Method for production of preserves "fried atlantic herring in chilean sauce"

FIELD: food industry.

SUBSTANCE: recipe components are prepared. Bulb onions and garlic are 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, black hot pepper, allspice, cloves, cinnamon and mustard. Then one performs the mixture cooking and acetic acid addition to produce a sauce. Atlantic herring is maintained in salt solution, mealed in wheat flour and fried in vegetable oil. Atlantic herring and sauce are packed. Then one performs the product sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

The invention relates to the technology of production of canned fish.

A known method of manufacture of canned "Herring fried in chili sauce", providing training prescription components, chopping onions and garlic, mixing the listed components with vegetable oil, tomato paste, water, sugar, black pepper bitter, allspice, cloves, cinnamon, mustard, cooking and adding acetic acid to obtain the sauce, the extract in saline solution, 're breading in wheat flour and frying in vegetable oil Baltic herring, packing Baltic herring 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 manufacture of canned "Herring fried in chili sauce", providing training prescription components, chopping onions and garlic, mixing the listed components with tomato paste, water, sugar, black pepper bitter, allspice, cloves, cinnamon, mustard, cooking and adding the UKS the Noah acid with obtaining sauce the extract in saline solution, 're breading in wheat flour and frying in vegetable oil Baltic herring, packing Baltic herring 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 follows.

Prescription components prepared according to the traditional technology. Prepared onions and crushed garlic on the 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 recipe ratio is mixed with the tomato paste, water, sugar and powdered black pepper bitter, allspice, cloves, cinnamon and mustard. The mixture cook until decotignie solids content of about 18% and add acetic acid with obtaining sauce./p>

Prepared Baltic herring is 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.

Baltic herring 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 "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 15-20 minutes of experienced product is completely bled from the ban is I. 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 way we produce canned "Herring fried in chili sauce", providing training prescription components, chopping onions and garlic, mixing the listed components with tomato paste, water, sugar, black pepper bitter, allspice, cloves, cinnamon, mustard, cooking and adding acetic acid to obtain the sauce, the extract in saline solution, 're breading in wheat flour and frying in vegetable oil Baltic herring, packing Baltic herring and sauce, sealing and sterilization, characterized in that 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: