RU2468649C1 - Method for production of preserves "herring with vegetable garnish in white sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is intended for usage in preservation industry. The fish-and-vegetable preserves production method envisages preparation of sauce and garnish. During garnish production one performs recipe components preparation, carrots and bulb onions cutting and sauteing in vegetable oil, green parsley milling and the listed components mixing. One performs sauteing part of wheat flour, sunflower flour pouring with drinking water and maintenance for swelling, the listed components mixing with drinking water, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce. Herring is cut, mealed in wheat flour and fried in vegetable oil. The herring, garnish and sauce are packed, sealed and sterilised.

EFFECT: invention ensures reduction of 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 canned food "Herring with a vegetable side dish in white sauce", which includes preparing the recipe components, cutting and sautéing carrots and onions in vegetable oil, chopping parsley and mixing the listed ingredients to obtain a side dish, sautéing part of the wheat flour, mixing it with drinking water, sugar, salt, bitter black pepper, allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to produce sauce, cutting, breading in wheat m uke and frying herring in vegetable oil, packing herring, garnish and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M.: Food industry, 1971, p.430-477).

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 “Herring with vegetable garnish in white sauce”, which involves preparing the recipe components, cutting and sautéing carrots and onions in vegetable oil, chopping parsley and mixing the listed ingredients to obtain a side dish, sautéing part of the wheat flour, mixing it with drinking water, sugar, salt, bitter black pepper, allspice, cloves, coriander and bay leaves, cooking and adding acetic acid to obtain a sauce, ku, breading in wheat flour and frying herring in vegetable oil, packing herring, garnish and sauce, sealing and sterilizing, according to the invention, sunflower flour is additionally introduced into the sauce, which is poured with drinking water before mixing and kept for swelling, and the components are used in the following ratio costs, parts by weight:

herring 492.4 vegetable oil 51.7 carrot 142.9-146.5 onion 38.9-39.4 parsley 30.6 Wheat flour 34.9 sunflower flour 17.4 acetic acid, calculated on 80% concentration 5.1 sugar 25,2 salt 17.1 black pepper 0.11 allspice 0.11 carnation 0.11 coriander 0.11 Bay leaf 0.04 water before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared carrots and onions are chopped and sautéed in vegetable oil.

Prepared parsley is crushed in a spinning top.

The listed components are mixed in a prescription ratio to obtain a side dish.

About half the recipe amount of prepared wheat flour is passerized.

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 drinking water, sugar, salt and ground black pepper, allspice, cloves, coriander and bay leaf. The resulting mixture was cooked for about 10 minutes and acetic acid was added to give the sauce.

The prepared herring is cut, breaded in the remaining wheat flour and fried in vegetable oil.

Herring, garnish and sauce are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

When using acetic acid with a concentration that does not coincide with the prescription, its consumption is recalculated to the equivalent acid content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP Konservplodozyach, 1990, p.124).

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. The costs presented in the form of intervals cover their possible change in terms of storage 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 canned food "Herring with a vegetable side dish in white sauce", which includes preparing the recipe components, cutting and sautéing carrots and onions in vegetable oil, chopping parsley and mixing the listed ingredients to obtain a side dish, sautéing part of the wheat flour, mixing it with drinking water , sugar, salt, bitter black pepper, allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to produce sauce, cutting, breading in wheat flour and frying ripening herring in vegetable oil, packing herring, garnish and sauce, sealing and sterilization, characterized in that the sauce additionally uses sunflower 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 .:
herring 492.4 vegetable oil 51.7 carrot 142.9-146.5 onion 38.9-39.4 parsley 30.6 Wheat flour 34.9 sunflower flour 17.4 acetic acid in terms of 80% concentration 5.1 sugar 25,2 salt 17.1 black pepper 0.11 allspice 0.11 clove 0.11 coriander 0.11 Bay leaf 0.04 water before the release of the target product 1000