RU2462915C1 - Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for production of fish-and-vegetable preserves envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling. Fresh white cabbages are chopped and minced. Kutum and carrots are minced. One mixes part of bulb onions, the kutum, cabbages, carrots, salt and part of black hot pepper to produce mince. The produced mince is moulded, mealed in wheat flour and fried in vegetable oil to produce cutlets. Sunflower flour is poured with drinking water and maintained for swelling. One mixes the swollen sunflower flour with the remaining bulb onions, tomato paste, drinking water, sugar and the remaining black hot pepper, allspice, cloves, mustard, coriander and laurel leaf. The produced mixture is cooked; acetic acid is added to produce a sauce. The cutlets and sauce are packed. Then one performs 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.

A known method of manufacturing canned food "Fish and vegetable cutlets in tomato-garnish sauce", which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, chopping and chopping fresh white cabbage on a top, chopping kutum and carrots on top, mixing part , kutum, cabbage, carrots, salt and parts of black bitter pepper to produce minced meat, its molding, breading in wheat flour and frying in vegetable oil to produce cutlets, mixing the remaining part of onions, tomato paste, drinking water, sugar, the remaining part of bitter black pepper, allspice, cloves, mustard, coriander and bay leaf, cooking and adding acetic acid to obtain sauce, packing cutlets and sauce, sealing and sterilization (Reference for the production of canned food. Volume 3. - M .: Food industry, 1971, S. 415-492).

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 manufacturing canned food "Fish and vegetable cutlets in tomato-garnish sauce", which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, chopping and chopping fresh white cabbage on a top, chopping kutum and carrots, mixing part of onions, kutum, cabbage, carrots, salt and part of black bitter pepper to obtain minced meat, its molding, breading in wheat flour and frying in vegetable oil with by treating the patties, mixing the remaining portion of onions, tomato paste, drinking water, sugar, the remaining portion of bitter black pepper, allspice, cloves, mustard, coriander and bay leaf, cooking and adding acetic acid to obtain a sauce, filling the patties and sauce, sealing and sterilization, according to the invention, sunflower flour is additionally introduced into 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:

cutum 1000 vegetable oil 68.6 fresh white cabbage 142.9 carrot 71.4-73.3 onion 62.9-63.7 Wheat flour 28.5 sunflower flour 13.7 tomato paste, in terms of 30% solids content 77.7 acetic acid, calculated on 80% concentration 4.3 sugar 28.6 salt 17.1 black bitter pepper 0.51 allspice 0.17 clove 0.11 mustard 1,1 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 cutum and carrots are ground in a spinning top.

Prepared fresh white cabbage is chopped and ground in a spinning top.

About 55% of the recipe for onions, kutum, cabbage and carrots are mixed in the recipe with salt and about 61% of the recipe for ground black pepper to produce minced meat, which is formed, breaded in wheat flour and fried in vegetable oil to produce cutlets.

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, and then mixed in the recipe ratio with the remaining part of onions, tomato paste, drinking water, sugar and ground remaining part of black pepper, allspice, cloves, mustard, 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 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 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 manufacturing canned food "Fish and vegetable cutlets in tomato and garnish sauce", which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, chopping and chopping fresh white cabbage on a top, chopping carrot and carrot on top, mixing a portion of onion kutum, cabbage, carrots, salt and parts of black bitter pepper to obtain minced meat, its molding, breading in wheat flour and frying in vegetable oil to produce cutlets, mixing the remaining parts of onions, tomato paste, drinking water, sugar, the remaining part of bitter black pepper, allspice, cloves, mustard, coriander and bay leaf, cooking and adding acetic acid to produce sauce, filling the patties and sauce, sealing and sterilization, different the fact that before cooking the sauce, the components for the sauce are mixed with sunflower flour, which is poured with drinking water before mixing and allowed to swell, and the components are used in the following ratio of costs, parts by weight:
cutum 1000 vegetable oil 68.6 fresh white cabbage 142.9 carrot 71.4-73.3 onion 62.9-63.7 Wheat flour 28.5 sunflower flour 13.7 tomato paste in terms of 30% solids content 77.7 acetic acid in terms of 80% concentration 4.3 sugar 28.6 salt 17.1 black pepper 0.51 allspice 0.17 clove 0.11 mustard 1,1 coriander 0.11 Bay leaf 0,03 water before the release of the target product 1000