RU2467639C1 - Method for production of preserved product "fried herring with carrots and beans in tomato sauce" - Google Patents
Method for production of preserved product "fried herring with carrots and beans in tomato sauce" Download PDFInfo
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- RU2467639C1 RU2467639C1 RU2011150718/10A RU2011150718A RU2467639C1 RU 2467639 C1 RU2467639 C1 RU 2467639C1 RU 2011150718/10 A RU2011150718/10 A RU 2011150718/10A RU 2011150718 A RU2011150718 A RU 2011150718A RU 2467639 C1 RU2467639 C1 RU 2467639C1
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Abstract
Description
Изобретение относится к технологии производства рыборастительных консервов.The invention relates to the production technology of canned fish.
Известен способ получения консервированного продукта "Сельдь обжаренная с морковью и фасолью в томатном соусе", предусматривающий подготовку рецептурных компонентов, резку, пассерование в растительном масле и измельчение репчатого лука, его смешивание с растительным маслом, томатной пастой, питьевой водой, сахаром, солью, перцем черным горьким, перцем душистым, гвоздикой, кориандром и лавровым листом, варку и добавление уксусной кислоты с получением соуса, резку моркови, варку до двукратного увеличения массы фасоли, резку, панирование в пшеничной муке и обжаривание в растительном масле сельди, фасовку сельди, моркови, фасоли и соуса, герметизацию и стерилизацию (Справочник по производству консервов. Том 3 - М.: Пищевая промышленность, 1971, с.415-496).A known method of producing a canned product "Roasted herring with carrots and beans in tomato sauce", which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, mixing it with vegetable oil, tomato paste, drinking water, sugar, salt, pepper black bitter, allspice, cloves, coriander and bay leaves, cooking and adding acetic acid to produce sauce, cutting carrots, cooking until the beans mass is doubled, cutting, breading wheat flour and frying herring in vegetable oil, packing herring, carrots, beans and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3 - M .: Food industry, 1971, S. 415-496).
Недостатком этого способа является высокая адгезия к стенкам тары получаемого целевого продукта.The disadvantage of this method is the high adhesion to the container walls of the resulting target product.
Техническим результатом изобретения является снижение адгезии к стенкам тары получаемого целевого продукта.The technical result of the invention is to reduce the adhesion to the container walls of the resulting target product.
Этот результат достигается тем, что в способе получения консервированного продукта "Сельдь обжаренная с морковью и фасолью в томатном соусе", предусматривающем подготовку рецептурных компонентов, резку, пассерование в растительном масле и измельчение репчатого лука, его смешивание с томатной пастой, питьевой водой, сахаром, солью, перцем черным горьким, перцем душистым, гвоздикой, кориандром и лавровым листом, варку и добавление уксусной кислоты с получением соуса, резку моркови, варку до двукратного увеличения массы фасоли, резку, панирование в пшеничной муке и обжаривание в растительном масле сельди, фасовку сельди, моркови, фасоли и соуса, герметизацию и стерилизацию, согласно изобретению, перед варкой соуса компоненты для соуса смешивают с подсолнечной мукой, которую перед смешиванием заливают питьевой водой и выдерживают для набухания, а компоненты используют при следующем соотношении расходов, мас.ч.:This result is achieved by the fact that in the method for producing a canned product "Roasted herring with carrots and beans in tomato sauce", which involves preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, mixing it with tomato paste, drinking water, sugar, salt, bitter black pepper, allspice, cloves, coriander and bay leaves, cooking and adding acetic acid to obtain a sauce, cutting carrots, cooking until the beans mass doubled, cutting, panir cooking in wheat flour and frying herring in vegetable oil, packing herring, carrots, beans and sauce, sealing and sterilizing, according to the invention, before cooking the sauce, the components for the sauce are mixed with sunflower flour, which is poured with drinking water before mixing and allowed to swell, and components are used in the following ratio of costs, parts by weight:
Способ реализуется следующим образом.The method is implemented as follows.
Рецептурные компоненты подготавливают по традиционной технологии. Подготовленный репчатый лук нарезают, пассеруют в растительном масле и измельчают на волчке или протирочной машине.Prescription components are prepared according to traditional technology. Prepared onions are chopped, sautéed in vegetable oil and chopped on a spinning top or a washing machine.
Подготовленную подсолнечную муку по ТУ 9146-034-27147091-09 заливают питьевой водой в соотношении по массе около 1:5 и выдерживают для набухания.Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with drinking water in a weight ratio of about 1: 5 and kept for swelling.
Перечисленные компоненты в рецептурном соотношении смешивают с томатной пастой, питьевой водой, сахаром, солью и молотыми перцем черным горьким, перцем душистым, гвоздикой, кориандром и лавровым листом. Полученную смесь варят до достижения содержания сухих веществ около 15,5% и добавляют уксусную кислоту с получением соуса.The listed components in a recipe ratio are mixed with tomato paste, drinking water, sugar, salt and ground black pepper, allspice, cloves, coriander 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.
