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

FIELD: food industry.

SUBSTANCE: method envisages preparation of recipe components. Bulb onions are cut, sauteed in vegetable oil and 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, salt, black hot pepper, allspice, cloves, coriander and laurel leaf. The produced mixture is cooked; acetic acid is added to produce a sauce. Scad is cut, mealed in wheat flour and fried in vegetable oil. Carrots are cut and sauteed in vegetable oil. Fresh white cabbages are chopped and fried in vegetable oil. The scad, carrots, cabbages and sauce are packaged, sealed and sterilised.

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 product "Mackerel fried with carrots and cabbage in tomato sauce", providing training recipe components, cutting, passerovannye in vegetable oil and grinding onions, mixing it with vegetable oil, tomato paste, water, sugar, salt, black pepper bitter, allspice, cloves, coriander and Bay leaf, cooking and adding acetic acid to obtain the sauce, cutting, 're breading in wheat flour and frying in vegetable oil horse mackerel, cutting, passerovannye in vegetable oil carrots, chopping and frying in vegetable oil fresh cabbage, packing horse mackerel, 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 a method of producing canned product "Mackerel fried with carrots and cabbage in tomato sauce", providing training R is zaturnnah components, cutting, passerovannye in vegetable oil and grinding onions, mixing it with tomato paste, water, sugar, salt, black pepper bitter, allspice, cloves, coriander and Bay leaf, cooking and adding acetic acid to obtain the sauce, cutting, 're breading in wheat flour and frying in vegetable oil horse mackerel, cutting, passerovannye in vegetable oil carrots, chopping and frying in vegetable oil fresh cabbage, packing horse mackerel, carrots, cabbage and sauce, sealing and sterilization according to the invention, in the sauce impose additional 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:

The method is implemented as follows.

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 ground meal of pumpkin seeds, obtained by the known is Noah technologies (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.

These components in the recipe ratio is mixed with the tomato paste, water, sugar, salt 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 mackerel cut, 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

The mackerel, 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 output the Wu canned. 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 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.

A method of obtaining a canned product "Mackerel fried with carrots and cabbage in tomato sauce", providing training recipe components, cutting, passerovannye in vegetable oil and grinding onions, mixing it with tomato paste, water, sugar, salt, black pepper bitter, allspice, cloves, coriander and Bay leaf, cooking and adding acetic acid to obtain the sauce, cutting, 're breading in wheat flour and frying in vegetable oil is horse mackerel, cutting and passerovannye in vegetable oil carrots, chopping and frying in vegetable oil fresh cabbage, packing horse mackerel, 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: