RU2503314C1 - Method for production of preserves "fish cutlets in tomato sauce" - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: present invention relates to the technology for production of fish preserves. One describes a method for production of preserves "Fish cutlets in tomato sauce"; the method envisages recipe components preparation, cutting, sauteing in vegetable oil and milling part of bulb onions, raw and fried pollock mincing, the listed components mixing with salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets, the remaining bulb onions milling, mixing with tomato puree, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and acetic acid addition to produce a sauce, the cutlets and sauce packing, sealing and sterilisation; the method specificity is as follows: one additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling; the components are used at the following expenditure ratio, weight parts: pollock - 1554.3; vegetable oil - 86.6; bulb onions - 74-74.9; wheat flour - 22.7, pumpkin seeds extraction cake - 13.7, tomato puree in conversion to 12% dry substances content - 147.1, acetic acid in conversion to 80% concentration - 3.4, sugar - 19.7, salt - 12.1, black hot pepper - 0.44, allspice - 0.09, cloves - 0.09, coriander - 0.09, laurel leaf - 0.02, water till the target product yield is equal to 1000.EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.

Description

The invention relates to the production technology of canned fish.

There is a method of producing canned fish cakes in tomato sauce, which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping part of onion, chopping raw and fried saithe on top, mixing the listed components with salt and part of black bitter pepper to obtain minced meat , its molding, breading in wheat flour and frying in vegetable oil to produce cutlets, chopping the remaining part of onions, mixing it with tomato puree, sugar, remaining part of black bitter pepper, allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to produce sauce, packing cutlets and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3 - M .: Food industry, 1971, p. 394-422).

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 for producing canned fish cakes in tomato sauce, which involves preparing the recipe components, cutting, sautéing in vegetable oil and chopping a portion of onion, chopping raw and fried saithe on top, mixing the listed components with salt and a portion black bitter pepper to obtain minced meat, its molding, breading in wheat flour and frying in vegetable oil to obtain cutlets, chopping the remaining part of onion, mixing it with mashed puree, sugar, the remaining part of black bitter pepper, allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to obtain sauce, filling the cutlets and sauce, sealing and sterilizing, according to the invention, ground pumpkin seed meal is also added to the sauce , 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:

pollock 1554.3 vegetable oil 86.6 onion 74-74.9 Wheat flour 22.7 pumpkin seed meal 13.7 tomato puree, in terms of 12% solids 147.1 acetic acid, calculated on 80% concentration 3.4 sugar 19.7 salt 12.1 black pepper 0.44 allspice 0.09 clove 0.09 coriander 0.09 Bay leaf 0.02 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Approximately 40% of the recipe amount of onions is chopped, sautéed in vegetable oil, and ground in a spinning top or a wiper.

The pollock prepared raw and fried in vegetable oil, which may come in the form of deformed or broken pieces from the production of canned fish from fried fish in tomato sauce, is crushed in a mass ratio of about 7: 3 in a spinning top.

The listed components are mixed with salt and approximately 77% of the recipe amount of ground black bitter pepper to obtain minced meat, which is formed, breaded in wheat flour and fried in vegetable oil to obtain cutlets.

The rest of the onions are crushed in a spinning top.

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 ratio by weight of about 1: 5 and maintained for swelling.

The listed components are mixed with tomato puree, sugar and ground with the remainder of the black pepper, allspice, cloves, coriander 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.

Cutlets and sauce are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

When using tomato puree with a dry matter content that does not match the prescription and / or acetic acid with a concentration that does not match the prescription, they recalculate their costs for the equivalent dry matter and / or acid content 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 of tin can No. 5, containing products obtained by the described technology and by the closest analogue, they were 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 obtaining canned fish cakes in tomato sauce, which includes preparing the recipe, cutting, sautéing in vegetable oil and chopping part of onion, chopping raw and fried saithe on top, mixing the listed components with salt and part of black pepper to produce minced meat, its molding, breading in wheat flour and frying in vegetable oil to produce cutlets, chopping the remaining portion of onions, mixing it with tomato puree, sugar, the remaining portion bitter black pepper, allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to produce sauce, filling the patties and sauce, sealing and sterilizing, characterized in that ground pumpkin seed meal is added to the sauce, which is poured with drinking before mixing water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
pollock 1554.3 vegetable oil 86.6 onion 74-74.9 Wheat flour 22.7 pumpkin seed meal 13.7 tomato puree, in terms of 12% solids 147.1 acetic acid, calculated on 80% concentration 3.4 sugar 19.7 salt 12.1 black bitter pepper 0.44 allspice 0.09 clove 0.09 coriander 0.09 Bay leaf 0.02 water before the release of the target product 1000