RU2517897C1 - Method for production of preserves "baltic herring with vegetables in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: bulb onions are cut and sauteed in vegetable oil; carrots are cut. One mixes the listed components. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. One mixes the flour with tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cloves, cinnamon, coriander, nutmeg and laurel leaf. One cooks the mixture and adds acetic acid to produce a sauce. The Baltic herring is mealed in wheat flour and fried in vegetable oil. The Baltic herring, vegetable mixture 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 and vegetables.

A known method of manufacturing canned ″ Salaka with vegetables in tomato sauce ″, which includes preparing the recipe, cutting and sautéing onion in vegetable oil, cutting carrots and mixing the listed components, mixing vegetable oil, tomato paste, drinking water, sugar, salt, black pepper bitter, allspice, cloves, cinnamon, coriander, nutmeg and bay leaf, boiling and adding acetic acid to obtain a sauce, breading in wheat flour and frying in vegetable m asle herring, packing herring, vegetable mixture and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3 - M .: Food industry, 1971, S. 423-488).

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 ″ Salaka with vegetables in tomato sauce ″, which includes preparing the recipe components, cutting and sautéing onion in vegetable oil, cutting carrots and mixing the listed components, mixing tomato paste, drinking water, sugar, salt , black bitter pepper, allspice, cloves, cinnamon, coriander, nutmeg and bay leaf, cooking and adding acetic acid to produce sauce, breading in wheat flour and frying in in herring oil, packing of herring, vegetable mixture and sauce, sealing and sterilization, according to the invention, ground pumpkin seed meal is added to the sauce, which is poured with drinking water before mixing and kept for swelling, and the components are used in the following ratio, wt.h .:

herring 429.6 vegetable oil 40.3 carrot 107.1-109.9 onion 125.1-126.7 Wheat flour 19,4 pumpkin seed meal 11,4 tomato paste, in terms of 30% solids content 91.4 acetic acid, calculated on 80% concentration 4.3 sugar 25.7 salt 17.1 black pepper 0.11 allspice 0.11 clove 0.11 cinnamon 0.17 coriander 0.11 nutmeg 0.09 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 chopped and sautéed in vegetable oil. Prepared carrots are chopped.

The listed components are mixed in a prescription ratio. 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, salt and ground black pepper, allspice, cloves, cinnamon, coriander in a prescription ratio nutmeg 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 herring is breaded in wheat flour and fried in vegetable oil.

Salaku, vegetable mixture 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 ″ Canned Fruit and Vegetable ″, 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. 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 completely fell out of the can, but the product according to 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)

A method of manufacturing canned ″ Salaka with vegetables in tomato sauce ″, which includes preparing the recipe, cutting and sautéing onion in vegetable oil, cutting carrots and mixing the listed ingredients, mixing tomato paste, drinking water, sugar, salt, bitter pepper, allspice , cloves, cinnamon, coriander, nutmeg and bay leaf, cooking and adding acetic acid to obtain a sauce, breading in wheat flour and frying in vegetable oil herring, packing herring, o a strong mixture and sauce, sealing and sterilization, characterized in that, in the sauce, ground 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:
herring 429.6 vegetable oil 40.3 carrot 107.1-109.9 onion 125.1-126.7 Wheat flour 19,4 pumpkin seed meal 11,4 tomato paste, in terms of 30% solids content 91.4 acetic acid, calculated on 80% concentration 4.3 sugar 25.7 salt 17.1 black pepper 0.11 allspice 0.11 clove 0.11 cinnamon 0.17 coriander 0.11 nutmeg 0.09 Bay leaf 0,03 water before the release of the target product 1000