RU2516895C1 - Method for manufacture of preserves "fritters with shrimps and fresh cabbages" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: one performs recipe components preparation, fresh white cabbages cutting and freezing, shrimp meat cutting, the listed components mixing with chicken eggs, wheat flour, milk, salt, soda, black hot pepper and laurel leaf, the produced mixture moulding and frying in melted butter to produce fritters, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with sour cream, the fritters and the produced mixture packing, sealing and sterilisation.

EFFECT: invention allows to reduce 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 food "Fritters with shrimp and fresh cabbage", which includes preparing the recipe components, cutting and freezing fresh white cabbage, cutting shrimp meat, mixing these components with chicken eggs, wheat flour, milk, salt, soda, black pepper and bay leaves by sheet, molding the resulting mixture and frying in ghee with obtaining fritters, packing fritters and sour cream, sealing and sterilization (RU 2311852 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 food “Pancakes with shrimp and fresh cabbage”, which involves preparing the recipe components, cutting and freezing fresh white cabbage, cutting shrimp meat, mixing the listed components with chicken eggs, wheat flour, milk, salt, soda , black pepper and bay leaf, molding the resulting mixture and frying in ghee to obtain fritters, packing fritters and sour cream, sealing and sterilizing, according to the invention, in sour cream until olnitelno introduced ground pumpkin seed meal, which prior to mixing with drinking water is poured and allowed to stand to swell, and components used in the following ratio costs pbw .:

shrimp 923.1 chicken eggs one hundred melted butter 37.5 fresh white cabbage 306.3 Wheat flour thirty pumpkin seed meal 9 milk 150 sour cream 90 salt 12 soda 1.25 black pepper 0.05 Bay leaf 0.01 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared fresh white cabbage is cut and frozen.

Prepared shrimp meat is cut.

The listed components in the recipe ratio are mixed with chicken eggs, wheat flour, milk, soda and ground pepper, black bitter and bay leaves.

The resulting mixture is molded and fried in ghee to obtain fritters.

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 sour cream in a prescription ratio.

Fritters and the resulting mixture are packaged in a prescription 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.

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 experienced product completely fell out of the can. Sour cream 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)

Method for the production of canned food “Fritters with shrimp and fresh cabbage”, which includes preparing the recipe components, cutting and freezing fresh white cabbage, cutting shrimp meat, mixing the listed components with chicken eggs, wheat flour, milk, salt, soda, bitter and bay leaves molding the resulting mixture and frying in ghee with obtaining fritters, packing fritters and sour cream, sealing and sterilization, characterized in that the ground meal of seeds is additionally introduced into sour cream ykvy that before mixing with drinking water is poured and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:
shrimp 923.1 chicken eggs one hundred melted butter 37.5 fresh white cabbage 306.3 Wheat flour thirty pumpkin seed meal 9 milk 150 sour cream 90 salt 12 soda 1.25 black pepper 0.05 Bay leaf 0.01 water before the release of the target product 1000.