Method for production of preserves "fish-and-vegetable sardine cutlets in tomato sauce"

FIELD: food industry.

SUBSTANCE: one performs fresh white cabbages chopping and mincing, raw and fried sardine, bulb onions and carrots mincing, the listed components mixing with salt and part of black hot pepper to produce mince. The mince is moulded, mealed in wheat flour and fried in vegetable oil to produce cutlets. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Then one mixes the extraction cake with tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf; one proceeds with the mixture cooking and acetic acid addition to produce a sauce. The cutlets and the sauce are packed, sealed and sterilised.

EFFECT: reduction of the manufactured target product adhesion to container walls.

The invention relates to the production technology of abovewhich canned.

A method of obtaining canned food "Burgers from sardine rybovodne in tomato sauce", providing training prescription components, chopping and grinding on top of fresh cabbage, grinding on top of raw and fried sardines, onions and carrots, mixing the listed components with salt and part of the black pepper bitter with obtaining meat, its formation, 're breading in wheat flour and frying in vegetable oil with getting the meatballs, mix vegetable oil, tomato paste, water, sugar, remaining black pepper bitter, allspice, cloves, coriander, Bay leaf, cooking and adding acetic acid to obtain sauce, packing meatballs and sauce, sealing and sterilization (Reference canned. Volume 3. - M.: Food industry, 1971, s-492).

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 food "Burgers from sardine rybovodne in tomato sauce", providing training prescription comp is required, the chopping and grinding on top of fresh cabbage, grinding on top of raw and fried sardines, onions and carrots, mixing the listed components with salt and part of the black pepper bitter with obtaining meat, its formation, 're breading in wheat flour and frying in vegetable oil with getting the meatballs, mix tomato paste, water, sugar, remaining black pepper bitter, allspice, cloves, coriander, Bay leaf, cooking and adding acetic acid to obtain sauce, packing meatballs and sauce, sealing and sterilization according to the invention in the sauce optional enter a 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 raw and fried in vegetable oil sardines, which may come in the form of deformed or broken pieces produced with the production of canned fried fish in tomato sauce, in the ratio by weight of about 7:3 crushed on top.

Prepared fresh cabbage chopped and milled on the top.

Prepared onions and shredded carrots on top.

These components are mixed in a prescription ratio with salt and approximately 58% of the prescription amount of ground black pepper bitter with obtaining meat, which form paneer in flour and fry in vegetable oil with getting cutlets.

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 in the recipe ratio is mixed with the tomato paste, water, sugar, and grind the rest of the 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.

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

If using tomato paste with a solids content, not souped the criterion with 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. Tom. 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 intervals expenses cover their 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 allows to reduce adhesion to the walls of the container obtained target product.

The method of producing canned food "Burgers from sardine rybovodne in tomato sauce", providing training prescription components, chopping and grinding on wolch the E. fresh cabbage, grinding on top of raw and fried sardines, onions and carrots, mixing the listed components with salt and part of the black pepper bitter with obtaining meat, its formation, 're breading in wheat flour and frying in vegetable oil, to obtain the meatballs, mix tomato paste, water, sugar, remaining black pepper bitter, allspice, cloves, coriander, Bay leaf, cooking and adding acetic acid to obtain sauce, packing meatballs and sauce, sealing and sterilization, characterized in that 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: