RU2469592C1 - 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, Atlantic herring fillet cutting, maintenance in salt solution and frying part of it in vegetable oil, bulb onions cutting and sauteing in vegetable oil, carrots cutting, fresh white cabbages taking to leaves, chopping part of them, mixing and mincing raw and fried Atlantic herring fillet, carrots, bulb onions and chopped part of cabbage leaves; addition of 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 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 and vegetables.

A known method of manufacturing a canned product "Stuffed fish in tomato sauce", which provides for the preparation of recipe components, cutting and soaking fillet of herring in salt solution and frying portions of it in vegetable oil, cutting and sautéing onion in vegetable oil, cutting carrots, sorting into fresh leaves white cabbage and shredder parts thereof, mixing and chopping on a spinning top raw and fried fillet of herring, carrots, onions and shredded part of cabbage leaves and adding part of pepper bitter bitter with minced meat, blanching the remainder of the cabbage leaves and forming minced meat in them to make stuffed cabbage, passer wheat flour, mixed with vegetable oil, tomato paste, drinking water, sugar, the remaining part of black bitter pepper, allspice, cloves, cinnamon , coriander and bay leaf, cooking and adding acetic acid to obtain a sauce, packing stuffed cabbage and sauce, sealing and sterilization (Handbook for the production of canned food. 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 of manufacturing the canned product "Stuffed fish in tomato sauce", which involves preparing the recipe components, cutting and soaking the fillet of salaki in saline and frying parts of it in vegetable oil, cutting and sautéing onion in vegetable oil, cutting carrots, sorting into leaves of fresh white cabbage and shredding parts thereof, mixing and chopping raw and fried fillet of herring, carrots, onions and shredded parts of cabbage leaves c and adding a portion of black bitter pepper to obtain minced meat, blanching the remaining portion of cabbage leaves and forming minced meat in them to produce cabbage rolls, mixing flour, tomato paste, drinking water, sugar, the remaining portion of black bitter pepper, allspice, cloves, cinnamon, coriander and bay leaf, cooking and adding acetic acid to obtain a sauce, packing stuffed cabbage and sauce, sealing and sterilizing, according to the invention, sunflower flour is used in the sauce, which is poured before mixing water and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:

herring 355.8 vegetable oil 19,4 fresh white cabbage 618 carrot 23.1-23.7 onion 86.3-87.4 sunflower flour 20.3 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, kept at a temperature of 10-15 ° C for 2-6 minutes in an 18-24% solution of sodium chloride and approximately 35% of its recipe amount is fried in vegetable oil.

Prepared onions are chopped and sautéed in vegetable oil.

Prepared carrots are chopped.

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

Raw and fried fillets of herring, carrots, onions and shredded part of cabbage leaves are mixed in a prescription ratio and ground in a spinning top. Approximately 56% of the recipe amount of ground black pepper is 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 and ground with the rest of the black 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 of manufacturing a canned product of canned fish stuffed cabbage in tomato sauce, which includes preparing the recipe components, cutting and soaking the fillet of herring in salt solution and frying portions of it in vegetable oil, cutting and sautéing onion in vegetable oil, cutting carrots, sorting into fresh leaves white cabbage and shredder parts thereof, mixing and chopping on the top a raw and fried fillet of herring, carrots, onions and shredded part of cabbage leaves and adding part of pepper h bitter bitter with minced meat, blanching the remainder of the cabbage leaves and forming minced meat in them to produce cabbage rolls, mixing flour, tomato paste, drinking water, sugar, the remaining portion of bitter black pepper, allspice, cloves, cinnamon, coriander and bay leaf, 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 before mixing is poured with drinking water and kept for hooting, and the components are used in the following ratio of costs, parts by weight:
herring 355.8 vegetable oil 19,4 fresh white cabbage 618 carrot 23.1-23.7 onion 86.3-87.4 sunflower flour 20.3 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