Method for production of preserves "fried cod with mushrooms"

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, bulb onions cutting and sauteing in vegetable oil, chanterelles cutting and frying 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 and black hot pepper, the mixture cooking and addition of acetic acid to produce a sauce, cod cutting, maintenance in salt solution, 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 production of canned fish.

A method of producing canned "Cod fried with mushrooms, providing training recipe components, cutting, passerovannye in vegetable oil onion, cutting and frying in vegetable oil chanterelle, grinding dill and mixing these components with the receiving side, passerovannye wheat flour, its mixing with sour cream, vegetable oil, water and black pepper bitter, boiling and adding acetic acid to obtain the sauce, cutting, exposure in saline solution, 're breading in wheat flour and frying in vegetable oil cod, packing cod, garnish and sauce, sealing and sterilization (Reference canned. Volume 3. - M.: Food industry, 1971, s-486).

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 production of canned food "fried Cod with mushrooms", providing training recipe components, cutting, passerovannye in vegetable oil onion, cutting and frying in vegetable oil l is Cicek, chopping dill and mixing these components with getting garnish, mixing flour, sour cream, water and black pepper bitter, boiling and adding acetic acid to obtain the sauce, cutting, exposure in saline solution, '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 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:

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared onions cut and passer in vegetable oil.

Prepared chanterelles, cut and fry in vegetable oil.

Prepared dill crushed on top.

These components are mixed in a prescription relation to the receiving side dish.

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), pour drinking water in the ratio by weight of about 1:5 and incubated for swelling, and then prescription ratio mix with sour cream, water and pepper in black and bitter. The mixture is boiled until they reach the content is of dry matter to about 17.5% and add acetic acid with obtaining sauce.

Prepared codfish cut, maintained at a temperature of 10-15°C for 2-6 minutes in 18-24%solution of table salt, paneer in flour and fry in vegetable oil.

Cod, garnish and sauce Packed in prescription ratio, sealed and sterilized to obtain the target product.

When using the cream with fat 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 is equivalent to the fat 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. 8 containing products obtained according to the described technology and the closest analogue was opened and established in the tripod upside down. Experienced product is completely out of the banks, and the product is t for the closest analogue is not.

Thus, the proposed method allows to reduce adhesion to the walls of the container obtained target product.

Method of production of canned food "fried Cod with mushrooms", providing training recipe components, cutting, passerovannye in vegetable oil onion, cutting and frying in vegetable oil chanterelle, grinding dill and mixing these components with getting garnish, mixing flour, sour cream, water and black pepper bitter, boiling and adding acetic acid to obtain the sauce, cutting, exposure in saline solution, 're breading in wheat flour and frying in vegetable oil cod, packing cod, garnish and sauce, sealing and sterilization, characterized in that the composition sauce use 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: