RU2463801C1 - Method for production of preserved product "fried herring with carrots in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology for production of fish-and-vegetable preserves. The method envisages preparation of recipe components, bulb onions milling, sunflower flour pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, salt, hot black pepper, allspice, cloves, coriander and laurel leaf, cooking and addition of acetic acid to produce a sauce, herring cutting, mealing in wheat flour and frying in vegetable oil, carrots cutting, the herring, carrots and the 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 of manufacturing a canned product "Roasted herring with carrots in tomato sauce", involving the preparation of recipe components, chopping onions, mixing it with vegetable oil, tomato paste, drinking water, sugar, salt, bitter pepper, allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to produce sauce, cutting, breading in wheat flour and frying herring in vegetable oil, cutting carrots, packing herring, carrots and sauce, germ tizizatsiya and sterilization (Handbook on the production of canned food. Volume 3. - M .: Food industry, 1971, S. 424-494).

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 a canned product "Roasted herring with carrots in tomato sauce", which involves preparing the recipe components, chopping onions, mixing it with tomato paste, drinking water, sugar, salt, bitter pepper, allspice, cloves, coriander and bay leaves, cooking and adding acetic acid to produce sauce, cutting, breading in wheat flour and frying herring in vegetable oil, cutting carrots, packing herring, carrots and sou and, sealing and sterilization, according to the invention, the sauce additionally introduced sunflower flour, which prior to mixing with drinking water is poured and allowed to stand to swell, and components used in the following ratio costs pbw .:

herring 673.4 vegetable oil 32.6 carrot 357.1-366.3 onion 78.6-79.6 Wheat flour 10 sunflower flour 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 bitter pepper 0.11 allspice 0.11 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 ground in a spinning top.

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.

The listed components in a recipe ratio are mixed with tomato paste, drinking water, sugar, salt and ground black pepper, allspice, cloves, 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.

The prepared herring is cut, breaded in wheat flour and fried in vegetable oil.

Prepared carrots are chopped.

Herring, carrots 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).

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, tin can No. 8, containing products obtained by the described technology and by the closest analogue, was 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 a canned product "Roasted herring with carrots in tomato sauce", which includes preparing the recipe components, chopping onions, mixing it with tomato paste, drinking water, sugar, salt, black bitter pepper, allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to produce sauce, cutting, breading in wheat flour and frying herring in vegetable oil, cutting carrots, packing herring, carrots and sauce, sealing and sterilization, excellent characterized in that the sauce is additionally introduced 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:
herring 673.4 vegetable oil 32.6 carrot 357.1-366.3 onion 78.6-79.6 Wheat flour 10 sunflower flour 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 coriander 0.11 Bay leaf 0,03 water until the desired product 1000