RU2506864C1 - Method for production of preserves "stewed carp in sour cream" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of fish preserves production. The method involves carp fillet cutting and frying in melted butter, bulb onions cutting and sauteing in melted butter, spring onions and parsley greens cutting and freezing, ground pumpkin seeds extraction cake pouring with fish broth at a weight ratio of nearly 1:5 and maintenance for swelling, the listed components mixing with wheat crumbs, sour cream, rheum juice, sugar, salt, black hot pepper, cloves and laurel leaf, the produced mixture and fish broth packing, sealing and sterilisation to produce the target product.

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 of producing canned food "Braised carp in sour cream", providing for the preparation of recipe components, cutting and frying carp fillet in ghee, cutting and sautéing onion ghee, cutting and freezing green onions and parsley, mixing these components with wheat crackers, sour cream, rhubarb juice, sugar, salt, bitter black pepper, cloves and bay leaves, packaging the resulting mixture and fish broth, sealing and sterilization (RU 2322881 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 method for producing canned food “Braised carp in sour cream”, which involves preparing the recipe components, cutting and frying carp fillet in ghee, cutting and sautéing onion ghee, cutting and freezing green onions and parsley, mixing the listed components with wheat crackers, sour cream, rhubarb juice, sugar, salt, bitter black pepper, cloves and bay leaves, packaging the resulting mixture and fish broth, sealing and sterilization, according to the image In the mixture, additionally, they use ground meal of pumpkin seeds, which is preliminarily filled with fish broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

carp fillet 709.2 melted butter 21.3 onion 33.2-33.6 green onions 48.8 parsley 55,4 wheat crackers 20.5 pumpkin seed meal fifteen sour cream 88.7 rhubarb juice 10.6 sugar 5.3 salt 12 black pepper 0.3 clove 0,03 Bay leaf 0.04 fish stock before the release of the target product 1000.

The method is implemented as follows

Prescription components are prepared according to traditional technology.

The prepared carp fillet is cut and fried in ghee.

Prepared onions are chopped and sautéed in ghee.

Prepared chives and parsley are chopped and frozen.

Prepared ground meal of pumpkin seeds, obtained by known technology (Vasilyeva AG, Dvorkina GA, Kasyanov GI 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 wheat crackers, sour cream, rhubarb juice, sugar, salt and ground black pepper, cloves and bay leaf.

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. 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, tin can No. 3, containing products obtained by the described technology and by the closest analogue, was 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 meat “Braised carp in sour cream”, which includes cutting and frying carp fillet in ghee, cutting and sautéing onion ghee, cutting and freezing green onion and parsley greens, filling ground pumpkin seed meal with fish broth in a weight ratio of about 1: 5, its exposure for swelling, mixing the listed components with wheat crackers, sour cream, rhubarb juice, sugar, salt, black bitter pepper, cloves and bay leaves, packaging the resulting mixture and fish broth, sealing w and sterilization to obtain the target product, while using components in the following ratio of costs, parts by weight:
carp fillet 709.2 melted butter 21.3 onion 33.2 - 33.6 green onions 48.8 parsley 55,4 wheat crackers 20.5 ground pumpkin seed meal fifteen sour cream 88.7 rhubarb juice 10.6 sugar 5.3 salt 12 black pepper 0.3 clove 0,03 Bay leaf 0.04 fish stock before the release of the target product 1000