Method for production of preserves "blanched herring in tomato sauce"

FIELD: food industry.

SUBSTANCE: invention relates to the technology of fish preserves production. The method envisages recipe components preparation. One performs bulb onions cutting, sauteing in vegetable oil and milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. One mixes the listed components with tomato paste, drinking water, sugar, salt, black hot pepper, cloves, coriander and laurel leaf. Then one performs the mixture cooking and acetic acid addition to produce a sauce. The herring is cut and blanched; the herring and sauce are packed, sealed and sterilised.

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

The invention relates to the technology of production of canned fish.

There is a method of production of canned fish "Herring-blanched tomato sauce", providing training recipe components, cutting, passerovannye in vegetable oil and grinding onions, passerovannye wheat flour, mixing the listed components with vegetable oil, tomato paste, water, sugar, salt, black pepper bitter, cloves, coriander and Bay leaf, cooking and adding acetic acid to obtain the sauce, cutting and blanching herring, packing herring and sauce, sealing and sterilization (Reference canned. Volume 3. - M.: Food industry, 1971, s-476).

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 production of canned fish "Herring-blanched tomato sauce", providing training recipe components, cutting, passerovannye in vegetable oil and grinding onions, mixing it with tomato paste, water, sugar, salt, black pepper bitter, cloves, coriander and Bay leaf, cooking and before the providing of acetic acid with obtaining sauce cutting and blanching herring, packing herring and sauce, sealing and sterilization according to the invention in the composition of the sauce using ground meal of pumpkin seeds, which before mixing pour drinking water and allowed to swell, and the components used in the following ratio of expenses, parts by weight:

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared onions are cut, passer in vegetable oil and crushed on the top or rubbing machine.

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

These components in the recipe ratio is mixed with the tomato paste, water, sugar, salt and powdered black pepper bitter, 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 herring cut and blanched in hot water.

Herring and gravy Packed in prescription ratio, sealed and sterilized to obtain the target product.

If using tomato paste included the eating of dry matter, not coincident with the 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 interval consumption of onions covers its possible change of shelf life 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. 5 containing products obtained according to the described technology and the closest analogue was opened and established in the tripod upside down. After 10-15 minutes of experienced product is completely flowed out of banks. Sauce product on the closest analogue is not completely drained away, and began to dry on the walls of banks.

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

Method of production of canned fish "Herring-blanched tomato sauce", providing training prescription component is in, cutting, passerovannye in vegetable oil and grinding onions, mixing it with tomato paste, water, sugar, salt, black pepper bitter, cloves, coriander and Bay leaf, cooking and adding acetic acid to obtain the sauce, cutting and blanching herring, packing herring and sauce, sealing and sterilization, characterized in that the composition of the sauce using ground meal of pumpkin seeds, which before mixing pour drinking water and allowed to swell, and the components used in the following ratio of expenses, parts by weight: