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Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce". RU patent 2513002.

IPC classes for russian patent Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce". RU patent 2513002. (RU 2513002):

A23L1/325 -

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FIELD: food industry.

SUBSTANCE: method envisages preparation of recipe components, mince production by way of bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages chopping and mincing, raw and fried sheatfish and carrots mincing, mixing part of bulb onions, sheatfish, cabbages, carrots, salt and part of black hot pepper. The produced mince is moulded, mealed in wheat flour and fried in vegetable oil to produce cutlets. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. One performs the extraction cake mixing with the remaining bulb onions, 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 are packed, sealed and sterilised.

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

The invention relates to the production technology of rybovodne canned food.

The known method of production of canned food "Burgers rybovodne in tomato garnish sauce", providing training prescription components, cutting, passerovannye in oil and chopping onions Luke, chopping and grinding on top of fresh white cabbage, grinding on top of raw and fried catfish and carrots, mixing part of onions, soma, cabbage, carrots, salt, and part of black pepper bitter with obtaining the beef, its formation, 're breading in wheat flour and roasting in vegetable oil with getting cutlets, mixing of the remaining part of onions, tomato paste, drinking water, sugar, the remaining parts of bitter pepper, fragrant pepper, carnation, mustard, coriander, Bay leaf, boiling and add acetic acid with getting the sauce, packing meatballs and sauce, sealing and sterilization (Handbook on manufacture of canned food. Vol. 3. - M: Food industry, 1971, s-492).

The disadvantage of this method is high adhesion to the walls of containers received the target product.

The technical result of the invention consists in reducing the adhesion to the walls of containers received the target product.

This result is achieved by the way of manufacture of canned food "Burgers rybovodne in tomato garnish sauce", providing training prescription components, cutting, passerovannye in oil and chopping onions, chopping and grinding on top of fresh white cabbage, grinding on top of raw and fried catfish and carrots, mixing part of onions, soma, cabbage, carrots, salt, and part of black pepper bitter with obtaining the beef, it molding, 're breading in wheat flour and frying in vegetable oil with getting cutlets, mixing of the remaining part of onions, tomato paste, drinking water, sugar, the remaining parts of bitter pepper, fragrant pepper, carnation, mustard, coriander, Bay leaf, boiling and add acetic acid with getting the sauce, packing meatballs and sauce, sealing and sterilization, according to the invention in the sauce optionally enter a ground meal pumpkin seeds, which before mixing pour drinking water and allowed to swell, and the components used in the following ratio expenses parts by weight:

som 1200

vegetable oil

68,6

fresh cabbage

142,9 carrot

71,4-73,3

onions

62,9-63,7

wheat flour

28,5

meal pumpkin seeds

13,7

tomato paste, in terms of

30%dry substance

77,7

acetic acid, in recalculation on

80%-s ' concentration

4,3 sugar 28,6 salt 17,1

black pepper bitter

0,51

allspice

0,17

carnation

0,11 mustard 1,1

coriander

0,11

Bay leaf

0,03 water

to the exit of the desired product 1000

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared onions cut, passer in oil and crushed into a spinning top or protirochnuju the machine.

The prepared raw and fried in vegetable oil catfish, which can come in the form of deformed or broken pieces of production of the tinned foods from fried fish in tomato sauce, in the ratio of the mass of about 7:3 is ground on the top.

Prepared fresh cabbage chopped and chopped at the top.

Prepared carrots shredded on the top.

Approximately 55% of prescription quantities of onions, soma, cabbage and carrots mixed in prescription ratio with salt and approximately 61% of prescription few ground pepper bitter with obtaining the beef, which form paneer in flour and fry in vegetable oil with getting cutlets.

Prepared ground meal pumpkin seeds obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI Development of technology of sausages functional purpose with additives of pumpkin seeds. - Krasnodar: INEP, 2008, ñ.38-45), filled with drinking water in the ratio by weight of about 1:5 and stand for swelling, and then in prescription ratio is mixed with the remaining onions, tomato paste, drinking water, sugar and powdered remaining part of bitter pepper, allspice, cloves, mustard, coriander, Bay leaf. The mixture is boiled before reaching the dry matter content of about 15.5% and add acetic acid with getting the sauce.

Meatballs and sauce Packed in prescription ratio, sealed and sterilized with obtaining the target product.

When using tomato paste with the content of dry substances that do not match prescription, and/or acetic acid of a concentration that does not coincide with prescription, carry out recalculation their cost is equivalent to the content of dry substances and/or acid respectively on the known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, p.124).

Expenditure components are taking into account norms of waste and losses of the relevant commodities. Given in the form of intervals expenses cover their possible changes in the terms of storage of raw materials.

Received by the described technology canned by organoleptic properties similar product for the closest analogue.

To confirm the technical result of can №5 containing products obtained in the described technology and the closest analogue was opened and installed in the tripod upside down. After 10-15 minutes of experienced product is completely flowed from banks. Sauce product for the closest analogue is not completely drained away, and began to dry on the walls of the banks.

Thus, the proposed method allows to reduce adhesion to the walls of containers received the target product.

Method of production of canned food "Burgers rybovodne in tomato garnish sauce", providing training prescription components, cutting, passerovannye in oil and chopping onions, chopping and grinding on top of fresh white cabbage, grinding on top of raw and fried catfish and carrots, mixing part of onions, soma, cabbage, carrots, salt, and part of black pepper bitter with obtaining the beef, its formation, 're breading in wheat flour and frying in vegetable oil with getting cutlets, mixing of the remaining part of onions, tomato paste, drinking water, sugar, the remaining parts of bitter pepper, pepper fragrant, carnation, mustard, coriander, Bay leaf, boiling and add acetic acid with getting the sauce, packing meatballs and sauce, sealing and sterilization, characterized in that into the sauce optionally enter a ground meal pumpkin seeds, which before mixing pour drinking water and withstand to swell, and the components used in the following ratio of expenses parts by weight: