RU2277821C2 - Method for producing of canned fish balls - Google Patents

Abstract

FIELD: food-processing industry, in particular, preparing of fish-and-vegetable canned foods.

SUBSTANCE: method involves forming fish balls from farce including bulb onion and sweet pepper blanched in vegetable oil, vegetable oil, frozen fresh cabbage, quince, skinned fish fillet, parsley greens, salt, semolina, dried milk, powdered egg, chick-pea flour, black bitter pepper, sweet pepper, red hot pepper, nutmeg, and clove; frying formed fish balls in vegetable oil; packing fish balls together with marinade including blanched bulb onion and carrot, acetic acid, sugar, salt, tomato paste, black bitter pepper, sweet pepper, clove, and fish bouillon; pressurizing and sterilizing ready product.

EFFECT: increased digestibility of base product.

Description

The invention relates to the production technology of canned fish.

A known method of producing a culinary dish in the form of fish meatballs, involving the preparation of a pulp containing chopped skinned fish fillet, sauteed onions, vegetable oil, salt, semolina, milk powder, egg powder, chickpea flour, a complex microbial structure-forming agent, extracts of black bitter pepper , allspice, hot red pepper, nutmeg, cloves and parsley, sauerkraut, fried sweet pepper, quince and sugar, molding from it t meatballs, their frying in vegetable oil and packaging together with sauce or marinade (RU 2200442 C1, 03.20.2003).

The technical result of the invention is to obtain a new type of canned food, which, in comparison with a similar composition of the culinary dish, has an extended shelf life and increased digestibility.

This result is achieved by the fact that the method for the production of canned fish meatballs involves preparing the recipe components, cutting and sautéing onion and sweet pepper in vegetable oil, chopping and freezing fresh white cabbage, cutting the quince, cutting them without oxygen, together with skinless fish fillet and herbs parsley with the simultaneous introduction of table salt, semolina, milk powder, egg powder, chickpea flour, bitter black pepper, allspice, red hot pepper go, nutmeg and cloves at the following consumption of components, parts by weight:

onion 40-41 Sweet pepper 40-42 vegetable oil 23,2 cabbage 76 quince 75-77 skinless fish fillet 350 parsley 49 salt 6.1 semolina 46 powdered milk 14.5 egg powder 4.7 chickpea flour 92.2 black pepper 1,2 allspice 1.3 hot red pepper 1.3 nutmeg 0.6 clove 1,2

forming meatballs from the resulting mass and frying them in vegetable oil, cutting and blanching onions and carrots, mixing them with acetic acid, sugar, tomato paste, fish stock, bitter black pepper, allspice and cloves at the following consumption of components, wt.h .:

acetic acid, calculated on 70% 10,2 sugar 22.5 onion 90-91.2 carrot 37.5-38.5 tomato paste, in terms of 30% 181.9 salt 9.1 black pepper 0.75 allspice 0.31 clove 1.51 fish stock up to 1000

packaging of the resulting marinade together with meatballs, sealing and sterilization.

The method is implemented as follows.

Prescription components are subjected to traditional preparation. Prepared onions and sweet peppers are chopped and sautéed in vegetable oil. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. The prepared quince is cut into slices with the simultaneous removal of the stalk and seed chamber. Further, all of these components, as well as skinned fish fillet and parsley, are cut without oxygen, with the simultaneous introduction of sodium chloride, semolina, milk powder, egg powder, chickpea flour, black bitter pepper, allspice, red hot pepper, nutmeg and cloves at the above component consumption.

Consumption of components is given taking into account the norms of waste and losses of each type of raw material. For components of plant origin, the costs given in the form of intervals cover their possible change in shelf life. In this case, the minimum flow rate is taken in the second calendar half-year, and the maximum in the first.

Meatballs are formed from the resulting mass, which are fried in vegetable oil.

Prepared onions and carrots are cut and blanched, and then mixed with acetic acid, sugar, tomato paste, salt, fish stock, bitter black pepper, allspice and cloves at the above consumption of components with obtaining marinade.

Consumption of components is given taking into account the norms of waste and losses of each type of raw material. For components of plant origin, the costs given in the form of intervals cover their possible change in shelf life. In this case, the minimum flow rate is taken in the second calendar half-year, and the maximum in the first.

Meatballs and marinade are packaged, sealed and sterilized to obtain the target product.

The ratio of meatballs and marinade in the target product varies from 3: 2 to 2: 3 depending on the shape of meatballs and the type of packaging, which coincides with their recommended ratio in the culinary dish according to the closest analogue.

The canned food obtained according to the described technology is identical in its organoleptic properties to the culinary dish according to the closest analogue when using the same marinades and types of fish fillet.

The guaranteed shelf life of the canned food, determined by the standard method, was 1 year.

Checking the digestibility of products obtained using pike perch fillet by the proposed method and the closest analogue was carried out with the same amount and formulation of the marinade above, by culturing the test organism Tetrachimena pyriformis on samples from them. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product of 10.7 · 10 ⁴ and for the control product of 9.9 · 10 ^4, respectively.

Thus, the proposed method allows to increase the shelf life and digestibility of the target product.

Claims (1)

A method for the production of canned fish meatballs, which includes preparing the recipe components, cutting and sautéing onion and sweet pepper in vegetable oil, chopping and freezing fresh white cabbage, cutting quince, cutting them without oxygen, together with skinless fish fillet and parsley with the introduction of the cook salt, semolina, milk powder, egg powder, chickpea flour, bitter pepper, allspice, hot red pepper, nutmeg and cloves and following consumption of components, mass parts .: Onion 40-41 Sweet pepper 40-42 Vegetable oil 23,2 Cabbage 76 Quince 75-77 Skinless fish fillet 350 Parsley 49 Salt 6.1 Semolina 46 Powdered milk 14.5 Egg powder 4.7 Chickpea flour 92.2 Black bitter pepper 1,2 Allspice 1.3 Hot red pepper 1.3 Nutmeg 0.6 Clove 1,2 forming meatballs from the resulting mass and frying them in vegetable oil, cutting and blanching onions and carrots, mixing them with acetic acid, sugar, tomato paste, fish stock, bitter black pepper, allspice and cloves at the following consumption of components, wt.h .: Acetic acid, calculated on 70% 10,2 Sugar 22.5 Onion 90-91.2 Carrot 37.5-38.5 Tomato paste in terms of 30% 181.9 Salt 9.1 Black bitter pepper 0.75 Allspice 0.31 Clove 1.51 Fish broth Up to 1000 packaging of the resulting marinade together with meatballs, sealing and sterilization.