RU2470540C1 - Method for production of preserves "fried european perch in onion sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and represents a method for production of preserves "Fried European perch in onion sauce". The method envisages preparation of recipe components, carrots and bulb onions cutting, sauteing in vegetable oil and milling, sunflower flour pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, salt, black hot pepper, allspice and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, European perch mealing in wheat flour and frying in vegetable oil, European perch 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 canned food "River bass fried in onion sauce", which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping carrots and onions, mixing the listed components with tomato paste, drinking water, sugar, salt, bitter pepper, pepper fragrant and bay leaves, cooking and adding acetic acid to obtain sauce, breading in wheat flour and frying in vegetable oil of river perch, packing of river perch and sauce, sealing and sterilization (Handbook on the production of canned food. Volume 3. - M .: Food industry, 1971, p. 392-486).

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 canned food method “River perch fried in onion sauce”, which involves preparing the recipe components, cutting, sautéing in vegetable oil and chopping carrots and onions, mixing the listed components with tomato paste, drinking water, sugar, salt , bitter black pepper, allspice and bay leaves, cooking and adding acetic acid to obtain a sauce, breading in wheat flour and frying in vegetable oil of river perch, packing of river o kunya and sauce, sealing and sterilization, 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 of costs, parts by weight:

river bass 1214.3 vegetable oil 73,4 carrot 133.4-136.8 onion 203.4-206 Wheat flour 24.9 sunflower flour 17.9 tomato paste in terms of 30% solids content 80 acetic acid in terms of 80% concentration 4.3 sugar 5.7 salt 17.1 black bitter pepper 0.29 allspice 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.

Prepared carrots and onions are chopped, sautéed in vegetable oil and chopped in a spinning top or pulping 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 the recipe ratio are mixed with tomato paste, drinking water, sugar, salt and ground black pepper, allspice, 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.

Prepared river bass is breaded in wheat flour and fried in vegetable oil.

River perch 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 1. - M .: APPP "Konservplodoizot", 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 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 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)

The method of obtaining canned food "River bass fried in onion sauce", which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping carrots and onions, mixing the listed components with tomato paste, drinking water, sugar, salt, bitter pepper, allspice and bay leaf, boiling and adding acetic acid to obtain a sauce, breading in wheat flour and frying in river oil of perch, packing of perch and sauce, sealing and sterilization iju, characterized in that, before cooking sauce ingredients for the sauce additionally mixed with 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 .:
river bass 1214.3 vegetable oil 73,4 carrot 133.4-136.8 onion 203.4-206 Wheat flour 24.9 sunflower flour 17.9 tomato paste, in terms of 30% solids content 80 acetic acid, calculated on 80% concentration 4.3 sugar 5.7 salt 17.1 black pepper 0.29 allspice 0.11 Bay leaf 0,03 water before the release of the target product 1000