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Method for production of preserves "fish balls in lyubitelsky sauce". RU patent 2505202.

IPC classes for russian patent Method for production of preserves "fish balls in lyubitelsky sauce". RU patent 2505202. (RU 2505202):

A23L1/325 -

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FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, rice cooking till double weight increase, mincing raw and fried small ordinary fish and part of bulb onions, the listed components mixing with part of vegetable oil, drinking water, part of black hot pepper and part of allspice to produce mince, the mince moulding and cooking to produce balls, cutting, sauteing in vegetable oil and mixing carrots and the remaining bulb onions to produce garnish, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with tomato paste, drinking water, sugar, salt, the remaining black hot pepper, the remaining allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the balls, garnish and sauce packing, sealing and sterilisation.

EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.

The invention relates to the production technology ryborastitelnyh canned.

A method for producing canned "Meatballs fish in the Amateur sauce", which provides training prescription components, cooking up a twofold increase in the weight of rice, grinding on implemented by the meat grinder of raw and roasted small piece, and parts of onions and mixing of these components, with a part of the vegetable oil, drinking water, part of black pepper bitter and part pepper fragrant with obtaining meat, its formation and brew with the receipt of meatballs cutting, in vegetable oil and mixing carrots and the rest of the onions with obtaining a side dish, wheat flour, its mixing with the rest of vegetable oil, tomato paste, drinking water, sugar, salt, and the remaining part of black pepper bitter, the rest of the sweet pepper, cloves, coriander and a Bay leaf, cooking and add acetic acid to obtain sauce, packing meatballs and sauce, sealing and sterilization (Handbook on manufacture of canned food. Volume 3 - M: Food industry, 1971, .426-429).

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

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

This result is achieved by the method of producing canned "Meatballs fish in the Amateur sauce, envisaging the preparation prescription components, cooking up a twofold increase in the weight of rice, grinding on implemented by the meat grinder of raw and roasted small piece, and parts of onions and mixing of these components, with a part of the vegetable oil, drinking water, part of black pepper Gorky and part pepper fragrant with obtaining meat, its formation and brew with the receipt of meatballs cutting, in vegetable oil and mix of carrots and the rest of the onions with obtaining a side dish, mixing tomato paste, drinking water, sugar, salt, the remainder of black pepper bitter, the remainder of sweet pepper, cloves, coriander, Bay leaf, cooking and add acetic acid to obtain sauce, packing meatballs and sauce, sealing and sterilization, according to the invention, in the composition of the sauce using ground pumpkin seed meal, which was before the mixing pour drinking water and stand for swelling, and components used in the following ratio of expenses parts by weight:

small chastyky

442,9

vegetable oil

72,1 carrots

228,6-234,4

onions

222-224,8

rice 28,3

pumpkin seed meal

22,9

tomato paste, in terms of

30%solids content

8,6

acetic acid, in recalculation on

80%-s ' concentration

4,3 sugar 22,9 salt 16

black pepper bitter

0,36 allspice 0,36

carnation

0,11

coriander

0,11 Bay leaf 0,03 water

to target product yield 1000

Method implemented as .

Prescription components prepared according to the traditional technology.

Prepared rice cooked to a twofold increase in the mass.

The prepared raw and roasted in a vegetable oil small piece, which can come in the form of deformed or broken pieces of production of the tinned foods from fried fish in tomato sauce, in the mass ratio of about 7:3 crush on implemented by the meat grinder.

Approximately 38% of the prescribed number of prepared onions crush on implemented by the meat grinder.

These components prescription ratio mixed with approximately 17% of the prescribed number of vegetable oil, approximately 4 times the number of drinking water and bread for approximately 68% of the prescribed number of black pepper bitter and approximately 68% of prescription number pepper fragrant with obtaining meat, which are formed and cook until ascension with the receipt of meatballs.

Prepared carrots and the rest of the prepared onions cut, passer in vegetable oil and mix in prescription ratio of obtaining a garnish.

The prepared ground pumpkin seed meal, obtained by the well-known technology (Vasiliev A.G., Dvorkin GA, Kasyanov GI Development of technology sausages functional purpose with additives of pumpkin seeds. - Krasnodar: INEP, 2008, p.38-45), pour drinking water in the mass ratio of about 1:5 and stand for swelling, and then in prescription ratio is mixed with tomato paste, drinking water, sugar, salt, and ground of the remaining part of black pepper bitter, the rest of the sweet pepper, cloves, coriander and a Bay leaf. The received mix cooked before reaching the content of dry substances of about 15% and add acetic acid with getting the sauce.

Meatballs, garnish and sauce are Packed up in prescription ratio, sealed and sterilized with obtaining the target product.

When using tomato paste with dry substance content, not coinciding with the prescription, and/or acetic acid of a concentration that does not match with prescription, carry out calculation of their costs equivalent content of dry substances and/or acid respectively by well-known dependencies (Collection of technological instruction on manufacture of canned food. Volume I - M: "", 1990, p.124).

Costs components are subject to the regulations of waste and losses of the appropriate kinds of raw materials. Given in the form of intervals expenses cover the possible evolution of the terms of storage of raw materials.

Received according to the described technology canned by organoleptic properties are similar to a product for the closest analogue.

To confirm the technical result cans №8 containing products obtained according to the described technology and the closest analogue, dissected and installed into the tripod upside down. After 10-15 minutes, an experienced product is completely drained from banks. Sauce product for the closest analogue completely not flow down, and started to dry on the walls of the banks.

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

Method of obtaining of canned "Meatballs fish in the Amateur sauce", which provides training prescription components, cooking up a twofold increase in the weight of rice, grinding on implemented by the meat grinder of raw and roasted small piece, and parts of onions and mixing of these components, with a part of the vegetable oil, drinking water, part of black pepper bitter and part pepper fragrant with obtaining meat, its formation and brew with the receipt of meatballs cutting, in vegetable oil and mix of carrots and the rest of the onions with obtaining a side dish, mixing tomato paste, drinking water, sugar, salt, the remainder of black pepper bitter, the remainder of sweet pepper, cloves, coriander, Bay leaf, cooking and add acetic acid to obtain sauce, packing meatballs and sauce, sealing and sterilization, characterized in that in the composition of the sauce using ground pumpkin seed meal, which before mixing pour drinking water and withstand to swell, and the components used in the following ratio of expenses parts by weight: