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

FIELD: food industry.

SUBSTANCE: recipe components are prepared at the following expenditure ratio, weight parts: mackerel - 1000; vegetable oil - 65.2; 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. Part of bulb onions is cut, sauteed in vegetable oil and minced. Fresh white cabbages are chopped and minced. Raw and fried mackerel and carrots are minced. One mixes the listed components with salt and part of black hot pepper to produce mince. The produced mince is moulded, mealed in wheat flour and fried in vegetable oil to produce cutlets. The remaining bulb onions are minced. Ground pumpkin seeds extraction cake is poured with drinking water at a weight ratio equal to nearly 1:5 and maintained for swelling. Then one mixes the listed components with tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, mustard, coriander and laurel leaf. The produced mixture is cooked; acetic acid is added to produce a sauce. The cutlets and sauce are packed, sealed and sterilised.

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

The invention relates to the production technology of abovewhich canned.

A method of obtaining canned “Cutlets rybovodne in tomato garnish sauce”, providing training recipe components, cutting, passerovannye in vegetable oil and grinding parts of onions, chopping and grinding on top of fresh cabbage, grinding on top of raw and roasted mackerel and carrots, mixing the listed components with salt and part of the black pepper bitter with obtaining meat, its formation, 're breading in wheat flour and frying in vegetable oil with getting cutlets, grinding the remaining part of the onion, mix with tomato paste, water, sugar, the remaining part of the pepper bitter, allspice, cloves, mustard seeds, 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 obtaining the of ansarov "Cutlets rybovodne in tomato garnish sauce", providing training recipe components, cutting, passerovannye in vegetable oil and grinding parts of onions, chopping and grinding on top of fresh cabbage, grinding on top of raw and roasted mackerel and carrots, mixing the listed components with salt and part of the black pepper bitter with obtaining meat, its formation, 're breading in wheat flour and frying in vegetable oil with getting cutlets, grinding the remaining part of the onion, mix with tomato paste, water, sugar, the remaining part of the black pepper bitter, allspice, cloves, mustard seeds, coriander and Bay leaf, boiling 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:

JV the property is implemented as follows.

Prescription components prepared according to the traditional technology.

Approximately 55% of the prescription of the quantities of onions are cut, passer in vegetable oil and crushed on the top or rubbing machine.

Prepared raw and fried in vegetable oil mackerel, which may 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.

These components in the recipe ratio is mixed with the 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.

The remaining onion chopped 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 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 prescription with the compared mix with tomato paste, drinking 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 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. 5 containing products obtained according to the described technology and the closest analogue was opened and established the Ali 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.

The method of producing canned “Cutlets rybovodne in tomato garnish sauce”, providing training recipe components, cutting, passerovannye in vegetable oil and grinding parts of onions, chopping and grinding on top of fresh cabbage, grinding on top of raw and roasted mackerel and carrots, mixing the listed components with salt and part of the black pepper bitter with obtaining meat, its formation, 're breading in wheat flour and frying in vegetable oil with getting cutlets, grinding the remaining part of the onion, mix with tomato paste, water, sugar, the remaining part of black pepper bitter, allspice, cloves, mustard seeds, 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 isout in the following ratio of expenses parts by weight: