RU2496386C1 - Method for production of preserved product "fish filled cabbage rolls in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to a method for production of preserved product "Fish filled cabbage rolls in tomato sauce", the method envisages recipe components preparation, fish fillet cutting and maintenance in salt solution, frying part of it in vegetable oil, carrots and bulb onions cutting and sauteing in vegetable oil, fresh white cabbages taking to leaves, chopping part of them, rice cooking till double weight increase, mixing and mincing raw and fried fish fillet, carrots, bulb onions and chopped cabbage leaves; addition of rice and part of black hot pepper to produce mince, the remaining cabbage leaves blanching and moulding mince into them to produce cabbage rolls, 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 black hot pepper, the mixture cooking and addition of acetic acid to produce a sauce, the cabbage rolls and sauce packing, 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 fish.

A known method of obtaining a canned product "Stuffed fish in tomato sauce", which provides for the preparation of recipe components, cutting and aging in a saline solution of fish fillet and frying parts of it in vegetable oil, cutting and sautéing carrots and onions in vegetable oil, disassembling fresh white-cabbage leaves cabbage and shredder parts thereof, boiling to a twofold increase in the mass of rice, mixing and chopping raw and fried fish fillet, carrots, onions and shredded cabbage on the top x leaves and adding rice and part of black bitter pepper to obtain minced meat, blanching the remaining part of cabbage leaves and forming minced meat into them, stuffing wheat flour, mixing it with tomato paste, drinking water, sugar and the remaining part of black bitter pepper, cooking and the addition of acetic acid to obtain a sauce, packing stuffed cabbage and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M .: Food industry, 1971, S. 426-479).

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 the canned product "Stuffed fish in tomato sauce", which involves preparing the recipe components, cutting and holding the fish fillet in saline and frying parts of it in vegetable oil, cutting and sautéing carrots and onions in vegetable oil , sorting into leaves of fresh white cabbage and shredding parts thereof, boiling to a twofold increase in the mass of rice, mixing and chopping raw and fried fish fillet, carrots, onions and chopped part of cabbage leaves and adding rice and part of black bitter pepper to obtain minced meat, blanching the remaining part of cabbage leaves and forming minced meat in them to get stuffed cabbage, mixing tomato paste, drinking water, sugar and the remaining part of black bitter pepper, cooking and adding acetic acid to obtain a sauce, packing stuffed cabbage and sauce, sealing and sterilizing, according to the invention, ground pumpkin seed meal is used in the sauce, which is poured with drinking water and mixed before mixing vayut to swell, and the components used in the next maintenance costs, parts by weight .:

fish fillet 207.8 vegetable oil 45.4 fresh white cabbage 466.6 carrot 134.9-138.3 onion 121.7-123.3 rice 46.6 pumpkin seed meal 10.3 tomato paste, in terms of 30% solids content 65.7 acetic acid, calculated on 80% concentration 3,7 sugar 14.3 salt 17.1 black pepper 0.57 water before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared fish fillet is cut, kept at a temperature of 10-15 ° C for 2-6 minutes in an 18-24% solution of sodium chloride and approximately 35% of its recipe amount is fried in vegetable oil.

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

Prepared fresh white cabbage is sorted into leaves, of which approximately 33% by weight, preferably the smallest, are shredded and the rest are blanched.

Prepared rice is boiled until a double increase in mass.

Raw and fried fish fillet, carrots, onions and shredded portion of cabbage leaves are mixed in a prescription ratio and ground in a spinning top. Rice and approximately half of the recipe amount of ground black bitter pepper are introduced into the ground mass to produce minced meat, which is formed into blanched cabbage leaves to produce cabbage rolls.

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 kept for swelling, and then in the recipe ratio mixed with tomato paste, drinking water, sugar and ground the rest of the black pepper. The resulting mixture was boiled until a dry matter content of about 15% was reached, and acetic acid was added to give a sauce.

Stuffed cabbage 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. 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)

A method of obtaining a canned product "Stuffed fish in tomato sauce", which includes preparing the recipe components, cutting and holding the fish fillet in salt solution and frying parts of it in vegetable oil, cutting and sautéing carrots and onions in vegetable oil, sorting fresh cabbage leaves into leaves and shredding their parts, boiling to a twofold increase in the mass of rice, mixing and chopping raw and fried fish fillet, carrots, onions and shredded cabbage leaves on a top and adding rice and a portion of black bitter pepper to obtain minced meat, blanching the remainder of the cabbage leaves and forming minced meat in them to make cabbage rolls, mixing tomato paste, drinking water, sugar and the remaining portion of black bitter pepper, cooking and adding acetic acid to obtain a sauce, packing stuffed cabbage and sauce, sealing and sterilization, characterized in that the composition of the sauce uses ground meal of pumpkin seeds, which before mixing is poured with drinking water and kept for swelling, and the components are used form a next maintenance costs, parts by weight .:
fish fillet 207.8 vegetable oil 45.4 fresh white cabbage 466.6 carrot 134.9-138.3 onion 121.7-123.3 rice 46.6 pumpkin seed meal 10.3 tomato paste, in terms of 30% solids content 65.7 acetic acid, calculated on 80% concentration 3,7 sugar 14.3 salt 17.1 black pepper 0.57 water before the release of the target product 1000