RU2463830C1 - Method for production of preserved product "fried cod with carrots and cabbages 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, the bulb onions mixing with tomato paste, drinking water, sugar, salt, hot black pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, cod cutting, mealing in wheat flour and frying in vegetable oil, carrots cutting and sauteing in vegetable oil, fresh white cabbages chopping and frying in vegetable oil, the cod, carrots, cabbages and sauce packing, sealing and sterilisation. Additionally one introduces into the sauce sunflower flour that is poured with drinking water and maintained for swelling before mixing. The components are used at the following expenditure ratio, weight parts: cod - 944.1, vegetable oil - 78.6, carrots - 238÷244.1, bulb onions - 86.3÷87.4, fresh white cabbages - 285.7, wheat flour - 11.1, sunflower flour - 11.4, tomato paste in conversion to 30% dry substances content - 91.4, acetic acid in conversion to 80% concentration -4.3, sugar - 25.7, salt - 17.1, black hot pepper - 0.11, allspice - 0.11, cloves - 0.11, coriander - 0.11, laurel leaf - 0.03, water till the target product yield -1000.

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 producing a canned product "Cod fried 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, pouring 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 in cod vegetable oil, p baking and sautéing carrots in vegetable oil, shredding and frying fresh white cabbage in vegetable oil, packing cod, carrots, cabbage 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 a canned product "Cod fried 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, salt, bitter black pepper, allspice, cloves, coriander and bay leaves, cooking and adding acetic acid to obtain a sauce, cutting, breading in wheat flour and frying in vegetable oil codfish, cutting and sautéing carrots in vegetable oil, shredding and frying fresh white cabbage in vegetable oil, packing cod, carrots, cabbage and sauce, sealing and sterilization, according to the invention, sunflower flour is added to the sauce, which is poured with drinking water before mixing and aged for swelling, and the components are used in the following ratio of costs, wt. hours:

cod 944.1 vegetable oil 78.6 carrot 238-244.1 onion 86.3-87.4 fresh white cabbage 285.7 Wheat flour 11.1 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 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 cod is cut, breaded in wheat flour and fried in vegetable oil.

Prepared carrots are chopped and sautéed in vegetable oil.

Prepared fresh white cabbage is chopped and fried in vegetable oil

Cod, carrots, cabbage and sauce are packaged in the recipe 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, 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 obtaining a canned product "Cod fried with carrots and cabbage in tomato sauce", which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, mixing it with tomato paste, drinking water, sugar, salt, bitter pepper, pepper allspice, cloves, coriander and bay leaves, cooking and adding acetic acid to produce sauce, cutting, breading in wheat flour and frying in cod vegetable oil, cutting and sautéing in a vegetable carrot oil, chopping and frying fresh white cabbage in vegetable oil, packing cod, carrots, cabbage 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 components are used in the following ratio of costs, parts by weight:
cod 944.1 vegetable oil 78.6 carrot 238-244.1 onion 86.3-87.4 fresh white cabbage 285.7 Wheat flour 11.1 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 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