Method for production of preserved product "fish cutlets in tomato sauce"

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, part of bulb onions milling, broad whitefish mincing, mixing part of bulb onions, broad whitefish, salt and part of black hot pepper to produce mince. The 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; then one mixes the swollen extraction cake with the remaining bulb onions, tomato puree, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf. The produced mixture is cooked; acetic acid is added to produce a sauce. The cutlets and sauce are packed, sealed and sterilised.

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

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

A known method of manufacturing a canned product “Fish cutlets in tomato sauce”, providing training prescription components, chopping onions, grinding on top CIRA, mixing parts of onions, CIRA, 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 (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 manufacturing a canned product “Fish cutlets in tomato sauce”, providing training prescription components, chopping onions, grinding on top CIRA, frequent mixing the onions, CIRA, 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 next the ratio of costs, parts by weight:

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared onions shredded on top.

Prepared raw Chir crushed on top.

Approximately 40% of the prescription quantity of onions, CIRA, 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 (Vasileva, 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 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.

Received as described techno is Ogii 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.

A method of manufacturing a canned product “Fish cutlets in tomato sauce”, providing training prescription components, chopping onions, grinding on top CIRA, mixing parts of onions, CIRA, 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, characterized in that the sauce impose additional ground meal of pumpkin seeds, which before mixing pour drinking water and withstand is for swelling, and the components used in the following ratio of expenses, parts by weight: