Method for production of preserves "fish cutlets in tomato sauce"

FIELD: food industry.

SUBSTANCE: method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, raw and fried vendace mincing, mixing part of bulb onions, vendace, 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. Then one performs ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the 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 are packed, sealed and sterilised.

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

The invention relates to the technology of production of canned fish.

There is a method of production of canned Fish cutlets in tomato sauce", providing training recipe components, cutting, passerovannye in vegetable oil and grinding onions, grinding on top of raw and fried whitefish, mixing parts of onions, whitefish, salt, and parts of black pepper bitter with obtaining meat, its formation, 're breading in wheat flour and frying in vegetable oil with getting the meatballs, mix the remaining parts of onion, tomato puree, sugar, remaining black pepper bitter, allspice, cloves, coriander, Bay leaf, cooking and adding acetic acid with obtaining sauce, packing meatballs and sauce, sealing and sterilization (Reference canned. Volume 3. - M.: Food industry, 1971, s-422).

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 production of canned Fish cutlets in tomato sauce", providing training recipe components, cutting, passerovannye in plant mass is e and chopping onions, grinding on top of raw and fried whitefish, mixing parts of onions, whitefish, salt, and parts of black pepper bitter with obtaining meat, its formation, 're breading in wheat flour and frying in vegetable oil with getting the meatballs, mix the remaining parts of onion, tomato puree, sugar, remaining black pepper bitter, allspice, cloves, coriander, 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 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 raw and fried in vegetable oil whitefish, which may come in the form of deformed or broken pieces with the production of canned fried fish in tomato sauce, in a ratio by weight of about 7:3 crushed on top.

the roughly 40% of the prescription quantity of onions, whitefish, salt and approximately 77% of prescription few ground black pepper bitter mixed with obtaining meat, which form paneer in flour and fry in vegetable oil with getting cutlets.

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, and then mixed with the rest of the onions, tomato puree, sugar and grind the rest of the 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.

Meatballs and sauce Packed in prescription ratio, sealed and sterilized to obtain the target product.

When using tomato puree 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, 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 completely drained away, and began to dry on the walls of banks.

Thus, the proposed method allows to reduce adhesion to the walls of the container obtained target product.

Method of production of canned Fish cutlets in tomato sauce", providing training recipe components, cutting, passerovannye in vegetable oil and grinding onions, grinding on top of raw and fried whitefish, mixing parts of onions, whitefish, salt, and parts of black pepper bitter with obtaining meat, its formation, 're breading in wheat flour and frying in vegetable is asle obtaining cutlets, mix remaining onions, tomato puree, sugar, remaining black pepper bitter, allspice, cloves, coriander, 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: