RU2466633C1 - Method for production of preserves "fish cutlets in tomato sauce" - Google Patents
Method for production of preserves "fish cutlets in tomato sauce" Download PDFInfo
- Publication number
- RU2466633C1 RU2466633C1 RU2011135675/10A RU2011135675A RU2466633C1 RU 2466633 C1 RU2466633 C1 RU 2466633C1 RU 2011135675/10 A RU2011135675/10 A RU 2011135675/10A RU 2011135675 A RU2011135675 A RU 2011135675A RU 2466633 C1 RU2466633 C1 RU 2466633C1
- Authority
- RU
- Russia
- Prior art keywords
- sauce
- cutlets
- vegetable oil
- produce
- mixing
- Prior art date
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 18
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 8
- 241000227653 Lycopersicon Species 0.000 title claims description 5
- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims description 5
- 238000004519 manufacturing process Methods 0.000 title abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- 235000002732 oignon Nutrition 0.000 claims abstract description 13
- 235000015112 vegetable and seed oils Nutrition 0.000 claims abstract description 13
- 239000008158 vegetable oil Substances 0.000 claims abstract description 13
- 229930008671 Acetic acid Natural products 0.000 claims abstract description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N acetic acid Chemical compound 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CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000001617 acetic acid Substances 0.000 claims abstract description 8
- 240000006773 Coriandrum sativum Species 0.000 claims abstract description 7
- 235000002787 Coriandrum sativum Nutrition 0.000 claims abstract description 7
- 240000008474 Pimenta dioica Species 0.000 claims abstract description 7
- 235000006990 Pimenta dioica Nutrition 0.000 claims abstract description 7
- 240000005147 Syzygium aromaticum Species 0.000 claims abstract description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 7
- 240000008529 Triticum aestivum Species 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000011780 sodium chloride Substances 0.000 claims abstract description 7
- 235000015113 tomato pastes and purées Nutrition 0.000 claims abstract description 7
- 235000021307 wheat Nutrition 0.000 claims abstract description 7
- 241000555825 Clupeidae Species 0.000 claims abstract description 6
- 240000006669 Helianthus annuus Species 0.000 claims abstract description 6
- 235000003222 Helianthus annuus Nutrition 0.000 claims abstract description 6
- 238000010411 cooking Methods 0.000 claims abstract description 4
- 239000003651 drinking water Substances 0.000 claims abstract description 4
- 235000020188 drinking water Nutrition 0.000 claims abstract description 4
- 238000000465 moulding Methods 0.000 claims abstract description 4
- 230000002522 swelling Effects 0.000 claims abstract description 4
- 240000002840 Allium cepa Species 0.000 claims description 11
- 240000000129 Piper nigrum Species 0.000 claims description 11
- 235000008184 Piper nigrum Nutrition 0.000 claims description 11
- 280000642294 Onion companies 0.000 claims description 7
- 235000013614 black pepper Nutrition 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 4
- 235000012970 cakes Nutrition 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000007787 solids Substances 0.000 claims description 3
- 230000001954 sterilising Effects 0.000 claims description 3
- 241001486863 Sprattus sprattus Species 0.000 claims description 2
- 239000011901 water Substances 0.000 claims description 2
- 239000004615 ingredients Substances 0.000 claims 1
- 239000000203 mixtures Substances 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 240000008574 Capsicum frutescens Species 0.000 abstract 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 2
- 244000080466 oignon Species 0.000 abstract 2
- 240000000278 Syzygium polyanthum Species 0.000 abstract 1
- 235000008089 Syzygium polyanthum Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 238000002360 preparation methods Methods 0.000 abstract 1
- 239000000126 substances Substances 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 description 5
- 239000006002 Pepper Substances 0.000 description 5
- 235000016761 Piper aduncum Nutrition 0.000 description 5
- 235000017804 Piper guineense Nutrition 0.000 description 5
- 238000005516 engineering processes Methods 0.000 description 4
- 235000013324 preserved food Nutrition 0.000 description 3
- 238000009987 spinning Methods 0.000 description 3
- 235000019749 Dry matter Nutrition 0.000 description 2
- 239000002994 raw materials Substances 0.000 description 2
- 239000002253 acids Substances 0.000 description 1
- 230000000875 corresponding Effects 0.000 description 1
- 235000013575 mashed potatoes Nutrition 0.000 description 1
- 239000011135 tin Substances 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N tin hydride Chemical compound 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[Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 239000002699 waste materials Substances 0.000 description 1
Abstract
FIELD: food industry.
SUBSTANCE: method for production of fish preserves in the form of sprats cutlets envisages preparation of recipe components, cutting, sauteing in vegetable oil and milling part of bulb onions, raw and fried sprats mincing, the listed components mixing with salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets. One performs milling the remaining bulb onions, sunflower flour pouring with drinking water and maintenance for swelling, the listed components mixing with tomato puree, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce. The cutlets and the sauce are packed, sealed and sterilised.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
Description
The invention relates to the production technology of canned fish.
There is a method of producing canned fish cakes in tomato sauce, which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping part of onion, chopping raw and fried sprats on a top, mixing the listed components with salt and part of black bitter pepper to obtain minced meat , its molding, breading in wheat flour and frying in vegetable oil to produce cutlets, chopping the remaining portion of onions, mixing it with tomato puree, sugar, remaining part of black bitter pepper, allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to obtain sauce, packing cutlets and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M .: Food industry, 1971 , p. 394-422).
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 fish cakes in tomato sauce, which involves preparing the recipe components, cutting, sautéing in vegetable oil and chopping a portion of onion, chopping raw and fried sprats on a top, mixing the listed components with salt and a portion black bitter pepper to obtain minced meat, its molding, breading in wheat flour and frying in vegetable oil to produce cutlets, chopping the remaining part of onion, mixing it with t with mashed potato, sugar, the remaining part of black pepper, allspice, cloves, coriander and bay leaves, cooking and adding acetic acid to obtain sauce, filling the cutlets and sauce, sealing and sterilizing, according to the invention, sunflower flour is added to the sauce, which before mix with drinking water and stand for swelling, and the components are used in the following ratio of costs, parts by weight:
The method is implemented as follows.
Prescription components are prepared according to traditional technology.
Approximately 40% of the recipe amount of onions is chopped, sautéed in vegetable oil and chopped in a spinning top or pulper.
Sprats prepared raw and fried in vegetable oil, which can come in the form of deformed or broken pieces from the production of canned fish from fried fish in tomato sauce, are crushed in a mass ratio of about 7: 3 in a spinning top.
The listed components are mixed with salt and approximately 77% of the recipe amount of ground black pepper bitter pepper to obtain minced meat, which is molded, breaded in wheat flour and fried in vegetable oil to obtain cutlets.
The rest of the onions are crushed 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 are mixed with tomato puree, sugar and ground with the rest of the 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.
Cutlets 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 producing canned fish cakes in tomato sauce, which includes preparing the recipe, cutting, sautéing in vegetable oil and chopping a portion of onion, chopping raw and fried sprats on a top, mixing the listed ingredients with salt and a portion of bitter black pepper to produce minced meat, its molding, breading in wheat flour and frying in vegetable oil to produce cutlets, chopping the remaining portion of onions, mixing it with tomato puree, sugar, the remaining part bitter black pepper, allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to produce sauce, packing cutlets and sauce, sealing and sterilization, characterized in that the sauce additionally uses sunflower flour, which is poured with drinking water before mixing and incubated for swelling, and the components are used in the following ratio of costs, parts by weight:
sprat 1045.7 vegetable oil 86.6 onion 74-74.9 Wheat flour 22.7 sunflower flour 13.7 tomato puree in terms of 12% solids 147.1 acetic acid in terms of 80% concentration 3.4 sugar 19.7 salt 12.1 black pepper 0.44 allspice 0.09 clove 0.09 coriander 0.09 Bay leaf 0.02 water before the release of the target product 1000
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| Application Number | Priority Date | Filing Date | Title |
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| RU2011135675/10A RU2466633C1 (en) | 2011-08-29 | 2011-08-29 | Method for production of preserves "fish cutlets in tomato sauce" |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2011135675/10A RU2466633C1 (en) | 2011-08-29 | 2011-08-29 | Method for production of preserves "fish cutlets in tomato sauce" |
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| Publication Number | Publication Date |
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| RU2466633C1 true RU2466633C1 (en) | 2012-11-20 |
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| RU2011135675/10A RU2466633C1 (en) | 2011-08-29 | 2011-08-29 | Method for production of preserves "fish cutlets in tomato sauce" |
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| RU (1) | RU2466633C1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2503349C1 (en) * | 2013-01-11 | 2014-01-10 | Олег Иванович Квасенков | Method for production of preserves "fish cutlets in tomato sauce" |
| RU2512736C1 (en) * | 2013-01-11 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "fish cutlets in tomato sauce" |
| RU2512887C1 (en) * | 2013-01-14 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserved product "fish cutlets in tomato sauce" |
| RU2513537C1 (en) * | 2013-01-18 | 2014-04-20 | Олег Иванович Квасенков | Method for production of preserved product "fish cutlets in tomato sauce" |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2300981C1 (en) * | 2005-12-27 | 2007-06-20 | Олег Иванович Квасенков | Method for manufacturing canned food "cutlets novinka" |
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- 2011-08-29 RU RU2011135675/10A patent/RU2466633C1/en active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2300981C1 (en) * | 2005-12-27 | 2007-06-20 | Олег Иванович Квасенков | Method for manufacturing canned food "cutlets novinka" |
Non-Patent Citations (2)
| Title |
|---|
| Консервы рыбные в томатном соусе. Межгосударственный стандарт ГОСТ 16978-99. Высокобелковая подсолнечная мука. ООО «Интер-масло» 2009. Найдено в Интернете 28.11.2011: http:www/interoil22.ru/production/flour/>. * |
| Справочник по производству консервов, т.3. - М.: Пищевая промышленность, 1971, с.394-422. * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2503349C1 (en) * | 2013-01-11 | 2014-01-10 | Олег Иванович Квасенков | Method for production of preserves "fish cutlets in tomato sauce" |
| RU2512736C1 (en) * | 2013-01-11 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "fish cutlets in tomato sauce" |
| RU2512887C1 (en) * | 2013-01-14 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserved product "fish cutlets in tomato sauce" |
| RU2513537C1 (en) * | 2013-01-18 | 2014-04-20 | Олег Иванович Квасенков | Method for production of preserved product "fish cutlets in tomato sauce" |
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