RU2474183C1 - Method for production of preserves "fish balls in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the fish-and-vegetable preserves production technology. Recipe components are prepared. Sprats are cut and fried in vegetable oil. Carrots and bulb onions are cut and sauteed in vegetable oil. One mixes the listed components, minces them, adds rice, part of salt and part of black hot pepper to produce mince and moulds the latter to produce balls. Sunflower flour is poured with drinking water and maintained for swelling. One mixes the flour with tomato paste, drinking water, sugar, the remaining salt, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf. One cooks the mixture and adds acetic acid to produce a sauce. The balls and sauce are packed into containers, sealed and sterilised.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

1 ex

Description

The invention relates to the production technology of canned fish.

A known method for the production of canned fish meatballs in tomato sauce, which includes preparing the recipe components, cutting and frying sprats in vegetable oil, cutting and sautéing carrots and onions in vegetable oil, mixing the listed components, grinding them in a top, adding rice, some salt and parts of black bitter pepper to produce minced meat and its formation to produce meatballs, wheat flour flour, mixed with vegetable oil, tomato paste, drinking water, sugar, remaining part of salt, the remaining part of black pepper, allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to obtain sauce, packing meatballs and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M .: Food Industry, 1971, p. 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 the production of canned fish meatballs in tomato sauce, which involves preparing the recipe components, cutting and frying sprats in vegetable oil, cutting and sautéing carrots and onions in vegetable oil, mixing the listed components, grinding them in a spinning top adding rice, part salt and part bitter black pepper to produce minced meat and forming it into meatballs, mixing flour, tomato paste, drinking water, sugar, the remaining part of salt, the remaining parts of black bitter pepper, allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to produce a sauce, packing meatballs and sauce, sealing and sterilizing, according to the invention, the composition of the sauce uses sunflower flour, which is poured with drinking water before mixing and stand for swelling, and the components are used in the following ratio of costs, parts by weight:

sprat 1158.4 vegetable oil 58.3 carrot 95.1-97.6 onion 96-97.2 rice 29.7 sunflower flour twenty 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.

Prepared sprats are cut and fried in vegetable oil.

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

The listed components are mixed in a prescription ratio and ground in a spinning top. Prepared rice, about 46% of the recipe amount of salt and about 31% of the recipe amount of ground black pepper are added to the ground mass to produce minced meat, which is formed to produce meatballs.

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, 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.

Meatballs 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)

Method for the production of canned fish meatballs in tomato sauce, which includes preparing the recipe components, cutting and frying sprats in vegetable oil, cutting and sautéing carrots and onions in vegetable oil, mixing the listed components, chopping them in a top, adding rice, some salt and parts of black bitter pepper to produce minced meat and its formation to produce meatballs, mixing flour, tomato paste, drinking water, sugar, the rest of salt, the remaining part of black bitter pepper, pepper fragrant, cloves, coriander and bay leaves, cooking and adding acetic acid to obtain a sauce, packing meatballs 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 for swelling, and components are used in the following ratio of costs, parts by weight:
sprat 1158.4 vegetable oil 58.3 carrot 95.1-97.6 onion 96-97.2 rice 29.7 sunflower flour twenty tomato paste in terms of 30% solids content 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 before the release of the target product 100