RU2512503C1 - Method for production of preserved product "fried cod with carrots and cabbages in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: recipe components are prepared; bulb onions are milled; ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Then one mixes the listed components with tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf. One cooks the mixture and adds acetic acid to produce a sauce. Cod is cut, mealed in wheat flour and fried in vegetable oil. Carrots, fresh white cabbage is cut and chopped. Then the cod, carrots, cabbages and sauce are packed, sealed and sterilised.

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 of manufacturing a canned product "Cod fried with carrots and cabbage in tomato sauce", which includes preparing the recipe components, chopping onions, mixing it with vegetable oil, tomato paste, drinking water, sugar, salt, black pepper, allspice, cloves , coriander and bay leaf, cooking and adding acetic acid to produce sauce, cutting, breading in wheat flour and frying in cod vegetable oil, cutting carrots, chopping fresh white cabbage oh cabbage, packing cod, carrots, cabbage and sauce, sealing and sterilization (Handbook of canned production Volume 3 -. M .: Food Industry 1971, s.424-494).

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 a canned product "Cod fried with carrots and cabbage in tomato sauce", which involves preparing the recipe components, chopping onions, mixing it with tomato paste, drinking water, sugar, salt, bitter black pepper, pepper allspice, cloves, coriander and bay leaves, boiling and adding acetic acid to produce sauce, cutting, breading in wheat flour and frying in cod vegetable oil, cutting carrots, chopping fresh white cabbage, packing of cod, carrots, cabbage and sauce, sealing and sterilization, according to the invention, a ground meal of pumpkin seeds is additionally added to the sauce, which is poured with drinking water before mixing and kept for swelling, and the components are used in the following ratio, wt.h. :

cod 944.1 vegetable oil 35,4 carrot 178.6-183.2 onion 78.6-79.6 fresh white cabbage 183.1 Wheat flour 11.1 pumpkin seed meal 11,4 tomato paste, in terms of 30% solids content 91.4 acetic acid, calculated on 80% concentration 4.3 sugar 25.7 salt 17.1 black pepper 0.11 allspice 0.11 clove 0.11 coriander 0.11 Bay leaf 0,03 water before the release of the target product1000

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 (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, 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 cod is cut, breaded in wheat flour and fried in vegetable oil.

Prepared carrots are chopped.

Prepared fresh white cabbage is chopped.

Cod, carrots, cabbage and sauce are packaged in the recipe 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 "Konservlodozyot", 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. 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 completely fell out of the can, but the product according to the closest analogue did not.

Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.

Claims (1)

The method of producing a canned product "Cod fried with carrots and cabbage in tomato sauce", which includes preparing the recipe components, chopping onions, mixing it with tomato paste, drinking water, sugar, salt, bitter pepper, allspice, cloves, coriander and bay leaves leaf, boiling and adding acetic acid to obtain a sauce, cutting, breading in wheat flour and frying in cod vegetable oil, cutting carrots, shredding fresh cabbage, packing cod, carrots and cabbage and sauce, sealing and sterilization, characterized in that the sauce powder is further added pumpkin seed meal, which prior to mixing with drinking water is poured and allowed to stand to swell, and components used in the following ratio costs pbw .:
cod 944.1 vegetable oil 35,4 carrot 178.6-183.2 onion 78.6-79.6 fresh white cabbage 183.1 Wheat flour 11.1 pumpkin seed meal 11,4 tomato paste, in terms of 30% solids content 91.4 acetic acid, calculated on 80% concentration 4.3 sugar 25.7 salt 17.1 black pepper 0.11 allspice 0.11 clove 0.11 coriander 0.11 Bay leaf 0,03 water before the release of the target product 1000