RU2485862C1 - Method for production of preserves "stuffed carp" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. Recipe components are prepared. Dried ceps are cooked with separation from broth, cut and fried in vegetable oil. Buckwheat groats are boiled till double weight increase. Fresh white cabbages are chopped and frozen. Carrots, bulb onions and parsley root are cut and sauteed in vegetable oil. Carp is cut; sunflower flour is poured with mushroom broth and maintained for swelling. One mixes part of bulb onions, mushrooms and buckwheat groats with chicken eggs, part of salt and part of black hot pepper to produce mince and stuffs the carp with the mince. One performs mixing cabbages, the remaining bulb onions, carrots, parsley roots, and sunflower flour with mushroom broth, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce garnish. The carp and garnish are packed. Then one performs sealing and sterilisation.

EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.

Description

The invention relates to the production technology of canned second lunch dishes.

A known method of manufacturing canned food "Stuffed Carp", which provides for the preparation of recipe components, cooking with separation from the broth, cutting and frying dried porcini mushrooms in vegetable oil, boiling until twice the mass of buckwheat, chopping and freezing fresh white cabbage, cutting and sautéing in vegetable oil of carrots, onions and parsley root, passer wheat flour, cutting carp, mixing part of onions, mushrooms and buckwheat with chicken eggs, part salt and part black bitter pepper to get minced meat and stuffing it with carp, mixing cabbage, the rest of onions, carrots, parsley root and wheat flour with mushroom broth, tomato paste, acetic acid, sugar, the rest of the salt, the rest of the black bitter pepper and bay leaf with obtaining a side dish, packing of carp and side dish, sealing and sterilization (RU 2281666 C1, 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 of manufacturing canned "Carp Stuffed", which involves preparing the recipe components, cooking with separation from the broth, cutting and frying dried porcini mushrooms in vegetable oil, cooking until buckwheat is massed twice, shredding and freezing fresh white cabbage , cutting and sautéing carrots, onions and parsley root in vegetable oil, cutting carp, mixing part of onions, mushrooms and buckwheat with chicken eggs, part salt and part black bitter pepper to get minced meat and stuffing carp with it, mixing cabbage, the rest of onions, carrots and parsley root with flour, mushroom broth, tomato paste, acetic acid, sugar, the rest of the salt, the rest of the black bitter pepper and bay leaf with obtaining a garnish, packing carp and garnish, sealing and sterilization, according to the invention, use sunflower flour, which before mixing is filled with mushroom broth and kept for swelling, and the components are used for the following ratio of expenses, parts by weight .:

carp 610 chicken eggs fifty vegetable oil 26.6 dried porcini mushrooms 40 fresh white cabbage 625 carrot 25-15.6 onion 97-98.7 parsley root 18.5-18.8 buckwheat fifty sunflower flour 18.5 tomato paste, in terms of 30% solids content 16.7 acetic acid, calculated on 80% concentration 0.6 sugar fifteen salt 12 black pepper 0.2 Bay leaf 0.1 mushroom broth before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared dried porcini mushrooms are cooked until cooked, separated from the broth, chopped and fried in vegetable oil.

Prepared buckwheat is boiled until a double increase in mass.

Prepared fresh white cabbage is chopped and frozen.

Prepared carrots, onions and parsley root are cut and sautéed in vegetable oil.

The prepared carp is chopped.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with previously separated mushroom broth in a weight ratio of about 1: 5 and allowed to swell.

About 74% of the recipe for onions, mushrooms and buckwheat are mixed with chicken eggs, about 37% of the recipe for salt and about 50% of the recipe for ground black pepper to produce minced carp.

The cabbage, the remaining part of onions, carrots, parsley root and sunflower flour in a recipe ratio are mixed with mushroom broth, tomato paste, acetic acid, sugar, the rest of the salt and ground the remaining part of bitter black pepper and bay leaf to obtain a side dish.

Carp and garnish 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. 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 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 1. - M .: APPP "Konservplodoizot", 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)

A method of manufacturing canned "Carp stuffed", which includes preparing the recipe components, cooking with separation from the broth, cutting and frying dried porcini mushrooms in vegetable oil, boiling until twice the mass of buckwheat, chopping and freezing fresh white cabbage, cutting and sautéing in vegetable oil carrots, onions and parsley root, cutting carp, mixing part of onions, mushrooms and buckwheat with chicken eggs, part of salt and part of black pepper to obtain rsha and stuffing it with carp, mixing cabbage, the remaining part of onions, carrots and parsley root with flour, mushroom broth, tomato paste, acetic acid, sugar, the rest of salt, the remaining part of bitter black pepper and bay leaf to obtain a side dish, packing of carp and garnish, sealing and sterilization, characterized in that they use sunflower flour, which is poured with mushroom broth before mixing and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
carp 610 chicken eggs fifty vegetable oil 26.6 dried porcini mushrooms 40 fresh white cabbage 625 carrot 25-15.6 onion 97-98.7 parsley root 18.5-18.8 buckwheat fifty sunflower flour 18.5 tomato paste in terms of 30% solids content 16.7 acetic acid in terms of 80% concentration 0.6 sugar fifteen salt 12 black pepper 0.2 Bay leaf 0.1 mushroom broth before the release of the target product 1000