RU2501439C1 - Method for production of preserves "herring in white sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of fish preserves production. The invention envisages recipe components preparation, the components mixing, herring frying in vegetable oil, the herring 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. A known method for the production of canned food "Herring in a white sauce", which includes preparing the recipe, chopping onions, mixing it with sour cream, vegetable oil, drinking water, sugar and citric acid and cooking with sauce, cutting, exposure to saline, breading in wheat flour and frying herring in vegetable oil, packing herring and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M .: Food industry, 1971, p. 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 for the production of canned herring in white sauce, which involves preparing the recipe components, chopping onions, mixing it with sour cream, drinking water, sugar and citric acid and cooking to obtain sauce, cutting, exposure to saline , breading in wheat flour and frying herring in vegetable oil, packing herring and sauce, sealing and sterilizing, according to the invention, ground pumpkin seed meal is added to the sauce, which is added before mixing ayut drinking water and stand for swelling, and the components are used in the following ratio of costs, parts by weight:

herring 555.8 vegetable oil 42.3 onion 40.9-41.4 Wheat flour 37,4 pumpkin seed meal 34.3 sour cream, in terms of 30% fat 114.3 sugar 45.7 salt 17.1 lemon acid 3,7 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 ground in a spinning top.

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 a prescription ratio are mixed with sour cream, drinking water, sugar and citric acid. The resulting mixture is boiled until a solids content of about 15.5% is obtained to obtain a sauce.

The prepared herring is cut, kept at a temperature of 10-15 ° C for 2-6 minutes in an 18-24% solution of sodium chloride, breaded in the remaining wheat flour and fried in vegetable oil.

Herring and sauce are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

When using sour cream with a fat content that does not coincide with the prescription, its consumption is calculated for the equivalent fat content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP Konservlodozyach, 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. 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 herring in white sauce, which involves preparing the recipe components, chopping onions, mixing it with sour cream, drinking water, sugar and citric acid and cooking to obtain sauce, cutting, soaking in saline, breading in wheat flour and frying in herring vegetable oil, herring and sauce packaging, sealing and sterilization, characterized in that the pumpkin seed meal is additionally introduced into the sauce, which is poured with drinking water before mixing and kept for thumps, and the components are used in the following ratio of costs, parts by weight:
herring 555.8 vegetable oil 42.3 onion 40.9-41.4 Wheat flour 37,4 pumpkin seed meal 34.3 sour cream, in terms of 30% fat 114.3 sugar 45.7 salt 17.1 lemon acid 3,7 water before the release of the target product 1000