RU2497409C1 - Method for production of preserves "fried sprats with cabbages in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology for production of fish-and-vegetable preserves. The method envisages packing of sprats, fried in vegetable oil, a vegetable mixture and a sauce with subsequent sealing and sterilisation. The vegetable mixture is represented by cut bulb onions and fermented cabbages. The sauce is produced by way of cooking a mixture of tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cloves, cinnamon, coriander, nutmeg and laurel leaf with acetic acid addition. Ground pumpkin seeds extraction cake, preliminarily maintained in water for swelling, is introduced into the sauce.

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 of manufacturing canned food "Sprat fried with cabbage in tomato sauce", which includes preparing the recipe components, cutting onions and mixing them with sauerkraut, sautéing wheat flour, mixing it with vegetable oil, tomato paste, drinking water, sugar, salt, pepper black bitter, allspice, cloves, cinnamon, coriander, nutmeg and bay leaf, cooking and adding acetic acid to produce sauce, breading in wheat flour and frying in vegetable oil sprat, packing sardines, vegetable and sauce mixture, sealing and sterilization (Handbook of canned production Volume 3 -. M .: Food Industry 1971, s.424-482).

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 food "Sprat fried with cabbage in tomato sauce", which involves preparing the recipe components, cutting onions and mixing them with sauerkraut, mixing flour, tomato paste, drinking water, sugar, salt, black pepper bitter, allspice, cloves, cinnamon, coriander, nutmeg and bay leaves, cooking and adding acetic acid to obtain sauce, breading in wheat flour and frying in vegetable oil of sprats, packing of sprats, o a healthy mixture 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 poured with drinking water and kept for swelling, and the components are used at the following cost content, parts by weight:

sprat 817.6 vegetable oil 70.6 sauerkraut 137.7 onion 68-68.9 Wheat flour 35.8 pumpkin seed meal 11,4 tomato paste, in terms of 30% solids content 91.4 acetic acid, calculated on 80% concentration 3,7 sugar 25.7 salt 15,2 black pepper 1,1 allspice 1,1 clove 1,1 cinnamon 0.09 coriander 1,1 nutmeg 0.17 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 onions are chopped and mixed in the recipe ratio with sauerkraut.

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 mixed with tomato paste, drinking water, sugar, salt and ground black pepper, allspice, cloves, cinnamon, coriander, nutmeg in a prescription ratio walnut and bay leaf. The resulting mixture is boiled until a dry matter content of about 17.5% is added, and acetic acid is added to give a sauce.

Prepared sprats are breaded in wheat flour and fried in vegetable oil.

Sprat, vegetable 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 "Canned Fruit and Vegetable", 1990, p.124).

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. Shown in the form of an interval onion consumption covers its possible change in the shelf life 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 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 food "Sprat fried with cabbage in tomato sauce", which includes preparing the recipe components, cutting onions and mixing them with sauerkraut, mixing flour, tomato paste, drinking water, sugar, salt, bitter pepper, allspice, cloves, cinnamon, coriander, nutmeg and bay leaf, cooking and adding acetic acid to obtain a sauce, breading in wheat flour and frying in vegetable oil of sprats, packing of sprats, vegetable mixture and sauce, sealing and ste rylization, 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 in the following ratio of costs, parts by weight:
sprat 817.6 vegetable oil 70.6 sauerkraut 137.7 onion 68-68.9 Wheat flour 35.8 pumpkin seed meal 11,4 tomato paste in terms of 30% solids content 91.4 acetic acid in terms of 80% concentration 3,7 sugar 25.7 salt 15,2 black pepper 1,1 allspice 1,1 clove 1,1 cinnamon 0.09 coriander 1,1 nutmeg 0.17 Bay leaf 0,03 water before the release of the target product 1000