RU2514203C1 - Method for production of preserves "fried mullet in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages preparation of recipe components at the following expenditure ratio, weight parts: mullet - 1257.1; vegetable oil - 56.8; bulb onions - 57.1-57.9; wheat flour - 20.8, pumpkin seeds extraction cake - 17.6, tomato puree in conversion to 12% dry substances content - 188.6, acetic acid in conversion to 80% concentration - 4.3, sugar - 25.2, salt - 13.1, black hot pepper - 0.11, allspice - 0.11, cloves - 0.11, coriander - 0.11, laurel leaf - 0.03, water till the target product yield is equal to 1000. Bulb onions are milled. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. One mixes the listed components with tomato puree, sugar, black hot pepper, allspice, cloves, coriander and laurel leaf. One cooks the mixture and adds acetic acid to produce a sauce. Mullet is cut, maintained in salt solution, mealed in wheat flour and fried in vegetable oil. The mullet and sauce are packed, sealed and sterilised.

EFFECT: method ensures reduction of 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 "Roasted mullet in tomato sauce", which includes preparing the recipe components, chopping onions, mixing it with tomato puree, sugar, black bitter pepper, allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to obtain sauce, cutting, aging in saline, breading in wheat flour and frying in vegetable oil mullet, packing mullet and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M .: ischevaya Industry, 1971 s.392-414).

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 “Roasted mullet in tomato sauce”, which involves preparing the recipe components, chopping onions, mixing it with tomato puree, sugar, black bitter pepper, allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to obtain a sauce, cutting, exposure to saline, breading in wheat flour and frying in vegetable oil mullet, packing mullet and sauce, sealing and sterilization, according to the invention On july, ground pumpkin seed meal 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 of costs, parts by weight:

mullet 1257.1 vegetable oil 56.8 onion 57.1-57.9 Wheat flour 20.8 pumpkin seed meal 17.6 tomato puree, in terms of 12% solids 188.6 acetic acid, calculated on 80% concentration 4.3 sugar 25,2 salt 13.1 black pepper 0.11 allspice 0.11 clove 0.11 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 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 the recipe ratio are mixed with tomato puree, sugar and ground black bitter 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 mullet 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.

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

When using tomato puree with a dry matter content that does not match the prescription and / or acetic acid with a concentration that does not match the prescription, they recalculate their costs for the equivalent dry matter and / or acid content 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. 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)

The method of producing canned food "Roasted mullet in tomato sauce", which includes preparing the recipe components, chopping onions, mixing it with tomato puree, sugar, black bitter pepper, allspice, cloves, coriander and bay leaves, cooking and adding acetic acid to obtain sauce , cutting, aging in saline, breading in wheat flour and frying in vegetable oil mullet, packing mullet and sauce, sealing and sterilization, characterized in that the sauce is additionally 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:
mullet 1257.1 vegetable oil 56.8 onion 57.1-57.9 Wheat flour 20.8 pumpkin seed meal 17.6 tomato puree, in terms of 12% solids 188.6 acetic acid, calculated on 80% concentration 4.3 sugar 25,2 salt 13.1 black pepper 0.11 allspice 0.11 clove 0.11 coriander 0.11 Bay leaf 0,03 water before the release of the target product 1000