RU2474136C1 - Method for production of preserves "blanched herring in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of fish preserves production. The method envisages preparation of recipe components, bulb onions 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, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce; herring cutting and blanching, the herring 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 "Blanched herring in tomato sauce", which includes preparing the recipe components, chopping onions, sautéing wheat flour, mixing the listed components with vegetable oil, tomato paste, drinking water, sugar, salt, bitter black pepper, cloves, coriander and bay leaf, boiling and adding acetic acid to obtain sauce, cutting and blanching herring, packing herring and sauce, sealing and sterilization (Handbook for the production of canned food. T m 3 - M .: Food Industry 1971, s.392-476).

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 food "Herring blanched in tomato sauce", which involves preparing the recipe components, chopping onions, mixing it with flour, tomato paste, drinking water, sugar, salt, bitter black pepper, cloves, coriander and bay leaf, boiling and adding acetic acid to obtain a sauce, cutting and blanching herring, packing herring and sauce, sealing and sterilization, according to the invention, the composition of the sauce uses sunflower flour, which is not red by mixing, pour drinking water and stand for swelling, and the components are used in the following ratio of costs, parts by weight:

herring 1242.9 onion 57.1-57.9 sunflower flour 24.6 tomato paste, in terms of 30% solids content 111.4 acetic acid, calculated on 80% concentration 3,7 sugar 25.7 salt 17.1 black pepper 0.11 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 ground in a spinning top.

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, 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.

Prepared herring is cut and blanched in hot water.

Herring 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. Shown in the form of an interval onion consumption covers its 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. 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)

The method of obtaining canned food "Herring blanched in tomato sauce", which includes preparing the recipe components, chopping onions, mixing it with flour, tomato paste, drinking water, sugar, salt, black bitter pepper, cloves, coriander and bay leaf, cooking and adding vinegar acids to produce sauce, cutting and blanching herring, packing herring and sauce, sealing and sterilization, characterized in that the composition of the sauce uses sunflower flour, which is poured with drinking water before mixing th and kept to swell, and the components used in the following ratio of expenses, parts by weight .:
herring 1242.9 onion 57.1-57.9 sunflower flour 24.6 tomato paste, in terms of 30% solids content 111.4 acetic acid, calculated on 80% concentration 3,7 sugar 25.7 salt 17.1 black pepper 0.11 clove 0.11 coriander 0.11 Bay leaf 0,03 water before the release of the target product 1000