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Method for production of preserves "fried cod with mushrooms". RU patent 2508816.

IPC classes for russian patent Method for production of preserves "fried cod with mushrooms". RU patent 2508816. (RU 2508816):

A23L1/325 -

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FIELD: food industry.

SUBSTANCE: invention relates to production of fish-and-vegetal preserves "Fried cod with mushrooms". The method envisages recipe components preparation, bulb onions cutting and sauteing in vegetable oil, dill green milling and the listed components mixing with brined chanterelles to produce garnish, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with sour cream, drinking water, salt and black hot pepper, the mixture cooking and addition of acetic acid to produce a sauce, cod cutting, mealing in wheat flour and frying in vegetable oil, the cod, 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 technology of manufacture of fish canned food.

The known method of manufacture of canned food "Cod fried with mushrooms", providing training prescription components, cutting, passerovannye in vegetable oil onions, grinding greenery dill and mixing of these components with salted chanterelles with receiving side, passerovannye wheat flour, mix with sour cream, vegetable oil, water, salt and pepper black bitter, boiling and add acetic acid with getting the sauce, cutting, 're breading in wheat flour and frying in vegetable oil cod, packing cod, garnish and sauce, sealing and sterilization (Handbook on manufacture of canned food. Vol. 3. - M: Food industry, 1971, s-486).

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

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

This result is achieved by the method of manufacture of canned food "fried Cod with mushrooms", providing training prescription components, cutting, passerovannye in vegetable oil onions, grinding dill and mixing of these components with salted chanterelles with obtaining a side dish, mix flour, sour cream, drinking water, salt, and pepper bitter, boiling and add acetic acid with getting the sauce, cutting, 're breading in wheat flour and frying in vegetable oil cod, packing cod, garnish and sauce, sealing and sterilization, according to the invention in the composition of the sauce using ground meal 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:

cod 603,4

vegetable oil

salted chanterelles

142,9 onions

96,9-98,1

dill 7,4

wheat flour

11,3

meal pumpkin seeds

16,9

sour cream, in terms of

30%fat content

to 114.4

acetic acid, in recalculation on

80%-s ' concentration

3,7 salt 14,6

black pepper bitter

0,57 water

to the exit of the desired product 1000

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared onions cut and passer in vegetable oil.

Prepared dill crush on top.

These components are mixed in prescription ratio of salted chanterelles with obtaining a garnish.

Prepared ground meal pumpkin seeds obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI Development of technology sausages functional purpose with additives of pumpkin seeds. - Krasnodar: INEP, 2008, ñ.38-45), filled with drinking water in the ratio by weight of about 1:5 and stand for swelling, and then in prescription ratio is mixed with sour cream, drinking water, salt and pepper black bitter. The mixture is boiled before reaching the dry matter content of about 17.5% and add acetic acid with getting the sauce.

Prepared cod cut, paneer in flour and fry in vegetable oil.

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

When using the cream with fat content not coinciding with the prescription, and/or acetic acid of a concentration that does not coincide with prescription, carry out a recalculation of their expenditure on equivalent to the content of fat and/or acid respectively on the known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, p.124).

Expenditure components are taking into account norms of waste and losses of the relevant commodities. Given as an interval consumption of onions covers it possible changes in periods of storage of raw materials.

Received by the described technology canned by organoleptic properties similar product for the closest analogue.

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

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

Method of manufacture of canned food "Cod fried with mushrooms", providing training prescription components, cutting, passerovannye in vegetable oil onions, grinding dill and mixing of these components with salted chanterelles with getting garnish mixing flour, sour cream, drinking water, salt, and pepper bitter, boiling and add acetic acid with getting the sauce, cutting, 're breading in wheat flour and frying in vegetable oil cod, packing cod, garnish and sauce, sealing and sterilization, characterized in that the composition of the sauce using ground meal 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: