RU2504280C1 - Method for production of preserves "blanched herring in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of fish preserves production. The method envisages recipe components preparation. One performs bulb onions cutting, sauteing in vegetable oil and milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. One mixes the listed components with tomato paste, drinking water, sugar, salt, black hot pepper, cloves, coriander and laurel leaf. Then one performs the mixture cooking and acetic acid addition to produce a sauce. The herring is cut and blanched; the herring 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.

A known method for the production of canned food "Blanched herring in tomato sauce", which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, sautéing wheat flour, mixing these components with vegetable oil, tomato paste, drinking water, sugar, salt, pepper bitter black, cloves, coriander and bay leaves, cooking and adding acetic acid to produce sauce, cutting and blanching herring, packing herring and sauce, sealing and sterilizing ation (Handbook of canned production Volume 3 -. M .: Food Industry 1971, s.392-476).

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 in that in the method for the production of canned food "Herring blanched in tomato sauce", which involves preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, mixing it with tomato paste, drinking water, sugar, salt, bitter black pepper , cloves, coriander and bay leaves, cooking and adding acetic acid to produce sauce, cutting and blanching herring, packing herring and sauce, sealing and sterilizing, according to the invention, in the sauce and ground pumpkin seed meal is used, 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:

herring 1242.9 vegetable oil 6.3 onion 57.1-57.9 pumpkin seed meal 24.6 tomato paste, in terms of 30% solids content 111.4 acetic acid, calculated on 80% concentration 3,7 sugar 25.7 salt 17.1 black pepper 0.11 clove 0.11 coriander 0.11 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 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 are mixed in a recipe ratio with tomato paste, drinking water, sugar, salt and ground black pepper, 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.

Prepared herring is cut and blanched in hot water.

Herring 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 "Konservlodozyot", 1990, p.124).

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. The onion consumption shown as an interval 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 food "Blanched herring in tomato sauce", which involves preparing the recipe, cutting, sautéing in vegetable oil and chopping onions, mixing it with tomato paste, drinking water, sugar, salt, bitter black pepper, cloves, coriander and bay leaf , cooking and adding acetic acid to obtain a sauce, cutting and blanching herring, packing herring and sauce, sealing and sterilization, characterized in that the composition of the sauce uses ground meal of pumpkin seeds, to ory before mixing with drinking water is poured and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:
herring 1242.9 vegetable oil 6.3 onion 57.1-57.9 pumpkin seed meal 24.6 tomato paste, in terms of 30% solids content 111.4 acetic acid, calculated on 80% concentration 3,7 sugar 25.7 salt 17.1 black pepper 0.11 clove 0.11 coriander 0.11 Bay leaf 0,03 water before the release of the target product 1000.