RU2463828C1 - Method for production of preserves "fried scad with carrots and cabbages in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. 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, salt, black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, scad cutting, maintenance in salt solution, mealing in wheat flour and frying in vegetable oil, carrots cutting, the scad, carrots, fermented cabbages and 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.

A known method for the production of canned food "Roasted trout with carrots and cabbage in tomato sauce", which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, mixing it with vegetable oil, tomato paste, drinking water, sugar, bitter black pepper, allspice, cloves, coriander and bay leaves, cooking and adding acetic acid to produce sauce, cutting, exposure to saline, breading in wheat flour and frying in vegetable oil horse mackerel, carrot cutting, packing of mackerel, carrot, sauerkraut and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3 - M .: Food industry, 1971, S. 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 the production of canned meat “Roasted trout with carrots and cabbage 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, pepper bitter black, allspice, cloves, coriander and bay leaves, cooking and adding acetic acid to produce sauce, cutting, exposure to saline, breading in wheat flour and frying in vegetable in oil of horse mackerel, cutting carrots, packing horse mackerel, carrot, sauerkraut and sauce, sealing and sterilizing, according to the invention, sunflower flour is additionally added to the sauce, which is poured with drinking water before mixing and allowed to swell, and the components are used in the following ratio of .h .:

horse mackerel 833.9 vegetable oil 41.7 carrot 178.6-183.2 onion 78.6-79.6 sauerkraut 172 Wheat flour 10 sunflower flour 11,4 tomato paste, in terms of 30% solids content 91.4 acetic acid, calculated on 80% concentration 3.6 sugar 25.7 salt 14.2 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 the recipe ratio are mixed with tomato paste, drinking water, sugar 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, kept at a temperature of 10-15 ° C for 2-6 minutes in an 18-24% solution of sodium chloride, breaded in wheat flour and fried in vegetable oil.

Prepared carrots are chopped.

Horse mackerel, carrots, prepared sauerkraut 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 "Canned Fruit and Vegetable", 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)

Method for the production of canned food "Roasted trout with carrots and cabbage in tomato sauce", which involves preparing the recipe, cutting, sautéing in vegetable oil and chopping onions, mixing it with tomato paste, drinking water, sugar, bitter pepper, allspice, cloves , coriander and bay leaves, cooking and adding acetic acid to obtain a sauce, cutting, aging in saline, breading in wheat flour and frying horse mackerel in vegetable oil, cutting carrots, facets cucumbers, carrots, sauerkraut and sauce, sealing and sterilization, characterized in that the sauce is additionally filled 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:
horse mackerel 833.9 vegetable oil 41.7 carrot 178.6-183.2 onion 78.6-79.6 sauerkraut 172 Wheat flour 10 sunflower flour 11,4 tomato paste, in terms of 30% solids content 91.4 acetic acid, calculated on 80% concentration 3.6 sugar 25.7 salt 14.2 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