Method for production of preserves "fried scad with vegetable garnish in tomato sauce"

FIELD: food industry.

SUBSTANCE: method envisages preparation of recipe components. At first one mills part of bulb onions. 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, coriander and laurel leaf. The produced mixture is cooked; acetic acid is added to produce a sauce. The remaining bulb onions and carrots are cut and sauteed in vegetable oil. Brined cucumbers are cut. The listed components are mixed to produce garnish. Prepared scad is cut, maintained in salt solution, mealed in wheat flour and fried in vegetable oil. Then the scad, garnish and sauce are packed, sealed and sterilised.

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

The invention relates to the production technology of abovewhich canned.

A known method of manufacture of canned "Mackerel fried with vegetables in tomato sauce", providing training prescription components, grinding parts of onions, mixed with vegetable oil, tomato paste, water, sugar, black pepper bitter, allspice, cloves, coriander and Bay leaf, cooking and adding acetic acid to obtain the sauce, cutting, passerovannye in vegetable oil carrots and remaining onions, cut pickles and mixing these components with getting garnish, cut, extract in saline solution, 're breading in wheat flour and frying in vegetable oil horse mackerel, horse mackerel packing, side dish 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 the method of manufacture of canned "Mackerel fried with vegetables in tomato sauce", providing training prescription component is in, the grinding part of the onion, mix with tomato paste, water, sugar, black pepper bitter, allspice, cloves, coriander and Bay leaf, cooking and adding acetic acid to obtain the sauce, cutting, passerovannye in vegetable oil carrots and remaining onions, cut pickles and mixing these components with getting garnish, cut, extract in saline solution, 're breading in wheat flour and frying in vegetable oil horse mackerel, horse mackerel packing, side dish 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. Approximately 56% of prescription number prepared onions shredded on top.

Prepared ground meal of pumpkin seeds, obtained by known techniques (You is lava 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, 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 and remaining onions cut and passer in vegetable oil.

Prepared pickles cut.

These components are mixed in a prescription relation to the receiving side dish.

Prepared mackerel cut, 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.

The mackerel, 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 n is equivalent to the 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. 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.

The way we produce canned "Mackerel fried with vegetables in tomato sauce", providing training prescription components, grinding parts onion, mix with tomato paste, water, sugar, black pepper bitter, allspice, cloves, coriander and Bay leaf, cooking and adding acetic acid to obtain the sauce, cutting, passerovannye in vegetable oil carrots and remaining onions, cut pickles and mixing perechislennoe with getting garnish cutting, aging in saline solution, 're breading in wheat flour and frying in vegetable oil horse mackerel, horse mackerel packing, side dish 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: