RU2495604C1 - Method for production of preserves "fish balls with vegetable garnish in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the fish-and-vegetable preserves production technology. The method involves recipe components preparation, sprats cutting and frying in vegetable oil, carrots and bulb onions cutting and sauteing in vegetable oil, mixing and mincing part of carrots, part of bulb onions and sprats, addition of rice, part of salt, part of black hot pepper and part of allspice to produce mince; the mince moulding to produce meat balls, the remaining carrots and bulb onions mixing to produce garnish. One performs ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the swollen extraction cake 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. Then the meet balls, garnish and 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.

A known method for the production of canned fish meatballs in tomato sauce with vegetable garnish, involving the preparation of recipe components, cutting and frying in vegetable oil sprats, cutting and sautéing in vegetable oil carrots and onions, mixing and grinding on top of a portion of carrots, parts of onions and sprats, adding rice, part of salt, part of bitter black pepper and part of allspice to produce minced meat and its formation to produce meatballs, mixing the remaining parts of carrots and onions with by garnishing, stirring the wheat flour, mixing it with vegetable oil, tomato paste, drinking water, sugar, the rest of the salt, the rest of the black pepper, the rest of the allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to obtain sauce, packing meatballs, garnish and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M .: Food industry, 1971, S. 426-478).

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 canned fish production method "Meatballs in Tomato Sauce with Vegetable Garnish", which involves preparing the recipe components, cutting and frying sprats in vegetable oil, cutting and sautéing carrots and onions in vegetable oil, mixing and grinding in a spinning top parts of carrots, parts of onions and sprats, adding rice, parts of salt, parts of bitter black pepper and part of allspice to produce minced meat and its formation to produce meatballs, mixing the remaining parts carrots and onions with a side dish, mixing flour, tomato paste, drinking water, sugar, the rest of the salt, the rest of the black pepper, the rest of the allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to give the sauce , packing meatballs, garnish and sauce, sealing and sterilization, according to the invention, in the composition of the sauce use ground meal of pumpkin seeds, which before mixing is filled with drinking water and kept for swelling, and the components are used for the following ratio of costs, parts by weight:

sprat 720.1 vegetable oil 46 carrot 271.4-278.4 onion 123.4-125 rice 41.7 pumpkin seed meal 21,4 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 0.34 allspice 0.34 clove 0.11 coriander 0.11 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.

Prepared sprats are cut and fried in vegetable oil.

Prepared carrots and onions are chopped and sautéed in vegetable oil.

Sprats, about 35% of the recipe for carrots and about 78% of the recipe for onions are mixed and ground. Prepared rice, about 48% of the recipe amount of salt and ground about 66% of the recipe amount of black pepper and about 66% of the recipe amount of allspice, are added to the crushed mass to produce minced meat, which is formed into meatballs.

The remaining parts of carrots and onions are mixed to obtain a side dish.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilieva A.G., Dvorkina G.A., Kasyanov G.I. Development of technology for functional sausages with additives from pumpkin seeds. - Krasnodar: InEP, 2008, p. 38- 45), it is poured with drinking water in a weight ratio of about 1: 5 and kept for swelling, and then mixed with tomato paste, drinking water, sugar, the rest of the salt and ground the remaining part of bitter black pepper, the remaining part of allspice, in the recipe ratio cloves, coriander and laurel vym sheet. The resulting mixture was boiled until a dry matter content of about 15% was reached, and acetic acid was added to give a sauce.

Meatballs, garnish 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 1. - M .: APPP "Konservplodoizot", 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 10-15 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)

Method for the production of canned fish meatballs in tomato sauce with vegetable garnish, which includes preparing the recipe components, cutting and frying sprats in vegetable oil, cutting and sautéing carrots and onions in vegetable oil, mixing and chopping carrots, onions and sprats, adding rice, parts of salt, part of bitter black pepper and part of allspice to produce minced meat and its formation to produce meatballs, mixing the remaining parts of carrots and onions to obtain a garnish a, 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 sauce, packing meatballs, side dish and sauce, sealing and sterilization, characterized in that the composition of the sauce uses ground meal of pumpkin seeds, which before mixing the components of the sauce is poured with drinking water and kept for swelling, and the components are used in the following ratio, parts by weight:
sprat 720.1 vegetable oil 46 carrot 271.4-278.4 onion 123.4-125 rice 41.7 pumpkin seed meal 21,4 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 0.34 allspice 0.34 clove 0.11 coriander 0.11 Bay leaf 0,03 water before the release of the target product 1000