RU2474194C1 - Method for production of preserves "fish balls in lyubitelsky sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the fish-and-vegetable preserves production technology. The method envisages recipe components preparation, rice cooking till double weight increase, mincing raw and fried pike and part of bulb onions, the listed components mixing with part of vegetable oil, drinking water, part of black hot pepper and part of allspice to produce mince, the mince moulding and cooking to produce balls, cutting, sauteing in vegetable oil and mixing carrots and the remaining bulb onions to produce garnish, sunflower flour pouring with drinking water and maintenance for swelling, the flour mixing with tomato paste, drinking water, sugar, salt, the remaining black hot pepper, the remaining allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the balls, garnish 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.

There is a known method for the production of canned fish meatballs in amateur sauce, which includes preparing the recipe components, boiling it to double the mass of rice, chopping the raw and fried pike and part of onion on a top, and mixing the listed components with part of vegetable oil, drinking water, part of black pepper bitter and partly allspice with minced meat, its molding and cooking with meatballs, cutting, sautéing in vegetable oil and mixing carrots and the rest of p onions to obtain a side dish, sauté wheat flour, mix it with the rest of the vegetable oil, tomato paste, drinking water, sugar, salt, the rest of the black pepper, the rest of the allspice, cloves, coriander and bay leaf, cooking and adding vinegar acid with sauce, packing meatballs and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M .: Food industry, 1971, S. 426-429).

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 an amateur sauce, which involves preparing the recipe components, boiling it to double the mass of rice, chopping the raw and fried pike and part of onion on a top, and mixing the listed components with part of the vegetable oil, drinking water, part of bitter black pepper and part of allspice to produce minced meat, its molding and cooking to produce meatballs, cutting, sautéing in vegetable oil and mixing carrots and the rest of onions to obtain a side dish, mixing flour, tomato paste, drinking water, sugar, salt, the rest of the black pepper, the rest of the allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to obtain the sauce, packing meatballs and sauce, sealing and sterilization, according to the invention, in the composition of the sauce use sunflower flour, which before mixing is poured with drinking water and kept for swelling, and the components are used in the following carrying costs, parts by weight:

pike 434.3 vegetable oil 71 carrot 228.6-234.4 onion 222-224.8 rice 28.3 sunflower flour 20.5 tomato paste, in terms of 30% solids content 8.6 acetic acid, calculated on 80% concentration 4.3 sugar 22.9 salt 16 black pepper 0.36 allspice 0.36 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 rice is boiled until a double increase in mass.

Prepared raw and fried pike in vegetable oil, which can come in the form of deformed or broken pieces from the production of canned fried fish in tomato sauce, in a ratio by weight of about 7: 3 is crushed in a spinning top.

Approximately 38% of the recipe amount of prepared onions is ground in a spinning top.

The listed components are mixed in a recipe ratio with about 17% of the recipe for vegetable oil, about 4 times more drinking water and about 68% of the recipe for black bitter pepper and about 68% of the recipe for allspice to form minced meat, which is cooked and cooked until pop-ups with meatballs.

Prepared carrots and the rest of the prepared onions are cut, passer in vegetable oil and mixed in the recipe ratio to obtain a side dish.

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 remaining bitter, the remaining portion 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 the recipe 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 1. - M .: APPP "Konservplodoizot", 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 amateur sauce, which involves preparing the recipe components, boiling to double the mass of rice, chopping raw and fried pike and onions on top, and mixing the listed components with part of vegetable oil, drinking water, part of bitter black pepper and part of allspice to produce minced meat, its molding and cooking to produce meatballs, cutting, sautéing in vegetable oil and mixing carrots and the rest of the onion decree with a side dish, mixing flour, tomato paste, drinking water, sugar, salt, the rest of the black pepper, the rest of the allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to obtain the sauce, packing meatballs 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:
pike 434.3 vegetable oil 71 carrot 228.6-234.4 onion 222-224.8 rice 28.3 sunflower flour 20.5 tomato paste in terms of 30% content dry matter 8.6 acetic acid in terms of 80% concentration 4.3 sugar 22.9 salt 16 black pepper 0.36 allspice 0.36 clove 0.11 coriander 0.11 Bay leaf 0,03 water until the desired product 1000