RU2496373C1 - Method for production of preserves "fish-and-vegetable solyanka" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology for fish-and-vegetable preserves production, in particular, to "Fish-and-vegetable solyanka" preserves production method. The method envisages recipe components preparation, carrots and bulb onions cutting and mixing with fermented cabbages to produce garnish, mixing flour, tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cinnamon and laurel leaf, the mixture cooking to produce a sauce, Baltic herring cutting, mealing in wheat flour and frying in vegetable oil, Baltic herring, garnish and sauce packing, sealing and sterilisation. The sauce contains ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling. The components are used at the following expenditure ratio, weight parts: Baltic herring - 545.2; vegetable oil - 31.7; fermented cabbages - 499.1; carrots - 53.7-55.1; bulb onions - 71.7-72.6; wheat flour - 18; pumpkin seeds extraction cake - 17.6: tomato paste in conversion to 30% dry substances content - 71.4; sugar - 28.6; salt - 12.1; black hot pepper - 0.57; allspice - 0.04; cinnamon - 0.03; laurel leaf - 0.03; water till the target product yield is equal to 1000.

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 fish and vegetable hodgepodge, involving the preparation of recipe components, cutting carrots and onions and mixing them with sauerkraut to obtain a side dish, sautéing wheat flour, mixing it with tomato paste, drinking water, sugar, salt, bitter black pepper, allspice, cinnamon and bay leaf and cooking to obtain a sauce, cutting, breading in wheat flour and frying in vegetable oil herring, packing herring, garnish and sauce, sealing and sterilization (Reference for the production of canned Volume 3 -. M .: Food Industry 1971, s.430-492).

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 in that in the method of producing canned fish and vegetable hodgepodge, which involves preparing the recipe components, cutting carrots and onions and mixing them with sauerkraut to obtain a side dish, mixing flour, tomato paste, drinking water, sugar, salt, black pepper bitter, allspice, cinnamon and bay leaves and boiling to obtain sauce, cutting, breading in wheat flour and frying in vegetable oil herring, packing herring, side dish and sauce, sealing and sterilization, according to the image To retention, in the composition of the sauce use ground meal of pumpkin seeds, which before mixing is poured with drinking water and kept for swelling, and the components are used at the following contents of the flow, wt.h .:

herring 545.2 vegetable oil 31.7 sauerkraut 499.1 carrot 53.7-55.1 onion 71.7-72.6 Wheat flour eighteen pumpkin seed meal 17.6 tomato paste, in terms of 30% solids content 71,4 sugar 28.6 salt 12.1 black pepper 0.57 allspice 0.04 cinnamon 0,03 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 cut and mixed in a recipe ratio with sauerkraut to obtain a side dish.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilyeva 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), it is poured with drinking water in a ratio by weight of about 1: 5 and allowed to swell, and then mixed with tomato paste, drinking water, sugar, salt and ground black pepper, allspice, cinnamon and bay leaf in a prescription ratio. 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)

Method for the production of canned fish and vegetable hodgepodge, involving the preparation of recipe components, cutting carrots and onions and mixing them with sauerkraut to obtain a side dish, mixing flour, tomato paste, drinking water, sugar, salt, bitter pepper, allspice, cinnamon and bay leaf and boiling to obtain sauce, cutting, breading in wheat flour and frying in vegetable oil herring, packing herring, side dish and sauce, sealing and sterilization, characterized in that the composition uses sauce the selected meal of pumpkin seeds, which before mixing is poured with drinking water and kept for swelling, and the components are used in the following content of the costs, parts by weight:
herring 545.2 vegetable oil 31.7 sauerkraut 499.1 carrot 53.7-55.1 onion 71.7-72.6 Wheat flour eighteen pumpkin seed meal 17.6 tomato infusion, in terms of 30% solids content 71,4 sugar 28.6 salt 12.1 black pepper 0.57 allspice 0.04 cinnamon 0,03 Bay leaf 0,03 water before the release of the target product 1000