Method for production of preserved product "fish cutlets in tomato sauce". RU patent 2513236.

FIELD: food industry.

SUBSTANCE: method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, starry sturgeon mincing, mixing part of bulb onions, starry sturgeon, 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, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the swollen extraction cake mixing with the remaining bulb onions, tomato puree, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and the sauce packing, 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 method of producing canned product "Fish meatballs in tomato sauce", providing training prescription components, cutting, passerovannye in oil and chopping onions Luke, grinding on top of the stellate sturgeon, mixing part of onions, stellate sturgeon, 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 puree, sugar, remaining parts of bitter pepper, allspice, cloves, 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-422).

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 that way production of canned product "Fish meatballs in tomato sauce", providing training prescription components, cutting, passerovannye in oil and chopping onions, grinding on top of the stellate sturgeon, mixing part of onions, stellate sturgeon, salt and part of black pepper Gorky 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 puree, sugar, remaining parts of bitter pepper, allspice, cloves, coriander, Bay leaf, cooking and the addition of 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 the ratio of costs, wt. including:

stellate 1428,6;

vegetable oil 91,5;

onions 74-74,9;

wheat flour 22,7;

meal pumpkin seeds of 13.7;

tomato puree, in terms of

12%solids content 147,1;

acetic acid, in recalculation on

80%-s ' concentration 3,4;

sugar 19,7;

salt 12,1;

black pepper bitter 0,44;

allspice 0,09;

carnation 0,09;

coriander 0,09;

Bay leaf 0,02;

water to the output of the target 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 sturgeon crush on top.

Approximately 40% of prescription quantities of onions, sturgeon, salt and approximately 77% of prescription number pepper bitter mix 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 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 mixed with the rest of the onion, tomato puree, sugar, and powdered remaining part of bitter pepper, allspice, cloves, 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 puree 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 calculation of their costs 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 as an interval consumption of onions covers it possible changes in periods 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 product "Fish meatballs in tomato sauce", providing training prescription components, cutting, passerovannye in oil and chopping onions, grinding on top of the stellate sturgeon, mixing part of onions, stellate sturgeon, 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 puree, sugar, remaining parts of bitter pepper, allspice, cloves, 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 allowed to swell, and components used in the following ratio of expenses, wt. including:

vegetable oil

wheat flour

meal pumpkin seeds

tomato puree, in terms of

12%solids content

acetic acid, terms

80%-s ' concentration

black pepper bitter

allspice

carnation

coriander

Bay leaf

to the exit of the desired product 1000