RU2503324C1 - Method for production of preserves "fried char 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 "Fried char in tomato sauce"; the method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, its mixing with tomato puree, sugar, hot black pepper, allspice, cloves, coriander and laurel leaf, cooking and addition of acetic acid to produce a sauce, char cutting, maintenance in salt solution, mealing in wheat flour and frying in vegetable oil, the char and the sauce packing, sealing and sterilisation; into the sauce one additionally introduces ground pumpkin seeds extraction cake that is poured with drinking water and maintained for swelling before mixing. The components are used at the following expenditure ratio, weight parts: char - 1468.6; vegetable oil - 84.5; bulb onions - 42.5-43.1; wheat flour - 24, pumpkin seeds extraction cake - 13.1, tomato puree in conversion to 12% dry substances content - 140.4, acetic acid in conversion to 80% concentration - 3.2, sugar - 18.8, salt - 17.6, black hot pepper - 0.08, allspice - 0.08, cloves - 0.08, coriander - 0.08, 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.

A known method for the production of canned food "Char fried in tomato sauce", which provides for the preparation of recipe components, cutting, sautéing in vegetable oil and chopping onions, mixing it with tomato puree, sugar, black pepper, allspice, cloves, coriander and bay leaves, cooking and adding acetic acid to obtain a sauce, cutting, aging in saline, breading in wheat flour and frying in vegetable oil char, packing char and sauce, sealing and sterilization (Sp avochnik for the production of canned food, Volume 3. - M .: Food industry, 1971, p. 392-414).

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 canned meat production method "Roasted char in tomato sauce", which involves preparing the recipe components, cutting, sautéing in vegetable oil and chopping onion, mixing it with tomato puree, sugar, bitter black pepper, allspice, clove , coriander and bay leaf, cooking and adding acetic acid to obtain a sauce, cutting, aging in saline, breading in wheat flour and frying in vegetable oil char, packing char and sauce, ger grounding and sterilization, according to the invention, ground pumpkin seed meal is additionally introduced into the sauce, which is poured with drinking water before mixing and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

char 1468.6 vegetable oil 84.5 onion 42.5-43.1 Wheat flour 24 pumpkin seed meal 13.1 tomato puree, in terms of 12% solids 140,4 acetic acid, calculated on 80% concentration 3.2 sugar 18.8 salt 17.6 black pepper 0.08 allspice 0.08 clove 0.08 coriander 0.08 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.

Prepared onions are chopped, sautéed in vegetable oil and chopped on a spinning top or a washing machine.

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 in the recipe ratio are mixed with tomato puree, sugar and ground black bitter 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.

The prepared char is cut, kept at a temperature of 10-15 ° C for 2-6 minutes in an 18-24% sodium chloride solution, breaded in wheat flour and fried in vegetable oil.

Loaf and sauce are packaged in the recipe 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 "Konservlodozyot", 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)

Method for the production of canned fried char in tomato sauce, which involves preparing the recipe, cutting, sautéing in vegetable oil and chopping onions, mixing it with tomato puree, sugar, black pepper, allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to obtain a sauce, cutting, exposure to saline, breading in wheat flour and frying in vegetable oil char, packing of char and sauce, sealing and sterilization, different 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 .:
char 1468.6 vegetable oil 84.5 onion 42.5-43.1 Wheat flour 24 pumpkin seed meal 13.1 tomato puree, in terms of 12% solids 140,4 acetic acid, calculated on 80% concentration 3.2 sugar 18.8 salt 17.6 black bitter pepper 0.08 allspice 0.08 clove 0.08 coriander 0.08 Bay leaf 0.02 water before the release of the target product 1000