RU2512845C1 - Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: recipe components are prepared at the following expenditure ratio, weight parts: scad - 1000; 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, mustard - 1.1; coriander - 0.11; laurel leaf - 0.03, water till the target product yield is equal to 1000. Bulb onions are cut, sauteed in vegetable oil and milled. Fresh white cabbages are chopped and minced. Scad and carrots are minced. One mixes part of bulb onions, the scad, cabbages, carrots, salt and part of black hot pepper to produce mince. The produced mince is moulded, mealed in wheat flour and fried in vegetable oil to produce cutlets. 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, mustard, coriander and laurel leaf. The produced mixture is cooked; acetic acid is added to produce a sauce. The cutlets and sauce are packed, sealed and sterilised.

EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.

Description

A known method of manufacturing canned food "Fish and vegetable cutlets in tomato-garnish 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 horse mackerel and carrots on top, mixing part , horse mackerel, cabbage, carrots, salt and portions of black bitter pepper to obtain minced meat, its molding, breading in wheat flour and frying in vegetable oil to obtain cutlets, mixing the remaining portion of onions, tomato paste, drinking water, sugar, the remaining portion of bitter black pepper, allspice, cloves, mustard, 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. 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 "Fish and vegetable cutlets in tomato and garnish sauce", which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, chopping and chopping fresh white cabbage on a top, grinding horse mackerel and carrots, mixing part of onions, horse mackerel, cabbage, carrots, salt and part of black bitter pepper to obtain minced meat, its molding, breading in wheat flour and frying in vegetable oil f with obtaining cutlets, mixing the remaining part of onions, 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 a sauce, packing the 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 in the following ratio, wt.h .:

horse mackerel 1000 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 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. Prepared onions are chopped, sautéed in vegetable oil and chopped on a spinning top or a washing machine.

Prepared horse mackerel and carrots are ground in a spinning top. Prepared fresh white cabbage is chopped and ground in a spinning top.

Approximately 55% of the recipe amount of onions, horse mackerel, cabbage and carrots are mixed in the recipe for salt and about 61% of the recipe amount of 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 (Vasilieva 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 the remaining part of bitter black pepper, allspice, cloves in a prescription ratio , mustard, coriander and lava flat sheet. 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)

A method of manufacturing canned food "Fish and vegetable cutlets in tomato-garnish 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 horse mackerel and carrots on top, mixing a portion of onion horse mackerel, 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 produce cutlets, mixing the rest the remaining part of onions, tomato paste, drinking water, sugar, the remaining part of bitter black pepper, allspice, cloves, mustard, coriander and bay leaf, cooking and adding acetic acid to obtain sauce, filling cutlets and sauce, sealing and sterilization, different the fact that 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:
horse mackerel 1000 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 mustard 1,1 coriander 0.11 Bay leaf 0,03 water before the release of the target product 1000