Method for production of preserves "fried cutlets in chilean sauce"

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, Atlantic herring and bulb onions mincing, the components mixing with part of salt and black hot pepper to produce mince. The mince is moulded, mealed in wheat flour and fried in vegetable oil to produce cutlets. Garlic is milled; ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. One mixes the listed components with tomato paste, drinking water, sugar, the remaining salt, allspice, cloves, cinnamon and mustard, cooks the mixture and adds acetic acid to produce a sauce. The produced cutlets and sauce are packed, sealed and sterilised.

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

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

A known method of manufacturing canned "Chicken fried in chili sauce", providing training prescription components, grinding on the top of the Baltic herring and onions, mixing the listed components with part salt and black pepper bitter with obtaining meat, its formation, 're breading in wheat flour and frying in vegetable oil with getting cutlets, crushing garlic, mixing it with vegetable oil, tomato paste, water, sugar, the remaining part of the salt, allspice, cloves, cinnamon, mustard, 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 manufacturing canned "Chicken fried in chili sauce", providing training prescription components, grinding on the top of the Baltic herring and onions, mixing the listed components with part salt and p is let us say the black bitter with obtaining meat, its molding, 're breading in wheat flour and frying in vegetable oil with getting cutlets, crushing garlic, mixing it with tomato paste, water, sugar, the remaining part of the salt, allspice, cloves, cinnamon, mustard, cooking and adding acetic acid to obtain sauce, packing meatballs 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 onions and chopped herring on the top.

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

The prepared crushed garlic on the top.

Prepared ground meal of pumpkin seeds, obtained by known techniques (Vasiliev A.G., Dvorkin HA., 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.

These components in the recipe ratio is mixed with the tomato paste, water, sugar, the remaining part of salt and grind allspice, cloves, cinnamon and mustard. The mixture cook until the solids content of about 18% and add acetic acid with obtaining sauce.

Meatballs and sauce 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 preserves the sensory 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 15-20 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.

A method of manufacturing canned "Chicken fried in chili sauce", providing training prescription components, grinding on the top of the Baltic herring and onions, mixing the listed components with part salt and black pepper bitter with obtaining meat, its formation, 're breading in wheat flour and frying in vegetable oil with getting cutlets, crushing garlic, mixing it with tomato paste, water, sugar, the remaining part of the salt, allspice, cloves, cinnamon, mustard, cooking and adding acetic acid to obtain sauce, packing meatballs and sauce, sealing and sterilization, different the fact that the sauce impose additional ground meal of pumpkin seeds, which before mixing pour drinking water and allowed to swell, and the components used is comfort in the following ratio of expenses parts: