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Method for manufacture of preserves "cod in sour cream sauce". RU patent 2513312.

IPC classes for russian patent Method for manufacture of preserves "cod in sour cream sauce". RU patent 2513312. (RU 2513312):

A23L1/325 -

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FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, cod fillet cutting and frying in melted butter, cress and spring onion cutting and freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with sour cream, salt, black hot pepper, red hot chilli pepper and mustard, the produced mixture 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 second lunch dishes.

The known method of production of canned “Cod in sour cream sauce”, providing training prescription components, cutting and roasting in melted butter cod fillets, cut and freezing cress and green onions, mixing of these components, salt, pepper black bitter red pepper burning and mustard, packing and sour cream mixture, sealing and sterilization (RU 2338420 C1, 2008).

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 “in cream Cod sauce”, providing training prescription components, cutting and roasting in melted butter cod, cutting and freezing cress and green onions, mixing of these components with sour cream, salt, pepper black bitter red pepper burning and mustard, packing received mixes, sealing and sterilization, according to the invention, in the mixture optionally use the ground sunflower seeds, pumpkin, which is pre-filled with drinking water and allowed to swell, and the components used in the following ratio of expenses parts by weight:

cod fillet

625

melted butter

37,5

watercress

27,5

green onions

82,5

meal pumpkin seeds

12,5

sour cream

120 salt 12

black pepper bitter

0,2

the red hot peppers

0,4 mustard 0,5 water

to the exit of the desired product 1000

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared cod fillet cut and fry in melted butter.

Prepared watercress and green onions cut and freeze.

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.

These components prescription ratio is mixed with sour cream, salt and grind black pepper bitter red pepper burning and mustard.

The resulting mixture is Packed, sealed and sterilized with obtaining the target product.

Expenditure components are taking into account norms of waste and losses of the relevant commodities.

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. Experienced product is completely out of banks, and no control.

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

Method of production of canned “Cod in sour cream sauce”, providing training prescription components, cutting and roasting in melted butter cod, cutting and freezing cresssalad and green onions, mixing of these components with sour cream, salt, pepper black bitter red pepper burning and mustard, packing obtained mixes, sealing and sterilization, characterized in that in the composition of the mixture is additionally used ground meal pumpkin seeds, which pre-poured drinking water and allowed to swell, and the components used in the following ratio of expenses parts by weight: