RU2514280C1 - Method for production of preserves "fish-and-vegetable sprat cutlets in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: bulb onions are cut, sauteed in vegetable oil and minced. Fresh white cabbages are chopped and minced. Sprats and carrots are minced. One mixes the listed components with salt and part of black hot pepper to produce mince. The 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 pumpkin seeds extraction cake with tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, 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 allows to reduce the manufactured target product adhesion to container walls.

Description

The invention relates to the production technology of canned fish and vegetables.

A known method of manufacturing canned food "Sprats of fish and vegetables in tomato sauce", which includes preparing the recipe, cutting, sautéing in vegetable oil and chopping onion, fresh chopped cabbage, chopping grilled sprats and carrots on a top, mixing components with salt and part of black bitter pepper to obtain minced meat, its molding, breading in wheat flour and frying in vegetable oil to obtain cutlets, mixing the rast oil, tomato paste, drinking water, sugar, the remaining portion of bitter black pepper, allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to produce sauce, filling the cutlets and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M.: Food Industry, 1971, p. 394-492).

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 "Sprats of fish and vegetables in tomato sauce", which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping onion on top, chopping and chopping fresh white cabbage on top, chopping on top sprats and carrots, mixing the listed components with salt and part of black bitter pepper to obtain minced meat, its molding, breading in wheat flour and frying in vegetable oil to obtain cutlets, mixing tomato paste, drinking water, sugar, the remaining portion of bitter black pepper, allspice, cloves, coriander and bay leaves, cooking and adding acetic acid to obtain a sauce, filling the cutlets and sauce, sealing and sterilizing, according to the invention, in a sauce ground sugar meal of pumpkin seeds is additionally introduced, 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:

sprat 732 vegetable oil 57.7 fresh white cabbage 151.1 carrot 72.3-74.1 onion 54-54.7 Wheat flour 25.7 pumpkin seed meal 21,4 tomato paste, in terms of 30% solids content 77.7 acetic acid, calculated on 80% concentration 4.3 sugar 25.7 salt 15.7 black pepper 0.54 allspice 0.17 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 cut, sautéed in vegetable oil and chopped in a spinning top.

Prepared fresh white cabbage is chopped and ground in a spinning top.

Prepared sprats and carrots are ground in a spinning top.

The listed components are mixed in the recipe ratio with salt and approximately 58% 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 tomato paste, drinking water, sugar and ground the remaining portion of bitter black pepper, allspice, clove, coriander and bay leaf in a prescription ratio . 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 "Sprats of fish and vegetables in tomato sauce", which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping onion, fresh chopped cabbage, chopping the top of white cabbage, chopping the sprat and carrots on the top, mixing with salt and part of black pepper to obtain minced meat, its molding, breading in wheat flour and frying in vegetable oil to produce cutlets, mixing tomato paste , drinking water, sugar, the remaining part of bitter black pepper, allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to obtain sauce, filling the cutlets and sauce, sealing and sterilization, characterized in that ground meal is additionally introduced into the sauce 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:
sprat 732 vegetable oil 57.7 fresh white cabbage 151.1 carrot 72.3-74.1 onion 54-54.7 Wheat flour 25.7 pumpkin seed meal 21,4 tomato paste, in terms of 30% solids content 77.7 acetic acid, calculated on 80% concentration 4.3 sugar 25.7 salt 15.7 black pepper 0.54 allspice 0.17 clove 0.11 coriander 0.11 Bay leaf 0,03 water before the release of the target product 1000