RU2506868C1 - Method for production of preserves "fried sprats in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention may be used during fish preserves production. After recipe components preparation one performs bulb onions cutting, sauteing in vegetable oil and milling. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Then one mixes the listed components with tomato puree, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf. Then one performs the components cooking and acetic acid addition to produce a sauce. Sprats are mealed in wheat flour and fried in vegetable oil. After the sprats and sauce packing into a container the latter is sealed and sterilised.

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

Description

A known method of producing canned food "Sprat 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, salt, black pepper, allspice, cloves, coriander and bay leaves leaf, boiling and adding acetic acid to obtain a sauce, breading in wheat flour and frying in vegetable oil of sprats, packing of sprats and sauce, sealing and sterilization (Handbook for the production of cans Rev. 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 method for producing canned food “Sprat fried in tomato sauce”, which involves preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, mixing it with tomato puree, sugar, salt, bitter pepper, allspice , cloves, coriander and bay leaves, cooking and adding acetic acid to obtain a sauce, breading in wheat flour and frying in vegetable oil of sprats, packing of sprats and sauce, sealing and sterilization, according to clearly invention additionally introduced into the sauce ground meal pumpkin seeds that is poured before the mixing water and kept

for swelling, and the components are used in the following ratio of costs, parts by weight:

sprat 688.6 vegetable oil 82.7 onion 68.8-69.7 Wheat flour 19.1 pumpkin seed meal 21,2 tomato puree, in terms of 12% solids 227.4 acetic acid, calculated on 80% concentration 5.2 sugar 30,4 salt fourteen black pepper 0.13 allspice 0.13 clove 0.13 coriander 0.13 Bay leaf 0.04 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, taking into account the yield of the target product 1000 parts by weight, for example, in a ratio of 1: 5, and kept for swelling.

The listed components in a recipe ratio are mixed with tomato puree, sugar, salt and ground black pepper, allspice, cloves, coriander and bay leaf. The resulting mixture is boiled until a solids content of about 13% is reached, and acetic acid is added with

sauce sauce.

Prepared sprats are breaded in wheat flour and fried in vegetable oil.

Sprat and sauce are packaged in a prescription 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 1 - 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. 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)

A method of obtaining canned food "Sprat fried in tomato sauce", which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, mixing it with tomato puree, sugar, salt, bitter pepper, allspice, cloves, coriander and bay leaf , boiling and adding acetic acid to obtain a sauce, breading in wheat flour and frying in vegetable oil of sprats, packing of sprats and sauce, sealing and sterilization, characterized in that m is additionally introduced into the sauce chopped pumpkin seed meal, 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:
sprat 688.6 vegetable oil 82.7 onion 68.8-69.7 Wheat flour 19.1 pumpkin seed meal 21,2 tomato puree, in terms of 12% solids 227.4 acetic acid, calculated on 80% concentration 5.2 sugar 30,4 salt fourteen black pepper 0.13 allspice 0.13 clove 0.13 coriander 0.13 Bay leaf 0.04 drinking water before the release of the target product 1000