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Method for production of preserves "marinated fried fish". RU patent 2510221.

IPC classes for russian patent Method for production of preserves "marinated fried fish". RU patent 2510221. (RU 2510221):

A23L1/325 -
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FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves carrots, parsley roots and bulb onions cutting and sauteing in vegetable oil, spring onion cutting and freezing, ground pumpkin seeds extraction cake pouring with fish broth at a weight ratio equal to nearly 1:5 and maintenance for swelling, the listed components mixing with tomato paste, acetic acid, sugar, culinary salt, calcium acetate, allspice, cloves, cinnamon and laurel leaf, navaga fillet cutting, mealing in wheat flour and frying in vegetable oil, the navaga fillet, produced mixture and fish broth packing, sealing and sterilisation.

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

 

The known method of production of canned "Fried fish under marinade", providing training prescription components, cutting, passerovannye in vegetable oil, carrots, parsley root and onions, cutting and freezing green onions, mixing listed components with tomato paste, acetic acid, sugar, salt, calcium acetate, allspice, cloves, cinnamon, Bay leaf, cutting, 're breading in wheat flour and frying in vegetable oil fillet of cod, packing fillet of cod, resulting mixture and fish broth, sealing and sterilization (RU 2355231 C1, 2009).

The disadvantage of this method is high adhesion to the walls of containers received the target product.

The technical result of the invention consists in reducing the adhesion to the walls of containers received the target product.

This result is achieved that method of production of canned "Fried fish under marinade", providing training prescription components, cutting, passerovannye in vegetable oil, carrots, parsley root and onions, cutting and freezing green onions, mixing of these components, tomato paste, vinegar acid, sugar, salt, calcium acetate, allspice, cloves, cinnamon, Bay leaf, cutting, 're breading in wheat flour and frying in vegetable oil fillet of cod, packing fillet of cod, resulting mixture and fish broth, sealing and sterilization, according the invention in the mixture optionally use the ground sunflower seeds, pumpkin, pre-fill fish broth and stand for swelling, and components used in the following ratio of expenses, wt. including:

cod fillet

556,3

vegetable oil

78,1 carrot

192-196,9

parsley root

29,2-29,7

onions

137,1-138,9

green onions

68,8

wheat flour

31,3

meal pumpkin seeds

17

tomato paste in terms of

30%dry substance

46,9

acetic acid in recalculation on

80%-s ' concentration

1,76 sugar 16,4

table salt

12

calcium acetate

0,19

allspice

0,23

carnation

0,47

cinnamon

0,47

Bay leaf

0,09

fish broth

to the exit of the desired product 1000.

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared carrots, parsley roots and onions cut and passer in vegetable oil.

Prepared green onions cut and freeze.

Prepared ground meal pumpkin seeds obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI Development of technology of sausages functional purpose with additives of pumpkin seeds. - Krasnodar: INEP, 2008, S. 38-45), fill fish broth in the ratio by weight of about 1:5 and stand for swelling.

These components prescription ratio mixed with tomato paste, acetic acid, sugar, salt, calcium acetate and grind scented pepper, cloves, cinnamon, Bay leaf.

Prepared fillets of cod cut, paneer in flour and fry in vegetable oil.

Fillet of a cod, the resulting mixture and fish broth Packed in prescription ratio, sealed and sterilized with obtaining the target product.

Expenditure components are taking into account norms of waste and losses of the relevant commodities. Given in the form of intervals expenses cover their possible changes in the terms of storage of raw materials.

When using tomato paste with the content of dry substances that do not match prescription, and/or acetic acid of a concentration that does not coincide with prescription, carry out calculation of their costs equivalent to the content of dry substances and/or acid respectively on the known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative",1990, C. 124).

Received by the described technology canned by organoleptic properties similar product for the closest analogue.

To confirm the technical result of can №8 containing products obtained in the described technology and the closest analogue was opened and installed in the tripod upside down. Experienced product is completely out of banks, and control - no.

Thus, the proposed method allows to reduce adhesion to the walls of containers received the target product.

Method of production of canned "Fried fish under marinade", including cutting, passerovannye in vegetable oil, carrots, parsley root and onions, cutting and freezing green onion, fill fish broth ground meal pumpkin seeds in the ratio by weight of about 1:5 and shutter speed for swelling, mixing of these components with tomato paste, acetic acid, sugar, salt, calcium acetate, allspice, cloves, cinnamon, Bay leaf, cutting, 're breading in wheat flour and frying in vegetable oil fillet of cod, which is Packed with the mixture and fish broth, sealed and sterilized, and the components used in the following ratio, mass. including:

cod fillet

556,3

vegetable oil

78,1 carrot

192-196,9

parsley root

29,2-29,7

onions

137,1-138,9

green onions

68,8

wheat flour

31,3

meal pumpkin seeds

17

tomato paste in terms of

30%dry substance

46,9

acetic acid in recalculation on

80%-s ' concentration

1,76 sugar 16,4

table salt

12

calcium acetate

0,19

allspice

0,23

carnation

0,47

cinnamon

0,47

Bay leaf

0,09

fish broth

to the exit of the desired product 1000

 

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