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Method for production of preserves "scad in dock sauce". RU patent 2508848.

IPC classes for russian patent Method for production of preserves "scad in dock sauce". RU patent 2508848. (RU 2508848):

A23L1/325 -

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FIELD: food industry.

SUBSTANCE: invention relates to the technology of fish preserves production. Bulb onions are cut, sauteed in vegetable oil and minced. Dock and parsley greens are frozen and minced. Garlic is strained. Ground pumpkin seeds extraction cake are poured with bone broth and maintained for swelling. One mixes the listed components with fish broth, tomato paste, salt, black hot pepper and laurel leaf to produce a sauce. Scad fillet is cut, mealed in wheat flour and fried in vegetable oil. The scad fillet and sauce are packed, sealed and sterilised.

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

The invention relates to the technology of production of canned fish.

The known method of production of canned "Mackerel in tomato sauce sorrel", providing training prescription components, cutting, passerovannye in oil and grinding on top of onions, freezing and grinding on top of sorrel and parsley, rubbing garlic, mixing of these components with fish broth, tomato paste, salt, pepper black bitter and Bay leaf with getting the sauce, cutting, 're breading in wheat flour and frying in vegetable oil fillet horse mackerel, packing horse mackerel fillet and gravy, sealing and sterilization (RU 2312551 C1, 2007).

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 way of manufacture of canned food "Mackerel in tomato sauce sorrel", providing training prescription components, cutting, passerovannye in oil and grinding on top of onions, freezing and grinding on top of sorrel and parsley, RUB with the garlic, the mixing of these components with fish broth, tomato paste, salt, pepper black bitter and Bay leaf with getting the sauce, cutting, 're breading in wheat flour and frying in vegetable oil Jack mackerel fillet, packing horse mackerel fillet and gravy, sealing and sterilization, according to the invention, in the composition of the sauce using 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:

horse mackerel fillet

485,1

vegetable oil

61,4 onions

108,8-110,2

sorrel 255,8 garlic

a 6.4-6.8 cm

parsley 12,5

wheat flour

12,5

meal pumpkin seeds

8,3

tomato paste, in terms of

30%dry substance

23,3 salt 12

black pepper bitter

0,2

Bay leaf

0,08

fish broth

to output of the target product 1000

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared onions cut, passer in oil and crushed on the top.

Prepared sorrel and parsley frozen and crushed on the top.

Prepared garlic rubbed.

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.

These components prescription ratio mixed with fish broth, tomato paste, salt and grind black pepper bitter and Bay leaf with getting the sauce.

Prepared by Jack mackerel fillet cut, panarou in flour and fry in vegetable oil,

Horse mackerel fillet and sauce 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, carry out the conversion of its consumption, equivalent to the content of dry matter by well-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 №3 containing products obtained in the described technology and the closest analogue was opened and installed in the tripod upside down. Experienced product was dripping 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.

Method of production of canned "Mackerel in tomato sauce sorrel", including the preparation prescription components, cutting, passerovannye in oil and grinding on top of onions, freezing and grinding on top of sorrel and parsley, rubbing garlic, the mixing of these components with fish broth, tomato paste, salt, pepper black bitter and Bay leaf with getting the sauce, cutting, 're breading in wheat flour and frying in vegetable oil Jack mackerel fillet, packing horse mackerel fillet and gravy, sealing and sterilization different the fact that the composition of the sauce using 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: