Method for production of preserved product "fried scad with carrots and cabbages in tomato sauce"

FIELD: food industry.

SUBSTANCE: invention relates to the technology for production of fish-and-vegetable preserves. The method envisages preparation of recipe components, bulb onions cutting, sunflower flour pouring with drinking water and maintenance for swelling. One mixes the listed components with tomato paste, drinking water, sugar, black hot pepper, allspice, cloves, coriander and laurel leaf. Then one performs the mixture cooking and acetic acid addition to produce a sauce. Then one proceeds with cutting, maintenance in salt solution. Then one performs scad mealing in wheat flour and frying in vegetable oil. Then one proceeds with carrots cutting and sauteing in vegetable oil, fresh white cabbages chopping and frying in vegetable oil. Then the scad, carrots, cabbages and sauce are packed. Then the produced product is sealed and sterilised.

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

 

The invention relates to the production technology of abovewhich canned.

A known method of manufacture of canned product "Mackerel fried with carrots and cabbage in tomato sauce", providing training prescription components, chopping onions, mixing it with vegetable oil, tomato paste, water, sugar, black pepper bitter, allspice, cloves, coriander and Bay leaf, cooking and adding acetic acid to obtain the sauce, cutting, exposure in saline solution, 're breading in wheat flour and frying in vegetable oil horse mackerel, cutting, passerovannye in vegetable oil carrots, chopping and frying in vegetable oil fresh cabbage, packing horse mackerel, carrots, cabbage and sauce, sealing and sterilization (Reference canned. Volume 3. - M.: Food industry, 1971, s-494).

The disadvantage of this method is high adhesion to the walls of the container obtained target product.

The technical result of the invention is to reduce the adhesion to the walls of the container obtained target product.

This result is achieved in that in the method of manufacture of canned product "Mackerel fried with carrots and cabbage in tomato sauce", providing training prescription component is s, chopping onions, mixing it with tomato paste, water, sugar, black pepper bitter, allspice, cloves, coriander and Bay leaf, cooking and adding acetic acid to obtain the sauce, cutting, exposure in saline solution, 're breading in wheat flour and frying in vegetable oil horse mackerel, cutting, passerovannye in vegetable oil carrots, chopping and frying in vegetable oil fresh cabbage, packing horse mackerel, carrots, cabbage and sauce, sealing and sterilization according to the invention in the sauce impose additional seed flour, which before mixing pour drinking water and allowed to swell, and the components used in the following ratio of expenses, parts by weight:

mackerel833,9
vegetable oil69,1
carrots238-244,1
onions86,3-87,4
fresh cabbage285,7
wheat flour10
sunflower meal 11,4
tomato paste, in terms of
30%solids content91,4
acetic acid, in terms of
80%concentration4,3
sugar25,7
Sol17,1
black pepper bitter0,11
allspice0,11
carnation0,11
coriander0,11
Bay leaf0,03
waterto the output of the target product 1000.

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared onions shredded on top.

Prepared seed flour on THE 9146-034-27147091-09 pour drinking water in the ratio by weight of about 1:5 and incubated for swelling.

These components is prescription ratio mixed with tomato paste, drinking water, sugar and powdered black pepper bitter, allspice, cloves, coriander and Bay leaf. The mixture is boiled until the dry matter content of about 15.5% and add acetic acid with obtaining sauce.

Prepared mackerel cut, maintained at a temperature of 10-15°C for 2-6 minutes in 18-24%solution of table salt, paneer in flour and fry in vegetable oil.

Prepared carrots cut and passer in vegetable oil.

Prepared fresh cabbage chopped and fried in vegetable oil.

The mackerel, carrots, cabbage and gravy Packed in prescription ratio, sealed and sterilized to obtain the target product.

If using tomato paste with a solids content not matching with your prescription, and/or acetic acid with a concentration that does not coincide with prescription, carry out calculation of their costs on an equivalent solids content and/or acid, respectively, according to known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, p.124).

The cost components are based on norms of waste and losses of the respective raw materials. Given in the form of intervals expenses cover their possible change is the rocky storage of raw materials.

Obtained according to the described technology canned food organoleptic properties similar to the product on the closest analogue.

To confirm the technical result of cans No. 8 containing products obtained according to the described technology and the closest analogue was opened and established in the tripod upside down. Experienced product is completely out of the banks, and the product is the closest analogue is not.

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

The way we produce canned product "Mackerel fried with carrots and cabbage in tomato sauce", providing training prescription components, chopping onions, mixing it with tomato paste, water, sugar, black pepper bitter, allspice, cloves, coriander and Bay leaf, cooking and adding acetic acid to obtain the sauce, cutting, exposure in saline solution, 're breading in wheat flour and frying in vegetable oil horse mackerel, cutting, passerovannye in vegetable oil carrots, chopping and frying in vegetable oil fresh cabbage, packing horse mackerel, carrots, cabbage and sauce, sealing and sterilization, characterized in that the additional sauce vuodatetaan flour, which before mixing pour drinking water and allowed to swell, and the components used in the following ratio of expenses, parts by weight:

mackerel833,9
vegetable oil69,1
carrots238-244,1
onions86,3-87,4
fresh cabbage285,7
wheat flour10
sunflower meal11,4
tomato paste in terms of
30%solids content91,4
acetic acid in terms of
80%concentration4,3
sugar25,7
Sol17,1
black pepper bitter0,11
allspice0,11
carnation0,11
coriander0,11
Bay leaf0,03
waterto the output of the target product 1000



 

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

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

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

FIELD: food industry.

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

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

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EFFECT: improved consumer properties and increased prophylactic, anti-diabetic, anti-sclerotic, mild anti-narcotic effect produced by said product.

3 cl, 3 ex

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