RU2464834C1 - Method for production of preserves "fried char in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of fish preserves production. The method envisages recipe components preparation. Bulb onions are milled. Sunflower flour is poured with drinking water and maintained for swelling. One mixes the listed components with tomato puree, sugar, black hot pepper, allspice, cloves, coriander and laurel leaf. One cooks the mixture and adds acetic acid to produce a sauce. Char is cut, maintained in salt solution, mealed in wheat flour and fried in vegetable oil. The char and the sauce are packed, sealed and sterilised.

EFFECT: method 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 "Char fried in tomato sauce", which includes preparing the recipe components, chopping onions, mixing it with tomato puree, sugar, black bitter pepper, allspice, cloves, coriander and bay leaves, cooking and adding acetic acid to produce sauce, cutting, aging in saline, breading in wheat flour and frying in vegetable oil char, packing char and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M .: P schevaya Industry, 1971 s.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 method for producing canned food “Roasted char in tomato sauce”, which involves preparing the recipe components, chopping onions, mixing it with tomato puree, sugar, bitter black pepper, allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to produce a sauce, cutting, soaking in saline, breading in wheat flour and frying the char in vegetable oil, packing the char and sauce, sealing and sterilizing according to the invention in the sauce, sunflower flour is additionally introduced, 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:

char 1468.6 vegetable oil 80.2 onion 42.5-43.1 Wheat flour 24 sunflower flour 13.1 tomato puree, in terms of 12% solids 140,4 acetic acid, calculated on 80% concentration 3.2 sugar 18.8 salt 17.6 black bitter pepper 0.08 allspice 0.08 clove 0.08 coriander 0.08 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 ground in a spinning top.

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 puree, sugar and ground black bitter 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 char is cut, kept at a temperature of 10-15 ° C for 2-6 minutes in an 18-24% sodium chloride solution, breaded in wheat flour and fried in vegetable oil.

Loaf 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)

Method for the production of canned food “Roasted char in tomato sauce”, which involves preparing the recipe components, chopping onions, mixing it with tomato puree, sugar, black bitter pepper, allspice, cloves, coriander and bay leaves, cooking and adding acetic acid to obtain sauce , cutting, aging in saline, breading in wheat flour and frying in charcoal vegetable oil, packing of char and sauce, sealing and sterilization, characterized in that a sauce is additionally added to the sauce fresh flour, 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:
char 1468.6 vegetable oil 80.2 onion 42.5-43.1 Wheat flour 24 sunflower flour 1-3,1 tomato puree in terms of 12% solids 140,4 acetic acid in terms of 80% concentration 3.2 sugar 18.8 salt 17.6 black bitter pepper 0.08 allspice 0.08 clove 0.08 coriander 0.08 Bay leaf 0.02 water before the release of the target product 1000