RU2472368C1 - Method for production of preserves "fish-and-vegetable solyanka" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages preparation of recipe components. Carrots and bulb onions are cut, sauteed in vegetable oil. One fries fermented cabbages in vegetable oil and mixes the listed components to produce garnish. Tomatoes are cut and stewed. Sunflower flour is poured with drinking water and maintained for swelling. One mixes the listed components with drinking water, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf; one proceeds with the mixture cooking to produce a sauce. Cod is cut, mealed in wheat flour and fried in vegetable oil. The cod, garnish and sauce are packed, sealed and sterilised.

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 for producing canned food "Fish and vegetable hodgepodge", which includes preparing the recipe components, cutting and sautéing carrots and onions in vegetable oil, frying sauerkraut in vegetable oil and mixing the listed components to obtain a side dish, cutting and stewing tomatoes, stirring the listed wheat flour, mixing the listed components with drinking water, sugar, salt, bitter black pepper, allspice, cloves, coriander and bay leaf and cooking with sauce, cutting, breading wheat flour and frying cod in vegetable oil, packing cod, garnish and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M.: Food industry, 1971, S. 430-431).

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 and vegetable hodgepodge, which involves preparing the recipe components, cutting and sautéing carrots and onions in vegetable oil, frying sauerkraut in vegetable oil and mixing the listed components to obtain a side dish, cutting and stewing tomatoes, mixing them with flour, drinking water, sugar, salt, bitter black pepper, allspice, cloves, coriander and bay leaves and cooking to make sauce, cutting, breading in wheat flour ke and frying in cod vegetable oil, packing cod, garnish and sauce, sealing and sterilization, according to the invention, the composition of the sauce uses sunflower flour, which is poured with drinking water before mixing and kept for swelling, and the components are used in the following flow ratio, wt.h .:

cod 495 vegetable oil 96 sauerkraut 955.7 carrot 52.3-53.6 onion 53.1-53.8 tomatoes 171.1 Wheat flour 10 sunflower flour 22.9 sugar 8.6 salt 12.1 black pepper 0.91 allspice 0.04 clove 0.04 coriander 0.04 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 and sautéed in vegetable oil.

Prepared sauerkraut is fried in vegetable oil.

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

Prepared tomatoes are chopped and stewed.

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 is boiled until a solids content of about 15.5% is obtained to obtain a sauce.

The prepared cod is cut, breaded in wheat flour and fried in vegetable oil.

Cod, side dish 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 coincide with the recipe, its consumption is recalculated to the equivalent dry matter 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 fell completely out of the can, but the product by 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 fish and vegetable hodgepodge, which includes preparing the recipe components, cutting and sautéing carrots and onions in vegetable oil, frying sauerkraut in vegetable oil and mixing the listed components to obtain a side dish, cutting and stewing tomatoes, mixing them with flour, drinking water , sugar, salt, bitter black pepper, allspice, cloves, coriander and bay leaf and cooking to make sauce, cutting, breading in wheat flour and frying in vegetable oil Reske, packing cod, garnish and sauce, sealing and sterilization, wherein the sunflower flour used in the composition of the sauce that is poured before mixing with drinking water and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:
cod 495 vegetable oil 96 sauerkraut 955.7 carrot 52.3-53.6 onion 53.1-53.8 tomatoes 171.1 Wheat flour 10 sunflower flour 22.9 sugar 8.6 salt 12.1 black pepper 0.91 allspice 0.04 clove 0.04 coriander 0.04 Bay leaf 0,03 water before the release of the target product 1000