RU2496376C1 - Method for production of preserves "fancy smoked herring in tomato-wine sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of fish preserves production. The method envisages preparation of recipe components, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the swollen extraction cake mixing with tomato paste, grape wine, drinking water, salt, CO₂-extract of pyrolysis wood, ground black hot pepper and cinnamon, the mixture cooking to produce a sauce, herring cutting, the herring 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 fish.

A known method of producing canned food "Smoked amateur herring in tomato-wine sauce", which provides for the preparation of recipe components, mixing vegetable oil, tomato paste, grape wine, drinking water, salt, black pepper and cinnamon and cooking to obtain a sauce, cutting smoked herring, packing smoked herring and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M.: Food industry, 1971, p. 392-488).

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 producing canned food "Smoked amateur herring in tomato-wine sauce", which involves preparing the recipe components, mixing tomato paste, grape wine, drinking water, salt, bitter pepper and cinnamon and cooking to produce sauce, cutting herring, packing herring and sauce, sealing and sterilization, according to the invention, the CO ₂ extract of pyrolysis wood and ground pumpkin seed meal are added to the sauce, which is poured with drinking water before mixing and kept t for swelling, and the components are used in the following content of expenses, parts by weight:

herring 794.2 pumpkin seed meal 23.7 tomato paste, in terms of 30% solids content 158.6 grape wine 47.4 salt 17.1 black pepper 0.13 cinnamon 0.13 Pyrolysis wood CO ₂ extract 0.04 water before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilyeva 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, grape wine, drinking water, salt, a CO ₂ extract of wood pyrolysis and ground black pepper and cinnamon in a prescription ratio . 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 herring is chopped.

Herring 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 coincide with the recipe, its consumption is recalculated to the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP Konservplodozyach, 1990, p. 124).

Component costs are given taking into account waste standards and losses of the corresponding types 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. 5 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)

The method of obtaining canned food "Finished amateur herring in tomato-wine sauce", which includes preparing the recipe components, mixing tomato paste, grape wine, drinking water, salt, black bitter pepper and cinnamon and cooking with sauce, cutting herring, packing herring and sauce, sealing and sterilization, characterized in that the sauce additionally introduced CO ₂ extract of wood pyrolysis and ground pumpkin seed meal, which prior to mixing with drinking water is poured and allowed to stand for swelling and uses components to stand at the next maintenance costs, parts by weight .:
herring 794.2 pumpkin seed meal 23.7 tomato paste, in terms of 30% solids content 158.6 grape wine 47.4 salt 17.1 black pepper 0.13 cinnamon 0.13 CO ₂ pyrolysis wood extract 0.04 water before the release of the target product 1000