RU2501480C1 - Method for production of preserves "fried gobies 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. One performs carrots, bulb onions and white vegetables cutting and sauteing in vegetable oil, parsley greens milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, black hot pepper, allspice and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, gobies maintenance in salt solution, mealing in wheat flour and frying in vegetable oil, the gobies and the 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 "Gobies fried with vegetables in tomato sauce", which includes preparing the recipe components, cutting and sautéing carrots, onions and white roots in vegetable oil, chopping parsley, mixing these components with tomato paste, drinking water, sugar, pepper black bitter, allspice and bay leaves, boiling and adding acetic acid to obtain a sauce, aging in saline, breading in wheat flour and frying in vegetable oil gobies, packing gobies and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M.: Food industry, 1971, p. 423-425).

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 "Gobies fried with vegetables in tomato sauce", which involves preparing the recipe components, cutting and sautéing carrots, onions and white roots in vegetable oil, chopping parsley, mixing the listed components with tomato paste, drinking water, sugar, bitter black pepper, allspice and bay leaf, cooking and adding acetic acid to obtain a sauce, aging in saline, breading in wheat flour and frying tricking the gobies in vegetable oil, packing gobies and sauce, sealing and sterilizing, according to the invention, the ground meal 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 flow ratio, parts by weight:

goby 1257.1 vegetable oil 88 carrot 177.1-181.7 onion 94.3-95.5 white roots 80-81.3 parsley 6 Wheat flour 28.6 pumpkin seed meal 18.3 tomato paste, in terms of 30% solids content 73.1 acetic acid, calculated on 80% concentration 3,7 sugar 25.7 salt 15.1 black pepper 0.71 allspice 0.14 Bay leaf 0.14 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, onions and white roots are cut and sautéed in vegetable oil.

Prepared parsley is crushed 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 the recipe ratio are mixed with tomato paste, drinking water, sugar and ground black bitter pepper, allspice and bay leaf. The resulting mixture was boiled until a dry substance content of about 32% was reached, and acetic acid was added to give a sauce.

The prepared bull 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.

Gobies 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 "Gobies fried with vegetables in tomato sauce", which provides for the preparation of recipe components, cutting and sautéing carrots, onions and white roots in vegetable oil, chopping parsley, mixing the listed components with tomato paste, drinking water, sugar, black pepper bitter, allspice and bay leaves, boiling and adding acetic acid to obtain a sauce, aging in saline, breading in wheat flour and frying in goat's vegetable oil, fa RDCCH sculpin and sauce, sealing and sterilization, characterized in that the sauce powder is further added pumpkin seed meal, which prior to mixing with drinking water is poured and allowed to stand for swelling, and the components used in the following ratio costs pbw .:
goby 1257.1 vegetable oil 88 carrot 177.1-181.7 onion 94.3-95.5 white roots 80-81.3 parsley 6 Wheat flour 28.6 pumpkin seed meal 18.3 tomato paste, in terms of 30% solids content 73.1 acetic acid, calculated on 80% concentration 3,7 sugar 25.7 salt 15.1 black pepper 0.71 allspice 0.14 Bay leaf 0.14 water before the release of the target product 1000