Method for production of preserves "fried dentex in tomato sauce"

FIELD: food industry.

SUBSTANCE: method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, dentex cutting, mealing in wheat flour and frying in vegetable oil, the dentex 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 obtaining canned "Zuban fried in tomato sauce", providing training recipe components, cutting, passerovannye in vegetable oil and grinding onions, mixing it with tomato paste, water, sugar, salt, black pepper bitter, allspice, cloves, coriander and Bay leaf, cooking and adding acetic acid to obtain the sauce, cutting, 're breading in wheat flour and frying in vegetable oil subana, packaging subana and sauce, sealing and sterilization (Reference canned. Volume 3. - M.: Food industry, 1971, s-478).

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 producing canned "Zuban fried in tomato sauce", providing training recipe components, cutting, passerovannye in vegetable oil and grinding onions, mixing it with tomato paste, water, sugar, salt, black pepper bitter, allspice, cloves, coriander and Bay leaf, cooking and dobavleniyami acid with obtaining sauce cutting, 're breading in wheat flour and frying in vegetable oil subana, packaging subana 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 are cut, passer in vegetable oil and crushed on the top or rubbing machine.

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, salt 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 to obtain sauce is.

Prepared subana cut, paneer in flour and fry in vegetable oil.

Suban 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 interval consumption of onions covers the 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 fully CTE is al, and started 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 method of producing canned "Zuban fried in tomato sauce", providing training recipe components, cutting, passerovannye in vegetable oil and grinding onions, mixing it with tomato paste, water, sugar, salt, black pepper bitter, allspice, cloves, coriander and Bay leaf, cooking and adding acetic acid to obtain the sauce, cutting, 're breading in wheat flour and frying in vegetable oil subana, packaging subana 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: