RU2512611C1 - Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, part of bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages shredding and mincing, raw and fried small ordinary fish and carrots mincing, the listed components mixing with 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. The remaining bulb onions are minced. 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 black hot pepper, allspice, cloves, mustard, 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: small ordinary fish - 1000; vegetable oil - 65.2; 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, mustard -1.1; 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 of producing canned food "Fish and vegetable cutlets in tomato-garnish sauce", which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping a portion of onion, chopping and chopping fresh white cabbage on a top, chopping raw and fried small pieces on a top mixing the above components with salt and part of black pepper to produce minced meat, molding it, breading in wheat flour and frying in vegetable oil to obtain take off, chop the remaining part of onion, mix it with tomato paste, drinking water, sugar, the remaining part of black bitter pepper, allspice, cloves, mustard, coriander and bay leaf, cooking and adding acetic acid to obtain sauce, filling the patties and sauce , sealing and sterilization (Handbook for the production of canned food. 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 for producing canned food "Fish and vegetable cutlets in tomato and garnish sauce", which involves preparing the recipe components, cutting, sautéing in vegetable oil and chopping a portion of onion, chopping and chopping fresh white cabbage on a top, grinding raw and fried small particles and carrots, mixing the listed components with salt and part of black bitter pepper to obtain minced meat, its molding, breading in wheat flour and frying in rast cooking oil, chopping the remaining portion of onions, mixing it with tomato paste, drinking water, sugar, the remaining portion of black bitter pepper, allspice, cloves, mustard, coriander and bay leaves, cooking and adding acetic acid to obtain sauce, packaging of cutlets and sauce, sealing and sterilization, according to the invention, the ground meal of pumpkin seeds is additionally introduced into the sauce, which is poured with drinking water before mixing and kept for swelling, and the components are used for blowing ratio of costs in parts by weight .:

small piece 1000 vegetable oil 65,2 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 mustard 1,1 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.

Approximately 55% of the recipe amount of onions is chopped, sautéed in vegetable oil, and ground in a spinning top or pulper.

Prepared raw and fried in vegetable oil small particles, which can come in the form of deformed or broken pieces from the production of canned fish from fried fish in tomato sauce, in a ratio by weight of about 7: 3 are crushed in a spinning top.

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

Prepared carrots are ground in a spinning top.

The listed components in a recipe ratio are mixed with salt and approximately 61% of the recipe amount of ground black pepper to produce minced meat, which is molded, breaded in wheat flour and fried in vegetable oil to produce cutlets.

The rest of the onions are crushed 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 and ground with the rest of the black pepper, allspice, cloves, mustard, 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.

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 "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. 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)

The method of obtaining canned food "Fish and vegetable cutlets in tomato-garnish sauce", which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping a portion of onion, chopping and chopping fresh white cabbage on a top, chopping raw and fried small pieces and carrots on a top. mixing the above components with salt and part of black bitter pepper to obtain minced meat, molding, breading in wheat flour and frying in vegetable oil to obtain cutlets, from cooking the rest of the onion, mixing it with tomato paste, drinking water, sugar, the rest of the black bitter pepper, allspice, cloves, mustard, coriander and bay leaf, cooking and adding acetic acid to make the sauce, filling the cutlets and the sauce, sealing and sterilization, characterized in that the sauce is additionally injected with ground meal of pumpkin seeds, 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:
small piece 1000 vegetable oil 65,2 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 mustard 1,1 coriander 0.11 Bay leaf 0,03 water before the release of the target product 1000