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

FIELD: food industry.

SUBSTANCE: method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages chopping and mincing, raw and fried wild carp and carrots mincing. One mixes part of bulb onions, the wild carp, cabbages, carrots, salt and part of black hot pepper to produce mince. Then the produced mince is moulded, mealed in wheat flour and fried in vegetable oil to produce cutlets. Then one mixes the remaining bulb onions, tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, mustard, coriander and laurel leaf. One cooks the mixture and adds acetic acid to produce a sauce. The cutlets and sauce are packed, sealed and sterilised. One additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured, before mixing, with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: wild carp - 1200; vegetable oil - 68.6; fresh white cabbages - 142.9; carrots - 71.4-73.3; bulb onions - 62.9-63.7; wheat flour - 28.5, pumpkin seeds extraction cake - 13.7, tomato paste in conversion to 30% dry substances content - 77.7, acetic acid in conversion to 80% concentration - 4.3, sugar - 28.6, salt - 17.1, black hot pepper - 0.51, allspice - 0.17, cloves - 0.11, mustard - 1.1; coriander - 0.11; laurel leaf - 0.03, water till the target product yield is equal to 1000.

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

The invention relates to the production technology rooibosch canned.

A method of producing canned "Cutlets rybovodne in tomato garnish sauce", providing training recipe components, cutting, passerovannye in vegetable oil and grinding onions, chopping and grinding on top of fresh cabbage, grinding on top of raw and fried carp and carrots, mixing parts of onions, carp, cabbage, carrots, salt, and parts of black pepper bitter with obtaining meat, its formation, 're breading in wheat flour and frying in vegetable oil with getting the meatballs, mix the remaining parts of onion, tomato paste, water, sugar, the remaining black pepper bitter, allspice, cloves, mustard, coriander and 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 production of canned Cutlets rybovodne in tomato garnish sauce", providing training recipe components, cutting, passerovannye in vegetable oil and grinding onions, chopping and grinding on top of fresh cabbage, grinding on top of raw and fried carp and carrots, mixing parts of onions, carp, cabbage, carrots, salt, and parts of black pepper bitter with obtaining meat, its formation, 're breading in wheat flour and frying in vegetable oil with getting the meatballs, mix the remaining parts of onion, tomato paste, water, sugar, remaining black pepper bitter, allspice, cloves, mustard, coriander and Bay leaf, 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 education is.

Prescription components prepared according to the traditional technology.

Prepared onions are cut, passer in vegetable oil and crushed on the top or rubbing machine.

Prepared raw and fried in vegetable oil carp, which can come in the form of deformed or broken pieces with the production of canned fried fish in tomato sauce, in a ratio by weight of about 7:3 crushed on top.

Prepared fresh cabbage chopped and milled on the top.

Prepared shredded carrots on top.

Approximately 55% of the prescription quantity of onions, carp, cabbage and carrots mixed in prescription the ratio of salt and approximately 61% 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 remaining part of the bulb l is ka, tomato paste, water, sugar, and grind the rest of the black pepper bitter, allspice, cloves, mustard seeds, 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 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 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. 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.

Method of production of canned "Cutlets rybovodne in tomato garnish sauce", providing training recipe components, cutting, passerovannye in vegetable oil and grinding onions, chopping and grinding on top of fresh cabbage, grinding on top of raw and fried carp and carrots, mixing parts of onions, carp, cabbage, carrots, salt, and parts of black pepper bitter with obtaining meat, its formation, 're breading in wheat flour and frying in vegetable oil with getting the meatballs, mix the remaining parts of onion, tomato paste, water, sugar, remaining parts of black pepper bitter, allspice, cloves, mustard, coriander and 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 SL is blowing ratio of expenses parts by weight: