RU2474277C1 - Method for production of preserves "fried cod in white sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology for production of fish-and-vegetable preserves. The mixture envisages recipe components preparation, carrots and bulb onions cutting and sauteing in vegetable oil, parsley green and dill milling and the listed components mixing to produce garnish. One performs sour cream, drinking water, sugar, salt and black hot pepper mixing, 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. Additionally one introduces into the sauce sunflower flour that is poured with drinking water and maintained for swelling before mixing. The components are used at the following expenditure ratio, weight parts: cod - 452.9; vegetable oil - 59.1; carrots - 276.3-283.4; bulb onions - 48-48.6; parsley greens - 3.7; wheat flour - 16.3; sunflower flour - 17.1, sour cream in conversion to 30% of fat content - 138.6, acetic acid in conversion to 80% concentration - 1.4; sugar -5.7, salt - 17.7; black hot pepper - 0.29, water till the target product yield is equal to - 1000.

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 "Cod fried in white sauce", which includes preparing the recipe components, cutting and sautéing carrots and onions in vegetable oil, chopping parsley and dill, and mixing these components with a side dish, mixing sour cream, vegetable oil, drinking water, sugar, salt and black pepper, cooking and adding acetic acid to produce sauce, cutting, breading in wheat flour and frying in vegetable oil cod, packing cod, garnish pa and sauce, sealing and sterilization (Handbook of canned production Volume 3 -. M .: Food Industry 1971, s.430-487).

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 “Cod fried in white sauce”, which involves preparing the recipe components, cutting and sautéing carrots and onions in vegetable oil, chopping parsley and dill, and mixing these components to obtain a side dish, mixing sour cream, drinking water, sugar, salt and black pepper, cooking and adding acetic acid to produce sauce, cutting, breading in wheat flour and frying in cod vegetable oil, packing tres ki, garnish and sauce, sealing and sterilization, according to the invention, the 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:

cod 452.9 vegetable oil 59.1 carrot 276.3-283.4 onion 48-48.6 parsley 3,7 dill greens 3.4 Wheat flour 16.3 sunflower flour 17.1 sour cream, in terms of 30% fat 138.6 acetic acid, calculated on 80% concentration 1.4 sugar 5.7 salt 17.1 black pepper 0.29 water before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared carrots and onions are chopped and sautéed in vegetable oil.

Prepared parsley and dill are crushed in a spinning top.

The listed components are mixed in a prescription 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 sour cream, drinking water, sugar, salt and ground black pepper. The resulting mixture is boiled until a solids content of about 15.5% is reached, and acetic acid is added to give a sauce.

The prepared cod is cut, breaded in the remaining 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 "Canned Food", 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. 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)

The method of obtaining canned food "Cod fried in white sauce", which includes preparing the recipe components, cutting and sautéing carrots and onions in vegetable oil, chopping parsley and dill, and mixing these components to obtain a side dish, mixing sour cream, drinking water, sugar, salt and black bitter pepper, cooking and adding acetic acid to produce sauce, cutting, breading in wheat flour and frying in cod vegetable oil, packing cod, side dish and sauce, sealing and ste ilizatsiyu, characterized in that the sauce additionally introduced sunflower flour, which prior to mixing with drinking water is poured and allowed to stand to swell, and components used in the following ratio costs pbw .:
cod 452.9 vegetable oil 59.1 carrot 276.3-283.4 onion 48-48.6 parsley 3,7 dill greens 3.4 Wheat flour 16.3 sunflower flour 17.1 sour cream in terms of 30% fat 138.6 acetic acid in terms of 80% concentration 1.4 sugar 5.7 salt 17.1 black pepper 0.29 water before the release of the target product 1000