the remaining part of onions, mixing it tomato puree, sugar, the remaining part of black bitter pepper, allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to obtain sauce, filling the cutlets and sauce, sealing and sterilizing, according to the invention, sunflower flour is added to the sauce, which before mix with drinking water and stand for swelling, and the components are used in the following ratio of costs, parts by weight:

asp 1428.6 vegetable oil 88.2 onion 74-74.9 Wheat flour 22.7 sunflower flour 13.7 tomato puree in terms of 12% solids 147.1 acetic acid in terms of 80% concentration 3.4 sugar 19.7 salt 12.1 black bitter pepper 0.44 allspice 0.09 clove 0.09 coriander 0.09 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.

Approximately 40% of the recipe amount of onion is ground in a spinning top.

Prepared raw and fried in vegetable oil asp, 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 is crushed in a spinning top.

The listed components are mixed with salt and approximately 77% of the recipe amount of ground black pepper bitter pepper to obtain minced meat, which is molded, breaded in wheat flour and fried in vegetable oil to obtain cutlets.

The rest of the onions are cut, sautéed in vegetable oil and chopped in a spinning top or pulping 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 are mixed with tomato puree, sugar and ground with the rest of the 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.

Cutlets 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 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 producing canned fish cakes in tomato sauce, which involves preparing the recipe, chopping part of onion, chopping raw and fried asp on top, mixing the listed ingredients with salt and part of black pepper to produce minced meat, shaping it, breading in wheat flour and frying in vegetable oil to produce cutlets, cutting, sautéing in vegetable oil and chopping the remaining portion of onions, mixing it with tomato puree, sugar, remaining tea add bitter black pepper, allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to make a sauce, packing cutlets and sauce, sealing and sterilizing, characterized in that before cooking the sauce the ingredients for the sauce are additionally mixed with sunflower flour, which before mixing, pour in drinking water and stand for swelling, and the components are used in the following ratio of costs, parts by weight:
asp 1428.6 vegetable oil 88.2 onion 74-74.9 Wheat flour 22.7 sunflower flour 13.7 tomato puree, in terms of 12% solids 147.1 acetic acid, calculated on 80% concentration 3.4 sugar 19.7 salt 12.1 black pepper 0.44 allspice 0.09 clove 0.09 coriander 0.09 Bay leaf 0.02 water before the release of the target product 1000