RU2483637C1 - Method for production of preserves "fish filled cabbage rolls in tomato sauce" - 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, part of fish fillet cutting and sauteing in vegetable oil, bulb onions cutting and sauteing in vegetable oil, fresh white cabbages taking to leaves, chopping and freezing part of them. One mixes and minces raw and fried fish fillet, carrots, bulb onions and chopped part of cabbage leaves with addition of part of salt, part of black hot pepper and part of allspice to produce mince. One performs freezing and defrostation of the remaining cabbage leaves and moulding mince into them to produce cabbage rolls. One performs sunflower flour pouring with drinking water and maintenance for swelling, the flour mixing with tomato paste, drinking water, sugar, the remaining salt, the remaining black hot pepper, the remaining allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce. The cabbage rolls 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.

There is a method of producing canned fish stuffed cabbage in tomato sauce, which includes preparing the recipe components, cutting and frying portions of fish fillet in vegetable oil, cutting and sautoning onion in vegetable oil, sorting fresh cabbage leaves and shredding and freezing them, mixing them and grinding on a spinning top of raw and fried fish fillet, carrots, onions and shredded part of cabbage leaves and adding part of salt, part of bitter black pepper and part of allspice with obtaining minced meat, freezing and defrosting the remaining part of cabbage leaves and forming minced meat in them to produce cabbage rolls, mixing tomato paste, drinking water, sugar, the remaining part of salt, the remaining part of bitter black pepper, the remaining part of allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to obtain a sauce, packing stuffed cabbage and sauce, sealing and sterilization (RU 2277813 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 the method for producing canned fish stuffed cabbage in tomato sauce, which involves preparing the recipe components, cutting and frying portions of fish fillet in vegetable oil, cutting and sautéing onion in vegetable oil, sorting fresh cabbage and leaves into shreds and freezing part of them, mixing and chopping raw and fried fish fillet, carrots, onions and shredded part of cabbage leaves and adding part of salt, part of black pepper pepper whole and part of allspice with mincemeat, freezing and defrosting the remaining part of cabbage leaves and forming minced meat in them to get stuffed cabbage, mixing tomato paste, drinking water, sugar, the rest of salt, the rest of bitter pepper, the rest of allspice, clove , coriander and bay leaves, cooking and adding acetic acid to obtain a sauce, packing stuffed cabbage and sauce, sealing and sterilizing, according to the invention, the composition of the sauce uses sunflower flour, which before mixing pour it with drinking water and stand for swelling, and the components are used in the following ratio of costs, parts by weight:

fish fillet 390 vegetable oil 45 fresh white cabbage 516.2 carrot 17.6-18 onion 17.6-17.8 sunflower flour 10.5 tomato paste, in terms of 30% solids content 96 acetic acid, calculated on 80% concentration 4,5 sugar 27 salt 15.3 black pepper 0.56 allspice 0.18 clove 0.12 coriander 0.12 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.

About 35% of the recipe for prepared fish fillet is cut and fried in vegetable oil.

Prepared onions are chopped and sautéed in vegetable oil.

Prepared fresh cabbage is sorted into leaves, of which approximately 42% by weight, preferably the smallest, are chopped and frozen, and the rest are frozen and defrosted.

Raw and fried fish fillet, prepared carrots, onions and shredded part of cabbage leaves are mixed in a recipe ratio and ground in a spinning top. About 33% of the recipe amount of salt and ground about 50% of the recipe amount of black pepper and about 86% of the recipe amount of allspice are added to the ground mass to produce minced meat, which is formed into defrosted cabbage leaves to produce cabbage rolls.

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 a recipe ratio with tomato paste, drinking water, sugar, the rest of the salt and the remaining ground bitter black pepper, the remaining part of allspice, cloves, coriander and bay leaf. The resulting mixture is boiled until a solids content of about 25% is reached, and acetic acid is added to give a sauce.

Stuffed cabbage 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. 8, 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)

A method of obtaining canned fish stuffed cabbage in tomato sauce, which includes preparing the recipe components, cutting and frying parts of the fish fillet in vegetable oil, cutting and sautéing onions in vegetable oil, sorting fresh white cabbage leaves and shredding and freezing them, mixing and chopping on top of raw and fried fish fillet, carrots, onions and shredded part of cabbage leaves and adding part of salt, part of bitter black pepper and part of allspice to obtain eat minced meat, freeze and defrost the rest of the cabbage leaves and form minced meat in them to make cabbage rolls, mix tomato paste, drinking water, sugar, the rest of the salt, the rest of the bitter pepper, the rest of the allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to obtain a sauce, packing stuffed cabbage and sauce, sealing and sterilization, characterized in that the composition of the sauce uses sunflower flour, which is mixed with drinking water and mix before mixing neigh for swelling, and the components are used in the following ratio of costs, parts by weight:
fish fillet 390 vegetable oil 45 fresh white cabbage 516.2 carrot 17.6-18 onion 17.6-17.8 sunflower flour 10.5 tomato paste in terms of 30% solids content 96 acetic acid in terms of 80% concentration 4,5 sugar 27 salt 15.3 black pepper 0.56 allspice 0.18 clove 0.12 coriander 0.12 Bay leaf 0,03 water before the release of the target product 1000