RU2502387C1 - Method for production of preserves "fried european perch in onion sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of fish preserves production. The method envisages preparation of recipe components, carrots blanching and milling, bulb onions milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, hot black pepper, allspice and laurel leaf, cooking and addition of acetic acid to produce a sauce, European perch maintenance in salt solution, mealing in wheat flour and frying in vegetable oil, the European perch and the sauce packing, sealing and sterilisation.

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 of manufacturing canned food "River bass fried in onion sauce", which includes preparing the recipe components, blanching and chopping carrots, chopping onions, mixing the listed components with tomato paste, drinking water, sugar, black pepper, allspice and bay leaves, cooking and the addition of acetic acid to obtain a sauce, aging in saline, breading in wheat flour and frying in a vegetable oil of river perch, packing of river perch and sauce, germ ization and sterilization (Handbook of canned production Volume 3 -. M .: Food Industry 1971, s.392-486).

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 manufacturing canned food “River bass fried in onion sauce”, which involves preparing the recipe components, blanching and chopping carrots, chopping onions, mixing the listed components with tomato paste, drinking water, sugar, bitter pepper, pepper with bay leaf, boiling and adding acetic acid to obtain a sauce, aging in saline, breading in wheat flour and frying in a vegetable oil of perch, packing and perch sauce, sealing and sterilization, according to the invention, the sauce powder is further added pumpkin seed meal, which prior to mixing with drinking water is poured and allowed to stand to swell, and components used in the following ratio costs pbw .:

river bass 1214.3 vegetable oil 41.7 carrot 100-102.6 onion 142.9-144.7 Wheat flour 24.9 pumpkin seed meal 17.9 tomato paste, in terms of 30% solids content 80 acetic acid, calculated on 80% concentration 4.3 sugar 5.7 salt 17.1 black pepper 0.29 allspice 0.11 Bay leaf 0,03 water until the desired product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared carrots are blanched and ground on a spinning top or a wiper.

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 the recipe ratio are mixed with tomato paste, drinking water, sugar and ground black bitter pepper, allspice 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 river perch 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.

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 "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. 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. 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)

A method of manufacturing canned food "River bass fried in onion sauce", which includes preparing the recipe components, blanching and chopping carrots, chopping onions, mixing the listed ingredients with tomato paste, drinking water, sugar, black pepper, allspice and bay leaves, cooking and adding acetic acid to obtain a sauce, soaking in saline, breading in wheat flour and frying in river oil of perch, packing of perch and sauce, sealing and sterilization, characterized in that 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:
river bass 1214.3 vegetable oil 41.7 carrot 100-102.6 onion 142.9-144.7 Wheat flour 24.9 pumpkin seed meal 17.9 tomato paste, in terms of 30% solids content 80 acetic acid, calculated on 80% concentration 4.3 sugar 5.7 salt 17.1 black pepper 0.29 allspice 0.11 Bay leaf 0,03 water before the release of the target product 1000