Method for manufacture of preserves "flatfish in sour cream sauce"

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, flatfish fillet cutting and frying in melted butter, cress and spring onion cutting and freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with sour cream, salt, black hot pepper, red hot pepper and mustard, the produced mixture packing, sealing and sterilisation.

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

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

A method of producing canned "Flounder in cream sauce", providing training recipe components, cutting and frying in melted butter flounder fillet, cutting and freezing of watercress and green onions, mixing the listed components with salt, pepper black bitter pepper red hot and mustard, packing the mixture and sour cream, sealing and sterilization (EN 2335977 C1, 2008).

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 "Flounder in cream sauce", providing training recipe components, cutting and frying in melted butter flounder fillet, cutting and freezing of watercress and green onions, mixing the listed components with sour cream, salt, pepper black bitter pepper red hot and mustard, packing the mixture, sealing and sterilization according to the invention, the mixture optionally use the ground meal of pumpkin seeds, which is pre-filled with drinking water and stand on what I swelling, 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 flounder fillet cut and fried in butter.

Prepared watercress and green onions cut and freeze.

Prepared ground meal of pumpkin seeds, obtained by known techniques (Vasiliev A.G., the Yard is in 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 sour cream, salt and grind pepper, black bitter pepper red hot and mustard.

The resulting mixture was Packed, sealed and sterilized to obtain the target product.

The cost components are based on norms of waste and losses of the respective 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. Experienced product is completely out of the banks and control.

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

Method of production of canned "Flounder in cream sauce", providing training recipe components, cutting and frying in melted butter flounder fillet, cutting and freezing cress and selenag the bow, mixing these components with sour cream, salt, pepper black bitter pepper red hot and mustard, packing the mixture, sealing and sterilization, characterized in that the mixture additionally use ground meal of pumpkin seeds, which is pre-filled with drinking water and allowed to swell, and the components used in the following ratio of expenses, parts by weight: