RU2484720C1 - Method for production of preserves "prawns in tomato 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, carrots, garlic and bulb onions cutting, sauteing in vegetable oil and mincing, parsley, celeriac and thyme greens freezing and mincing, sunflower flower pouring with fish broth and maintenance for swelling, the listed components mixing with dry white wine, fish broth, tomato paste, salt, black hot pepper and laurel leaf to produce a sauce, spinage cutting and freezing, prawn meat frying in melted butter, spinage, prawn meat 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 "Shrimps in tomato sauce", which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping carrots, garlic and onions on top, freezing and chopping parsley, celery and thyme greens on top, mixing these components with wheat flour, white dry wine, fish stock, tomato paste, salt, black pepper and bay leaf to obtain sauce, cutting and freezing spinach, frying creme in melted butter twigs, packing spinach, shrimp meat and sauce, sealing and sterilization (RU 2334441 C1, 2008).

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 food “Shrimps in tomato sauce”, which involves preparing the recipe components, cutting, sautéing in vegetable oil and chopping carrots, garlic and onions on top, freezing and chopping parsley, celery and thyme greens on top , mixing the listed components with flour, white dry wine, fish stock, tomato paste, salt, black pepper and bay leaf to obtain a sauce, cutting and freezing spinach, frying in heat honey oil shrimp meat, packing spinach, shrimp meat and sauce, sealing and sterilization, according to the invention, use sunflower flour, which before mixing is filled with fish broth and kept for swelling, and the components are used at the following flow rate, parts by weight:

shrimp 500 melted butter 5 vegetable oil 9,4 carrot 35.1-36 garlic 3.2-3.4 onion 46.8-47.4 spinach 330 parsley 6.3 celery greens 31.3 thyme greens 3,1 sunflower flour 9 dry white wine 60 tomato paste, in terms of 30% solids content 40 salt 12 black pepper 0.2 Bay leaf 0.04 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 carrots, garlic and onions are chopped, sautéed in vegetable oil and chopped in a spinning top.

Prepared parsley, celery and thyme greens are frozen and chopped in a spinning top.

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 listed components in the recipe ratio are mixed with dry white wine, fish stock, tomato paste, salt and ground black pepper bitter and bay leaves to obtain a sauce.

Prepared spinach is chopped and frozen.

Prepared shrimp meat is fried in ghee.

Spinach, shrimp meat and sauce are packaged in the recipe 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 costs presented in the form of intervals cover their possible change in terms of storage of raw materials.

When using tomato paste with a dry matter content that does not coincide with the formulation, recalculate its consumption for the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume 1. - M .: APPP Konservplodozyot, 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 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 food "Shrimps in tomato sauce", which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping carrots, garlic and onions on top, freezing and chopping parsley, celery and thyme greens on the top, mixing the listed components with flour, dry white wine, fish stock, tomato paste, salt, black pepper and bay leaf to make sauce, cutting and freezing spinach, frying shrimp meat in melted butter, packing spinach one shrimp meat and sauce, sealing and sterilization, characterized in that the sunflower flour, which before mixing pour fish broth and allowed to stand to swell, and components used in the following flow, pbw .:
shrimp 500 melted butter 5 vegetable oil 9,4 carrot 35.1-36 garlic 3.2-3.4 onion 46.8-47.4 spinach 330 parsley 6.3 celery greens 31.3 thyme greens 3,1 sunflower flour 9 dry white wine 60 tomato paste in terms of 30% solids content 40 salt 12 black pepper 0.2 Bay leaf 0.04 fish stock before the release of the target product 1000