RU2469591C1 - Method for production of preserved product "fish filled cabbage rolls in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, herring fillet cutting and frying part of it in vegetable oil, carrots and bulb onions cutting and sauteing in vegetable oil, fresh white cabbages taking to leaves, chopping part of them, rice cooking till double weight increase, mixing and mincing raw and fried herring fillet, carrots, bulb onions and chopped cabbage leaves; addition of rice, part of salt and part of black hot pepper to produce mince, the remaining cabbage leaves blanching and moulding mince into them to produce cabbage rolls, sunflower flour pouring with drinking water and maintenance for swelling, the flour mixing with tomato paste, drinking water, sugar, the remaining salt, the remaining black hot pepper, allspice, cloves, cinnamon, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the cabbage rolls and sauce packing, sealing and sterilisation.

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 a canned product "Stuffed fish in tomato sauce", which includes preparing the recipe components, cutting herring fillet and frying parts of it in vegetable oil, cutting and sautéing carrots and onions in vegetable oil, disassembling fresh cabbage and leaves for shredding them , boiling until a twofold increase in the mass of rice, mixing and grinding on a spinning top of raw and fried fillet of herring, carrots, onions and shredded portions of cabbage leaves and adding rice, hour ty salt and a part of black bitter pepper to obtain minced meat, blanching the remaining part of cabbage leaves and forming minced meat into them, stuffing wheat flour, mixing it with vegetable oil, tomato paste, drinking water, sugar, the remaining part of salt, the remaining part of pepper black bitter, allspice, cloves, cinnamon, coriander and bay leaves, cooking and adding acetic acid to obtain a sauce, packing stuffed cabbage and sauce, sealing and sterilization (Reference for the production of canned food at. Volume 3. - M.: Food Industry, 1971, p. 426-479).

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 the canned product “Stuffed fish in tomato sauce”, which involves preparing the recipe components, cutting herring fillet and frying parts of it in vegetable oil, cutting and sautéing carrots and onions in vegetable oil, sorting out fresh leaves white cabbage and shredder parts thereof, boiling until a double increase in the mass of rice, mixing and chopping raw and fried fillet of herring, carrots, onions and shredded cabbage on a top x leaves and adding rice, part of salt and part of black bitter pepper to obtain minced meat, blanching the remaining part of cabbage leaves and forming minced meat in them to produce cabbage rolls, mixing flour, tomato paste, drinking water, sugar, the remaining part of salt, remaining part of black pepper bitter, allspice, cloves, cinnamon, coriander and bay leaves, cooking and adding acetic acid to produce sauce, packing stuffed cabbage and sauce, sealing and sterilizing, according to the invention, sunflower is used in the sauce UCF, 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 .:

herring 277.4 vegetable oil 19.1 fresh white cabbage 618 carrot 25.1-25.8 onion 86.3-87.4 rice 22.9 sunflower flour 18.3 tomato paste, in terms of 30% solids content 91.4 acetic acid, calculated on 80% concentration 4.3 sugar 25.7 salt 17.1 black bitter pepper 0.51 allspice 0.17 clove 0.11 cinnamon 0.1 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.

The prepared herring fillet is cut and approximately 35% of its recipe amount is fried in vegetable oil.

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

Prepared fresh cabbage is sorted into leaves, of which approximately 49% by weight, preferably the smallest, are chopped, and the rest are blanched.

Prepared rice is boiled until a double increase in mass.

Raw and fried herring fillet, carrots, onions and shredded part of cabbage leaves are mixed in a recipe ratio and ground in a spinning top. Rice, about 33% of the recipe amount of salt and about 56% of the recipe amount of ground black pepper are added to the ground mass to produce minced meat, which is formed into blanched cabbage leaves to produce cabbage rolls.

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, and then mixed in a recipe ratio with tomato paste, drinking water, sugar, the rest of the salt and the remaining ground black bitter pepper, allspice, cloves, cinnamon, coriander and bay leaves. The resulting mixture was boiled until a dry matter content of about 15% was reached, and acetic acid was added to give a sauce.

Stuffed cabbage and sauce are packaged in a prescription 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. 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)

A method for producing a canned product "Fish cabbage rolls in tomato sauce", which provides for the preparation of recipe components, cutting herring fillet and frying parts of it in vegetable oil, cutting and sautéing carrots and onions in vegetable oil, disassembling fresh cabbage and leaves for shredding them, boiling until a double increase in the mass of rice, mixing and grinding on a spinning top of raw and fried fillet of herring, carrots, onions and shredded part of cabbage leaves and adding rice, part of salt and parts of black bitter pepper to obtain minced meat, blanching the remaining part of cabbage leaves and forming minced meat in them to make stuffed cabbage, mixing flour, tomato paste, drinking water, sugar, the remaining part of salt, the remaining part of black bitter pepper, allspice, cloves, cinnamon, coriander and bay leaves, cooking and adding acetic acid to obtain a sauce, packing stuffed cabbage and sauce, sealing and sterilization, characterized in that the composition of the sauce uses sunflower flour, which is poured before mixing drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
herring 277.4 vegetable oil 19.1 fresh white cabbage 618 carrot 25.1-25.8 onion 86.3-87.4 rice 22.9 sunflower flour 18.3 tomato paste, in terms of 30% solids content 91.4 acetic acid, calculated on 80% concentration 4.3 sugar 25.7 salt 17.1 black pepper 0.51 allspice 0.17 clove 0.11 cinnamon 0.1 coriander 0.11 Bay leaf 0,03 water before the release of the target product 1000