Подготовленную морковь нарезают.Prepared carrots are chopped.
Подготовленную фасоль варят до двукратного увеличения массы.Prepared beans are boiled until a twofold increase in mass.
Подготовленную сельдь нарезают, панируют в пшеничной муке и обжаривают в растительном масле.The prepared herring is cut, breaded in wheat flour and fried in vegetable oil.
Сельдь, морковь, фасоль и соус расфасовывают в рецептурном соотношении, герметизируют и стерилизуют с получением целевого продукта.Herring, carrots, beans and sauce are packaged in the recipe ratio, sealed and sterilized to obtain the target product.
При использовании томатной пасты с содержанием сухих веществ, не совпадающим с рецептурным, и/или уксусной кислоты с концентрацией, не совпадающей с рецептурной, осуществляют пересчет их расходов на эквивалентное содержание сухих веществ и/или кислоты соответственно по известным зависимостям (Сборник технологических инструкций по производству консервов. Том I - М.: АППП "Консервплодоовощ", 1990, с.124).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 "Canned Fruit and Vegetable", 1990, p.124).
Расходы компонентов приведены с учетом норм отходов и потерь соответствующих видов сырья. Приведенные в виде интервалов расходы охватывают их возможное изменение по срокам хранения сырья.The costs of the components are given taking into account the norms of waste and losses of the corresponding types of raw materials. The costs presented in the form of intervals cover their possible change in the shelf life of raw materials.
Полученные по описанной технологии консервы по органолептическим свойствам сходны с продуктом по наиболее близкому аналогу.The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.
Для подтверждения указанного технического результата жестебанки №8, содержащие продукты, полученные по описанной технологии и по наиболее близкому аналогу, вскрывали и устанавливали в штативе в перевернутом положении. Опытный продукт полностью вываливался из банки, а продукт по наиболее близкому аналогу нет.To confirm the indicated technical result, tin can No. 8, containing products obtained by the described technology and by the closest analogue, was opened and mounted in a tripod in an inverted position. The experimental product completely fell out of the can, but the product according to the closest analogue did not.
Таким образом, предлагаемый способ позволяет снизить адгезию к стенкам тары получаемого целевого продукта.Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.
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RU2512428C1 (en) * | 2012-12-10 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "fried herring with carrots and beans in tomato sauce" |
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RU2512532C1 (en) * | 2012-12-06 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserved product "fried herring with carrots and cabbages in tomato sauce" |
RU2512420C1 (en) * | 2012-12-10 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "fried herring with carrots and beans in tomato sauce" |
RU2512459C1 (en) * | 2012-12-20 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "fish-and-vegetable cutlets in tomato sauce" |
RU2512495C1 (en) * | 2012-12-14 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" |
RU2512492C1 (en) * | 2012-12-14 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" |
RU2512667C1 (en) * | 2012-12-10 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserved product "fried herring with carrots and beans in tomato sauce" |
RU2512442C1 (en) * | 2012-12-10 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "fried scad with vegetable garnish in tomato sauce" |
RU2512479C1 (en) * | 2012-12-04 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "fried cutlets in chilean sauce" |
RU2512425C1 (en) * | 2012-12-10 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "fried scad with carrots and beans in tomato sauce" |
RU2512388C1 (en) * | 2012-12-04 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "fried cutlets in chilean sauce" |
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RU2512489C1 (en) * | 2012-12-06 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserved product "fried cod with carrots and cabbages in tomato sauce" |
RU2512668C1 (en) * | 2012-12-10 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "fried herring with carrots and beans in tomato sauce" |
RU2512502C1 (en) * | 2012-12-06 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "fried scad with carrots in tomato sauce" |
RU2512537C1 (en) * | 2012-12-06 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "fried herring with vegetable garnish in tomato sauce" |
RU2512382C1 (en) * | 2012-12-04 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "fried cutlets in chilean sauce" |
RU2512542C1 (en) * | 2012-12-20 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "fish-and-vegetable cutlets in tomato sauce" |
RU2512462C1 (en) * | 2012-12-06 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "fried scad with vegetable garnish in tomato sauce" |
RU2512482C1 (en) * | 2012-12-06 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserved product "fried herring with carrots and cabbages in tomato sauce" |
RU2512496C1 (en) * | 2012-12-14 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" |
RU2512518C1 (en) * | 2012-12-10 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" |
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RU2351226C1 (en) * | 2007-11-21 | 2009-04-10 | Олег Иванович Квасенков | "herring with garnish" preserve preparation method |
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RU2512668C1 (en) * | 2012-12-10 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "fried herring with carrots and beans in tomato sauce" |
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RU2512495C1 (en) * | 2012-12-14 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" |
RU2512496C1 (en) * | 2012-12-14 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" |
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RU2512459C1 (en) * | 2012-12-20 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "fish-and-vegetable cutlets in tomato sauce" |
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