RU2474225C1 - Method for production of preserves "fish-and-vegetable cutlets in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology for production of fish-and-vegetable preserves. The method involves preparation of recipe components, cutting, sauteing in vegetable oil and milling part of bulb onions, fresh white cabbages chopping and mincing, mincing raw and fried kutum and carrots, the listed components mixing with salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets, the remaining bulb onions milling, sunflower flour pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and sauce packing, sealing and sterilisation; additionally one introduces into the sauce sunflower flour that is poured with drinking water and maintained for swelling before mixing.

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

Description

The invention relates to the production technology of canned fish and vegetables.

A known method of producing canned food "Fish and vegetable cutlets in tomato sauce", which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping a portion of onions, chopping and chopping fresh white cabbage on a top, chopping raw and fried cutum and carrots on a top, mixing components with salt and part of black bitter pepper to obtain minced meat, its molding, breading in wheat flour and frying in vegetable oil to obtain cutlets, grinding the remaining part of onions, mixing it with tomato paste, drinking water, sugar, the remaining part of black bitter pepper, allspice, cloves, coriander and bay leaves, cooking and adding acetic acid to obtain sauce, filling the cutlets and sauce, sealing and sterilizing ( Handbook of the production of canned food. Volume 3. - M .: Food industry, 1971, s. 394-492).

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 canned food method "Fish and vegetable cutlets in tomato sauce", which involves preparing the recipe components, cutting, sautéing in vegetable oil and chopping a portion of onion, chopping and chopping fresh white cabbage on a top, chopping raw and fried on a top kutum and carrots, mixing the listed components with salt and part of black bitter pepper to obtain minced meat, its molding, breading in wheat flour and frying in vegetable oil with p irradiation of cutlets, chopping the remaining part of onions, mixing it with tomato paste, drinking water, sugar, the remaining part of black bitter pepper, allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to obtain a sauce, packing the cutlets 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, wt.h .:

cutum 1000 vegetable oil 65,2 fresh white cabbage 142.9 carrot 71.4-73.3 onion 62.9-63.7 Wheat flour 28.5 sunflower flour 13.7 tomato paste, in terms of 30% solids content 77.7 acetic acid, calculated on 80% concentration 4.3 sugar 28.6 salt 17.1 black pepper 0.51 allspice 0.17 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.

Approximately 55% of the recipe amount of onions is chopped, sautéed in vegetable oil, and chopped in a spinning top or wiper.

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

Prepared fresh white cabbage is chopped and ground in a spinning top.

Prepared carrots are ground in a spinning top.

The listed components are mixed in a recipe ratio with salt and approximately 61% of the recipe amount of ground black pepper to produce minced meat, which is molded, breaded in wheat flour and fried in vegetable oil to produce cutlets.

The rest of the onions are crushed in a spinning top.

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.

The listed components in the recipe ratio are mixed with tomato paste, drinking water, sugar and ground with the rest of the black pepper, allspice, cloves, coriander and bay leaf. The resulting mixture is boiled until a solids content of about 15.5% is reached, and acetic acid is added to give a sauce.

Cutlets 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. 5 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)

A method of producing canned fish and vegetable cutlets in tomato sauce, which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping a portion of onion, chopping and chopping fresh white cabbage in a spinning top, chopping raw and fried kutum and carrots in a spinning top, mixing the listed components with salt and part of black pepper to obtain minced meat, its molding, breading in wheat flour and frying in vegetable oil to obtain cutlets, grinding the remaining part onions, mixing it with tomato paste, drinking water, sugar, the remaining part of black bitter pepper, allspice, cloves, coriander and bay leaves, cooking and adding acetic acid to obtain sauce, packing cutlets and sauce, sealing and sterilization, 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 of costs, parts by weight:
cutum 1000 vegetable oil 65,2 fresh white cabbage 142.9 carrot 71.4-73.3 onion 62.9-63.7 Wheat flour 28.5 sunflower flour 13.7 tomato paste, in terms of 30% solids content 77.7 acetic acid, calculated on 80% concentration 4.3 sugar 28.6 salt 17.1 black pepper 0.51 allspice 0.17 clove 0.11 coriander 0.11 Bay leaf 0,03 water before the release of the target product 1000