RU2474187C1 - Method for production of preserves "fried gobies with vegetables in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages preparation of recipe components, bulb onions, carrots and white vegetables cutting and sauteing in vegetable oil, parsley green milling and the listed components mixing with tomato paste, drinking water, sugar, black hot pepper, allspice and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, gobies mealing in wheat flour and frying in vegetable oil, the goby, vegetable mixture and sauce packing, sealing and sterilisation. The method novelty is as follows: one additionally introduces into the sauce 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: gobies - 1257.1; vegetable oil - 88; carrots - 177.1-181.7; bulb onions - 94.3-95.5; white vegetables - 80-81.3; parsley green - 6; wheat flour - 28.6, sunflower flour - 18.3, tomato paste in conversion to 30% dry substances content - 73.1, acetic acid in conversion to 80% concentration - 3.7, sugar - 25.7, salt - 15.1, black hot pepper - 0.71, allspice - 0.14, laurel leaf - 0.14, 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 and vegetables.

A known method of manufacturing canned food "Gobies fried with vegetables in tomato sauce", which includes preparing the recipe, cutting and sautéing carrots, onions and white roots in vegetable oil, chopping parsley and mixing the listed components, mixing tomato paste, drinking water, sugar, bitter black pepper, allspice and bay leaves, cooking and adding acetic acid to obtain a sauce, breading in wheat flour and frying the goat in vegetable oil, packing the goby , Vegetable and sauce mixture, sealing and sterilization (Handbook of canned production Volume 3 -. M .: Food Industry 1971, s.423-425).

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 of manufacturing canned food "Gobies fried with vegetables in tomato sauce", which involves preparing the recipe components, cutting and sautéing carrots, onions and white roots in vegetable oil, chopping parsley and mixing the listed components, mixing tomato paste , drinking water, sugar, black pepper, allspice and bay leaves, cooking and adding acetic acid to produce sauce, breading in wheat flour and frying in a vegetable in bull oil, packing of a bull, vegetable mixture 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 kept for swelling, and the components are used in the following flow ratio, parts by weight:

goby 1257.1 vegetable oil 88 carrot 177.1-181.7 onion 94.3-95.5 white roots 80-81.3 parsley 6 Wheat flour 28.6 sunflower flour 18.3 tomato paste, in terms of 30% solids content 73.1 acetic acid, calculated on 80% concentration 3,7 sugar 25.7 salt 15.1 black pepper 0.71 allspice 0.14 Bay leaf 0.14 water before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared carrots, onions and white roots are cut and sautéed in vegetable oil.

Prepared parsley is crushed in a spinning top.

The listed components are mixed in a prescription ratio.

Prepared sunflower flour in accordance with 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, salt and ground black pepper, allspice and bay leaves. The resulting mixture was boiled until a dry substance content of about 32% was reached, and acetic acid was added to give a sauce.

The prepared bull is breaded in wheat flour and fried in vegetable oil.

Gobies, vegetable mix 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. The experimental product completely fell out of the can, but the product according to the closest analogue did not.

Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.

Claims (1)

A method of manufacturing canned food "Gobies fried with vegetables in tomato sauce", which includes preparing the recipe components, cutting and sautéing carrots, onions and white roots in vegetable oil, chopping parsley and mixing the listed components, mixing tomato paste, drinking water, sugar, pepper black bitter, allspice and bay leaves, cooking and adding acetic acid to obtain a sauce, breading in wheat flour and frying the goat in vegetable oil, packing of the goat, vegetable mixtures and sauce, sealing and sterilization, 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:
goby 1257.1 vegetable oil 88 carrot 177.1-181.7 onion 94.3-95.5 white roots 80-81.3 parsley 6 Wheat flour 28.6 sunflower flour 18.3 tomato paste in terms of 30% solids content 73.1 acetic acid in terms of 80% concentration 3,7 sugar 25.7 salt 15.1 black pepper 0.71 allspice 0.14 Bay leaf 0.14 water before the release of the target product 1000