RU2501478C1 - Method for production of preserves "fried bluefish in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of fish preserves production. The method envisages recipe components preparation. Bulb onions are cut, sauteed in vegetable oil and milled. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. One mixes the listed components with tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf. Then one performs the mixture cooking and acetic acid addition to produce a sauce. The bluefish is cut, mealed in wheat flour and fried in vegetable oil. The bluefish and the 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 producing canned food "Roofed bluefin in tomato sauce", which includes preparing the recipe, cutting, sautéing in vegetable oil and chopping onions, mixing it with tomato paste, drinking water, sugar, salt, bitter black pepper, allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to produce sauce, cutting, breading in wheat flour and frying in vegetable oil of bluefin, packing of bluefin and sauce, sealing and sterilization (Reference to the production of canned food.Volume 3 - M .: Food Industry, 1971, p. 392-478).

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 "Lufar fried in tomato sauce", which involves preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, mixing it with tomato paste, drinking water, sugar, salt, bitter black pepper , allspice, cloves, coriander and bay leaves, boiling and adding acetic acid to produce sauce, cutting, breading in wheat flour and frying in vegetable oil of bluefin, packing of bluefin and sauce, sealing tion and sterilization, according to the invention, in addition, the ground meal of pumpkin seeds is added to the sauce, which is poured with drinking water before mixing and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

bluefin 1324.3 vegetable oil 84.5 onion 42.5-43.1 Wheat flour 24 pumpkin seed meal 13.1 tomato paste, in terms of 30% solids content 91.4 acetic acid, calculated on 80% concentration 3.2 sugar 18.8 salt 17.6 black pepper 0.08 allspice 0.08 clove 0.08 coriander 0.08 Bay leaf 0.02 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, sautéed in vegetable oil and chopped on a spinning top or a washing machine.

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, drinking water, sugar, salt and ground black pepper, allspice, cloves, coriander 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.

Prepared Lufar is cut, breaded in wheat flour and fried in vegetable oil.

Lufar 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. 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)

The method of obtaining canned food "Lufar fried in tomato sauce", which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, mixing it with tomato paste, drinking water, sugar, salt, black pepper, allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to obtain a sauce, cutting, breading in wheat flour and frying in vegetable oil of bluefin, packing of bluefin and sauce, sealing and sterilization, characterized in that then ground sauce of pumpkin seeds is additionally introduced into the sauce, which is poured with drinking water before mixing and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
bluefin 1324.3 vegetable oil 84.5 onion 42.5-43.1 Wheat flour 24 pumpkin seed meal 13.1 tomato paste, in terms of 30% solids content 91.4 acetic acid, calculated on 80% concentration 3.2 sugar 18.8 salt 17.6 black pepper 0.08 allspice 0.08 clove 0.08 coriander 0.08 Bay leaf 0.02 water before the release of the target product 1000