RU2502414C1 - Method for production of preserves "marinated fried fish" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of fish preserves production. One describes a method for production of preserves "Marinated fried fish"; the method envisages recipe components preparation with introduction of ground pumpkin seeds extraction cake that is preliminarily poured with fish broth and maintained for swelling.

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

1 ex

Description

The invention relates to the production technology of canned second lunch dishes.

A known method for the production of canned ″ Fried fish under the marinade ″, which includes preparing the recipe, cutting and sautéing carrots, parsley and onions in vegetable oil, cutting and freezing green onions, mixing the listed components with tomato paste, acetic acid, sugar, table salt , calcium acetate, allspice, cloves, cinnamon and bay leaf, cutting, breading in wheat flour and frying sea bass fillet in vegetable oil, packaging of sea bass fillet, the resulting mixture and fish broth, sealing and sterilization (RU 2355229 C1, 2009).

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 producing canned food “Fried fish under marinade”, which provides for the preparation of recipe components, cutting and sautéing carrots, parsley and onions in vegetable oil, cutting and freezing green onions, mixing the listed components with tomato paste, vinegar acid, sugar, sodium chloride, calcium acetate, allspice, cloves, cinnamon and bay leaf, cutting, breading in wheat flour and frying fillet of sea bass in vegetable oil, packing fillet of sea bass, the resulting mixture and fish broth, sealing and sterilization, according to the invention, the composition of the mixture additionally uses ground meal of pumpkin seeds, which is pre-filled with fish broth and kept for swelling, and the components are used

in the following ratio of costs, parts by weight:

sea bass fillet 556.3 vegetable oil 78.1 carrot 192-196.9 parsley root 29.2-29.7 onion 137.1-138.9 green onions 68.8 Wheat flour 31.3 pumpkin seed meal 17 tomato paste, in terms of 30% solids content 46.9 acetic acid, calculated on 80% concentration 1.76 sugar 16,4 salt 12 calcium acetate 0.19 allspice 0.23 clove 0.47 cinnamon 0.47 Bay leaf 0.09 fish stock before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared carrots, parsley root and onions are cut and sautéed in vegetable oil.

Prepared green onions are chopped and frozen.

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), pour fish broth in a ratio by weight of about 1: 5 and incubated for swelling.

The listed components in a prescription ratio are mixed with tomato paste, acetic acid, sugar, sodium chloride, calcium acetate and ground pepper, cloves, cloves, cinnamon and bay leaf.

The prepared fillet of sea bass is cut, breaded in wheat flour and fried in vegetable oil.

Fillet of sea bass, the resulting mixture and fish broth are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

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.

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).

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 fell out of the can completely, but the control 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 ″ Fried fish under the marinade ″, which includes preparing the recipe, cutting and sautéing carrots, parsley and onions in vegetable oil, cutting and freezing green onions, mixing the listed ingredients with tomato paste, acetic acid, sugar, table salt, calcium acetate, allspice, cloves, cinnamon and bay leaf, cutting, breading in wheat flour and frying in sea oil fillet of sea bass, packaging of fillet of sea bass obtained minutes and a mixture of fish broth, sealing and sterilization, characterized in that the mixture additionally used pumpkin seed, ground seed meal, which is pre-pour fish broth and allowed to stand to swell, and components used in the following ratio costs pbw .:
sea bass fillet 556.3 vegetable oil 78.1 carrot 192-196.9 parsley root 29.2-29.7 onion 137.1-138.9 green onions 68.8 Wheat flour 31.3 pumpkin seed meal 17 tomato paste, in terms of 30% solids content 46.9 acetic acid, calculated on 80% concentration 1.76 sugar 16,4 salt 12 calcium acetate 0.19 allspice 0.23 clove 0.47 cinnamon 0.47 Bay leaf 0.09 fish stock before the release of the target product 1000