RU2483636C1 - Preserved fish balls production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the fish-and-vegetable preserves production technology. The method envisages recipe components preparation, bulb onions and paprika cutting, sauteing in vegetable oil and chopping, fresh white cabbages shredding, freezing and chopping, quince cutting and chopping, skin-off fish fillet and parsley greens chopping. The listed components mixing with semolina, egg powder, dry milk, garbanzo flour, part of salt, part of black hot pepper, red hot pepper, part of allspice, part of cloves and nutmeg to produce mince, the mince moulding and frying in vegetable oil to produce balls. One performs carrots cutting, the remaining bulb onions cutting and sauteing in vegetable oil, sunflower flour pouring with fish broth and maintenance for swelling, the flour mixing with fish broth, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper, the remaining allspice and the remaining cloves to produce marinade. One performs packing, sealing and sterilisation of balls, carrots, sauteed part of bulb onions and marinade.

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 for the production of canned fish meatballs, which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping a portion of onions and vegetable pepper, shredding, freezing and chopping fresh white cabbage, cutting and chopping quince, chopping chopped skimmed fish fillet and chopped fish fillet the listed components with semolina, egg powder, milk powder, chickpea flour, part salt, part black bitter pepper, hot red pepper, part allspice, part of cloves and nutmeg to produce minced meat, its molding and frying in vegetable oil to produce meatballs, cutting and blanching carrots and remaining onions, mixing them with fish broth, tomato paste, acetic acid, sugar, the remaining part of salt , the remaining part of bitter black pepper, the remaining part of allspice and the rest of cloves to produce marinade, packaging meatballs and marinade, sealing and sterilization (RU 2277821 C2, 2006).

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 a method for the production of canned fish meatballs, which involves preparing the recipe components, cutting, sautéing in vegetable oil and chopping a portion of onion and vegetable pepper, chopping, freezing and chopping fresh white cabbage, cutting and chopping quince, chopping fish skins fillet and parsley, mixing the listed components with semolina, egg powder, milk powder, chickpea flour, part salt, part bitter black pepper, hot red pepper, part of allspice, part of cloves and nutmeg to produce minced meat, its molding and frying in vegetable oil to produce meatballs, cutting carrots and the remaining part of onions, mixing fish broth, tomato paste, acetic acid, sugar, the remaining part salt, the remaining part of black pepper, the remaining part of allspice and the rest of cloves, the packaging of meatballs, vegetables and marinade, the sealing and sterilization, according to the invention, carrots are used raw, ost the remaining portion of onions is passerized in vegetable oil, sunflower flour is additionally introduced into the marinade, which is poured with fish broth before mixing and kept for swelling, and the components are used in the following ratio of costs, wt. h:

skinned fish fillet 350 vegetable oil 86.4 fresh white cabbage 76 carrot 37.5-38.5 onion 130-131.7 vegetable pepper 40 quince 75 parsley 49 semolina 46 egg powder 4.7 powdered milk 14.5 chickpea flour 92.2 sunflower flour 12.3 tomato paste, in terms of 30% solids content 136.4 acetic acid, calculated on 80% concentration 8.9 sugar 22.5 salt 15,2 black pepper 1.95 hot red pepper 1.3 allspice 1,61 clove 2.71 nutmeg 0.6 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 about 31% of the recipe amount of onions and vegetable pepper are chopped, sautéed in vegetable oil and chopped.

Prepared fresh white cabbage is chopped, frozen and cutted.

The prepared quince is cut and cutted.

Prepared skinned fish fillet and parsley greens cutter.

The listed components in the recipe ratio are mixed with semolina, egg powder, milk powder, chickpea flour, about 40% of the recipe amount of salt and ground about 62% of the recipe amount of black pepper, hot red pepper, about 81% of the recipe amount of allspice, about 44 % of the prescription amount of cloves and nutmeg to produce minced meat, which is molded and fried in vegetable oil to produce meatballs.

Prepared carrots are chopped.

The remaining portion of the prepared onions is cut and sautéed in vegetable oil.

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 rest of the salt and ground with the rest of the black pepper, the remaining part of the allspice and the rest of the cloves to produce a marinade.

Meatballs, carrots, the steamed portion of onions and marinade are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

The costs of the components are given taking into account the norms of waste and losses of the corresponding types of raw materials. The costs given in the form of intervals cover their possible change in the shelf life of the 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. 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 fell completely out of the can, but the product by 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)

A method for the production of canned fish meatballs, which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping a portion of onion and vegetable pepper, chopping, freezing and chopping fresh white cabbage, cutting and chopping quince, chopping skimmed fish fillet, mixing and greens components with semolina, egg powder, milk powder, chickpea flour, part salt, part black bitter pepper, red hot pepper, part soul pepper of it, part of cloves and nutmeg to produce minced meat, its molding and frying in vegetable oil to produce meatballs, cutting carrots and the remaining part of onions, mixing fish broth, tomato paste, acetic acid, sugar, the remaining part of salt, the remaining part of black pepper bitter, the rest of the allspice and the rest of the cloves, the packaging of meatballs, vegetables and marinade, sealing and sterilization, characterized in that the carrots are used raw, the rest of the onions are steamed in vegetable oil, sunflower flour is additionally introduced into the marinade, which is poured with fish broth before mixing and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
skinned fish fillet 350 vegetable oil 86.4 fresh white cabbage 76 carrot 37.5-38.5 onion 130-131.7 vegetable pepper 40 quince 75 parsley 49 semolina 46 egg powder 4.7 powdered milk 14.5 chickpea flour 92.2 sunflower flour 12.3 tomato paste in terms of 30% solids content 136.4 acetic acid in terms of 80% concentration 8.9 sugar 22.5 salt 15,2 black pepper 1.95 hot red pepper 1.3 allspice 1,61 clove 2.71 nutmeg 0.6 fish stock before the release of the target product 1000