Method for production of preserved product "fried cod with carrots and cabbages in tomato sauce"

FIELD: food industry.

SUBSTANCE: method involves recipe components preparation, bulb onions milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, black hot pepper, allspice, cloves, coriander and laurel leaf, 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, carrots cutting and sauteing in vegetable oil, fresh white cabbages chopping and frying in vegetable oil, the cod, carrots, cabbages and the 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 known method of manufacture of canned product "Cod fried with carrots and cabbage in tomato sauce", providing training prescription components, chopping onions, mixing it with vegetable oil, tomato paste, water, sugar, black pepper bitter, allspice, cloves, coriander and Bay leaf, cooking and adding acetic acid to obtain the sauce, cutting, exposure in saline solution, 're breading in wheat flour and frying in vegetable oil cod, cutting, passerovannye in vegetable oil carrots, chopping and frying in vegetable oil fresh cabbage, packing cod, carrots, cabbage 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 manufacture of canned product "Cod fried with carrots and cabbage in tomato sauce", providing training prescription components, change Lonnie onions, mixing it with tomato paste, water, sugar, black pepper bitter, allspice, cloves, coriander and Bay leaf, cooking and adding acetic acid to obtain the sauce, cutting, exposure in saline solution, 're breading in wheat flour and frying in vegetable oil cod, cutting, passerovannye in vegetable oil carrots, chopping and frying in vegetable oil fresh cabbage, packing cod, carrots, cabbage 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 incubated for swelling, 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 shredded on top.

Prepared ground meal of pumpkin seeds, obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI technology Development sausages functional purpose with what Obafemi 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 and powdered 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.

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.

Prepared carrots cut and passer in vegetable oil.

Prepared fresh cabbage chopped and fried in vegetable oil

Cod, carrots, cabbage and gravy Packed in prescription ratio, sealed and sterilized to obtain the target product.

If using tomato paste 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 "Preserves logobox", 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. 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 the closest analogue is not.

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

The way we produce canned product "Cod fried with carrots and cabbage in tomato sauce", providing training prescription components, chopping onions, mixing it with tomato paste, water, sugar, black pepper bitter, allspice, cloves, coriander and Bay leaf, cooking and adding acetic acid to obtain the sauce, cutting, exposure in saline solution, 're breading in wheat flour and frying in vegetable oil cod, cutting, passerovannye in vegetable oil Mork is VI, the chopping and frying in vegetable oil fresh cabbage, packing cod, carrots, cabbage 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: