METHOD FOR PRODUCTION OF PRESERVES 'FRIED GOATFISH IN TOMATO SAUCE'

摘要

FIELD: food industry.;SUBSTANCE: method envisages bulb onions milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato puree, sugar, black hot pepper, allspice, cloves, coriander and laurel leaf. The produced mixture is cooked; acetic acid is added to produce a sauce. Prepared goatfish is maintained in salt solution, mealed in wheat flour and fried in vegetable oil. The goatfish and sauce are packed, sealed and sterilised to produce the target product. The components are used at the following expenditure ratio, weight parts: goatfish - 1071.4; vegetable oil - 62.9; bulb onions - 66.8-67.7; wheat flour - 18.4, pumpkin seeds extraction cake - 20.6, tomato puree in conversion to 12% dry substances content - 220.7, acetic acid in conversion to 80% concentration - 5, sugar - 29.5, salt - 15.3, black hot pepper - 0.13, allspice - 0.13, cloves - 0.13, coriander - 0.13, laurel leaf - 0.04, water till the target product yield is equal to 1000.;EFFECT: method allows to reduce the manufactured target product adhesion to container walls.