RU2512200C1 - Method for production of preserves "fried cutlets in chilean sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, omul and bulb onions mincing, the listed components mixing with part of salt and black hot pepper to produce mince. The produced mince is moulded, mealed in wheat flour and fried in vegetable oil to produce cutlets. Garlic is milled; ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. One mixes the listed components with tomato paste, drinking water, sugar, the remaining salt, allspice, cloves, cinnamon and mustard, cooks the mixture and adds acetic acid to produce a sauce. The produced cutlets and sauce are packed, sealed and sterilised.

EFFECT: invention 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 "Chilean fried cutlets", which includes preparing the recipe, chopping omul and onion on top, mixing the listed ingredients with part of the salt and black bitter pepper to produce minced meat, molding it, breading in wheat flour and frying in vegetable butter to produce cutlets, chopping garlic, mixing it with vegetable oil, tomato paste, drinking water, sugar, the rest of the salt, allspice, cloves, cinnamon and mountains itsey, cooking and adding acetic acid to obtain sauce, cutlets and sauce packing, sealing and sterilizing (Reference production of canned Volume 3 -. M .: Food Industry, 1971 s.415-492).

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 method of manufacturing canned food "Chile fried cutlets", which involves preparing the recipe components, chopping omul and onions on top, mixing the listed components with part of the salt and bitter black pepper to produce minced meat, forming it, breading into wheat flour and frying in vegetable oil to produce meatballs, chopping garlic, mixing it with tomato paste, drinking water, sugar, the rest of the salt, allspice, cloves, cinnamon her and mustard, cooking and adding acetic acid to obtain a sauce, packing cutlets and sauce, sealing and sterilizing, according to the invention, in addition to the sauce, ground pumpkin seed meal is added, which is poured with drinking water before mixing and kept for swelling, and the components are used in the following the ratio of costs, parts by weight:

omul 1202.9 vegetable oil 75.1 onion 52.3-53 garlic 0.83-0.85 Wheat flour 22.7 pumpkin seed meal 30.1 tomato paste, in terms of 30% solids content 117.1 acetic acid, calculated on 80% concentration 4.6 sugar 48 salt 22.3 black pepper 0.23 allspice 0.23 clove 0.57 cinnamon 0.23 mustard 0.57 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 and omul are ground in a spinning top.

The listed components in a recipe ratio are mixed with approximately 46% of the recipe amount of salt and ground black pepper to obtain minced meat, which is molded, breaded in wheat flour and fried in vegetable oil to produce cutlets.

Prepared garlic is ground in a spinning top.

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 maintained for swelling.

The listed components in the recipe ratio are mixed with tomato paste, drinking water, sugar, the rest of the salt and ground allspice, cloves, cinnamon and mustard. The resulting mixture is boiled until a solids content of about 18% 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 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 "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 15-20 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 food "Chilean fried cutlets", which includes preparing the recipe components, chopping omul and onions on top, mixing the listed components with part of the salt and black bitter pepper to produce minced meat, molding it, breading in wheat flour and frying in vegetable oil with obtaining cutlets, chopping garlic, mixing it with tomato paste, drinking water, sugar, the rest of the salt, allspice, cloves, cinnamon and mustard, cooking and adding vinegar acid to produce sauce, packing cutlets and sauce, sealing and sterilization, characterized in that the sauce is additionally ground with pumpkin seed meal, which is poured with drinking water before mixing and allowed to swell, and the components are used in the following flow rate ratio, wt.h .:
omul 1202.9 vegetable oil 75.1 onion 52.3-53 garlic 0.83-0.85 Wheat flour 22.7 pumpkin seed meal 30.1 tomato paste, in terms of 30% solids content 117.1 acetic acid, calculated on 80% concentration 4.6 sugar 48 salt 22.3 black pepper 0.23 allspice 0.23 clove 0.57 cinnamon 0.23 mustard 0.57 water before the release of the target product 1000