RU2500227C1 - Method for production of preserves "marinated fried fish" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, carrots, parsley roots and leek cutting and sauteing in vegetable oil, green onion cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling. The listed components are mixed with tomato paste, acetic acid, sugar, culinary salt, calcium acetate, allspice, cloves, cinnamon and laurel leaf. Rockfish fillet is cut, mealed in wheat flour and fried in vegetable oil; the rockfish fillet, the produced mixture and bone broth 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 second lunch dishes.

A known method of producing canned food "Fried fish under the marinade", which provides for the preparation of recipe components, cutting and sautéing carrots, parsley and leeks in vegetable oil, cutting and freezing green onions, mixing the listed components with tomato paste, acetic acid, sugar, and cookery salt, calcium acetate, allspice, cloves, cinnamon and bay leaf, cutting, breading in wheat flour and frying in sea oil fillet of sea bass, packing of filet of sea bass obtained th mixture and fish broth, sealing and sterilization (RU 2356326 C1, 2009).

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 “Fried fish under the marinade”, which involves preparing the recipe components, cutting and sautéing carrots, parsley and leek roots in vegetable oil, cutting and freezing green onions, mixing the above components with tomato paste, acetic acid, sugar, sodium chloride, calcium acetate, allspice, cloves, cinnamon and bay leaf, cutting, breading in wheat flour and frying sea bass fillet in vegetable oil, packing f silt perch, the resulting mixture and fish broth, sealing and sterilization, according to the invention, the composition of the mixture additionally use ground meal of pumpkin seeds, which is pre-filled with fish broth and kept for swelling, and the components are used in the following ratio, wt.h .:

sea bass fillet 556.3 vegetable oil 78.1 carrot 192-196.9 parsley root 29.2-29.7 leek 137.1-138.9 green onions 68.8 Wheat flour 31.3 pumpkin seed meal 17 tomato paste in terms of 30% solids content 46.9 acetic acid in terms of 80% concentration 1.76 sugar 16,4 salt 12 calcium acetate 0.19 allspice 0.23 clove 0.47 cinnamon 0.47 Bay leaf 0.09 fish stock before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared carrots, parsley root and leek are chopped and sautéed in vegetable oil.

Prepared green onions are chopped and frozen.

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), pour fish broth in a ratio by weight of about 1: 5 and incubated for swelling.

The listed components in a prescription ratio are mixed with tomato paste, acetic acid, sugar, sodium chloride, calcium acetate and ground pepper, cloves, cloves, cinnamon and bay leaf.

The prepared fillet of sea bass is cut, breaded in wheat flour and fried in vegetable oil.

Fillet of sea bass, the resulting mixture and fish broth are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

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.

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).

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 out completely from the can, but the control product did not.

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 "Fried fish under the marinade", which includes preparing the recipe, cutting and sautéing carrots, parsley and leeks in vegetable oil, cutting and freezing green onions, mixing the listed components with tomato paste, acetic acid, sugar, salt , calcium acetate, allspice, cloves, cinnamon and bay leaves, cutting, breading in wheat flour and frying in sea oil fillet of sea bass, packing of filet of sea bass, the resulting mixture and fish broth, sealing and sterilization, characterized in that the composition of the mixture additionally uses ground meal of pumpkin seeds, which is pre-filled with fish broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
sea bass fillet 556.3 vegetable oil 78.1 carrot 192-196.9 parsley root 29.2-29.7 leek 137.1-138.9 green onions 68.8 Wheat flour 31.3 pumpkin seed meal 17 tomato paste in terms of 30% solids content 46.9 acetic acid in terms of 80% concentration 1.76 sugar 16,4 salt 12 calcium acetate 0.19 allspice 0.23 clove 0.47 cinnamon 0.47 Bay leaf 0.09 fish stock before the release of the target product 1000.