RU2484718C1 - Method for production of preserved product "fried scad with carrots and beans in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the fish-and-vegetable preserves production technology. Recipe components are prepared. Bulb onions are milled; sunflower flour is poured with drinking water and maintained for swelling. One mixes the listed components with tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf. Then one performs the mixture cooking and acetic acid addition to produce a sauce. Carrots are cut; beans are boiled till double weight increase. Scad is cut, mealed in wheat flour and fried in vegetable oil. One performs packing, sealing and sterilisation of scad, carrots, beans and sauce. Additionally one introduces into the sauce sunflower flour that is poured with drinking water and maintained for swelling before mixing.

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 manufacturing a canned product "Roasted horse mackerel with carrots and beans in tomato sauce", involving the preparation of recipe components, chopping onions, mixing it with vegetable oil, tomato paste, drinking water, sugar, salt, bitter black pepper, allspice, cloves , coriander and bay leaf, cooking and adding acetic acid to produce sauce, cutting carrots, cooking until the beans mass is doubled, cutting, breading in wheat flour and frying in horse mackerel oil, packing horse mackerel, carrots, beans and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M .: Food industry, 1971, p. 415-496).

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 of manufacturing the canned product "Roasted horse mackerel with carrots and cabbage in tomato sauce", which involves preparing the recipe components, chopping onions, mixing it with tomato paste, drinking water, sugar, salt, bitter black pepper, pepper allspice, cloves, coriander and bay leaves, cooking and adding acetic acid to produce sauce, cutting carrots, cooking until the beans mass is doubled, cutting, breading in wheat flour and frying horse mackerel in vegetable oil, packing horse mackerel, carrots, beans and sauce, sealing and sterilization, 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 ratio, wt.h. :

horse mackerel 833.9 vegetable oil 35,4 carrot 178.6-183.2 onion 78.6-79.6 beans 71,4 Wheat flour 10 sunflower flour 11,4 tomato paste, in terms of 30% solids content 91.4 acetic acid, calculated on 80% concentration 4.3 sugar 25.7 salt 17.1 black pepper 0.11 allspice 0.11 clove 0.11 coriander 0.11 Bay leaf 0,03 the ox 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. 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, salt and ground black pepper, allspice, cloves, coriander and bay leaf. The resulting mixture is boiled until a solids content of about 15.5% is reached, and acetic acid is added to give a sauce.

Prepared carrots are chopped.

Prepared beans are boiled until a twofold increase in mass.

The prepared horse mackerel is cut, breaded in wheat flour and fried in vegetable oil.

Horse mackerel, carrots, beans and sauce are packaged in the recipe 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. 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)

A method of manufacturing a canned product "Roasted horse mackerel with carrots and beans in tomato sauce", which includes preparing the recipe components, chopping onions, mixing it with tomato paste, drinking water, sugar, salt, bitter pepper, allspice, cloves, coriander and bay leaves leaf, boiling and adding acetic acid to obtain a sauce, cutting carrots, boiling to a twofold increase in the mass of beans, cutting, breading in wheat flour and frying horse mackerel in vegetable oil, packing horseradish, carrots, beans and sauce, sealing and sterilization, characterized in that the sauce is additionally filled with sunflower flour, which is poured with drinking water before mixing and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
horse mackerel 833.9 vegetable oil 35,4 carrot 178.6-183.2 onion 78.6-79.6 beans 71,4 Wheat flour 10 sunflower flour 11,4 tomato paste in terms of 30% solids content 91.4 acetic acid in terms of 80% concentration 4.3 sugar 25.7 salt 17.1 black pepper 0.11 allspice 0.11 clove 0.11 coriander 0.11 Bay leaf 0,03 water before the release of the target product 1000