RU2475143C1 - Method for production of preserves "fish-and-vegetable solyanka" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages preparation of recipe components, carrots and bulb onions cutting and sauteing in vegetable oil, fresh white cabbages cutting and frying in vegetable oil and the listed components mixing to produce garnish, tomatoes cutting, stewing, mixing with flour, drinking water, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking to produce a sauce, Atlantic herring cutting, mealing in wheat flour and frying in vegetable oil, the Atlantic herring, garnish and sauce packing, sealing and sterilisation. The invention novelty is as follows: one uses in the sauce composition sunflower flour that is poured, before mixing, with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: Atlantic herring - 458.7; vegetable oil - 114.3; fresh white cabbages - 1040; carrots - 52.3-53.6; bulb onions - 53.1-53.8; tomatoes - 171.1; wheat flour - 15.1; sunflower flour - 22.9; sugar - 8.6; salt - 17.1; black hot pepper - 0.91; allspice - 0.04; cloves - 0.04; coriander - 0.04; laurel leaf - 0.03, water till the target product yield is equal to - 1000.

EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.

1 cl

Description

The invention relates to the production technology of canned fish and vegetables.

A known method of producing canned food "Fish and vegetable hodgepodge", providing for the preparation of recipe components, cutting and sautéing carrots and onions in vegetable oil, cutting and frying fresh cabbage in vegetable oil and mixing these components to obtain a side dish, cutting and stewing tomatoes, passer wheat flour mixing the listed components with drinking water, sugar, salt, bitter black pepper, allspice, cloves, coriander and bay leaves and cooking to obtain sa, cutting, wheat flour breading and frying in vegetable oil, Baltic herring, sprat packing, garnish and sauce, sealing and sterilization (Handbook of canned production Volume 3 -. M .: Food Industry 1971, s.430-431).

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 producing canned fish and vegetable hodgepodge, which includes preparing the recipe components, cutting and sautéing carrots and onions in vegetable oil, cutting and frying fresh cabbage in vegetable oil and mixing the listed components to obtain a side dish, cutting and stewing tomatoes, mixing them with flour, drinking water, sugar, salt, bitter black pepper, allspice, cloves, coriander and bay leaves and cooking to get sauce, cutting, breading cooking in wheat flour and frying herring in vegetable oil, packing herring, garnish and sauce, sealing and sterilizing according to the invention, use sunflower flour in the sauce, which is poured with drinking water before mixing and kept for swelling, and the components are used at the following expense ratio wt.h .:

herring 458.7 vegetable oil 114.3 fresh white cabbage 1040 carrot 52.3-53.6 onion 53.1-53.8 tomatoes 171.1 Wheat flour 15.1 sunflower flour 22.9 sugar 8.6 salt 17.1 black pepper 0.91 allspice 0.04 clove 0.04 coriander 0.04 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 carrots and onions are chopped and sautéed in vegetable oil.

Prepared fresh white cabbage is cut and fried in vegetable oil.

The listed components are mixed in a prescription ratio to obtain a side dish.

Prepared tomatoes are chopped and stewed.

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 the recipe ratio are mixed with 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 obtained to obtain a sauce.

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

Salaku, garnish 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 coincide with the recipe, its consumption is recalculated to the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP Konservplodozyach, 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, 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)

The method of producing canned fish and vegetable hodgepodge, which includes preparing the recipe components, cutting and sautéing carrots and onions in vegetable oil, cutting and frying fresh white cabbage in vegetable oil and mixing the listed components to obtain a side dish, cutting and stewing tomatoes, mixing them with flour , drinking water, sugar, salt, bitter black pepper, allspice, cloves, coriander and bay leaf and cooking to make sauce, cutting, breading in wheat flour and frying in p vegetable oil salaki, packing herring, garnish and sauce, sealing and sterilization, characterized in that the composition of the sauce uses 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 458.7 vegetable oil 114.3 fresh white cabbage 1040 carrot 52.3-53.6 onion 53.1-53.8 tomatoes 171.1 Wheat flour 15.1 sunflower flour 22.9 sugar 8.6 salt 17.1 black pepper 0.91 allspice 0.04 clove 0.04 coriander 0.04 Bay leaf 0,03 water before the release of the target product 1000