RU2502413C1 - Method for production of preserves "fried herring with tomato-and-carrot garnish" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of fish preserves production. One describes a method for production of preserves "Fried herring with tomato-and-carrot garnish"; the method envisages recipe components preparation with introduction of ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling.

EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.

1 ex

Description

A known method of manufacturing canned food "Roasted herring with carrot and tomato garnish", which includes preparing the recipe, cutting and sautéing onion in vegetable oil, chopping carrots and mixing carrots and onions to obtain a side dish, mixing tomato paste, drinking water, sugar, salt , black bitter pepper, allspice and cloves, cooking and adding acetic acid to produce sauce, cutting, breading in wheat flour and frying herring in vegetable oil, packing herring, garnish ra and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M .: Food industry, 1971, S. 423-477).

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 "Roasted herring with carrot and tomato garnish", which involves preparing the recipe components, cutting and sautéing onion in vegetable oil, chopping carrots and mixing carrots and onions to obtain a side dish, mixing tomato paste, drinking water, sugar, salt, bitter pepper, allspice and cloves, cooking and adding acetic acid to produce sauce, cutting, breading in wheat flour and frying in vegetable oil herring, packing herring, garnish and sauce, sealing and sterilization, according to the invention, in the sauce is added 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:

herring 545 vegetable oil 44.6 carrot 128.6-131.9 onion 110.9-112.3 Wheat flour 17.4 pumpkin seed meal 18.9 tomato paste, in terms of 30% solids content 75,4 acetic acid, calculated on 80% concentration 4.3 sugar 22.8 salt 14.3 black pepper 0.11 allspice 0.11 clove 0.11 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 and sautéed in vegetable oil. Prepared carrots are chopped.

The listed components are mixed to obtain a side dish. Prepared ground meal of pumpkin seeds obtained by known technology (Vasilyeva 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 weight ratio of about 1: 5 and kept for swelling, and then mixed with tomato paste, drinking water, sugar, salt and ground black pepper, allspice and cloves in a prescription ratio. The resulting mixture is boiled until a dry matter content of about 17.5% is added, and acetic acid is added to give a sauce.

The prepared herring is cut, breaded in wheat flour and fried in vegetable oil.

Herring, garnish 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)

A method of manufacturing canned food "Roasted herring with carrot and tomato garnish", which includes preparing the recipe, cutting and sautéing onion in vegetable oil, chopping carrots and mixing carrots and onions to obtain a side dish, mixing tomato paste, drinking water, sugar, salt, bitter black pepper, allspice and cloves, cooking and adding acetic acid to produce sauce, cutting, breading in wheat flour and frying herring in vegetable oil, packing herring, garnish 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 to swell, and components used in the following ratio costs pbw .:
herring 545 vegetable oil 44.6 carrot 128.6-131.9 onion 110.9-112.3 Wheat flour 17.4 pumpkin seed meal 18.9 tomato paste, in terms of 30% solids content 75,4 acetic acid, calculated on 80% concentration 4.3 sugar 22.8 salt 14.3 black pepper 0.11 allspice 0.11 clove 0.11 water before the release of the target product 1000.