RU2504274C1 - Method for production of preserves "atlantic herring with vegetables in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology for production of fish-and-vegetable preserves. The method involves recipe components preparation. Carrots and bulb onions are cut, sauteed in vegetable oil and mixed. One performs ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cloves, cinnamon, coriander, nutmeg and laurel leaf, the mixture cooking and acetic acid addition to produce a sauce. Atlantic herring is mealed in wheat flour and fried in vegetable oil; the Atlantic herring, vegetable mixture and sauce are packed, sealed and sterilised.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

Description

The invention relates to the production technology of canned fish and vegetables.

A known method of producing canned food "Salaka with vegetables in tomato sauce", which includes preparing the recipe, cutting, sautéing in vegetable oil and mixing carrots and onions, mixing vegetable oil, tomato paste, drinking water, sugar, salt, black pepper, pepper allspice, cloves, cinnamon, coriander, nutmeg and bay leaf, cooking and adding acetic acid to produce sauce, breading in wheat flour and frying in vegetable oil herring, packing herring, vegetable cm cans and sauces, sealing and sterilization (Handbook for the production of canned food. Volume 3 - M .: Food industry, 1971, p. 423-488).

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 food “Salaka with vegetables in tomato sauce”, which involves preparing the recipe, cutting, sautéing in vegetable oil and mixing carrots and onions, mixing tomato paste, drinking water, sugar, salt, black pepper bitter, allspice, cloves, cinnamon, coriander, nutmeg and bay leaf, cooking and adding acetic acid to produce sauce, breading in wheat flour and frying in vegetable oil herring, packing herring, ov a solid mixture and sauce, sealing and sterilization, according to the invention, in the sauce is additionally injected 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 429.6 vegetable oil 60.9 carrot 142.9-146.5 onion 154-156 Wheat flour 19,4 pumpkin seed meal 11,4 tomato paste, in terms of 30% solids content 91.4 acetic acid, calculated on 80% concentration 4.3 sugar 25.7 salt 17.1 black pepper 0.11 allspice 0.11 clove 0.11 cinnamon 0.17 coriander 0.11 nutmeg 0.09 Bay leaf 0,03 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared carrots and onions are chopped, sautéed in vegetable oil and mixed in a prescription ratio.

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 kept for swelling, and then mixed with a paste, drinking water, sugar, salt and ground black pepper, allspice, cloves, cinnamon, coriander in a prescription ratio nutmeg 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 herring is breaded in wheat flour and fried in vegetable oil.

Salaku, vegetable mixture 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 "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. 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 of tin can No. 8, containing products obtained by the described technology and by the closest analogue, they were 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 obtaining canned food "Salaka with vegetables in tomato sauce", which includes preparing the recipe components, cutting, sautéing in vegetable oil and mixing carrots and onions, mixing tomato paste, drinking water, sugar, salt, bitter pepper, allspice, cloves, cinnamon, coriander, nutmeg and bay leaf, cooking and adding acetic acid to produce sauce, breading in wheat flour and frying in vegetable oil herring, packing herring, vegetable mixture and sauce, sealing and st rylization, characterized in that ground sauce of pumpkin seeds is additionally introduced into the sauce, which is poured with drinking water before mixing and allowed to swell, and the components are used in the following ratio of costs, parts by weight:
herring 429.6 vegetable oil 60.9 carrot 142.9-146.5 onion 154-156 Wheat flour 19,4 pumpkin seed meal 11,4 tomato paste, in terms of 30% solids content 91.4 acetic acid, calculated on 80% concentration 4.3 sugar 25.7 salt 0.11 black pepper 0.11 allspice 0.11 clove 0.11 cinnamon 0.17 coriander 0.11 nutmeg 0.09 Bay leaf 0,03 water before the release of the target product 1000