RU2512644C1 - Method for production of preserves "fried scad with carrots in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: bulb onions are cut, sauteed in vegetable oil and 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, black hot pepper, allspice, cloves, coriander and laurel leaf. One cooks the mixture and adds acetic acid to produce a sauce. Scad is cut, maintained in salt solution, mealed in wheat flour and fried in vegetable oil. Carrots are cut and sauteed in vegetable oil. The scad, carrots and sauce are packed. Then one performs sealing and sterilisation.

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.

There is a known method for the production of canned food "Roasted trout with carrots in tomato sauce", which involves preparing the recipe, cutting, sautéing in vegetable oil and chopping onions, mixing it with vegetable oil, tomato paste, drinking water, sugar, bitter pepper, allspice , cloves, coriander and bay leaves, cooking and adding acetic acid to produce sauce, cutting, exposure to saline, breading in wheat flour and frying horse mackerel in vegetable oil, ezku and sautéing in oil carrots, packing scad, carrots and gravy, 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 for the production of canned food “Fried horse mackerel with carrots in tomato sauce”, which involves preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, mixing it with tomato paste, drinking water, sugar, and bitter black pepper , allspice, cloves, coriander and bay leaves, cooking and adding acetic acid to obtain a sauce, cutting, exposure to saline, breading in wheat flour and frying in vegetable oil avrida, cutting and sautéing carrots in vegetable oil, packing horse mackerel, carrots and sauce, sealing and sterilizing, according to the invention, in addition, ground pumpkin seed meal is 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 costs, parts by weight:

horse mackerel 833.9 vegetable oil 78.3 carrot 476.3-488.5 onion 86.3-87.4 Wheat flour 10 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 to yield 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 ground meal of pumpkin seeds obtained by known technology (Vasilieva A.G., Dvorkina G.A., Kasyanov G.I., Development of technology for functional sausages with additives from pumpkin seeds - Krasnodar: InZP, 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 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 horse mackerel is cut, kept at a temperature of 10-15 ° C for 2-6 minutes in an 18-24% solution of sodium chloride, breaded in wheat flour and fried in vegetable oil.

Prepared carrots are chopped and sautéed in vegetable oil.

Horse mackerel, carrots 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. 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)

Method for the production of canned meat "Roasted trout with carrots in tomato sauce", which involves preparing the recipe, cutting, sautéing in vegetable oil and chopping onions, mixing it with tomato paste, drinking water, sugar, bitter black pepper, allspice, cloves, coriander and bay leaf, boiling and adding acetic acid to obtain a sauce, cutting, exposure to saline, breading in wheat flour and frying horse mackerel in vegetable oil, cutting and sautéing in a plant in carrot oil, packing of horse mackerel, carrot and sauce, sealing and sterilization, characterized in that ground sauce of pumpkin seeds is 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 .:
horse mackerel 833.9 vegetable oil 78.3 carrot 476.3-488.5 onion 86.3-87.4 Wheat flour 10 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 carnations 0.11 coriander 0.11 Bay leaf 0,03 water before the release of the target product 1000