RU2501484C1 - Method for production of preserves "blanched rockfish 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. One performs bulb onions cutting, sauteing in vegetable oil and 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, allspice, cloves and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, rockfish cutting and blanching, the rockfish 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.

A known method for the production of canned food "Sea bass blanched in tomato sauce", which includes preparing the recipe, cutting, sautéing in vegetable oil and chopping onions, mixing it with vegetable oil, tomato paste, drinking water, sugar, salt, bitter pepper, pepper allspice, cloves and bay leaves, cooking and adding acetic acid to produce sauce, cutting and blanching sea bass, packing sea bass and sauce, sealing and sterilizing (Reference canned food production, Volume 3. - M .: Food industry, 1971, pp. 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 "Sea bass blanched 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, black pepper bitter, allspice, cloves and bay leaf, cooking and adding acetic acid to produce sauce, cutting and blanching sea bass, packing sea bass and sauce, sealing and sterilization, according to and to the invention, ground sauce of pumpkin seeds is additionally introduced into the sauce, which is poured with drinking water before mixing and allowed to swell, and the components are used in the following ratio of costs, parts by weight:

sea bass 1662.9 vegetable oil 6.3 onion 57.1-57.9 pumpkin seed meal 11,4 tomato paste, in terms of 30% solids content 108.6 acetic acid, calculated on 80% concentration 3.4 sugar 44.9 salt 17.1 black pepper 0.31 allspice 0.31 clove 0.31 Bay leaf 0.16 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 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.

The prepared sea bass is cut and blanched in hot water.

Sea bass 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)

Method for the production of canned food "Sea bass blanched in tomato sauce", which involves 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 and bay leaf, cooking and adding acetic acid to obtain a sauce, cutting and blanching sea bass, packing sea bass and sauce, sealing and sterilization, characterized in that it is additionally introduced into the sauce ground meal of pumpkin seeds, which, prior to mixing with drinking water is poured and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:
sea bass 1662.9 vegetable oil 6.3 onion 57.1-57.9 pumpkin seed meal 11,4 tomato paste, in terms of 30% solids content 108.6 acetic acid, calculated on 80% concentration 3.4 sugar 44.9 salt 17.1 black pepper 0.31 allspice 0.31 clove 0.31 Bay leaf 0.16 water before the release of the target product 1000