RU2483640C1 - 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, black hot pepper, red hot pepper, allspice, cloves and nutmeg to produce mince, the mince moulding and frying in vegetable oil to produce balls, wheat flour sauteing, sunflower flower pouring with fish broth and maintenance for swelling, the remaining bulb onions straining, mixing the strained part of bulb onions, wheat and sunflower flour with fish broth and the remaining salt and cooking to produce a sauce, the balls and sauce packing, sealing and sterilisation. All the recipe components are used at a specified expenditure ratio.

EFFECT: invention 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 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 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 of salt, bitter black pepper, hot red pepper, allspice, g ozdik and nutmeg to obtain minced meat, molding and frying it in vegetable oil to produce meatballs, sautéing wheat flour, rubbing the remaining portion of onion, mixing wheat flour and mashed onion with fish broth, vegetable oil and the remaining salt and cooking with obtaining sauce, packing meatballs and sauce, sealing and sterilization (RU 2277822 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 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 ingredients with semolina, egg powder, milk powder, chickpea flour, part of the salt, bitter black pepper, red pepper with stewing, allspice, cloves and nutmeg to produce minced meat, molding and frying it in vegetable oil to produce meatballs, stirring the wheat flour, rubbing the remaining portion of onion, mixing wheat flour and mashed onion with fish broth and the remaining salt and cooking to obtain sauce, packing meatballs and sauce, sealing and sterilizing, according to the invention, sunflower flour is additionally introduced into the sauce, which is poured with fish broth before mixing and kept for I swell, and the components used in the following ratio of expenses, parts by weight .:

skinned fish fillet 350 vegetable oil 83,2 fresh white cabbage 76 onion 47-47.6 vegetable pepper 40 quince 75 parsley 49 semolina 46 egg powder 4.7 powdered milk 14.5 chickpea flour 92.2 Wheat flour 20.8 sunflower flour 42.8 salt 15.7 black pepper 1,2 hot red pepper 1.3 allspice 1.3 clove 1,2 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 approximately 85% 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 are mixed in the recipe ratio with semolina, egg powder, milk powder, chickpea flour, approximately 39% of the recipe amount of salt and ground black pepper, hot red pepper, allspice, cloves and nutmeg to produce minced meat, which is formed and fried in vegetable oil to produce meatballs.

The rest of the prepared onions are wiped.

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.

The rubbed portion of onions, wheat and sunflower flour in a recipe ratio are mixed with fish broth and the remaining part of the salt, the resulting mixture is boiled until the solids content of about 11% is obtained to obtain a sauce.

Meatballs 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.

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 8-10 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 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 peeled fish fillet, mixing and greens components with semolina, egg powder, milk powder, chickpea flour, part of salt, bitter black pepper, hot red pepper, allspice, cloves nutmeg to produce minced meat, its molding and frying in vegetable oil to produce meatballs, wheat flour passer, rubbing the remaining portion of onion, mixing wheat flour and mashed onion with fish broth and the remaining salt and cooking to obtain sauce, packing meatballs and sauce, sealing and sterilization, characterized in that the sauce is additionally introduced with sunflower flour, which is poured with fish broth and mixed for swelling before mixing, and the components are used In the following ratio of costs, parts by weight:
skinned fish fillet 350 vegetable oil 83,2 fresh white cabbage 76 onion 47-47.6 vegetable pepper 40 quince 75 parsley 49 semolina 46 egg powder 4.7 powdered milk 14.5 chickpea flour 92.2 Wheat flour 20.8 sunflower flour 42.8 salt 15.7 black pepper 1,2 hot red pepper 1.3 allspice 1.3 clove 1,2 nutmeg 0.6 fish stock before the release of the target product 1000