| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to the technology for production of fish-and-vegetable preserves. The method envisages capelins mealing in wheat flour and frying in vegetable oil, vegetable mixture and sauce preparation, capelin, vegetable mixture and sauce packing, sealing and sterilisation. The vegetable mixture is prepared by way of carrots and bulb onions sauteing in vegetable oil and mixing. The sauce is prepared by way of ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio equal to nearly 1:5, maintenance for swelling, mixing with tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf, cooking till dry substances content is equal to 17.5% and acetic acid addition. The components are used at the following ratio, weight parts: capelins - 427.4; vegetable oil - 76.9; carrots - 214.3-219.8; bulb onions - 246.6 -249.7; wheat flour - 12.8; ground pumpkin seeds extraction cake - 19.2, tomato paste in conversion to 30% dry substances content - 45.7, acetic acid in conversion to 80% concentration - 4.3, sugar - 21.4, salt - 17.1, black hot pepper - 0.06, allspice - 0.06, cloves - 0.06, coriander - 0.14, laurel leaf - 0.03, drinking water till the target product yield is equal to 1000.EFFECT: method ensures reduction of the manufactured product adhesion to container walls. |
