RU2501483C1 - Method for production of preserves "blanched european perch 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 cutting, sauteing in vegetable oil and milling, 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, salt, black hot pepper, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce; European perch blanching, the European perch 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 "River perch blanched in tomato sauce", which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, chopping parsley, mixing these components with potato flour, vegetable oil, tomato paste, drinking water, sugar , salt, bitter black pepper, cloves, coriander and bay leaves, cooking and adding acetic acid to obtain a sauce, blanching river perch, packing river perch and sauce, sealing and sterilization (. Reference canning industry Volume 3 - M .: Food Industry 1971, s.392-476).

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 canned fish production method “River perch blanched in tomato sauce”, which involves preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, chopping parsley, mixing these components with flour, tomato paste, drinking water , sugar, salt, bitter black pepper, cloves, coriander and bay leaves, cooking and adding acetic acid to produce sauce, blanching river perch, packing river perch and ca, sealing and sterilization, the invention is used in the composition of the sauce, ground meal pumpkin seeds that is poured before the mixing of water and allowed to stand to swell, and components used in the following ratio costs pbw .:

river bass 1207.1 vegetable oil 6.3 onion 57.1-57.9 parsley 6.3 pumpkin seed meal 24.6 tomato paste, in terms of 30% solids content 111.4 acetic acid, calculated on 80% concentration 3,7 sugar 25.7 salt 17.1 black pepper 0.11 clove 0.11 coriander 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 onions are chopped, sautéed in vegetable oil and chopped on a spinning top or a washing machine.

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, salt and ground black pepper, cloves, coriander and bay leaf. The resulting mixture was boiled until a dry substance content of about 13% was reached, and acetic acid was added to give a sauce.

The prepared river bass is blanched.

River perch 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. 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 8-10 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 food "River perch blanched in tomato sauce", which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, chopping parsley, mixing these components with flour, tomato paste, drinking water, sugar, salt, black pepper bitter, cloves, coriander and bay leaves, cooking and adding acetic acid to produce sauce, blanching river perch, packing river perch and sauce, sealing and sterilization, excellent characterized in that the composition of the sauce uses 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:
river bass 1207.1 vegetable oil 6.3 onion 57.1-57.9 parsley 8.6 pumpkin seed meal 24.6 tomato paste, in terms of 30% solids content 111.4 acetic acid, calculated on 80% concentration 3,7 sugar 25.7 salt 17.1 black pepper 0.11 clove 0.11 coriander 0.11 Bay leaf 0,03 water before the release of the target product 1000