RU2278563C2 - Canned goods - Google Patents

Abstract

FIELD: production of canned goods from fish and vegetables.

SUBSTANCE: claimed canned goods are prepared by carrot and onion cutting and roasting in vegetable oil, potato cutting and roasting in culinary fat, shredding and freezing of white cabbage, wheat flour roasting, cutting of fish fillet and pickle cucumbers, mixing of abovementioned components under heating in oxygen-free atmosphere with tomato paste, table salt, black pepper, bay leave and bone broth. Then obtained mixture is pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value in contrast to similar culinary dish.

Description

The invention relates to the production technology of canned fish and vegetables for employees of the Navy.

A known method of producing a culinary dish "Fish with a vegetable hodgepodge", which includes preparing the recipe components, cutting and sautéing carrots and onions in vegetable oil, cutting and frying in potatoes, chopping fresh cabbage, cooking fish with its separation from the broth and cutting, cutting pickles, sautéing wheat flour, mixing cabbage with fish stock and stewing for 1 hour, adding potatoes, pickles, carrots and onions, stewing for 20 minutes, adding table salt, pepper, bay leaf, wheat flour and fish and stewing until cooked (Guide to the organization of food and cooking on the ships of the Navy. - M .: Military Publishing House of the Ministry of Defense, 1957, p.180, 189, 202, 274-275).

The technical result of the invention is to obtain new canned food with a ratio of products corresponding to the standards of allowance for sea rations, which have increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the canned fish and vegetable hodgepodge production method involves preparing the recipe components, cutting and sautéing carrots and onions in vegetable oil, cutting and frying in potato oats, chopping and freezing fresh cabbage, sautéing wheat flour, cutting fish fillet and pickles, mixing the above components when heated to a temperature of 60-65 ° C without oxygen with tomato paste, sodium chloride, bitter black pepper, bay leaf ohm and fish stock, packing the resulting mixture at the following component consumption, parts by weight:

fish fillet 200 overall twenty vegetable oil 10 Wheat flour 10 potatoes 260-274.2 cabbage 360 carrot 30-30.8 onion 30-30,4 salted cucumbers 140 tomato paste 30% four salt twenty black pepper 0.2 Bay leaf 0.2 fish stock before the release of the target product 1000

sealing and sterilization.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared carrots and onions are chopped and sautéed in vegetable oil. Prepared potatoes are cut and fried in a combi. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared wheat flour passer. Prepared pickles and fish fillet cut. Then, when heated to a temperature of 60-65 ° C without oxygen, these components are mixed with tomato paste, table salt, bitter black pepper, bay leaf and fish broth, the mixture is Packed at the above temperature and the above flow rate of components, sealed and sterilized with obtaining the target product.

The consumption of all components, except for fish broth, is given taking into account the norms of waste and losses of each type of raw material. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. For components of plant origin, the costs presented in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the maximum in the first.

Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to GOST 12292.

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to 12.4 · 10 ⁴ for the experimental product and 8.7 · 10 ⁴ for the control product, respectively.

Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.

Claims (1)

Method for the production of canned food, which includes preparing the recipe components, cutting and sautéing carrots and onions in vegetable oil, cutting and frying in potato oats, shredding and freezing fresh white cabbage, sautéing wheat flour, cutting fish fillet and pickles, mixing the above components when heated up to a temperature of 60-65 ° С without oxygen with tomato paste, table salt, bitter black pepper, bay leaf and fish broth, packing the resulting mixture at the following the consumption of components, parts by weight: Fish fillet 200 Combineer twenty Vegetable oil 10 Wheat flour 10 Potatoes 260-274.2 Cabbage 360 Carrot 30-30.8 Onion 30-30,4 Salted cucumbers 140 Tomato Paste 30% four Salt twenty Black bitter pepper 0.2 Bay leaf 0.2 Fish broth Before the release of the target product 1000 sealing and sterilization.