RU2510220C1 - Method for production of preserves "fried mackerel in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of fish preserves production. The method involves bulb onions milling, ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio equal to 1:5 and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, hot black pepper, allspice, cloves, coriander, nutmeg, nutmeg flower and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, mackerel cutting, maintenance in salt solution, mealing in wheat flour and frying in vegetable oil, the mackerel and the sauce packing, sealing and sterilisation.

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

Description

The invention relates to the production technology of canned fish.

There is a method of producing canned food "Roasted mackerel in tomato sauce", which includes preparing the recipe, chopping onions, mixing it with tomato paste, drinking water, sugar, black bitter pepper, allspice, cloves, coriander, nutmeg, nutmeg and laurel leaf, boiling and adding acetic acid to obtain a sauce, cutting, aging in saline, breading in wheat flour and frying in vegetable oil mackerel, packing mackerel and sauce, sealing and st sterilization (Handbook on the production of canned food. Volume 3. - M .: Food industry, 1971, p. 392-476).

The disadvantage of this method is the high adhesion to the container walls of the resulting target product.

The technical result of the invention is to reduce the adhesion to the container walls of the resulting target product.

This result is achieved by the fact that in the method for producing canned food “Roasted mackerel in tomato sauce”, which involves preparing the recipe components, chopping onions, mixing it with tomato paste, drinking water, sugar, black pepper, allspice, cloves, coriander, nutmeg walnuts, nutmeg and bay leaf, cooking and adding acetic acid to produce sauce, cutting, soaking in saline, breading in wheat flour and frying in vegetable oil, mackerel, packing mackerels of rii and sauce, sealing and sterilization, according to the invention, the ground meal of pumpkin seeds is additionally introduced into the sauce, which is poured with drinking water before mixing and allowed to swell, and the components are used in the following flow ratio, parts by weight:

Mackerel 1171.4 vegetable oil 62.3 onion 73.4-74.4 Wheat flour 20.3 pumpkin seed meal 22.3 tomato paste, in terms of 30% solids content 89.1 acetic acid, calculated on 80% concentration 3,7 Sugar 42.9 Salt 17.1 black pepper 0.14 allspice 0.23 clove 0.14 coriander 0.14 nutmeg 0.23 mace 0.23 Bay leaf 0.04 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared onions are ground in a spinning top.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilyeva A.G., Dvorkina G.A., Kasyanov G.I. Development of technology for functional sausages with additives from pumpkin seeds. - Krasnodar: InEP, 2008, p. 38- 45), poured with drinking water in a ratio by weight of about 1: 5 and maintained for swelling.

The listed components are mixed in a recipe ratio with tomato paste, drinking water, sugar and ground black pepper, allspice, cloves, coriander, nutmeg, nutmeg and bay leaf. The resulting mixture is boiled until a solids content of about 15.5% is reached, and acetic acid is added to give a sauce.

The prepared mackerel is cut, kept at a temperature of 10-15 ° C for 2-6 minutes in an 18-24% solution of sodium chloride, breaded in wheat flour and fried in vegetable oil.

Mackerel and sauce are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

When using tomato paste with a dry matter content that does not match the prescription, and / or acetic acid with a concentration that does not match the prescription, their costs are calculated for the equivalent dry matter and / or acid content, respectively, according to known dependencies (Collection of technological instructions for production canned food.Volume I. - M .: APPP "Konservlodozyot", 1990, p.124).

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. Shown in the form of an interval onion consumption covers its possible change in the shelf life of raw materials.

The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.

To confirm the indicated technical result of tin can No. 5, containing products obtained by the described technology and by the closest analogue, they were opened and mounted in a tripod in an inverted position. After 10-15 minutes, the experimental product completely drained from the can. The sauce of the product by the closest analogue did not completely drain, but began to dry on the walls of the can.

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

Claims (1)

Method for the production of canned fried mackerel in tomato sauce, including chopping onions on top, pouring ground meal of pumpkin seeds in a weight ratio of about 1: 5 and holding for swelling, mixing the listed components with tomato paste, drinking water, sugar, bitter black pepper, allspice, cloves, coriander, nutmeg, nutmeg and bay leaf, cooking and adding acetic acid to produce sauce , cutting, exposure to saline, breading in wheat flour and frying mackerel in vegetable oil, packing mackerel and sauce, sealing and sterilizing, while the components are used in the following ratio, parts by weight:
mackerel 1171.4 vegetable oil 62.3 onion 73.4-74.4 Wheat flour 20.3 pumpkin seed meal 22.3 tomato paste, in terms of 30% solids content 89.1 acetic acid, calculated on 80% concentration 3,7 sugar 42.9 salt 17.1 black pepper 0.14 allspice 0.23 clove 0.14 coriander 0.14 nutmeg 0.23 mace 0.23 Bay leaf 0.04 water before the release of the target product 1000