RU2479224C1 - Method for production of preserves "fried cutlets in chilean sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of fish preserves production. The recipe components are prepared. Raw and fried pollock and bulb onions are minced. The listed ingredients are mixed with part of salt and black hot pepper to produce mince. The mince is moulded, mealed in wheat flour and fried in vegetable oil to produce cutlets. Garlic is milled. One performs pouring with drinking water and maintenance for swelling. One mixes the listed components with tomato paste, drinking water, sugar, the remaining salt, allspice, cloves, cinnamon and mustard. Then one performs the mixture cooking and acetic acid addition to produce a sauce. The cutlets 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.

A known method of producing canned food "Chile fried cutlets", which involves preparing the recipe, chopping raw and fried saithe and onions on a top, mixing the listed components with part of the salt and bitter black pepper to produce minced meat, forming it, breading in wheat flour and frying in vegetable oil to produce cutlets, chopping garlic, mixing it with vegetable oil, tomato paste, drinking water, sugar, the rest of the salt, allspice, cloves th, cinnamon and mustard, cooking and adding acetic acid to obtain sauce, packing cutlets and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M .: Food industry, 1971, p. 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 for producing canned food “Chile fried cutlets”, which involves preparing the recipe components, chopping raw and fried saithe and onions on top, mixing the listed components with part of the salt and bitter black pepper to produce minced meat, molding it breading in wheat flour and frying in vegetable oil to produce cutlets, chopping garlic, mixing it with tomato paste, drinking water, sugar, the rest of the salt, allspice, air, cinnamon and mustard, cooking and adding acetic acid to obtain a sauce, packing cutlets and sauce, sealing and sterilizing, 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 the ratio of costs, parts by weight:

pollock 1554.3 vegetable oil 75.1 onion 52.3-53 garlic 0.83-0.85 Wheat flour 22.7 sunflower flour 30.1 tomato paste, in terms of 30% solids content 117.1 acetic acid, calculated on 80% concentration 4.6 sugar 48 salt 22.3 black pepper 0.23 allspice 0.23 clove 0.57 cinnamon 0.23 mustard 0.57 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 ground in a spinning top.

The pollock prepared raw and fried in vegetable oil, which may come in the form of deformed or broken pieces from the production of canned fish from fried fish in tomato sauce, is crushed in a mass ratio of about 7: 3 in a spinning top.

The listed components in the recipe ratio are mixed with approximately 46% of the recipe amount of salt and ground black pepper to obtain minced meat, which is molded, breaded in wheat flour and fried in vegetable oil to produce cutlets.

Prepared garlic is ground 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, the rest of the salt and ground allspice, cloves, cinnamon and mustard. The resulting mixture is boiled until a solids content of about 18% 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 puree 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 according to known dependencies (Collection of technological instructions for production canned food.Volume I. - M .: APPP "Konservlodozyot", 1990, p.124).

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.

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 15-20 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)

The method of producing canned food is cutlets fried in Chilean sauce, which involves preparing the recipe components, chopping raw and fried pollock and onions on a top, mixing the listed components with part of the salt and black bitter pepper to make minced meat, molding it, breading in wheat flour and frying in vegetable oil to produce cutlets, chopping garlic, mixing it with tomato paste, drinking water, sugar, the rest of the salt, allspice, cloves, cinnamon and mustard, cooking and the addition of acetic acid to obtain a sauce, packaging of cutlets and sauce, sealing and sterilization, characterized in that they introduce sunflower flour, 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:
pollock 1554.3 vegetable oil 75.1 onion 52.3-53 garlic 0.83-0.85 Wheat flour 22.7 sunflower flour 30.1 tomato paste, in terms of 30% solids content 117.1 acetic acid, calculated on 80% concentration 4.6 sugar 48 salt 22.3 black pepper 0.23 allspice 0.23 clove 0.57 cinnamon 0.23 mustard 0.57 water before the release of the target product 1000