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Method for production of preserves "shrimps in tomato sauce". RU patent 2510225.

IPC classes for russian patent Method for production of preserves "shrimps in tomato sauce". RU patent 2510225. (RU 2510225):

A23L3/00 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs (preserving foods or foodstuffs in association with packaging B65B0055000000)

A23L1/33 - Shell-fish

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FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves carrots, garlic and bulb onions cutting, sauteing in vegetable oil and mincing, parsley, celery and thyme freezing and mincing, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling. One mixes the listed components with dry white wine, fish broth, tomato paste, salt, black hot pepper and laurel leaf to produce a sauce. Spinage is cut and frozen. Shrimp meat is fried in melted butter. Spinage, shrimp meat and sauce are packed, sealed and sterilised.

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

The invention relates to the technology of production of canned second lunch dishes.

The known method of production of canned "Shrimp in tomato sauce", providing training prescription components, cutting, passerovannye in oil and grinding on top carrots, garlic and onions, freezing and grinding on top of parsley, celery, thyme, mixing of these components with wheat flour, white dry wine, fish broth, tomato paste, salt, pepper black bitter and Bay leaf with getting the sauce, cutting and the freezing of spinach, roasted in butter shrimp meat, packing spinach, meat and shrimp sauce, sealing and sterilization (RU 2334441 C1, 2008).

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 by the way of manufacture of canned food "Shrimp in tomato sauce", providing training prescription components, cutting, passerovannye in plant oil and grinding on top of carrots, garlic and onions, freezing and grinding on top of parsley, celery, thyme, mixing of these components with white dry wine, fish broth, tomato paste, salt, pepper black bitter and Bay leaf with getting the sauce, cutting and freezing of spinach, roasted in butter shrimp meat, packing spinach, meat and shrimp sauce, sealing and sterilization, according to the invention, are used ground meal pumpkin seeds, which before mixing fill fish broth and stand for swelling and components use the following ratio of costs parts by weight:

shrimp 500

melted butter

vegetable oil

9,4 carrot 35,1-36 garlic 3,2-3,4 onions

46,8-47,4

spinach 330 parsley 6,3

greens of a celery

31,3

herbs thyme

3,1

meal pumpkin seeds

dry white wine

tomato paste, in terms of

30%dry substance

40 salt 12

black pepper bitter

0,2

Bay leaf

0,04

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, garlic and onion, cut, passer in oil and crushed on the top.

Prepared parsley, celery, thyme frozen and crushed on the top.

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

These components prescription ratio mixed with white dry wine, fish broth, tomato paste, salt and grind black pepper bitter and Bay leaf with getting the sauce.

Prepared spinach cut and freeze.

Meat is prepared shrimp fried in ghee.

Spinach, meat and shrimp sauce 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, carry out the conversion of its consumption, equivalent to the content of dry matter by well-known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, p.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 the product is closest analogue is not.

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

Method of production of canned "Shrimp in tomato sauce", including cutting, passerovannye in oil and grinding on top of carrots, garlic and onions, freezing and grinding on top of parsley, celery, thyme, mixing listed components of dry white wine, fish broth, tomato paste, salt, pepper black bitter and Bay leaf with getting the sauce, cutting and freezing of spinach, roasted in butter shrimp meat, packing spinach, meat and shrimp sauce, sealing and sterilization, wherein use ground meal pumpkin seeds, which before mixing fill fish broth and stand for swelling, and components used in the following ratio, in parts by weight: