RU2501405C1 - Method for production of preserves "fried sprats with vegetables 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 recipe components preparation, carrots and bulb onions cutting, sauteing in vegetable oil and mixing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with tomato paste, drinking water, sugar, hot black pepper, allspice, cloves, coriander and laurel leaf, cooking and addition of acetic acid to produce a sauce, maintenance in salt solution, sprats mealing in wheat flour and frying in vegetable oil, the sprats, vegetable mixture and sauce packing, sealing and sterilisation.

EFFECT: reduction of the manufactured target product adhesion to container walls.

Description

The invention relates to the production technology of canned fish and vegetables.

A known method for the production of canned food "Sprat fried with vegetables in tomato sauce", which includes preparing the recipe, cutting, sautéing in vegetable oil and mixing carrots and onions, sautéing wheat flour, mixing it with vegetable oil, tomato paste, drinking water, sugar, bitter black pepper, allspice, cloves, coriander and bay leaves, cooking and adding acetic acid to obtain a sauce, aging in saline, breading in wheat flour and frying in ra titelnom anchovy oil, 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 for the production of canned food "Sprat fried with vegetables in tomato sauce", which involves preparing the recipe components, cutting, sautéing in vegetable oil and mixing carrots and onions, mixing flour, tomato paste, drinking water, sugar, pepper bitter black, allspice, cloves, coriander and bay leaves, boiling and adding acetic acid to obtain a sauce, aging in saline, breading in wheat flour and frying in vegetable oil of sprat, packing sprats, vegetable 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 in the following ratio of costs, parts by weight:

sprat 600 vegetable oil 71.7 carrot 285.7-293 onion 29.1-29.5 Wheat flour 26.3 pumpkin seed meal 28.6 tomato paste, in terms of 30% solids content 91.4 acetic acid, calculated on 80% concentration 4.3 sugar 25.7 salt 17.1 black pepper 1,1 allspice 1,1 clove 1,1 coriander 1,1 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 carrots and onions are cut, sautéed in vegetable oil and mixed in a prescription ratio.

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), it is poured with drinking water in a weight ratio of about 1: 5 and kept for swelling, and then mixed with tomato paste, drinking water, sugar and ground black pepper, allspice, cloves, coriander and bay leaf in a prescription ratio. 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.

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

Method for the production of canned food "Sprat fried with vegetables in tomato sauce", which includes preparing the recipe components, cutting, sautéing in vegetable oil and mixing carrots and onions, mixing flour, tomato paste, drinking water, sugar, bitter pepper, allspice, cloves , coriander and bay leaf, cooking and adding acetic acid to obtain a sauce, aging in saline, breading in wheat flour and frying in vegetable oil of sprats, packing of sprats, vegetable mixture and sauce, ermetizatsiyu and sterilization, characterized in that the sauce composition used pumpkin seed, ground seed meal, which prior to mixing with drinking water is poured and allowed to stand to swell, and components used in the following ratio costs wt. hours:
sprat 600 vegetable oil 71.7 carrot 285.7-293 onion 29.1-29.5 Wheat flour 26.3 pumpkin seed meal 28.6 tomato paste, in terms of 30% solids content 91.4 acetic acid, calculated on 80% concentration 4.3 sugar 25.7 salt 17.1 black bitter pepper 1,1 allspice 1,1 clove 1,1 coriander 1,1 Bay leaf 0,03 water before the release of the target product 1000