RU2473252C1 - Method for production of preserves "fish-and-vegetable cutlets in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages preparation of recipe components. Bulb onions are cut, sauteed in vegetable oil and milled. Fresh white cabbages are chopped and minced. Raw and fried small ordinary fish and carrots are minced. One mixes part of bulb onions, small ordinary fish, cabbages, carrots, salt and part of black hot pepper to produce mince; then one proceeds with the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets. One performs sunflower flour pouring with drinking water and maintenance for swelling, the flour mixing with the remaining bulb onions, tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce. The cutlets 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 the production of canned food "Fish and vegetable cutlets in tomato sauce", which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, chopping and chopping fresh white cabbage on a top, chopping raw and fried small pieces and carrots on a top, mixing part onions, small particles, cabbage, carrots, salt and part of bitter black pepper to produce minced meat, its formation, breading in wheat flour and frying in vegetable oil with obtaining cutlets, mixing the remaining part of onions, tomato paste, drinking water, sugar, the remaining part of bitter black pepper, allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to obtain sauce, filling the cutlets and sauce, sealing and sterilizing (Handbook on the production of canned food. Volume 3. - M .: Food industry, 1971, p. 394-492).

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 fish production method "Fish Cutlets in Tomato Sauce", which involves preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, chopping and chopping fresh white cabbage on a top, chopping raw and fried small on a top part and carrots, mixing part of onions, small part, cabbage, carrots, salt and part of black bitter pepper to obtain minced meat, its molding, breading in wheat flour and frying dipping in vegetable oil to produce cutlets, mixing the remaining part of onions, tomato paste, drinking water, sugar, the remaining part of bitter black pepper, allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to obtain a sauce, filling the cutlets 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 allowed to swell, and the components are used in the following flow rate ratio s, parts by weight:

small piece 1000 vegetable oil 68.6 fresh white cabbage 142.9 carrot 71.4-73.3 onion 62.9-63.7 Wheat flour 28.5 sunflower flour 13.7 tomato paste, in terms of 30% solids content 77.7 acetic acid, calculated on 80% concentration 4.3 sugar 28.6 salt 17.1 black pepper 0.51 allspice 0.17 clove 0.11 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.

Prepared onions are chopped, sautéed in vegetable oil and chopped on a spinning top or a washing machine.

Prepared raw and fried in vegetable oil small particles, which may come in the form of deformed or broken pieces from the production of canned fish from fried fish in tomato sauce, in a ratio by weight of about 7: 3 are crushed in a spinning top.

Prepared fresh white cabbage is chopped and ground in a spinning top.

Prepared carrots are ground in a spinning top.

Approximately 55% of the recipe for onions, small pieces, cabbage and carrots are mixed in the recipe for salt and about 61% of the recipe for ground black pepper to produce minced meat, which is molded, breaded in wheat flour and fried in vegetable oil to produce cutlets.

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 the recipe ratio with the remaining part of onions, tomato paste, drinking water, sugar and ground remaining part of bitter black pepper, allspice, cloves, coriander 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.

Cutlets 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 "Konservplodoizgot", 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. 5 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)

Method for the production of canned food "Fish and vegetable cutlets in tomato sauce", which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, chopping and chopping fresh white cabbage on a top, chopping raw and fried small pieces and carrots on a top, mixing part onions, small pieces, cabbage, carrots, salt and portions of black bitter pepper to obtain minced meat, its molding, breading in wheat flour and frying in vegetable oil to obtain I eat cutlets, mixing the remaining part of onions, tomato paste, drinking water, sugar, the remaining part of bitter black pepper, allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to make sauce, packing the cutlets and sauce, sealing and sterilizing , characterized in that the sauce is additionally introduced with 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:
small piece 1000 vegetable oil 68.6 fresh white cabbage 142.9 carrot 71.4-73.3 onion 62.9-63.7 Wheat flour 28.5 sunflower flour 13.7 tomato paste in terms of 30% solids content 77.7 acetic acid in terms of 80% concentration 4.3 sugar 28.6 salt 17.1 black pepper 0.51 allspice 0.17 clove 0.11 coriander 0.11 Bay leaf 0,03 water before the release of the target product 1000