RU2462077C1 - Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology for production of fish-and-vegetable preserves. One proposes a method for production of preserves "Fish-and-vegetable cutlets in tomato-and-garnish sauce". The method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages chopping and mincing, mincing raw and fried bonito and carrots, mixing part of bulb onions, bonito, cabbages, carrots, salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets, sunflower flour pouring with drinking water and maintenance for swelling, the flour mixing with the remaining bulb onions, tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, mustard, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and sauce packing, sealing and sterilisation.

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 for the production of canned food "Fish and vegetable cutlets in tomato-garnish sauce", which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, chopping and chopping fresh white cabbage on a top, chopping raw and fried carrots, spinach and chopped bonito and parts of onions, bonito, cabbage, carrots, salt and parts of black bitter pepper to produce minced meat, its formation, breading in wheat flour and frying in vegetable oil with cutlets, mixing the remaining portion of onions, tomato paste, drinking water, sugar, the remaining portion of bitter black pepper, allspice, cloves, mustard, coriander and bay leaf, cooking and adding acetic acid to obtain a sauce, filling the patties and sauce, sealing and sterilization (Handbook on the production of canned food. Volume 3. - M .: Food industry, 1971, S. 415-492).

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 canned fish production method "Fish and vegetable cutlets in tomato-garnish sauce", which involves preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, chopping and chopping fresh white cabbage on a top, chopping raw and fried bonito and carrots, mixing part of onions, bonito, cabbage, carrots, salt and portions of black pepper to obtain minced meat, molding, breading in wheat flour and frying in vegetable oil to produce cutlets, mixing the remaining portion of onions, tomato paste, drinking water, sugar, the remaining portion of bitter black pepper, allspice, cloves, mustard, coriander and bay leaf, cooking and adding acetic acid to obtain sauce, filling the patties and sauce, sealing and sterilization, according to the invention, sunflower flour is additionally introduced into the sauce, which is poured with drinking water before mixing and allowed to swell, and the components are used in the following ratio poisons wt. hours:

bonito 1000 vegetable oil 68.6 fresh white cabbage 142.9 carrot 71.4-73.3 onion 62.9-63.7 Wheat flour 28.5 sunflower flour 13.7 tomato paste, in terms of 30% solids content 77.7 acetic acid, calculated on 80% concentration 4.3 sugar 28.6 salt 17.1 black bitter pepper 0.51 allspice 0.17 clove 0.11 mustard 1,1 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 chopped, sautéed in vegetable oil and chopped on a spinning top or a washing machine.

Prepared raw and fried in vegetable oil bonito, which can come in the form of deformed or broken pieces from the production of canned fried fish in tomato sauce, in a ratio by weight of about 7: 3 is crushed in a spinning top.

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

Prepared carrots are ground in a spinning top.

Approximately 55% of the recipe for onions, bonito, cabbage and carrots are mixed in the recipe for salt and about 61% of the recipe for ground black pepper to produce minced meat, which is molded, breaded in wheat flour and fried in vegetable oil to produce cutlets.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with drinking water in a weight ratio of about 1: 5 and kept for swelling, and then mixed in the recipe ratio with the remaining part of onions, tomato paste, drinking water, sugar and ground remaining part of black pepper, allspice, cloves, mustard, 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.

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 "Canned Fruit and Vegetable", 1990, p. 124).

The costs of the components are given taking into account the norms of waste and losses of the corresponding types of raw materials. The costs presented in the form of intervals cover their 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)

Method for the production of canned food "Fish and vegetable cutlets in tomato-garnish sauce", which involves preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, chopping and chopping fresh white cabbage on a top, chopping a portion of carrot and raw fried bonito and carrot onions, bonito, cabbage, carrots, salt and portions of bitter black pepper to produce minced meat, its molding, breading in wheat flour and frying in vegetable oil to obtain a boiler um, mixing the remaining part of onions, tomato paste, drinking water, sugar, the remaining part of black bitter pepper, allspice, cloves, mustard, coriander and bay leaves, cooking and adding acetic acid to obtain a sauce, filling the patties and sauce, sealing and sterilization, characterized in that the ingredients for the sauce are additionally mixed with sunflower flour, 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:
bonito 1000 vegetable oil 68.6 fresh white cabbage 142.9 carrot 71.4-73.3 onion 62.9-63.7 Wheat flour 28.5 sunflower flour 13.7 tomato paste, in terms of 30% solids content 77.7 acetic acid, calculated on 80% concentration 4.3 sugar 28.6 salt 17.1 black pepper 0.51 allspice 0.17 clove 0.11 mustard 1,1 coriander 0.11 Bay leaf 0,03 water before the release of the target product 1000