RU2474203C1 - Method for production of preserves "fried cod with mushrooms" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the fish-and-vegetable preserves production technology. The method envisages recipe components preparation, bulb onions cutting and sauteing in vegetable oil, dill green milling and the listed components mixing with brined chanterelles to produce garnish, sunflower flour pouring with drinking water and maintenance for swelling, the flour mixing with sour cream, drinking water, salt and black hot pepper, the mixture cooking and addition of acetic acid to produce a sauce, cod cutting, mealing in wheat flour and frying in vegetable oil, the cod, 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.

A known method of manufacturing canned food "Cod fried with mushrooms", which includes preparing the recipe components, cutting and sautéing onion in vegetable oil, chopping dill and mixing these components with salted chanterelles to obtain a side dish, sautéing wheat flour, mixing it with sour cream, vegetable oil , drinking water, salt and black bitter pepper, cooking and adding acetic acid to obtain sauce, cutting, breading in wheat flour and frying in vegetable oil eski, packing of cod, garnish and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M .: Food industry, 1971, S. 426-486).

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 "Fried Cod with Mushrooms", which involves preparing the recipe components, cutting and sautéing onion in vegetable oil, chopping dill and mixing these components with salted chanterelles to obtain a side dish, mixing flour, sour cream, drinking water, salt and black pepper, cooking and adding acetic acid to obtain sauce, cutting, breading in wheat flour and frying in cod vegetable oil, packing of cod, ha rosna and sauce, sealing and sterilization, according to the invention, in the composition of the sauce use 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:

cod 603.4 vegetable oil 52 salted chanterelles 142.9 onion 96.9-98.1 dill greens 7.4 Wheat flour 11.3 sunflower flour 16.9 sour cream, in terms of 30% fat 114.4 acetic acid, calculated on 80% concentration 3,7 salt 14.6 black pepper 0.57 water before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared onions are chopped and sautéed in vegetable oil.

Prepared dill greens are crushed in a spinning top.

The listed components are mixed in a prescription ratio with salted chanterelles 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 sour cream, drinking water, salt and ground black pepper. The resulting mixture is boiled until a dry matter content of about 17.5% is added, and acetic acid is added to give a sauce.

The prepared cod is cut, breaded in wheat flour and fried in vegetable oil.

Cod, side dish and sauce are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

When using sour cream with a fat content that does not coincide with the prescription and / or acetic acid with a concentration that does not coincide with the prescription, their costs are calculated for the equivalent content of fat and / or acid, respectively, according to known dependencies (Collection of technological instructions for the production of canned food. Volume I . - M .: APPP "Konservlodozyot", 1990, p.124).

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. Shown in the form of an interval onion consumption covers its possible change in the shelf life 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 "Fried cod with mushrooms", which includes preparing the recipe components, cutting and sautéing onion in vegetable oil, chopping dill and mixing these ingredients with salted chanterelles to obtain a side dish, mixing flour, sour cream, drinking water, salt and black pepper bitter, boiling and adding acetic acid to obtain a sauce, cutting, breading in wheat flour and frying in cod vegetable oil, packing of cod, side dish and sauce, sealing and sterilization tion, wherein the sauce composition used in sunflower flour, which, prior to mixing with drinking water is poured and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:
cod 603.4 vegetable oil 52 salted chanterelles 142.9 onion 96.9-98.1 dill greens 7.4 Wheat flour 11.3 sunflower flour 16.9 sour cream in terms of 30% fat 114.4 acetic acid in terms of 80% concentration 3,7 salt 14.6 black pepper 0.57 water before the release of the target product 1000