RU2511890C1 - Method for production of preserves "fish-and-vegetable cutlets in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages shredding and mincing, raw and fried smelt and carrots mincing, mixing part of bulb onions, smelt, cabbages, carrots, salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets. Prepared ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling; one mixes the extraction cake with the remaining bulb onions, tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf. The produced mixture is cooked; acetic acid is added to produce a sauce. The cutlets and sauce are packed at the recipe ratio, sealed and sterilised. The components are used at the following expenditure ratio, weight parts: smelt - 946; vegetable oil - 68.6; fresh white cabbages - 142.9; carrots - 71.4-73.3; bulb onions - 62.9-63.7; wheat flour - 28.5, pumpkin seeds extraction cake - 13.7, tomato paste in conversion to 30% dry substances content - 77.7, acetic acid in conversion to 80% concentration - 4.3, sugar - 28.6, salt - 17.1, black hot pepper - 0.51, allspice - 0.17, cloves - 0.11, coriander - 0.11; laurel leaf - 0.03, water till the target product yield is equal to 1000.

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

Description

The invention relates to the production technology of canned fish and vegetables.

A known method for the production of canned ″ Fish and vegetable cutlets in tomato sauce ″, which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, chopping and chopping fresh white cabbage on a top, chopping raw and fried smelt and carrot on a top, mixing onions, smelt, cabbage, carrots, salt and parts of black bitter pepper to obtain minced meat, its molding, breading in wheat flour and frying in vegetable oil to obtain a boiler mixing the remaining portion of onions, tomato paste, drinking water, sugar, the remaining portion of bitter black pepper, allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to obtain sauce, filling the patties and sauce, sealing and sterilizing ( Handbook of the production of canned food. Volume 3. - M .: Food industry, 1971, p. 394-492)

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 food production method ″ Fish and vegetable cutlets in tomato sauce ″, which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, chopping and chopping fresh cabbage on a top, chopping raw and fried crust on a top and carrots, mixing part of onions, smelt, cabbage, carrots, salt and part of black bitter pepper to obtain minced meat, its molding, breading in wheat flour and frying in the plant flaxseed oil to produce cutlets, mixing the remaining part of onions, tomato paste, drinking water, sugar, the remaining part of bitter black pepper, allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to obtain a sauce, packing the cutlets and sauce, sealing and sterilization, according to the invention, in the sauce is additionally injected ground meal of pumpkin seeds, which before mixing is poured with drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

smelt 946 vegetable oil 68.6 fresh white cabbage 142.9 carrot 71.4-73.3 onion 62.9-63.7 Wheat flour 28.5 pumpkin seed meal 13.7 tomato paste, in terms of 30% solids content 77.7 acetic acid, calculated on 80% concentration 4.3 sugar 28.6 salt 17.1 black pepper 0.51 allspice 0.17 clove 0.11 coriander 0.11 Bay leaf 0,03 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 raw and fried smelt in vegetable oil, which can come in the form of deformed or broken pieces from the production of canned fish from fried fish in tomato sauce, is crushed in a mass ratio of about 7: 3 in a spinning top.

Prepared fresh white cabbage is chopped and ground in a spinning top.

Prepared carrots are ground in a spinning top.

Approximately 55% of the recipe for onions, smelt, cabbage and carrots are mixed in the recipe for salt and about 61% of the recipe for ground black pepper to produce minced meat, which is formed, breaded in wheat flour and fried in vegetable oil to produce cutlets.

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 in a ratio by weight of about 1: 5 and kept for swelling, and then mixed with the remaining portion of onions, tomato paste, drinking water, sugar and ground remaining portion of bitter black pepper, allspice, cloves in a prescription ratio , coriander and laurel foxes th. The resulting mixture is boiled until a solids content of about 15.5% is reached, and acetic acid is added to give a sauce.

Cutlets and sauce are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

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 ″ 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. The costs presented in the form of intervals cover their possible change in terms of storage 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)

Method for the production of canned ″ Fish and vegetable cutlets in tomato sauce ″, which includes preparing the recipe, cutting, sautéing in vegetable oil and chopping onions, chopping and chopping fresh white cabbage on a top, chopping raw and fried smelt and carrot on a top, mixing part , smelt, cabbage, carrots, salt and parts of black bitter pepper to obtain minced meat, its molding, breading in wheat flour and frying in vegetable oil to obtain cutlets, mix the remaining portion of onions, tomato paste, drinking water, sugar, the remaining portion of bitter black pepper, allspice, cloves, coriander and bay leaves, cooking and adding acetic acid to obtain a sauce, packing cutlets and sauce, sealing and sterilization, characterized in that in the sauce is additionally introduced ground meal of pumpkin seeds, which before mixing is poured with drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
smelt 946 vegetable oil 68.6 fresh white cabbage 142.9 carrot 71.4-73.3 onion 62.9-63.7 Wheat flour 28.5 pumpkin seed meal 13.7 tomato paste, in terms of 30% solids content 77.7 acetic acid, calculated on 80% concentration 4.3 sugar 28.6 salt 17.1 black pepper 0.51 allspice 0.17 clove 0.11 coriander 0.11 Bay leaf 0,03 water before the release of the target product 1000