RU2512871C1 - Method for production of preserves "fish balls with cabbages and sour cream sauce and tomato" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: one performs recipe components preparation, wheat bread soaking in milk and chopping, skin-off fish fillet chopping, bulb onions cutting, the listed components mixing with chicken eggs, part of salt and part of black hot pepper to produce mince, the mince moulding to produce balls, fresh white cabbages shredding and freezing, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, the extraction cake mixing with sour cream, fish broth, tomato paste, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the balls, cabbages and sauce packing, sealing and sterilisation.

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

Description

The invention relates to the production technology of canned second lunch dishes.

A known method for the production of canned fish meatballs with cabbage and sour cream with tomato, which involves preparing the recipe components, soaking in milk and chopping wheat bread, chopping the skinless fish fillet, cutting onions, mixing these ingredients with chicken eggs, salt and pepper black bitter with the production of minced meat, its molding to produce meatballs, chopping and freezing fresh white cabbage, sautéing wheat flour and mixing it with estimates with fish broth, tomato paste, the remaining part of the salt, the remaining part of bitter black pepper and bay leaf to get the sauce, packing meatballs, cabbage and sauce, sealing and sterilization (RU 2300276 C1, 2007).

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 fish meatballs with cabbage and sour cream with tomato sauce, which involves preparing the recipe components, soaking in the milk and chopping the wheat bread, chopping the skinless fish fillet, cutting onion, mixing the listed ingredients with chicken eggs , part of the salt and part of the black bitter pepper to obtain minced meat, its formation to produce meatballs, chopping and freezing fresh white cabbage, mixing flour, estimate of fish broth, tomato paste, the rest of the salt, the rest of the black pepper and bay leaf pepper to obtain the sauce, packaging of meatballs, cabbage and sauce, sealing and sterilization, according to the invention, ground pumpkin seed meal is used as flour, which is poured before mixing fish broth and stand for swelling, and the components are used in the following ratio of costs, parts by weight:

skinned fish fillet 195 chicken eggs 60 fresh white cabbage 490 onion 51-51.7 wheat bread 39 pumpkin seed meal 45 milk 60 sour cream 150 tomato paste, in terms of 30% solids content 11.1 salt 12 black pepper 0.31 Bay leaf 0.1 fish stock before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared wheat bread, preferably stale, is soaked in milk and cutted.

Prepared skinned fish fillet cutter.

Prepared onions are chopped.

The listed components are mixed with chicken eggs, about 35% of the recipe for salt and about 36% of the recipe for ground black pepper, to form minced meat, which is formed into meatballs.

Prepared fresh white cabbage is chopped and frozen.

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 fish broth in a ratio by weight of about 1: 5 and kept for swelling, and then mixed with sour cream, fish broth, tomato paste, the rest of the salt and ground the remaining part of bitter black pepper and bay leaf in a prescription ratio to obtain sauce .

Meatballs, cabbage and sauce are packaged in the recipe ratio, sealed and sterilized to obtain the target product.

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.

When using tomato paste with a dry matter content that does not coincide with the recipe, its consumption is recalculated to the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP Konservplodozyach, 1990, p. 124).

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 fell completely out of the can, but the product by 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 fish meatballs with cabbage and sour cream sauce with tomato, which involves preparing the recipe, soaking in milk and chopping wheat bread, chopping the skinless fish fillet, cutting onions, mixing the listed ingredients with chicken eggs, some salt and some black pepper bitter with the production of minced meat, its molding to produce meatballs, chopping and freezing fresh white cabbage, mixing flour, sour cream, fish stock, tomato paste, os the remaining portion of salt, the remaining portion of black pepper and bay leaf pepper to obtain a sauce, packing meatballs, cabbage and sauce, sealing and sterilization, characterized in that the flour is used as a ground meal of pumpkin seeds, which is poured with fish broth before mixing and allowed to swell , and the components are used in the following ratio of costs, parts by weight:
skinned fish fillet 195 chicken eggs 60 fresh white cabbage 490 onion 51-51.7 wheat bread 39 pumpkin seed meal 45 milk 60 sour cream 150 tomato paste, in terms of 30% solids content 11.1 salt 12 black pepper 0.31 Bay leaf 0.1 fish stock before the release of the target product 1000.