RU2502416C1 - Preserved fish cutlets production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the fish preserves production technology and represents a method envisaging recipe components preparation, bulb onions and paprika cutting, sauteing in vegetable oil and chopping, fresh white cabbages shredding, freezing and chopping, quince cutting and chopping, fish mince and wheat bread chopping, the listed components mixing with semolina, egg powder, dry milk, garbanzo flour, fish broth, a structuring food concentrate, part of salt, part of black hot pepper, red hot pepper, allspice, cloves and nutmeg to produce mince, the mince moulding and frying in vegetable oil to produce cutlets, wheat flour sauteing, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, wheat flour and pumpkin seeds extraction cake mixing with vegetable oil, fish broth, the remaining salt, the remaining black hot pepper and mustard and the mixture cooking to produce a sauce, the cutlets and sauce packing, sealing and sterilisation.

EFFECT: invention ensures 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 fish cakes, which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions and vegetable peppers, shredding, freezing and chopping fresh white cabbage, cutting and chopping quince, chopping minced fish and wheat bread, mixing with semolina, egg powder, milk powder, chickpea flour, fish broth, edible structuring concentrate, part of salt, part of black bitter pepper it, with hot red pepper, allspice, cloves and nutmeg to produce minced meat, its molding and frying in vegetable oil to produce cutlets, sautéing wheat flour, mixing it with vegetable oil, fish broth, the rest of the salt, the remaining part of bitter black pepper and mustard and cooking to obtain sauce, packaging of cutlets and sauce, sealing and sterilization (RU 2277820 C2, 2006).

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 fish cakes, which involves preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions and vegetable pepper, chopping, freezing and chopping fresh white cabbage, cutting and chopping quince, chopping minced fish and wheat bread, mixing the listed components with semolina, egg powder, milk powder, chickpea flour, fish broth, food structuring concentrate, partly and, with part of black pepper, hot red pepper, allspice, cloves and nutmeg to produce minced meat, its molding and frying in vegetable oil to produce cutlets, sautéing wheat flour, mixing it with vegetable oil, fish stock, the rest of the salt, the remaining part of black pepper and mustard and cooking to obtain the sauce, filling the cutlets and sauce, sealing and sterilization, according to the invention, the ground meal of pumpkin seeds is additionally introduced into the sauce, which is poured before mixing fish broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight .:

minced fish 306 vegetable oil 75.1 onion 19.5-19.8 vegetable pepper 19.5 fresh white cabbage 51.5 quince 39 semolina 43 wheat bread 34 chickpea flour 48.1 pumpkin seed meal 9.1 Wheat flour 26 powdered milk 9.6 egg powder 4,5 food structuring concentrate 4.3 salt 20.6 black pepper 0.7 hot red pepper 0.75 allspice 0.65 clove 0.65 mustard 0.3 nutmeg 0.3 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 onions and vegetable pepper are chopped, sautéed in vegetable oil and cutted.

Prepared fresh white cabbage is chopped, frozen and cutted.

The prepared quince is cut and cutted.

Prepared minced fish and wheat bread, preferably stale, are chopped.

The listed components are mixed in a prescription ratio with semolina, egg powder, milk powder, chickpea flour, fish broth and a structuring food concentrate with a ratio of the latter by weight of about 5: 1, about 42% of the recipe amount of salt, and ground about 86% of the recipe amount of black pepper bitter, hot red pepper, allspice, cloves and nutmeg to produce minced meat, which is molded and fried in vegetable oil to produce cutlets.

Prepared wheat flour passer.

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.

Wheat flour and ground meal of pumpkin seeds in a recipe ratio are mixed with vegetable oil, fish broth, the rest of the salt, the rest of the black bitter pepper and mustard. The resulting mixture is cooked to achieve dry solids of about 14.5% to obtain a sauce.

Cutlets and sauce 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. 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. 8, 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, 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 for the production of canned fish cakes, which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions and vegetable peppers, shredding, freezing and chopping fresh white cabbage, cutting and chopping quince, chopping minced fish and wheat bread, mixing the above components semolina, egg powder, milk powder, chickpea flour, fish broth, edible structuring concentrate, part of salt, part of bitter black pepper, pepper m with red hot, allspice, cloves and nutmeg to produce minced meat, its molding and frying in vegetable oil to produce cutlets, sautéing wheat flour, mixing it with vegetable oil, fish broth, the rest of the salt, the remaining part of the black bitter pepper and mustard and cooking with sauce, filling the patties and sauce, sealing and sterilization, characterized in that the sauce is additionally ground with pumpkin seed meal, which is poured with fish broth before mixing and allowed to stand hooting, and the components are used in the following ratio of costs, parts by weight:
minced fish 306 vegetable oil 75.1 onion 19.5-19.8 vegetable pepper 19.5 fresh white cabbage 51.5 quince 39 semolina 43 wheat bread 34 chickpea flour 48.1 pumpkin seed meal 9.1 Wheat flour 26 powdered milk 9.6 egg powder 4,5 food structuring concentrate 4.3 salt 20.6 black pepper 0.7 hot red pepper 0.75 allspice 0.65 clove 0.65 mustard 0.3 nutmeg 0.3 fish stock before the release of the target product 1000