RU2506850C1 - Method for production of preserves "fried sprats with cabbages and 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 recipe components preparation, carrots and bulb onions cutting, the listed components mixing with fermented cabbages, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cloves, cinnamon, coriander, nutmeg and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, sprats mealing in wheat flour and frying in vegetable oil, the sprats, vegetable mixture 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 of manufacturing canned food "Sprat fried with cabbage and carrots in tomato sauce", which provides for the preparation of recipe components, cutting carrots and onions and mixing these components with sauerkraut, sautéing wheat flour, mixing it with vegetable oil, tomato paste, drinking water, sugar, salt, bitter black pepper, allspice, cloves, cinnamon, coriander, nutmeg and bay leaf, cooking and adding acetic acid to obtain a sauce, breading in wheat flour and frying in vegetable oil sprats, packing sprats, vegetable mixture and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M .: Food industry, 1971, S. 424-482).

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 canned food "Sprat fried with cabbage and carrots in tomato sauce", which involves preparing the recipe components, cutting carrots and onions and mixing the listed components with sauerkraut, mixing flour, tomato paste, drinking water, sugar, salt, black bitter pepper, allspice, cloves, cinnamon, coriander, nutmeg and bay leaf, boiling and adding acetic acid to obtain a sauce, breading in wheat flour and frying in vegetable oil of sprats, packing of sprats, vegetable mixture 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 allowed to swell, and the components are used in the following flow ratio, wt.h. :

sprat 817.6 vegetable oil 70.6 sauerkraut 68.9 carrot 107.1-109.9 onion 34-34.4 Wheat flour 35.8 pumpkin seed meal 11,4 tomato paste, in terms of 30% solids content 91.4 acetic acid, calculated on 80% concentration 3.9 sugar 25.7 salt 16.6 black pepper 1,1 allspice 1,1 clove 1,1 cinnamon 0.09 coriander 1,1 nutmeg 0.17 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 mixed in the recipe ratio with prepared sauerkraut.

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 kept for swelling, and then mixed with tomato paste, drinking water, sugar and ground black pepper, allspice, cloves, cinnamon, coriander, nutmeg in a prescription ratio , salt and bay leaf. The resulting mixture was boiled until a dry substance content of about 17.5% was added, and acetic acid was added to give a sauce.

Prepared sprats are breaded in wheat flour and fried in vegetable oil.

Sprat, vegetable mixture 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).

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 of tin can No. 8, containing products obtained by the described technology and by the closest analogue, they were opened and mounted in a tripod in an inverted position. The experimental product fell completely out of the can, but the product by 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 canned food "Sprat fried with cabbage and carrots in tomato sauce", which provides for the preparation of recipe components, cutting carrots and onions and mixing the listed components with sauerkraut, mixing flour, tomato paste, drinking water, sugar, salt, bitter pepper, allspice, cloves, cinnamon, coriander, nutmeg and bay leaf, cooking and adding acetic acid to obtain sauce, breading in wheat flour and frying in vegetable oil sprats, packing keel ki, vegetable mixture 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:
sprat 817.6 vegetable oil 70.6 sauerkraut 68.9 carrot 107.1-109.9 onion 34-34.4 Wheat flour 35.8 pumpkin seed meal 11,4 tomato paste, in terms of 30% solids content 91.4 acetic acid, calculated on 80% concentration 3.9 sugar 25.7 salt 16.6 black pepper 1,1 allspice 1,1 clove 1,1 cinnamon 0.09 coriander 1,1 nutmeg 0.17 Bay leaf 0,03 water before the release of the target product 1000