METHOD FOR PRODUCTION OF PRESERVES 'FRIED WILD CARP IN TOMATO SAUCE'

摘要

FIELD: food industry.;SUBSTANCE: method envisages preparation of recipe components at the following expenditure ratio, weight parts: wild carp - 1228.6; vegetable oil - 56.8; bulb onions - 57.1-57.9; wheat flour - 20.8, pumpkin seeds extraction cake - 17.6, tomato puree in conversion to 12% dry substances content - 188.6, acetic acid in conversion to 80% concentration - 4.3, sugar - 25.2, salt - 13.1, black hot pepper - 0.11, allspice - 0.11, cloves - 0.11, coriander - 0.11, laurel leaf - 0.03, water till the target product yield is equal to 1000. Bulb onions are milled. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. One mixes the listed components with tomato puree, sugar, black hot pepper, allspice, cloves, coriander and laurel leaf. One cooks the mixture and adds acetic acid to produce a sauce. Wild carp is cut, maintained in salt solution, mealed in wheat flour and fried in vegetable oil. The wild carp and sauce are packed, sealed and sterilised.;EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.