RU2466561C1 - Method for production of preserves "fried chum salmon in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages preparation of recipe components, their mixing, cooking to produce a sauce, chum salmon cutting, mealing in wheat flour and frying in vegetable oil, the chum salmon and sauce packing, sealing and sterilisation. During the recipe components preparation bulb onions are cut, sauteed in vegetable oil and milled while sunflower flour is poured with drinking water and maintained for swelling. One mixes the listed components at the recipe ratio with tomato puree, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf. The produced mixture is cooked; acetic acid is added to produce a sauce. The components are used at the following expenditure ratio, weight parts: chum salmon - 1234.3; vegetable oil - 84.5; bulb onions - 42.5-43.1; wheat flour - 24, sunflower flour - 13.1, tomato puree in conversion to 12% dry substances content - 140.4, acetic acid in conversion to 80% concentration - 3.2, sugar - 18.8, salt - 17.6, black hot pepper - 0.08, allspice - 0.08, cloves - 0.08, coriander - 0.08, laurel leaf - 0.02, water till the target product yield is equal to 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.

A known method of producing canned food "Keta fried in tomato sauce", which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, mixing it with tomato puree, sugar, salt, black pepper, allspice, cloves, coriander and bay leaves by leaf, boiling and adding acetic acid to produce sauce, cutting, breading in wheat flour and frying in vegetable oil chum salmon, packing chum and sauce, sealing and sterilization (Handbook for the production of cans Rev. Volume 3. - M.: Food Industry, 1971, p. 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 “Keta fried in tomato sauce”, which involves preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, mixing it with tomato puree, sugar, salt, bitter black pepper, allspice , cloves, coriander and bay leaves, cooking and adding acetic acid to produce sauce, cutting, breading in wheat flour and frying in vegetable oil chum salmon, packaging of chum and sauce, sealing and sterilization, according to clearly invention additionally introduced into the sauce sunflower flour, which prior to mixing with drinking water is poured and allowed to stand to swell, and components used in the following ratio costs pbw .:

chum salmon 1234.3 vegetable oil 84.5 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 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 puree, 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 chum salmon is cut, breaded in wheat flour and fried in vegetable oil.

Ketu 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 according to 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 obtaining canned food "Keta fried in tomato sauce", which includes preparing the recipe, cutting, sautéing in vegetable oil and chopping onions, mixing it with tomato puree, sugar, salt, bitter black pepper, allspice, cloves, coriander and bay leaf , boiling and adding acetic acid to obtain a sauce, cutting, breading in wheat flour and frying in vegetable oil chum salmon, packing chum and sauce, sealing and sterilization, characterized in that the sauce is additionally lead sunflower flour, which, prior to mixing with drinking water is poured and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:
chum salmon 1234.3 vegetable oil 84.5 onion 42.5-43.1 Wheat flour 24 sunflower flour 13.1 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 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