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Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce". RU patent 2508842.

IPC classes for russian patent Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce". RU patent 2508842. (RU 2508842):

A23L1/325 -

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Method for production of preserves "fried herring with carrots and cabbages in tomato sauce" / 2508841
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Invention relates to a method of preserved second-course lunches production. The method involves preparation of recipe components, cooking, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining; the listed components mixing with part of wheat crumbs, part of salt and black hot pepper to produce mince, skin-off pike fillet and speck mincing, mixing with the remaining chicken eggs and another part of salt to produce a cutlet mass, mince moulding into the mass, the cutlets steeping in eggs, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets, carrots blanching and straining, green beans cutting and freezing, carrots and green beans mixing with sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing at the preset components ratio, sealing and sterilisation. One additionally introduces into the garnish ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling.

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FIELD: food industry.

SUBSTANCE: invention relates to the technology for production of fish-and-vegetable preserves. At first recipe components are prepared. For cutlets production one performs part of bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages chopping and mincing, raw and fried haddock and carrots mincing, the listed components mixing with salt and part of black hot pepper to produce mince. Then the produced mince is moulded, mealed in wheat flour and fried in vegetable oil to produce cutlets. Then the remaining bulb onions are milled; ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling; one mixes the listed components with tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf; one performs the produced mixture cooking and acetic acid addition to produce a sauce. Then the cutlets and sauce are packed, sealed and sterilised to produce preserves.

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

The invention relates to the production technology of rybovodne canned food.

A method of obtaining of canned food "Burgers rybovodne in tomato garnish sauce", providing training prescription components, cutting, passerovannye in oil and grinding parts onions, chopping and grinding on top of fresh white cabbage, grinding on top of raw and fried haddock and carrots, mixing of these components with salt and part of black pepper bitter with obtaining the beef, its formation, 're breading in wheat flour and roasting in vegetable oil with getting cutlets, grinding remaining onion, mix with tomato paste, drinking water, sugar, remaining part of bitter pepper, allspice, cloves, mustard, coriander, Bay leaf, boiling and add acetic acid getting the sauce, packing meatballs and sauce, sealing and sterilization (Handbook on manufacture of canned food. Vol. 3. - M: Food industry, 1971, s-492).

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 obtaining of canned food "Burgers rybovodne in tomato garnish sauce", providing training prescription components, cutting, passerovannye in vegetable oil and grinding parts of onions, chopping and grinding on top of fresh white cabbage, grinding on top of raw and fried haddock and carrots, mixing of these components with salt and part of black pepper bitter with obtaining the beef, its formation, 're breading in wheat flour and frying in vegetable oil with getting cutlets, grinding remaining onion, mix with tomato paste, drinking water, sugar, remaining part of bitter pepper, allspice, cloves, mustard, coriander, Bay leaf, cooking and the addition of acetic acid with getting the sauce, packing meatballs and sauce, sealing and sterilization, according to the invention in the sauce optionally enter a ground meal pumpkin seeds, which before mixing pour drinking water and allowed to swell, and the components used in the following the ratio of expenses parts by weight:

haddock 1088

vegetable oil

65,2

fresh cabbage

142,9 carrot

71,4-73,3

onions

62,9-63,7

wheat flour

28,5

meal pumpkin seeds

13,7

tomato paste, in terms of

30%dry substance

77,7

acetic acid, in recalculation on

80%-s ' concentration

4,3 sugar 28,6 salt 17,1

black pepper bitter

0,51

allspice

0,17

carnation

0,11 mustard 1,1

coriander

0,11

Bay leaf

0,03 water

to the exit of the desired product 1000

Method implemented as .

Prescription components prepared according to the traditional technology.

Approximately 55% of prescription quantities of onions cut, passer in oil and crushed into a spinning top or protirochnuju the machine.

The prepared raw and fried in vegetable oil haddock, which can act as strained or broken pieces of production of the tinned foods from fried fish in tomato sauce, in the ratio of the mass of about 7:3 is ground on the top.

Prepared fresh cabbage chopped and chopped at the top.

Prepared carrots shredded on the top.

These components prescription ratio is mixed with salt and approximately 61% of the prescription number pepper bitter with obtaining the beef, which form paneer in flour and fry in vegetable oil with getting cutlets.

The remaining chopped onions on top.

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.

These components prescription ratio mixed with tomato paste, drinking water, sugar and powdered remaining part of bitter pepper, allspice, cloves, mustard, coriander, Bay leaf. The mixture is boiled before reaching the dry matter content of about 15.5% and add acetic acid with getting the sauce.

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

When using tomato paste containing 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).

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.

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

To confirm the technical result of can №5 containing products obtained in the described technology and the closest analogue was opened and installed in the tripod upside down. After 10-15 minutes of experienced product is completely flowed from banks. Sauce product for the closest analogue is not completely drained away, and began to dry on the walls of the banks.

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

A method of producing canned "Cutlets rybovodne in tomato garnish sauce", providing training prescription components, cutting, the passage in oil and grinding parts of onions, chopping and grinding on top of fresh white cabbage, grinding on top of raw and fried haddock and carrots, mixing of these components with salt and part of black pepper bitter with obtaining the beef, its formation, 're breading in wheat flour and frying in vegetable oil with getting cutlets, grinding remaining onion, mix with tomato paste, drinking water, sugar, the rest of black pepper bitter, the sweet-scented pepper, cloves, mustard, coriander, Bay leaf, boiling and add acetic acid with getting the sauce, packing meatballs and sauce, sealing and sterilization, characterized in that into the sauce optionally enter a ground meal pumpkin seeds, which before mixing pour drinking with water and allowed to swell, and the components used in the following ratio of expenses parts by weight: