RU2509508C1 - Method for production of preserves "fried humpback salmon in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of fish preserves production. The recipe components are prepared. bulb onions are milled; ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. One mixes the listed components with tomato puree, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf. Then one performs the mixture cooking and acetic acid addition to produce a sauce. Humpback salmon is cut, mealed in wheat flour and fried in vegetable oil. The humpback salmon and sauce are packed. Then one performs 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 fish.

A known method of manufacturing canned food "Pink salmon fried in tomato sauce", which includes preparing the recipe components, chopping onions, mixing it with tomato puree, sugar, salt, bitter black pepper, allspice, cloves, coriander and bay leaves, cooking and adding acetic acid with sauce, cutting, breading in wheat flour and frying pink salmon in vegetable oil, packing pink salmon and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M.: Food industry nnosti 1971, s.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 of manufacturing canned food "Pink salmon fried in tomato sauce", which involves preparing the recipe components, chopping onions, mixing it with tomato puree, sugar, salt, bitter pepper, allspice, cloves, coriander and bay leaf , boiling and adding acetic acid to produce a sauce, cutting, breading in wheat flour and frying pink salmon in vegetable oil, packing pink salmon and sauce, sealing and sterilizing, according to the invention, in sauce ground meal of pumpkin seeds is introduced, 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:

pink salmon 1317.1 vegetable oil 80.2 onion 42.5-43.1 Wheat flour 24 pumpkin seed meal 13.1 tomato puree, in terms of 12% solids 140,4 acetic acid, calculated on 80% concentration 3.2 sugar 18.8 salt 17.6 black pepper 0.08 allspice 0.08 clove 0.08 coriander 0.08 Bay leaf 0.02 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 ground in a spinning top.

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), poured with drinking water, taking into account the yield of the target product 1000 by weight, for example, in a ratio of 1: 5 and maintained 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 15.5% is reached, and acetic acid is added to give a sauce.

The prepared pink salmon is cut, breaded in wheat flour and fried in vegetable oil.

Pink salmon and sauce are packaged in a prescription ratio, sealed and sterilized to obtain the desired 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 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. 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 manufacturing canned "Pink salmon fried in tomato sauce", which includes preparing the recipe components, chopping onions, mixing it with tomato puree, sugar, salt, bitter black pepper, allspice, cloves, coriander and bay leaves, cooking and adding acetic acid with obtaining sauce, cutting, breading in wheat flour and frying pink salmon in vegetable oil, packing pink salmon and sauce, sealing and sterilizing, characterized in that the pumpkin seeds ground meal is additionally introduced into the sauce, which before mixing, pour in drinking water and stand for swelling, and the components are used in the following ratio of costs, parts by weight:
pink salmon 1317.1 vegetable oil 80.2 onion 42.5-43.1 Wheat flour 24 pumpkin seed meal 13.1 tomato puree in terms of 12% solids 140,4 acetic acid in terms of 80% concentration 3.2 sugar 13.8 salt 17.6 black pepper 0.08 allspice 0.08 clove 0.08 coriander 0.08 Bay leaf 0.02 drinking water before the release of the target product 1000