RU2500262C1 - Method for production of preserves "sprats in beer sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of fish preserves production. The method envisages preparation of recipe components, wheat flour sauteing in vegetable oil, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. One mixes the listed components with tomato paste, beer, drinking water, sugar, black hot pepper, allspice and laurel leaf. One performs the mixture cooking, acetic acid addition to produce a sauce; one proceeds with sprats maintenance in salt solution. The sprats and sauce 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 fish.

A known method for the production of canned food "Sprat in beer sauce", which includes preparing the recipe components, sautéing wheat flour in vegetable oil, mixing it with tomato paste, beer, drinking water, sugar, bitter black pepper, allspice and bay leaves, cooking and adding vinegar acid with sauce, aging in a sprat salt solution, packing sprats and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M.: Food industry, 1971, S. 392-487).

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 producing canned food “Sprat in beer sauce”, which involves preparing the recipe components, sautéing wheat flour in vegetable oil, mixing it with tomato paste, beer, drinking water, sugar, bitter pepper, allspice and laurel pepper by leaf, boiling and adding acetic acid to obtain a sauce, soaking in a sprat salt solution, packing the sprat and sauce, sealing and sterilizing, according to the invention, ground pumpkin seed meal is added to the sauce to ory before mixing with drinking water is poured and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:

sprat 688.6 vegetable oil 14.3 Wheat flour 17.3 pumpkin seed meal 31.6 tomato paste, in terms of 30% solids content twenty acetic acid, calculated on 80% concentration 2.9 beer 142.9 sugar 25,2 salt 17.1 black pepper 0.11 allspice 0.11 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 wheat flour passer in vegetable oil.

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 in the recipe ratio are mixed with tomato paste, beer, drinking water, sugar and ground black bitter pepper, allspice and bay leaf. The resulting mixture is boiled until a solids content of about 15.5% is reached, and acetic acid is added to give a sauce.

The prepared sprat is kept at a temperature of 10-15 ° C for 2-6 minutes in an 18-24% solution of sodium chloride.

Sprat 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).

The costs of the components are given taking into account the norms of taps 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)

Method for the production of canned fish "Sprat in beer sauce", which involves preparing the recipe components, sautéing wheat flour in vegetable oil, mixing it with tomato paste, beer, drinking water, sugar, bitter black pepper, allspice and bay leaves, cooking and adding acetic acid with sauce, soaking in a sprat salt solution, packing sprats and sauce, sealing and sterilization, characterized in that the pumpkin seed meal is added to the sauce, which is poured into the drink before mixing howling water and stand for swelling, and the components are used in the following ratio of costs, parts by weight:
sprat 688.6 vegetable oil 14.3 Wheat flour 17.3 pumpkin seed meal 31.6 tomato paste, in terms of 30% solids content twenty acetic acid, calculated on 80% concentration 2.9 beer 142.9 sugar 25,2 salt 17.1 black bitter pepper 0.11 allspice 0.11 Bay leaf 0,03 water before the release of the target product 1000.