RU2510221C1 - Method for production of preserves "marinated fried fish" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves carrots, parsley roots and bulb onions cutting and sauteing in vegetable oil, spring onion cutting and freezing, ground pumpkin seeds extraction cake pouring with fish broth at a weight ratio equal to nearly 1:5 and maintenance for swelling, the listed components mixing with tomato paste, acetic acid, sugar, culinary salt, calcium acetate, allspice, cloves, cinnamon and laurel leaf, navaga fillet cutting, mealing in wheat flour and frying in vegetable oil, the navaga fillet, produced mixture and fish broth packing, sealing and sterilisation.

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

Description

A known method for the production of canned food "Fried fish under the marinade", which includes preparing the recipe components, cutting and sautéing carrots, parsley and onions in vegetable oil, cutting and freezing green onions, mixing the listed components with tomato paste, acetic acid, sugar, table salt , calcium acetate, allspice, cloves, cinnamon and bay leaf, cutting, breading in wheat flour and frying in vegetable oil saffron fillet, packing of saffron fillet, the resulting mixture and fish broth, sealing and sterilization (RU 2355231 C1, 2009).

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 the production of canned food "Fried fish under the marinade", which involves preparing the recipe, cutting and sautéing carrots, parsley and onions in vegetable oil, cutting and freezing green onions, mixing the listed components with tomato paste, vinegar acid, sugar, sodium chloride, calcium acetate, allspice, cloves, cinnamon and bay leaf, cutting, breading in wheat flour and frying in vegetable oil saffron fillet, packing f le navaga obtained mixture and fish broth, sealing 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 wt. hours:

saffron fillet 556.3 vegetable oil 78.1 carrot 192-196.9 parsley root 29.2-29.7 onion 137.1-138.9 green onions 68.8 Wheat flour 31.3 pumpkin seed meal 17 tomato paste in terms of 30% solids content 46.9 acetic acid in terms of 80% concentration 1.76 sugar 16,4 salt 12 calcium acetate 0.19 allspice 0.23 clove 0.47 cinnamon 0.47 Bay leaf 0.09 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 carrots, parsley root and onions are cut and sautéed in vegetable oil.

Prepared green onions are chopped and frozen.

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), pour fish broth in a ratio by weight of about 1: 5 and incubated for swelling.

The listed components in a prescription ratio are mixed with tomato paste, acetic acid, sugar, sodium chloride, calcium acetate and ground pepper, cloves, cloves, cinnamon and bay leaf.

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

Navaga fillet, the resulting mixture and fish broth are packaged in the recipe 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 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).

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 fell out of the can completely, but the control product 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 "Fried fish under the marinade", including cutting and sautéing carrots, parsley and onions in vegetable oil, cutting and freezing green onions, pouring fish broth into ground pumpkin seed meal in a weight ratio of about 1: 5 and holding for swelling mixing the above components with tomato paste, acetic acid, sugar, sodium chloride, calcium acetate, allspice, cloves, cinnamon and bay leaves, cutting, breading in wheat flour and frying in vegetable oil Le Navaga fillet, which is packed with the resulting mixture and fish broth, sealing and sterilization, while the components are used in the following ratio, wt. hours:
saffron fillet 556.3 vegetable oil 78.1 carrot 192-196.9 parsley root 29.2-29.7 onion 137.1-138.9 green onions 68.8 Wheat flour 31.3 pumpkin seed meal 17 tomato paste in terms of 30% solids content 46.9 acetic acid in terms of 80% concentration 1.76 sugar 16,4 salt 12 calcium acetate 0.19 allspice 0.23 clove 0.47 cinnamon 0.47 Bay leaf 0.09 fish stock before the release of the target product 1000