Method for production of preserves "fried rudd in tomato sauce"

FIELD: food industry.

SUBSTANCE: invention relates to the technology of fish preserves production. The method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato puree, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, rudd cutting, mealing in wheat flour and frying in vegetable oil, the rudd and the sauce packing, sealing and sterilisation.

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

A method of obtaining canned "Rudd fried in tomato sauce", providing training recipe components, cutting, passerovannye in vegetable oil and grinding onions, mixing it with tomato puree, sugar, salt, black pepper bitter, allspice, cloves, coriander and Bay leaf, cooking and adding acetic acid to obtain the sauce, cutting, 're breading in wheat flour and frying in vegetable oil and redeye, packing and redeye and sauce, sealing and sterilization (Reference canned. Volume 3. - M.: Food industry, 1971, s-414).

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 producing canned "Rudd fried in tomato sauce", providing training recipe components, cutting, passerovannye in vegetable oil and grinding onions, mixing it with tomato puree, sugar, salt, black pepper bitter, allspice, cloves, coriander and Bay leaf, cooking and adding acetic acid to obtain the sauce, cutting, 're breading in wheat flour and objetiva the s in vegetable oil and redeye, the packaging of redeye and sauce, sealing and sterilization according to the invention in the sauce impose additional ground meal of 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:

tomato puree in terms of

acetic acid in terms of

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared onions are cut, passer in vegetable oil and crushed on the top or rubbing machine.

Prepared ground meal of pumpkin seeds, obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI technology Development sausages functional purpose with the addition of pumpkin seeds. - Krasnodar: INEP, 2008, ñ.38-45), fill with drinking water with regard to the yield of the target product 1000 by weight, for example, in the ratio of 1:5 and incubated for swelling.

These components in the recipe ratio is mixed with tomato puree, sugar, salt and powdered black pepper bitter, allspice, cloves, coriander and Bay leaf. The mixture is boiled until the dry matter content of about 15.5% and add acetic acid with obtaining sauce.

Prepared redfin cut, anirut wheat flour and fry in vegetable oil.

Redfin and gravy Packed in prescription ratio, sealed and sterilized to obtain the target product.

When using tomato puree with a solids content not matching with your prescription, and/or acetic acid with a concentration that does not coincide with prescription, carry out calculation of their costs on an equivalent solids content and/or acid, respectively, according to known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, p.124).

The cost components are based on norms of waste and losses of the respective raw materials. Given in the form of interval consumption of onions covers the possible change of shelf life of 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. After 10-15 minutes of experienced product is completely flowed out of banks. Sauce product on the closest analogue is not completely drained away, and began to dry on the walls of banks.

Thus, the proposed method is nisit adhesion to the walls of the container obtained target product.

The method of producing canned "Rudd fried in tomato sauce", providing training recipe components, cutting, passerovannye in vegetable oil and grinding onions, mixing it with tomato puree, sugar, salt, black pepper bitter, allspice, cloves, coriander and Bay leaf, cooking and adding acetic acid to obtain the sauce, cutting, 're breading in wheat flour and frying in vegetable oil and redeye, packing and redeye and sauce, sealing and sterilization, characterized in that the sauce impose additional ground meal of 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: