RU2504294C1 - Method for manufacture of preserves "stewed bream with spring onion and tomatoes" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of meat preserves production. The method envisages recipe components preparation, leek cutting and sauteing in vegetable oil, spring onions cutting and freezing, garlic straining and sauteing in vegetable oil, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, the listed components mixing with tomato paste, salt and black hot pepper, bream fillet cutting, mealing in wheat flour and frying in vegetable oil, the bream fillet, the produced mixture and fish broth packing, sealing and sterilisation.

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

Description

The invention relates to the production technology of canned second lunch dishes.

A known method for the production of canned food "Braised bream with green onions and tomatoes", which includes preparing the recipe, cutting and sautéing leek in vegetable oil, cutting and freezing green onions, rubbing and sautéing garlic in vegetable oil, mixing the listed ingredients with tomato paste, salt and bitter black pepper, cutting, breading in wheat flour and frying the bream filet in vegetable oil, packing the bream filet, the resulting mixture and fish broth, sealing and sterilization (RU 2329691 C1 , 2008),

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 "Braised bream with green onions and tomatoes", which involves preparing the recipe components, cutting and sautéing leeks in vegetable oil, cutting and freezing green onions, rubbing and sautéing garlic in vegetable oil, mixing the listed components with tomato paste, salt and bitter black pepper, cutting, breading in wheat flour and frying the bream filet in vegetable oil, packing the bream filet, the resulting mixture and fish broth, seal zatsiyu and sterilization according to the invention in the mixture is further ground using pumpkin seed meal which had previously poured fish broth and allowed to stand to swell, and components used in the following ratio costs pbw .:

bream fillet 500 vegetable oil 28.1 green onions 275 leek 73.1-74.1 garlic 12-12.7 Wheat flour 14.1 ground pumpkin seed meal 9.2 tomato paste, in terms of 30% solids content 41 salt 12 black pepper 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 leeks are chopped and sautéed in vegetable oil.

Prepared green onions are chopped and frozen.

Prepared garlic is mashed and sautéed in vegetable oil. 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.

The listed components in the recipe ratio are mixed with tomato paste, salt and ground black pepper.

The prepared fillet of bream is cut, breaded in wheat flour and fried in vegetable oil.

Fillet of bream, the resulting mixture and fish broth 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. The costs presented in the form of intervals cover their possible change in terms of storage of raw materials.

When using tomato paste with a dry matter content that does not coincide with the recipe, its consumption is recalculated to the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume 1. - M .: APPP Konservplodozyach, 1990, p. 124).

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)

Method for the production of canned food "Braised bream with green onions and tomatoes", which includes preparing the recipe components, cutting and sautéing leeks in vegetable oil, cutting and freezing green onions, rubbing and sautéing garlic in vegetable oil, mixing the listed ingredients with tomato paste, salt and black pepper, cutting, breading in wheat flour and frying the bream filet in vegetable oil, packing the bream filet, the resulting mixture and fish broth, sealing and sterilization, which differs That the mixture additionally used pumpkin seed, ground seed meal, which is pre-pour fish broth and allowed to stand to swell, and components used in the following ratio costs pbw .:
bream fillet 500 vegetable oil 28.1 green onions 275 leek 73.1-74.1 garlic 12-12.7 Wheat flour 14.1 ground pumpkin seed meal 9.2 tomato paste, in terms of 30% solids content 41 salt 12 black pepper 0.3 fish stock before the release of the target product 1000