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

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, part of bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages chopping and mincing, broad whitefish and carrots mincing, the listed components mixing with salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets, the remaining bulb onions milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, mustard, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets 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 known method of manufacture of canned food “Burgers 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 CIRA 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, the 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 manufacture of canned food “Burgers fish the vegetable 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 CIRA 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, cooking 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:

The method is implemented as education is.

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 by CIRA and shredded carrots on top. Prepared fresh cabbage chopped and milled on the 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 recipe ratio is mixed with the tomato paste, water, sugar, and grind the rest of the black pepper bitter, allspice, cloves, mustard seeds, coriander and Bay leaf. The mixture cook until the solids content of about 15.5% of the 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 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 xancam containers obtained target product.

The way we produce 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 CIRA 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, pepper 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 the following ratio of expenses, parts by weight: