RU2501274C1 - Method for production of preserves "fish-and-vegetable solyanka" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used for production of preserves "Fish-and-vegetable solyanka". For this purpose one performs preparation of recipe components, carrots (52.3-53.6 weight parts) and bulb onions (53.1-53.6 weight parts) cutting and sauteing in vegetable oil, fermented cabbages (955.7 weight parts) frying in vegetable oil and the listed components mixing to produce garnish, tomatoes (171.1 weight parts) cutting and stewing, ground pumpkin seeds extraction cake (22.9 weight parts) pouring with drinking water and maintenance for swelling, the listed components mixing with drinking water, sugar 8.6 (weight parts), salt (12.1 weight parts), black hot pepper (0.91 weight parts), allspice (0.04 weight parts), cloves (0.04 weight parts), coriander (0.04 weight parts) and laurel leaf (0.03 weight parts) and the mixture cooking to produce a sauce, Atlantic herring (458.7 weight parts) cutting, mealing in wheat flour (15.1 weight parts) and frying in vegetable oil, Atlantic herring, garnish and sauce packing, sealing and sterilisation.

EFFECT: method ensures reduction of 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 producing canned food "Fish and vegetable hodgepodge", which includes preparing the recipe components, cutting and sautéing carrots and onions in vegetable oil, frying sauerkraut in vegetable oil and mixing the listed components to obtain a side dish, cutting and stewing tomatoes, stirring the listed wheat flour, mixing the listed components with drinking water, sugar, salt, bitter black pepper, allspice, cloves, coriander and bay leaf and cooking with sauce, cutting, breading wheat flour and frying flounder in vegetable oil, packing flounder, garnish and sauce, sealing and sterilization (Handbook for the production of canned food. 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 for producing canned fish and vegetable hodgepodge, which involves preparing the recipe components, cutting and sautéing carrots and onions in vegetable oil, frying sauerkraut in vegetable oil and mixing the listed components to obtain a side dish, cutting and stewing tomatoes, mixing them with drinking water, sugar, salt, bitter black pepper, allspice, cloves, coriander and bay leaves and cooking to make sauce, cutting, breading in wheat flour and about roasting flounder in vegetable oil, packing flounder, garnish and sauce, sealing and sterilization, according to the invention, ground pumpkin seed meal is used in the sauce, which is poured with drinking water before mixing and kept for swelling, and the components are used in the following flow ratio, wt.h .:

herring 458.7 vegetable oil 98.9 pickled cabbage 955.7 carrot 52.3-53.6 onion 53.1-53.8 tomatoes 171.1 Wheat flour 15.1 pumpkin seed meal 22.9 sugar 8.6 salt 12.1 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 sauerkraut is 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 ground meal of pumpkin seeds obtained by known technology (Vasilieva 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), poured with drinking water in a ratio by weight of about 1: 5 and maintained 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 "Konservlodozyot", 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)

A method of obtaining canned fish and vegetable hodgepodge, which includes preparing the recipe components, cutting and sautéing carrots and onions in vegetable oil, frying sauerkraut in vegetable oil and mixing the listed components to obtain a side dish, cutting and stewing tomatoes, mixing them with drinking water, sugar , salt, bitter black pepper, allspice, cloves, coriander and bay leaf and cooking to get sauce, cutting, breading in wheat flour and frying in vegetable oil herring, packing herring, garnish and sauce, sealing and sterilization, characterized in that the composition of the sauce uses ground meal of pumpkin seeds, 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 98.9 sauerkraut 955.7 carrot 52.3-53.6 onion 53.1-53.8 tomatoes 171.1 Wheat flour 15.1 pumpkin seed meal 22.9 sugar 8.6 salt 12.1 black bitter 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