Method for production of preserved product "fried herring with vegetable garnish in tomato sauce"

FIELD: food industry.

SUBSTANCE: method involves preparation of recipe components, cutting, sauteing in vegetable oil and milling part of bulb onions, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce; then one performs carrots, the remaining bulb onions and brined cucumbers cutting and sauteing in vegetable oil, the listed components mixing to produce garnish, herring cutting, mealing in wheat flour and frying in vegetable oil, the herring, garnish and 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 method of obtaining canned product "Herring fried with vegetables in tomato sauce", providing training recipe components, cutting, passerovannye in vegetable oil and grinding parts of onions, mixed 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 carrots, remaining onions and pickles and mixing these components with the receiving side, cutting, 're breading in wheat flour and frying in vegetable oil herring, packing herring, garnish and sauce, sealing and sterilization (Reference canned. Volume 3. - M.: Food industry, 1971, s-496).

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 "Herring fried with vegetables in tomato sauce", providing training prescription comp is required, cutting, passerovannye in vegetable oil and grinding pieces of onion, mix 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 carrots, remaining onions and pickles and mixing these components with the receiving side, cutting, 're breading in wheat flour and frying in vegetable oil herring, packing herring, garnish and sauce, sealing and sterilization according to the invention in the sauce impose additional ground meal of pumpkin seeds that 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.

Approximately 56% of prescription number prepared onions are cut, passer in vegetable oil and crushed on the top or rubbing machine.

Prepared ground meal from the mJy pumpkin, 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 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 carrots, remaining onions and pickles cut and mix the prescription in relation to the receiving side dish.

Prepared herring cut, paneer in flour and fry in vegetable oil.

Herring, garnish 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 process in which trucci canned food manufacturing. 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 "Herring fried with vegetables in tomato sauce", providing training recipe components, cutting, passerovannye in vegetable oil and grinding pieces of onion, mix 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 carrots, remaining onions and pickles and eshiwani listed components receiving side, cutting, 're breading in wheat flour and frying in vegetable oil herring, packing herring, garnish 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: