RU2475152C1 - "novinka cutlets" preserves production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology for production of fish-and-vegetable preserves. The method envisages recipe components preparation, fresh white cabbages shredding and freezing, fish fillet chopping, bulb onions cutting and sauteing in vegetable oil, the listed components mixing with chicken eggs, part of salt, basil, mustard and ginger to produce mince, the mince moulding, mealing in wheat crumbs and frying in vegetable oil to produce cutlets, sunflower flour pouring with fish broth and maintenance for swelling, the flour mixing with fish broth, tomato paste, acetic acid, sugar, the remaining salt, cinnamon, nutmeg, black hot pepper and allspice to produce a sauce, the cutlets and sauce packing, sealing and sterilisation.

EFFECT: invention 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 for the production of canned food "Cutlets new", which includes preparing the recipe components, shredding and freezing fresh cabbage, cutting fish fillet, cutting and sautéing onion in vegetable oil, mixing the listed components with chicken eggs, some salt, basil, mustard and ginger with obtaining minced meat, its molding, breading in wheat breadcrumbs and frying in vegetable oil to obtain cutlets, mixing fish broth, tomato paste, acetic acid, sugar pa, the remainder of the salt, cinnamon, nutmeg, black pepper and pepper sauce to obtain fragrant, cutlets and sauce packing, sealing and sterilizing (RU 2300981 C1, 2007).

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 meat production method "Cutlets new", which involves preparing the recipe components, shredding and freezing fresh white cabbage, cutting fish fillet, cutting and sautéing onion in vegetable oil, mixing the listed components with chicken eggs, part of the salt, basil, mustard and ginger to obtain minced meat, its molding, breading in breadcrumbs and frying in vegetable oil to produce cutlets, mixing fish broth, tomato paste, acetic acid, sugar, the remaining part of salt, cinnamon, nutmeg, black pepper and allspice to obtain sauce, packaging of cutlets and sauce, sealing and sterilization, according to the invention, the composition of the sauce also uses sunflower flour, which is poured with fish before mixing broth and incubated for swelling, and the components are used in the following ratio of costs, parts by weight:

fish fillet 200 chicken eggs 35 vegetable oil 35.5 fresh white cabbage 490 onion 58.5-59.3 wheat crackers 13 sunflower flour 10.5 tomato paste, in terms of 30% solids content 127.6 acetic acid, calculated on 80% concentration 0.2 sugar 6.1 salt 12 black pepper 0.12 allspice 0.08 basil 0,03 mustard 0,03 ginger 0.02 cinnamon 0.41 nutmeg 0.15 fish stock before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared fresh white cabbage is chopped and frozen.

Prepared fish fillet cutter.

Prepared onions are chopped and sautéed in vegetable oil.

The listed components in a recipe ratio are mixed with chicken eggs, approximately 62% of the recipe amount of salt and ground basil, mustard and ginger to produce minced meat, which is formed, breaded in breadcrumbs and fried in vegetable oil to produce cutlets.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with fish broth in a weight ratio of about 1: 5 and kept for swelling, and then mixed in a recipe ratio with fish broth, tomato paste, acetic acid, sugar, the remaining part of the salt and ground cinnamon, nutmeg, bitter black pepper and allspice to produce sauce.

Cutlets and sauce are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. Shown in the form of an interval onion consumption covers its possible change in the shelf life of raw materials.

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).

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)

Method for the production of canned food "Cutlets new", which includes preparing the recipe, chopping and freezing fresh white cabbage, chopping fish fillet, cutting and sautéing onion in vegetable oil, mixing the listed ingredients with chicken eggs, some salt, basil, mustard and ginger to produce minced meat, its molding, breading in breadcrumbs and frying in vegetable oil to produce cutlets, mixing fish broth, tomato paste, acetic acid, sugar, leaving the portion of salt, cinnamon, nutmeg, bitter pepper and allspice to produce sauce, packaging of cutlets and sauce, sealing and sterilization, characterized in that the composition of the sauce additionally uses sunflower flour, which before mixing is filled with fish broth and allowed to swell , and the components are used in the following ratio of costs, parts by weight:
fish fillet 200 chicken eggs 35 vegetable oil 35.5 fresh white cabbage 490 onion 58.5-59.3 wheat crackers 13 sunflower flour 10.5 tomato paste, in terms of 30% solids content 127.6 acetic acid, calculated on 80% concentration 0.2 sugar 6.1 salt 12 black pepper 0.12 allspice 0.08 basil 0,03 mustard 0,03 ginger 0.02 cinnamon 0.41 nutmeg 0.15 fish stock before the release of the target product 1000