RU2513014C1 - Method for production of preserves "fried haddock in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves recipe components preparation. Bulb onions are cut, sauteed in vegetable oil and milled. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. One mixes the listed components with tomato puree, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf. One cooks the mixture and adds acetic acid to produce a sauce. Haddock is cut, mealed in wheat flour and fried in vegetable oil. The pollock and sauce are packed, sealed and sterilised.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

Description

The invention relates to the production technology of canned fish.

A known method of producing canned food "Haddock fried in tomato sauce", which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, mixing it with tomato puree, sugar, salt, black pepper, allspice, cloves, coriander and bay leaves by leaf, boiling and adding acetic acid to produce sauce, cutting, breading in wheat flour and frying in haddock oil, packing haddock and sauce, sealing and sterilizing Serv., Volume 3. - M.: Food Industry, 1971, pp. 392-414).

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 food “Haddock fried in tomato sauce”, which involves preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, mixing it with tomato puree, 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 in haddock oil, packing haddock and sauce, sealing and sterilization, with publicly invention additionally introduced into the sauce ground meal pumpkin seeds that is poured before the mixing of water and allowed to stand to swell, and components used in the following ratio costs pbw .:

haddock 1500 vegetable oil 71.1 onion 57.1-57.9 Wheat flour 20.8 pumpkin seed meal 17.6 tomato puree, in terms of 12% solids 188.6 acetic acid, calculated on 80% concentration 4.3 sugar 25,2 salt 13.1 black 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 chopped, sautéed in vegetable oil and chopped on a spinning top or a washing machine.

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), poured with drinking water in a ratio by weight of about 1: 5 and maintained for swelling.

The listed components in a recipe ratio are mixed with tomato puree, 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 haddock is cut, breaded in wheat flour and fried in vegetable oil.

Haddock and sauce are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

When using tomato puree with a dry matter content that does not match the prescription and / or acetic acid with a concentration that does not match the prescription, they recalculate their costs for the equivalent dry matter and / or acid content 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. Shown in the form of an interval onion consumption covers its 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 of tin can No. 5, containing products obtained by the described technology and by the closest analogue, they were opened and mounted in a tripod in an inverted position. After 10-15 minutes, the experimental product completely drained from the can. The sauce of the product by the closest analogue did not completely drain, but began to dry on the walls of the can.

Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.

Claims (1)

The method of obtaining canned food "Haddock fried in tomato sauce", which includes preparing the recipe, cutting, sautéing in vegetable oil and chopping onions, mixing it with tomato puree, sugar, salt, bitter pepper, allspice, cloves, coriander and bay leaf , boiling and adding acetic acid to produce sauce, cutting, breading in wheat flour and frying in haddock oil, packing haddock and sauce, sealing and sterilization, characterized in that but introduce ground meal of pumpkin seeds, which before mixing is poured with drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
haddock 1500 vegetable oil 71.1 onion 57.1-57.9 Wheat flour 20.8 pumpkin seed meal 17.6 tomato puree, in terms of 12% solids 188.6 acetic acid, calculated on 80% concentration 4.3 sugar 25,2 salt 13.1 black 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