Method for production of preserves "fried cutlets in chilean sauce". RU patent 2512004.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, raw and fried flounder and bulb onions mincing, the listed components mixing with part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets, garlic milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, the remaining salt, allspice, cloves, cinnamon and mustard, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and sauce packing, sealing and sterilisation.

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

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

Known the way we produce canned "Chicken fried with chili sauce", providing training prescription components, grinding on top of raw and roasted Glossa and onions, mixing of these components with a part of salt and black pepper bitter with obtaining the beef, its formation, 're breading in wheat flour and frying in vegetable oil with getting cutlets, crushing garlic, mixing it with vegetable oil, tomato paste, drinking water, sugar, the rest salt, allspice, cloves, cinnamon and mustard, boiling and add acetic acid with getting the sauce, packing meatballs and sauce, sealing and sterilization (Handbook on manufacture of canned food. Volume 3): 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 fact that in the way we produce canned "Chicken fried with chili sauce", providing training prescription components, grinding on top of raw and roasted Glossa and onions, mixing of these components with a part of salt and black pepper bitter with obtaining the beef, its formation, 're breading in wheat flour and frying in vegetable oil with getting cutlets, crushing garlic, mixing it with tomato paste, drinking water, sugar, the rest salt, allspice, cloves, cinnamon and mustard, boiling and add acetic acid with getting the sauce, packing meatballs and sauce, sealing and sterilization, according to the invention, in addition to impose sauce ground meal 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:

vegetable oil

0,83-0,85

wheat flour

meal pumpkin seeds

tomato paste, in terms of

30%dry substance

acetic acid, in recalculation on

80%-s ' concentration

black pepper bitter

allspice

carnation

cinnamon

to the output of the target product 1000

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared chopped onions on top.

The prepared raw and fried in vegetable oil Glossa, 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.

These components prescription ratio mixed with approximately 46% of prescription amount of salt and pepper black bitter with obtaining the beef, which form paneer in flour and fry in vegetable oil with getting cutlets.

Prepared crushed garlic on top.

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), 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, the rest of salt and bread-scented pepper, cloves, cinnamon and mustard. The mixture is boiled before reaching the dry matter content of about 18% 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 puree with the content of 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 as an interval consumption of onions covers it possible changes in periods 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 15-20 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.

The way we produce canned "Chicken fried with chili sauce", providing training prescription components, grinding on top of raw and roasted Glossa and onions, mixing of these components with a part of salt and black pepper bitter with obtaining the beef, its formation, 're breading in wheat flour and frying in vegetable oil with getting cutlets, crushing garlic, mixing it with tomato paste, drinking water, sugar, the rest salt, allspice, cloves, cinnamon and mustard, boiling and add acetic acid 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 water and allowed to swell, and the components used in the following ratio of expenses parts by weight:

vegetable oil

0,83-0,85

wheat flour

meal pumpkin seeds

tomato paste in terms of

30 %dry substance

acetic acid in recalculation on

80 %-s ' concentration

pepper black bitter

allspice

carnation

cinnamon

to the exit of the desired product 1000