RU2474179C1 - Method for production of preserves "fish filled cabbage rolls in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the fish-and-vegetable preserves production technology. The method envisages recipe components preparation, sprats fillet cutting and maintenance in salt solution, frying part of it in vegetable oil, carrots and bulb onions cutting and sauteing in vegetable oil, fresh white cabbages taking to leaves, chopping part of them, rice cooking till double weight increase, mixing and mincing raw and fried sprats fillet, carrots, bulb onions and chopped cabbage leaves; addition of rice and 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, 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.

A known method of producing canned food "Stuffed fish in tomato sauce", which includes preparing the recipe components, cutting and soaking the sprat fillet in saline and frying parts of it in vegetable oil, cutting and sautéing carrots and onions in vegetable oil, sorting fresh cabbage leaves into leaves and shredding their parts, boiling to a twofold increase in the mass of rice, mixing and grinding on a top a raw and fried fillet of sprats, carrots, onions and shredded portions of cabbage leaves and add rye of rice and a portion of black bitter pepper to obtain minced meat, blanching the remaining portion of cabbage leaves and molding minced meat into them, stuffing wheat flour, mixing it with vegetable oil, tomato paste, drinking water, sugar, the remaining portion of black pepper, pepper fragrant, cloves, coriander and bay leaves, cooking and adding acetic acid to obtain a sauce, packing stuffed cabbage and sauce, sealing and sterilization (Reference for the production of canned food. Volume 3. - M .: Food industry, 1971, S. 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 for producing canned fish stuffed cabbage in tomato sauce, which involves preparing the recipe components, cutting and soaking the sprat fillet in saline and frying parts of it in vegetable oil, cutting and sautéing carrots and onions in vegetable oil, sorting into leaves of fresh white cabbage and shredding parts thereof, boiling to a twofold increase in the mass of rice, mixing and chopping raw and fried fillet of sprats, carrots, onions and chopped on top of cabbage leaves and adding rice and part of black bitter pepper to obtain minced meat, blanching the remaining part of cabbage leaves and forming minced meat in them to make stuffed cabbage, mixing flour, tomato paste, drinking water, sugar, the remaining part of bitter black pepper, allspice, cloves, coriander and bay leaves, cooking and adding acetic acid to obtain a sauce, packing stuffed cabbage and sauce, sealing and sterilizing, according to the invention, the composition of the sauce uses sunflower flour, which before mixing Aliwal drinking water and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:

sprat 742.9 vegetable oil 34.6 fresh white cabbage 466.6 carrot 76.3-78.2 onion 96-97.2 rice 28.6 sunflower flour thirty - tomato paste, in terms of 30% solids content 91.4 acetic acid, calculated on 80% concentration 3,7 sugar 25.7 salt 17.1 black pepper 1.83 allspice 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.

The prepared sprat fillet is cut, kept at a temperature of 10-15 ° C for 2-6 minutes in an 18-24% sodium chloride solution and approximately 35% of its recipe amount is fried in vegetable oil.

Prepared carrots and onions are chopped and sautéed in vegetable oil.

Prepared fresh white cabbage is sorted into leaves, of which approximately 33% by weight, preferably the smallest, are shredded and the rest are blanched.

Prepared rice is boiled until a double increase in mass.

Raw and fried sprats fillet, carrots, onions and shredded part of cabbage leaves are mixed in the recipe ratio and ground in a spinning top. Rice and approximately 32% of the recipe amount of ground black pepper are 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, 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 "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. 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 producing canned fish stuffed cabbage in tomato sauce, which involves preparing the recipe components, cutting and soaking the sprat fillet in a salt solution and frying parts of it in vegetable oil, cutting and sautéing carrots and onions in vegetable oil, sorting out fresh cabbage and leaves shredding parts of them, boiling them to a twofold increase in the mass of rice, mixing and grinding on the top a raw and fried fillet of sprats, carrots, onions and shredded portions of cabbage leaves and adding rice and parts of black bitter pepper to obtain minced meat, blanching the remaining part of cabbage leaves and forming minced meat in them to make stuffed cabbage, mixing flour, tomato paste, drinking water, sugar, the remaining part of bitter black pepper, allspice, cloves, coriander and bay leaf, cooking and the addition of 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 A swelling, and the components used in the following ratio of expenses, parts by weight .:
sprat 742.9 vegetable oil 34.6 fresh white cabbage 466.6 carrot 76.3-78.2 onion 96-97.2 rice 28.6 sunflower flour thirty tomato paste in terms of 30% content dry matter 91.4 acetic acid in terms of 80% concentration 3,7 sugar 25.7 salt 17.1 black pepper 1.83 allspice 0.11 clove 0.11 coriander 0.11 Bay leaf 0,03 water until the desired product 1000