SU1542516A1 - Method of producing canned fish in tomato sauce from coarse fishes - Google Patents

Abstract

The invention relates to the fishing industry, in particular to methods for the production of canned fish in tomato sauce from low-value fish. The aim of the invention is to remove the unpleasant smell characteristic of these fish, to improve their consistency and to prevent browning of slices of fish and tomato sauce. The essence of the method lies in the fact that when salted or blanched fish is pre-salted, when packed in canning containers, it is poured with tomato sauce containing ascorbic acid in the amount of 60 - 80 mg / 100 g, ionol in the amount of 10 - 12 mg / 100 g, rutin 8 - 10 mg / 100 g. 2 tab.

Description

The invention relates to the canning industry, and in particular to methods for the production of canned food from mass-produced fish, which can be used in public catering.

The purpose of the invention is to remove the unpleasant smell characteristic of these fish, to improve their consistency and to prevent the slices of fish and tomato sauce from darkening.

The essence of the method is as follows.

After cutting, fish is portioned, salted in a brine to a fish salinity of 2-2.2% for 2-2.5 minutes, combining the salting process with thawing while processing frozen fish, are breaded and fried in vegetable oil for 8-10 minutes at 130-140 ° C. Then the fish is placed in jars and poured tomato sauce in

which is previously administered ascorbic acid in the amount of 60-80 mg / 100 g, ionol in the amount of 10-12 mg / 100 g, and rutin in the amount of 8-10 mg / 100 g

Example 1. Partially thawed, sliced, portioned fish was placed in the litter for 2 minutes. During this time, the fish was salted to a salt content of 2%. Then the fish was breaded and fried in vegetable oil at 130 ° C for 10 minutes. Fried fish pieces were packaged in jars and poured with tomato sauce prepared according to the recipe for canned fish.

Ascorbic acid in the amount of 60 mg / 100 g, ionol in the amount of 10 mg / 100 g, rutin in the amount of 8 mg / 100 g was added to the sauce. The canned batch prepared according to this method was distinguished by its delicate consistency, the complete absence of nonSPP

 to eat

oh

peculiar odor characteristic of horse mackerel, orange-red color of tomato sauce.

Example 2. Scad was prepared for preservation in accordance with Example 1, however, ascorbic acid in the amount of 70 mg / 100 g, ionol in the amount of 10 mg / 100 g, rutin in the amount of 9.0 mg / 100 g were added to the sauce. They were distinguished by a delicate texture, the absence of unpleasant, specific smell of groin, the orange-red color of tomato sauce.

Make a delicate texture, orange-red tomato sauce. Unpleasant smell was absent.

The increase in the content of input additives does not improve the quality of canned food, but only leads to their overspending.

In tab. 1 shows the organoleptic characteristics of canned food, made according to the known and proposed methods (examples 1-5).

In tab. 2 shows the comparative indicators of the quality of canned food, made by the known and proposed methods (examples 1-5).

„0„ Thus, from the given examples

Example 3. Scad prepared for datasheets and 0pNganoleutical indicators and

“In accordance with the floodplain, 15 assessments of fish can be seen that canned food (

made from mass-produced fish according to the proposed method are different from the fish prepared according to the prototype (industrial method of producing canned food from

canning in accordance with Example 1, however, ascorbic acid in the amount of 80 mg / 100 g, ionol in the amount of 12 mg / 100 g and rutin in the amount of 10 mg / 100 g were added to the sauce. The obtained canned food had a delicate texture, ordn- 20 fried fish in tomato sauce) ray

our quality and organoleptic

indicators.

chewy-red tomato sauce. Unpleasant smell was absent.

Example 4. Scad prepared for preservation in accordance with Example 1, however, ascorbic acid in the amount of 50 mg / / 100 g, rutin in the amount of 6 mg / 100 g and ionol in the amount of 8 mg / 100 g were added to the sauce. delicate texture, but with dark slices of pieces of fish, at 25

Claims (1)

Invention Formula A method for the production of canned fish in tomato sauce from low-value fish by salting pre-cut fish, cooking it, placing it in a canning container and filling it with unpleasant, specific aroma, ordered with a mustache, which is Invention Formula Method for the production of canned fish in tomato sauce of low-value fish by salting pre-cut fish, heat treatment, packing in canning containers and pouring tomatoes ha, typical of horse mackerel, brown in tomato sauce. Example 5. Scad preparations were prepared for canning in accordance with Example 1, however, the sauce was added to the odor removal of the offensive smell of these fish, improving their consistency and preventing the slices of fish and tomato sauce from darkening, and ascorbic acid was added to the sauce before pouring it into tomato sauce. corbic acid in the amount of 90 mg / g, 35 acid in the amount of 60-80 mg / 100 g, ionol to ionol in the amount of 15 mg / g, rutin in the amount of 10-12 mg / 100 g and rutin in the amount of 15 mg / g Samples of 8-10 mg / 100 g are obtained. Table 1 Taste and smell sauce sauce removing the unpleasant smell characteristic of these fish, improving their consistency and preventing the darkening of slices of fish and tomato sauce, ascorbic acid is added to the tomato sauce before pouring acid in the amount of 60-80 mg / 100 g, ionol in the amount of 10-12 mg / 100 g and rutin in the amount of 8-10 mg / 100 g table 2