RU2474222C1 - 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. The method envisages preparation of recipe components, herring cutting, carrots and bulb onions cutting and sauteing in vegetable oil, the listed components mixing and mincing, addition of rice, part of salt and part of bulb onions to produce mince, the mince moulding to produce balls, sunflower flour pouring with drinking water and maintenance for swelling, the flour mixing with tomato paste, drinking water, sugar, the remaining salt, the remaining black hot pepper, allspice, cloves and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the balls 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 method of producing canned fish meatballs in tomato sauce, which includes preparing the recipe components, cutting herring, cutting and sautéing carrots and onions in vegetable oil, mixing the listed components, grinding them in a spinning top, adding rice, some salt and part black bitter pepper with the production of minced meat and its formation with the production of meatballs, mixing vegetable oil, tomato paste, drinking water, sugar, the remaining part of salt, the remaining part of bitter black pepper, allspice, g ozdiki and leafs, cooking and adding acetic acid to give the sauce, and sauce meatballs packing, sealing and sterilizing (Reference production of canned 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, which involves preparing recipe components, cutting herring, cutting and sautéing carrots and onions in vegetable oil, mixing the listed components, chopping them in a spinning top, adding rice, parts salt and portions of bitter black pepper to produce minced meat and its formation to produce meatballs, mixing tomato paste, drinking water, sugar, the remaining portion of salt, the remaining portion of black pepper, soul pepper of cloves, cloves and bay leaf, cooking and adding acetic acid to obtain sauce, packing meatballs and sauce, sealing and sterilizing, 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 for the following ratio of costs, parts by weight:

herring 1032.3 vegetable oil 17,2 carrot 95.1-97.6 onion 96-97.2 rice 29.7 sunflower flour 28.6 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 0.97 allspice 0.11 clove 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 chopped.

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, approximately 46% of the recipe amount of salt and approximately 59% 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 black bitter pepper, allspice, cloves 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 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 "Canned Fruit and Vegetable", 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)

The method of obtaining canned fish meatballs in tomato sauce, which includes preparing the recipe components, cutting herring, cutting and sautéing carrots and onions in vegetable oil, mixing the listed components, grinding them in a top, adding rice, some salt and part bitter black pepper obtaining minced meat and forming it into meatballs, mixing tomato paste, drinking water, sugar, the rest of the salt, the rest of the bitter pepper, allspice, cloves and bay leaf, wark y and adding acetic acid to obtain a sauce, packing meatballs and sauce, sealing and sterilizing, characterized in that 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 ratio, wt. h:
herring 1032.3 vegetable oil 17,2 carrot 95.1-97.6 onion 96-97.2 rice 29.7 sunflower flour 28.6 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 0.97 allspice 0.11 clove 0.11 Bay leaf 0,03 water until the desired product 1000