RU2496371C1 - Method for production of preserves "pike liver solyanka" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology for fish-and-vegetable preserves production, in particular, to "Pike liver solyanka" preserves production. The method involves preparation of recipe components, pike cutting, mealing in wheat flour, frying in vegetable oil and milling, pike liver mealing in wheat flour, frying in vegetable oil and cutting, carrots and part of bulb onions cutting and sauteing in vegetable oil; the listed components mixing with fermented cabbages, the remaining bulb onions cutting, sauteing in vegetable oil, milling, mixing with tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and acetic acid addition to produce a sauce, the produced mixture and sauce packing, sealing and sterilisation. One additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling. The components are used at the following expenditure ratio, weight parts: pike - 222.9; pike liver - 400; vegetable oil - 79.4; fermented cabbages - 334.3; carrots - 222.9-228.6; bulb onions - 130.3-132; wheat flour - 10.7; pumpkin seeds extraction cake - 16.1, tomato paste in conversion to 30% dry substances content - 31.4, acetic acid in conversion to 80% concentration - 1.7, sugar - 8.6, salt - 14.9, black hot pepper - 0.04, allspice - 0.04, cloves - 0.04, coriander - 0.04; laurel leaf - 0.01, water till the target product yield is equal to 1000.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

Description

The invention relates to the production technology of canned fish and vegetables.

A known method for the production of canned food "Solyanka from the liver of pike", involving the preparation of prescription components, cutting, breading in wheat flour, frying in vegetable oil and grinding pike, breading in wheat flour, frying in vegetable oil and cutting liver pike, cutting and passering in vegetable oil of carrots and onions and mixing the listed components with sauerkraut, cutting, sautéing in vegetable oil and chopping the remaining part of onions, mixing it with tomato stand, drinking water, sugar, salt, bitter black pepper, allspice, cloves, coriander and bay leaves, cooking and adding acetic acid to obtain sauce, packing the resulting mixture and sauce, sealing and sterilization (Canned Food Handbook. Volume 3. - M.: Food Industry, 1971, S. 431-432).

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 "Solyanka from pike liver", which involves preparing the recipe components, cutting, breading in wheat flour, frying in vegetable oil and grinding pike, breading in wheat flour, frying in vegetable oil and cutting pike liver , cutting and sautéing carrots and onions in vegetable oil and mixing the listed components with sauerkraut, cutting, sautéing in vegetable oil and chopping the remaining part of onions a, mixing it with tomato paste, drinking water, sugar, salt, bitter black pepper, allspice, cloves, coriander and bay leaves, cooking and adding acetic acid to produce sauce, packing the resulting mixture and sauce, sealing and sterilizing, according to the invention ground sauce of pumpkin seeds is additionally introduced into the sauce, which is poured with drinking water before mixing and allowed to swell, and the components are used at the following content of the costs, parts by weight:

pike 222.9 pike liver 400 vegetable oil 79,4 sauerkraut 334.3 carrot 222.9-228.6 onion 130.3-132 Wheat flour 10.7 pumpkin seed meal 16.1 tomato paste, in terms of 30% solids content 31,4 acetic acid, calculated on 80% concentration 1.7 sugar 8.6 salt 14.9 black pepper 0.04 allspice 0.04 clove 0.04 coriander 0.04 Bay leaf 0.01 water before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

The prepared pike is cut, breaded in wheat flour, fried in vegetable oil and ground in a spinning top.

The prepared pike liver is breaded in wheat flour, fried in vegetable oil and cut.

Prepared carrots and approximately 92% of the recipe amount of onions are chopped and sautéed in vegetable oil.

The listed components in the recipe ratio are mixed with sauerkraut.

The rest of the onions are cut, sautéed in vegetable oil and chopped in a spinning top or pulping machine.

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), poured with drinking water in a ratio by weight of about 1: 5 and maintained for swelling.

The listed components are mixed in a recipe ratio with tomato paste, drinking water, sugar, salt and ground black pepper, allspice, cloves, coriander and bay leaf. The resulting mixture is boiled until the solids content is about 15.5% and acetic acid is added with getting the sauce.

The resulting mixture 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 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 fell completely out of the can, but the product by 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 "Solyanka from pike liver", which includes preparing the recipe components, cutting, breading in wheat flour, frying in vegetable oil and grinding pike, breading in wheat flour, frying in vegetable oil and cutting liver pike, cutting and sautéing in vegetable oil carrots and onions and mixing the listed components with sauerkraut, cutting, sautéing in vegetable oil and chopping the remaining part of onions, mixing it with tomato paste, pit drinking water, sugar, salt, bitter black pepper, allspice, cloves, coriander and bay leaves, cooking and adding acetic acid to obtain sauce, packing the resulting mixture and sauce, sealing and sterilization, characterized in that ground meal is additionally introduced into the sauce pumpkin seeds, which before mixing is poured with drinking water and kept for swelling, and the components are used at the following cost content, parts by weight:
pike 222.9 pike liver 400 vegetable oil 79,4 sauerkraut 334.3 carrot 222.9-228.6 onion 130.3-132 Wheat flour 10.7 pumpkin seed meal 16.1 tomato paste, in terms of 30% solids content 31,4 acetic acid, calculated on 80% concentration 1.7 sugar 8.6 salt 14.9 black pepper 0.04 allspice 0.04 clove 0.04 coriander 0.04 Bay leaf 0.01 water before the release of the target product 1000