RU2474336C1 - 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 envisages preparation of recipe components, cutting, sauteing in vegetable oil and milling part of bulb onions, fresh white cabbages chopping and mincing, raw and fried bream and carrots mincing, the listed components mixing with salt and part of black hot pepper to produce mince. Then the mince is moulded, mealed in wheat flour and fried in vegetable oil to produce cutlets. One mills the remaining bulb onions. Sunflower flour is poured with drinking water and maintained for swelling. One mixes the listed components with tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf; one proceeds with cooking the mixture and addition of acetic acid to produce a sauce. Then the cutlets and the sauce are packed, sealed and sterilised. The components are used at the following expenditure ratio, weight parts: bream - 1200; vegetable oil - 65.2; fresh white cabbages - 142.9; carrots - 71.4-73.3; bulb onions - 62.9-63.7; wheat flour - 28.5, sunflower flour - 13.7, tomato paste in conversion to 30% dry substances content - 77.7, acetic acid in conversion to 80% concentration - 4.3, sugar - 28.6, salt - 17.1, black hot pepper - 0.51, allspice - 0.17, cloves - 0.11, coriander - 0.11; laurel leaf - 0.03, 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 "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 bream 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 about 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 bream 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 floor chopping the remaining portion of onions, mixing it with tomato paste, drinking water, sugar, the remaining portion of black bitter pepper, allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to obtain sauce, filling the patties 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, parts by weight:

bream 1200 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 fried in vegetable oil bream, which can come in the form of deformed or broken pieces from the production of canned fish from fried fish in tomato sauce, in a ratio by weight of about 7: 3 is crushed 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 obtaining 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 onion, chopping and chopping fresh white cabbage on a top, chopping raw and fried bream and carrots on a top, 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 to obtain cutlets, grinding the remaining parts 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 patties and sauce, sealing and sterilization, different the fact that the sauce is additionally injected with 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:
bream 1200 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 bitter 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