RU2474234C1 - Method for production of preserves "atlantic herring in wine sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of fish preserves production. The method envisages preparation of recipe components, wheat flour sauteing in vegetable oil, sunflower flour pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, wine, drinking water, sugar, salt, black hot pepper, allspice and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, Atlantic herring 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 producing canned food "Salaka in wine sauce", which includes preparing the recipe components, sautéing wheat flour in vegetable oil, mixing it with tomato paste, wine, drinking water, sugar, salt, bitter pepper, allspice and bay leaves, cooking and the addition of acetic acid to obtain a sauce, packing herring and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M .: Food industry, 1971, S. 392-487).

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 food “Salaka in wine sauce”, which involves preparing the recipe components, wheat flour is passaged in vegetable oil, mixed with tomato paste, wine, drinking water, sugar, salt, bitter black pepper, allspice and bay leaf, cooking and adding acetic acid to obtain a sauce, packing herring and sauce, sealing and sterilizing, according to the invention, sunflower flour is additionally added to the sauce, which is poured into the drink before mixing oh water and allowed to stand to swell, and components used in the following ratio costs pbw .:

herring 1237.1 vegetable oil 14.3 Wheat flour 17.3 sunflower flour 31.6 tomato paste, in terms of 30% solids content twenty acetic acid, calculated on 80% concentration 2.9 wine 85,2 sugar 25,2 salt 17.1 black pepper 0.11 allspice 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 wheat flour passer in vegetable oil.

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, wine, drinking water, sugar, salt and ground black pepper, allspice, 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.

Prepared herring 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 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 obtaining canned food "Salaka in wine sauce", which includes preparing the recipe components, sautéing wheat flour in vegetable oil, mixing it with tomato paste, wine, drinking water, sugar, salt, bitter black pepper, allspice and bay leaves, cooking and adding acetic acid to obtain a sauce, packing herring 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 allowed to swell, components used in the following ratio of expenses, parts by weight .:
herring 1237.1 vegetable oil 14.3 Wheat flour 17.3 sunflower flour 31.6 tomato paste in terms of 30% content dry matter twenty acetic acid in terms of 80% concentration 2.9 wine 85,2 sugar 25,2 salt 17.1 black pepper 0.11 allspice 0.11 Bay leaf 0,03 water before the release of the target product 1000