Method for production of preserves "herring with vegetables in marinade-tomato sauce"

FIELD: food industry.

SUBSTANCE: method envisages preparation of recipe components, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with tomato paste, drinking water, sugar, salt, black hot pepper, cloves and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce; carrots, bulb onions, parsley green cutting and mixing to produce a sauce, herring cutting, the herring and sauce packing, sealing and sterilisation.

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

The invention relates to the production technology of abovewhich canned.

A method of obtaining canned "Herring in tomato marinade sauce with vegetables", providing training prescription components, mixing vegetable oil, tomato paste, water, sugar, salt, black pepper bitter, cloves and Bay leaf, cooking and adding acetic acid to obtain the sauce, cut the carrots, onions and parsley and mix these components with getting garnish, cut herring, packing herring, garnish and sauce, sealing and sterilization (Reference canned. Volume 3. - M., Food industry, 1971, s-494).

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 "Herring in tomato marinade sauce with vegetables", providing training prescription components, mix tomato paste, water, sugar, salt, black pepper bitter, cloves and Bay leaf, cooking and adding acetic acid to obtain the sauce, cut the carrots, onions and parsley and mixing the listed components shall now with getting garnish cut herring, packing herring, garnish 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:

The method is implemented as follows

Prescription components prepared according to the traditional technology.

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 mix in the recipe ratio with tomato paste, water, sugar, salt and powdered black pepper bitter, cloves and Bay leaf. The mixture is boiled until the dry matter content of about 15.5% and add acetic acid with obtaining sauce.

Prepared carrots, onions and parsley cut and mix the prescription in relation to the receiving side dish.

Prepared herring cut.

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

If using tomato paste with a solids content that does not coincide with the recipe is effective, 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 1. - 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. Experienced product is completely out of the banks, and the product is the closest analogue is not.

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

The method of producing canned "Herring in tomato marinade sauce with vegetables", providing training prescription components, mix tomato paste, water, sugar, salt, black pepper bitter, cloves and Bay leaf in the CGS and adding acetic acid to obtain sauce cut carrots, onions and parsley and mix these components with getting garnish, cut herring, packing herring, garnish 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: