RU2474180C1 - Method for production of preserves "fish balls with vegetable garnish in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, herring cutting and frying in vegetable oil, carrots and bulb onions cutting and sauteing in vegetable oil, mixing and mincing part of carrots, part of bulb onions and herring, addition of rice, part of salt, part of black hot pepper and part of allspice to produce mince, the mince moulding to produce balls, mixing the remaining carrots and bulb onions to produce garnish, mixing flour with tomato paste, drinking water, sugar, the remaining salt, the remaining black hot pepper, the remaining allspice, cloves, coriander and laurel leaf, cooking the mixture and addition of acetic acid to produce a sauce, the balls, garnish and sauce packing, sealing and sterilisation. The method novelty is as follows: one uses in the sauce composition sunflower flour that is poured, before mixing, with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: herring - 704.2; vegetable oil - 38.9; carrots - 271.4-278.4; bulb onions - 123.4-125; rice - 41.7; sunflower flour - 17.1, tomato paste in conversion to 30% dry substances content - 91.4, acetic acid in conversion to 80% concentration - 4.3, sugar - 25.7, salt - 17.1, black hot pepper - 0.34, allspice - 0.34, cloves - 0.11, coriander - 0.11, laurel leaf - 0.03, water till the target product yield is equal to 1000.

EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.

1 cl

Description

The invention relates to the production technology of canned fish.

A known method of producing canned food "Fish meatballs in tomato sauce with a vegetable side dish", which provides for the preparation of recipe components, cutting and frying herring in vegetable oil, cutting and sautéing carrots and onions in vegetable oil, mixing and chopping part of carrots and onions in a top and herring, adding rice, part of salt, part of bitter black pepper and part of allspice to produce minced meat and its formation to produce meatballs, mixing the remaining parts of carrots and onions with half side dish, sautéing wheat flour, mixing it with vegetable oil, tomato paste, drinking water, sugar, the rest of the salt, the rest of the black pepper, the rest of the allspice, cloves, coriander and bay leaves, cooking and adding acetic acid to obtain sauce, packing meatballs, garnish and sauce, sealing and sterilization (Handbook for the production of canned food, Volume 3. - M .: Food industry, 1971, S. 426-478).

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 meatballs in tomato sauce with vegetable garnish, which involves preparing the recipe components, cutting and frying herring in vegetable oil, cutting and sautéing carrots and onions in vegetable oil, mixing and grinding in a spinning top parts of carrots, parts of onions and herring, adding rice, parts of salt, part of black bitter pepper and part of allspice to produce minced meat and its formation to produce meatballs, mixing the remaining parts m orcs and onions with a side dish, mixing flour, tomato paste, drinking water, sugar, the rest of the salt, the rest of the black pepper, the rest of the allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to give the sauce, packaging of meatballs, garnish and sauce, sealing and sterilization, according to the invention, sunflower flour is used in the sauce, which is poured with drinking water before mixing and kept for swelling, and the components are used in the following the ratio of costs, parts by weight:

herring 704.2 vegetable oil 38.9 carrot 271.4-278.4 onion 123.4-125 rice 41.7 sunflower flour 17.1 tomato paste, in terms of 30% solids content 91.4 acetic acid, calculated on 80% concentration 4.3 sugar 25.7 salt 17.1 black pepper 0.34 allspice 0.34 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 herring is cut and fried in vegetable oil.

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

Herring, about 35% of the recipe for carrots and about 78% of the recipe for onions are blended and chopped. Prepared rice, about 48% of the recipe amount of salt and ground about 66% of the recipe amount of black pepper and about 66% of the recipe amount of allspice, are added to the crushed mass to produce minced meat, which is formed into meatballs.

The remaining parts of carrots and onions are mixed to obtain a side dish.

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, the rest of the salt and the remaining ground bitter black pepper, the remaining part of allspice, cloves, coriander and bay leaf. The resulting mixture was boiled until a dry matter content of about 15% was reached, and acetic acid was added to give a sauce.

Meatballs, garnish 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, Product sauce according to 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 fish meatballs in tomato sauce with vegetable garnish, which includes preparing the recipe components, cutting and frying herring in vegetable oil, cutting and sautéing carrots and onions in vegetable oil, mixing and chopping carrots, onions and onions herring, adding rice, part of salt, part of bitter black pepper and part of allspice to produce minced meat and its formation to produce meatballs, mixing the remaining parts of carrots and onions to obtain g rnir, mixing flour, tomato paste, drinking water, sugar, the rest of the salt, the rest of the bitter pepper, the rest of the allspice, cloves, coriander and bay leaves, cooking and adding acetic acid to obtain the sauce, packing meatballs, side dish and sauce sealing and sterilization, characterized in that 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 ratio of costs, parts by weight:
herring 704.2 vegetable oil 38.9 carrot 271.4-278.4 onion 123.4-125 rice 41.7 sunflower flour 17.1 tomato paste in terms of 30% solids content 91.4 acetic acid in terms of 80% concentration 4.3 sugar 25.7 salt 17.1 black pepper 0.34 allspice 0.34 clove 0.11 coriander 0.11 Bay leaf 0,03 water before the release of the target product 1000