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Method for production of preserves "fish balls with vegetable garnish in tomato sauce". RU patent 2505203.

IPC classes for russian patent Method for production of preserves "fish balls with vegetable garnish in tomato sauce". RU patent 2505203. (RU 2505203):

A23L1/325 -

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FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, herring cutting and frying in vegetable oil, carrots and bulb onions cutting and sauteing in vegetable oil, mixing and mincing part of carrots, part of bulb onions and herring, addition of rice, part of salt, part of black hot pepper and part of allspice to produce mince, the mince moulding to produce balls, mixing the remaining carrots and bulb onions to produce a garnish, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, mixing the extraction cake with tomato paste, drinking water, sugar, the remaining salt, the remaining black hot pepper, the remaining allspice, cloves, coriander and laurel leaf, cooking the mixture 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.

There is a method of generation of canned "Meatballs fish in tomato sauce with vegetables", which provides training prescription components, cutting and frying in vegetable oil herring, cutting and in vegetable oil carrots and onions, mixing and crushing implemented by the meat grinder on part of carrots, part of onions and herring, add rice, part of the salt, part of black pepper bitter and part pepper fragrant with obtaining meat and shaping with the receipt of meatballs, mixing of the remaining parts of the carrot and onion garnish with obtaining, wheat flour, its mix with vegetable oil, tomato paste, drinking water, sugar, the rest of the 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, garnish and sauce, sealing and sterilization (Handbook on manufacture of canned food. Vol. 3. - M: Food industry, 1971, C. 426-478).

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 way of acquisition of canned "Meatballs fish in tomato sauce with vegetables, envisaging the preparation prescription components, cutting and frying in vegetable oil herring, cutting and in vegetable oil carrots and onions, mixing and crushing implemented by the meat grinder on part of carrots, part of onions and herring, add rice, part of the salt, part of black pepper bitter and part pepper fragrant with the receipt of meat and its forming obtaining meatballs, mixing of the remaining parts of the carrot and onion garnish with obtaining, mixing tomato paste, drinking water, sugar, the remainder of 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, garnish and sauce, sealing and sterilization, according to the invention in the composition of the sauce using ground pumpkin seed meal, which before mixing pour drinking water and stand for swelling, and components used in the following a ratio of expenditures, wt. hours:

herring 704,2

vegetable oil

38,9 carrots

271,4-278,4

onions

123,4-125

rice 41,7

pumpkin seed meal

17,1

tomato paste, in terms of

30%solids content

91,4

acetic acid, in recalculation on

80%-s ' concentration

4,3 sugar 25,7 salt 17,1

black pepper bitter

0,34 allspice 0,34

carnation

0,11

coriander

0,11 Bay leaf 0,03 water

to target product yield 1000

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared herring cut and fry in vegetable oil.

Prepared carrots and onions cut and passer in vegetable oil.

Herring, approximately 35% of the prescribed number of carrots and approximately 78% of the prescribed number of onions mix and crush on implemented by the meat grinder. In the crushed mass is added prepared rice, approximately 48% of the prescribed amount of salt and milled around 66% of the prescribed number of black pepper bitter and approximately 66% of the prescribed number of pepper fragrant with obtaining meat, which are formed with the receipt of meatballs.

The remaining part of the carrots and onions mixed with 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, C. 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, the rest of the salt and the bread 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 1. - M: "", 1990, C. 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.

A way of developing canned "Meatballs fish in tomato sauce with vegetables", providing training prescription components, cutting and frying in vegetable oil herring, cutting and in vegetable oil carrots and onions, mixing and crushing implemented by the meat grinder on part of carrots, part of onions and herring, add rice, part of the salt, part of black pepper bitter and part pepper fragrant with obtaining meat and shaping with the receipt of meatballs, mixing of the remaining parts of the carrot and onion garnish with obtaining, mixing tomato paste, drinking water, sugar, the remainder of salt, the remainder of black pepper bitter, the remainder of the pepper sweet, cloves, coriander, Bay leaf, cooking and add acetic acid to obtain sauce, packing meatballs, garnish 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 stand for swelling and components use the following ratio of expenses, wt. hours: