RU2474361C1 - Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages preparation of recipe components at the following expenditure ratio, weight parts: small ordinary fish - 1000; vegetable oil - 68.6; 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, mustard - 1.1; coriander - 0.11; laurel leaf - 0.03, water till the target product yield is equal to 1000. One performs bulb onions cutting, sauteing in vegetable oil and milling. One performs fresh white cabbages chopping and mincing. Raw and fried small ordinary fish and carrots are minced. One mixes part of bulb onions, the small ordinary fish, cabbages, carrots, salt and part of black hot pepper to produce mince. The mince is moulded, mealed in wheat flour and fried in vegetable oil to produce cutlets. One mixes the remaining bulb onions, tomato paste, drinking water, sugar and the remaining black hot pepper, allspice, cloves, mustard, coriander and laurel leaf. Then one performs the mixture cooking and acetic acid addition to produce a sauce. Additionally one introduces into the sauce sunflower flour that is poured with drinking water and maintained for swelling before mixing. The cutlet and the sauce are packed, sealed and sterilised.

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 manufacturing canned food "Fish and vegetable cutlets in tomato and garnish sauce", which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, chopping and chopping fresh white cabbage on a top, chopping a small portion and carrot on a top, mixing a part onions, small particles, cabbage, carrots, salt and parts of black bitter pepper to obtain minced meat, its molding, breading in wheat flour and frying in vegetable oil to obtain cutlets, mixing the remaining portion of onions, tomato paste, drinking water, sugar, the remaining portion of bitter black pepper, allspice, cloves, mustard, coriander and bay leaves, cooking and adding acetic acid to obtain a sauce, filling the patties and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M.: Food industry, 1971, S. 415-492).

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 method of manufacturing canned food "Fish and vegetable cutlets in tomato-garnish sauce", which involves preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, chopping and chopping fresh white cabbage on a top, chopping a small portion and carrots, mixing part of onions, small particles, cabbage, carrots, salt and part of black bitter pepper to obtain minced meat, its molding, breading in wheat flour and frying in races oil with obtaining cutlets, mixing the remaining part of onions, tomato paste, drinking water, sugar, the remaining part of bitter black pepper, allspice, cloves, mustard, coriander and bay leaf, cooking and adding acetic acid to obtain sauce, filling 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 ratio of expenses, parts by weight:

small piece 1000 vegetable oil 68.6 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 mustard 1,1 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.

Prepared onions are chopped, sautéed in vegetable oil and chopped on a spinning top or a washing machine.

Prepared small particles and carrots are ground in a spinning top.

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

Approximately 55% of the recipe for onions, small pieces, cabbage and carrots are mixed in the recipe for salt and about 61% of the recipe for ground black pepper to produce minced meat, which is molded, breaded in wheat flour and fried in vegetable oil to produce cutlets.

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 the recipe ratio with the remaining part of onions, tomato paste, drinking water, sugar and ground remaining part of black pepper, allspice, cloves, mustard, 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 manufacturing canned food "Fish and vegetable cutlets in tomato and garnish sauce", which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, chopping and chopping fresh white cabbage on a top, chopping a small portion and carrot on a top, mixing a portion of onion , a small portion, cabbage, carrots, salt and parts of black bitter pepper to obtain minced meat, its molding, breading in wheat flour and frying in vegetable oil to obtain cutlets, with sewing the remaining part of onions, tomato paste, drinking water, sugar, the remaining part of bitter black pepper, allspice, cloves, mustard, coriander and bay leaf, cooking and adding acetic acid to obtain sauce, filling the cutlets 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 kept for swelling, and the components are used in the following ratio of costs, parts by weight:
small piece 1000 vegetable oil 68.6 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, calculated on the 30% solids content 77.7 acetic acid, in terms of 80% concentration 4.3 sugar 28.6 salt 17.1 black bitter pepper 0.51 allspice 0.17 clove 0.11 mustard 1,1 coriander 0.11 Bay leaf 0,03 water before the release of the target product 1000