Preserved fish balls production method. RU patent 2508817.

IPC classes for russian patent Preserved fish balls production method. RU patent 2508817. (RU 2508817):

A23L1/325 -

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FIELD: food industry.

SUBSTANCE: invention is related to preserved fish balls production. The method envisages recipe components preparation, part of bulb onions and paprika cutting, sauteing in vegetable oil and chopping, fresh white cabbages shredding, freezing and chopping, quince cutting and chopping, skin-off fish fillet and parsley greens chopping, the listed components mixing with semolina, egg powder, dry milk, garbanzo flour, part of salt, part of black hot pepper, red hot pepper, part of allspice, part of cloves and nutmeg to produce mince, the mince moulding and frying in vegetable oil to produce balls, carrots cutting, the remaining bulb onions cutting and sauteing in vegetable oil, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, the extraction cake mixing with fish broth, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper, the remaining allspice and the remaining cloves to produce marinade, balls, carrots, the sauteed bulb onions and marinade 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.

A method of producing canned fish balls, providing training prescription components, cutting, passerovannye in oil and cutting pieces of onion and vegetable pepper, the shredder, freezing and cutting of fresh cabbage, cutting and cutting of quince, cutting bessmertnogo fish fillets and parsley, mixing of these components with semolina, egg powder, dry milk, flour chickpea, part of salt, part pepper bitter, peppers red hot, part of allspice, part of cloves and nutmeg with obtaining the beef, its formation and frying in vegetable oil with the receipt of meatballs, cutting and blanching carrots and remaining onion, mix with fish broth, tomato pasta, acetic acid, sugar, remaining a part of salt, the remaining part of black pepper bitter, the remaining part of fragrant pepper and the remaining part of carnations with getting the marinade, packing meatballs and marinade, sealing and sterilization (RU 2277821 C2, 2006).

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 production of canned fish meatballs, providing training prescription components, cutting, passerovannye in oil and cutting pieces of onion and green pepper, the shredder, freezing and cutting of fresh cabbage, cutting and cutting of quince, cutting bessmertnogo fish fillet and vegetables parsley, mixing of these components with semolina, egg powder, dry milk, flour chickpea, part of salt, part of bitter pepper, red pepper burning, part of allspice, part of cloves and nutmeg with obtaining the beef, its formation and roasting plant in oil with obtaining of meatballs, cutting carrots and remaining onion, mix with fish broth, tomato paste, vinegar acid, sugar, remaining salt, the remaining part of black pepper bitter, the remaining part of fragrant pepper and remaining cloves, packing meatballs, vegetables and marinade, sealing and sterilization, according to the invention, carrots are used in raw form, the remaining part of onions passer in oil, in the marinade optionally enter a ground meal pumpkin seeds, which before mixing fill fish broth and stand for swelling, and components used in the following ratio of expenses parts by weight:

bessmertnoe fish fillet

350

vegetable oil

86,4

fresh cabbage

76 carrot

37,5-38,5

onions

130-131,7

sweet pepper

40 quince 75 parsley 49

semolina

egg powder

4,7

dry milk

14,5

chickpea flour

92,2

meal pumpkin seeds

12,3

tomato paste, in terms of

30%dry substance

to 136.4

acetic acid, in recalculation on

80%-s ' concentration

8,9 sugar 22,5 salt 15,2

black pepper bitter

1,95

pepper red hot

1,3

allspice

1,61

carnation

2,71 nutmeg 0,6

fish broth

to the exit of the desired product 1000

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared by approximately 31% of prescription quantities of onions and sweet pepper cut, passer in oil and butterwoth.

Prepared fresh cabbage chopped, frozen and butterwoth.

Prepared quince, cut and butterwoth.

Prepared bessmertnoe fish fillets and parsley butterwoth.

These components prescription ratio mixed with semolina, egg powder, dry milk, flour chickpea, approximately 40% of prescription amount of salt and bread approximately 62% of prescription number pepper bitter, peppers red hot, approximately 81% of prescription number of allspice, approximately 44% of prescription number of cloves and nutmeg with obtaining the beef, which is formed and fry in vegetable oil with getting meatballs.

Prepared carrots cut.

The remaining part is prepared onions cut and passer in vegetable oil.

Prepared ground meal pumpkin seeds obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI Development of technology of sausages functional purpose with additives of pumpkin seeds. - Krasnodar; INEP, 2008, ñ.38-45), fill fish broth in the ratio by weight of about 1:5 and stand for swelling, and then in prescription ratio mixed with fish broth, tomato paste, vinegar acid, sugar, remaining a part of salt and bread the rest of black pepper bitter, the remaining part of fragrant pepper and the remaining part of carnations with getting the marinade.

Meatballs, carrots, passerovannoy part of onions and pickles Packed in prescription ratio, sealed and sterilized with obtaining the target product.

Expenditure components are taking into account norms of waste and losses of the relevant commodities. Given in the form of intervals expenses cover their possible changes in the terms of storage of raw materials.

When using tomato paste with the content of dry substances that do not match prescription and/or acetic acid of a concentration that does not coincide with prescription, carry out calculation of their costs equivalent to the content of dry substances 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).

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 production of canned fish balls, providing training prescription components, cutting, passerovannye in oil and cutting pieces of onion and green pepper, the shredder, freezing and cutting of fresh cabbage, cutting and cutting of quince, cutting bessmertnogo fish fillets and parsley, mixing of these components with semolina, egg powder, dry milk, flour chickpea, part of salt, part of bitter pepper, red pepper burning, part of allspice, part of cloves and nutmeg with obtaining the beef, its formation and frying in vegetable oil with the receipt of meatballs, cutting carrots and the remaining part of the onion, mix with fish broth, tomato paste, vinegar acid, sugar, remaining salt, the remaining part of black pepper bitter, the remaining part of fragrant pepper and remaining cloves, packing meatballs, vegetables and pickles, sealing and sterilization characterized in that carrots are used in raw form, the remaining part of onions passer in oil, in the marinade optionally enter a ground meal pumpkin seeds, which before mixing fill fish broth and stand for swelling, and components used in the following the ratio of expenses parts by weight: