RU2482751C1 - Method for production of preserves "fish round rissoles with cabbages in sour cream sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in milk and chopping, skin-off fish fillet chopping, the listed components mixing with part of salt and part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in vegetable oil to produce round rissoles, wheat flour sauteing, sunflower flour pouring with fish broth and maintenance for swelling, mixing the wheat and sunflower flour with sour cream, fish broth, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, fresh white cabbages shredding and freezing, the round rissoles, cabbages and sauce packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

Description

The invention relates to the production technology of canned second lunch dishes.

A known method for the production of canned food "Fish cakes with cabbage in sour cream sauce", which includes preparing the recipe, soaking in milk and chopping wheat bread, chopping the skinned fish fillet, mixing the listed components with part of the salt and part of the black bitter pepper to produce minced meat, molding it, breading in wheat breadcrumbs and frying in vegetable oil to produce meatballs, passing the wheat flour and mixing it with sour cream, fish stock, the rest with whether the remaining part of black pepper and bay leaf to obtain sauce, shredder and freezing fresh cabbage, packing meat balls, cabbage and sauce, sealing and sterilizing (RU 2292783 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 method for the production of canned fish cakes with cabbage in sour cream sauce, which involves preparing the recipe, soaking in milk and chopping the wheat bread, chopping the skinless fish fillet, mixing the listed ingredients with part of the salt and part of the black bitter pepper obtaining minced meat, its molding, breading in wheat breadcrumbs and frying in vegetable oil to obtain meatballs, sautéing wheat flour and mixing it with sour cream, fish with the ulon, the remaining part of the salt, the remaining part of the black bitter pepper and bay leaf to obtain the sauce, shredding and freezing fresh white cabbage, packing the meatballs, cabbage and sauce, sealing and sterilizing, according to the invention, the sunflower flour is additionally used in the sauce, which before mixing pour fish broth and stand for swelling, and the components are used at the following flow rate, parts by weight:

skinned fish fillet 240 vegetable oil 36 fresh white cabbage 490 wheat bread 48 wheat crackers 36 Wheat flour 7.5 sunflower flour 17.5 milk 64 sour cream one hundred salt 12 black pepper 0.2 Bay leaf 0.1 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 wheat bread is soaked in milk and cutted.

Prepared skinned fish fillet cutter.

The listed components in a recipe ratio are mixed with about 34% of the recipe amount of salt and about 50% of the recipe amount of ground black pepper to produce minced meat, which is molded, breaded in wheat breadcrumbs and fried in vegetable oil to produce meatballs.

Prepared wheat flour passer.

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.

Wheat and sunflower flour in the recipe ratio are mixed with sour cream, fish broth, the remaining part of the salt and ground the remaining part of black pepper and bay leaf to obtain a sauce.

Prepared fresh white cabbage is chopped and frozen.

The meatballs, cabbage 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.

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)

Method for the production of canned fish cakes with cabbage in sour cream sauce, which involves preparing the recipe, soaking in the milk and chopping the wheat bread, chopping the skinless fish fillet, mixing the listed ingredients with part of the salt and part of the black pepper to produce the minced meat, molding, breading in wheat bread crumbs and frying in vegetable oil to produce meatballs, passerving wheat flour and mixing it with sour cream, fish broth, the rest of the salt, with a portion of black bitter pepper and bay leaf to obtain a sauce, shredding and freezing fresh white cabbage, packing meatballs, cabbage and sauce, sealing and sterilizing, characterized in that the composition of the sauce additionally uses sunflower flour, which is poured with fish broth before mixing and aged for swelling, and the components are used at the following flow rate, parts by weight:
skinned fish fillet 240 vegetable oil 36 fresh white cabbage 490 wheat bread 48 wheat crackers 36 Wheat flour 7.5 sunflower flour 17.5 milk 64 sour cream one hundred salt 12 black pepper 0.2 Bay leaf 0.1 fish stock before the release of the target product 1000