RU2513187C1 - Method for production of preserves "herring in white sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: bulb onions are milled. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. The listed components are mixed with sour cream, drinking water, sugar, salt and citric acid and cooked to produce a sauce. Herring is cut, mealed in wheat flour and fried in vegetable oil. Then the herring and the 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. A known method of producing canned food "Herring in white sauce", involving the preparation of recipe components, chopping onions, mixing it with sour cream, vegetable oil, drinking water, sugar, salt and citric acid and cooking with sauce, cutting, breading in wheat flour and frying herring in vegetable oil, packing herring and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M .: Food industry, 1971, p. 392-487).

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 herring in white sauce, which involves preparing the recipe components, chopping onions, mixing it with sour cream, drinking water, sugar, salt and citric acid and cooking to obtain sauce, cutting, breading in wheat flour and frying herring in vegetable oil, packing herring and sauce, sealing and sterilizing, according to the invention, ground pumpkin seed meal is added to the sauce, which is poured with drinking water and mixed before mixing alive to swell, and the components used in the following ratio of expenses, parts by weight .:

herring 555.8 vegetable oil 42.3 onion 40.9-41.4 Wheat flour 37,4 pumpkin seed meal 34.3 sour cream in terms of 30% fat 114.3 sugar 45.7 salt 17.1 lemon acid 3,7 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 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 a prescription ratio are mixed with sour cream, drinking water, sugar, salt and citric acid. The resulting mixture is boiled until a solids content of about 15.5% is obtained to obtain a sauce.

The prepared herring is cut, breaded in the remaining wheat flour and fried in vegetable oil.

Herring and sauce are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

When using sour cream with a fat content that does not match the prescription, it is recalculated for its equivalent fat content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP Konservlodozyach, 1990, p. 124).

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.

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 producing canned herring in white sauce, which includes preparing the recipe components, chopping onions, mixing it with sour cream, drinking water, sugar, salt and citric acid and cooking to make sauce, cutting, breading in wheat flour and frying in vegetable oil herring, packing herring and sauce, sealing and sterilization, characterized in that the sauce is additionally ground with pumpkin seed meal, which is poured with drinking water before mixing and allowed to swell, and the components are lzuyut the following ratio of costs in parts by weight .:
herring 555.8 vegetable oil 42.3 onion 40.9-41.4 Wheat flour 37,4 pumpkin seed meal 34.3 sour cream in terms of 30% fat 114.3 sugar 45.7 salt 17.1 lemon acid 3,7 water before the release of the target product 1000