RU2278569C2 - Method for production of canned fish-and-vegetable goods - Google Patents

Abstract

FIELD: producing of canned fish-and-vegetable goods.

SUBSTANCE: canned goods are prepared by cutting and chopping of skinned fish fillet and soaked in milk wheat bread; blending thereof with table salt and black pepper to produce fish mince; shredding and freezing of white cabbage; onion cutting followed by roasting in vegetable oil, and blending thereof in oxygen-free atmosphere with lactic acid, table salt and black pepper to produce vegetable mince. Minces are formed in rolls, breaded and roasted in vegetable oil. Wheat flour is roasted and blended with sour cream, vegetable oil, table salt, black pepper and fish broth to produce sauce. Obtained mixture is cooked for 25-30 min and strained to obtain sauce. Rolls and sauce are 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.

A known method of producing a culinary dish "Fish roll with cabbage", providing for the preparation of recipe components, grinding in a meat grinder skinned fish fillet and stained white bread soaked in milk, mixing them with salt and pepper to obtain minced meat, chopping sauerkraut, chopping and sautéing onions in margarine, mixing them with salt and pepper to obtain minced meat, molding fish and vegetable minced meat in the form of a roll, breading it in breadcrumbs and in baking, sautéing wheat flour, mixing it with sour cream, butter, table salt and bitter black pepper, cooking for 3-5 minutes and filtering to obtain a sauce and forming a dish of roll, side dish and sauce (Collection of recipes for dishes and culinary products of peoples Russia - St. Petersburg: ProfiKS, 2003, p.336, 367).

The technical result of the invention is to obtain new canned food with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the method for the production of canned fish roll with cabbage involves preparing the recipe components, soaking stale white bread in milk, cutting the skinless fish fillet, chopping them and mixing with table salt and bitter black pepper to obtain minced fish, cutting and Passing onion in vegetable oil, chopping and freezing fresh white cabbage, mixing them without oxygen with lactic acid, sodium chloride and bitter black pepper with the floor using minced vegetables, molding fish and vegetable minced meat in the form of rolls, breading them in breadcrumbs and frying in vegetable oil, sautéing wheat flour and mixing it with sour cream, vegetable oil, sodium chloride, bitter black pepper and fish broth to obtain sauce, packing rolls and sauce at the next consumption of components, wt. hours:

skinned fish fillet 328 White bread 72 milk one hundred cabbage 84 onion 96-97.2 lactic acid 0.2 breadcrumbs 12 Wheat flour 21 vegetable oil fifty sour cream 480 salt fifteen black pepper 0.8 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 stale white bread is soaked in milk. Prepared skinned fish fillet cut. These components are cutted and mixed with salt and black bitter pepper to obtain minced fish.

Prepared onions are chopped and sautéed in vegetable oil. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Further, these components are mixed without oxygen with lactic acid, sodium chloride and bitter black pepper to obtain minced vegetables.

Minced and vegetable minced meat is formed in the form of rolls, breaded in breadcrumbs and fried in vegetable oil.

The prepared wheat flour is sautéed and mixed with sour cream, vegetable oil, sodium chloride, bitter black pepper and fish broth to obtain a sauce.

Rolls and sauce are Packed at the above consumption of components, sealed and sterilized to obtain 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. The onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is assumed to be minimum in the second calendar half year, and maximum in the first.

Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to GOST 12250.

The digestibility of the canned food obtained by the proposed method and the culinary dish by the closest analogue were checked by forming a culinary dish without a side dish and cultivating the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product of 11.9 · 10 ⁴ and for the control product of 6.7 · 10 ^4, 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 involves preparing the recipe components, soaking stale white bread in milk, cutting the skinless fish fillet, chopping and mixing it with table salt and bitter black pepper to obtain minced fish, cutting and sautéing onion in vegetable oil, chopping and freezing fresh white cabbage, mixing them without oxygen with lactic acid, sodium chloride and bitter black pepper to produce minced meat, the formation of fish and vegetable fa neck in the form of rolls, breading them in breadcrumbs and frying in vegetable oil, sautéing wheat flour and mixing it with sour cream, vegetable oil, table salt, bitter black pepper and fish broth to produce sauce, packing rolls and sauce with the following consumption of components, mas .h .: Skinless Fish Fillet 328 White bread 72 Milk one hundred Cabbage 84 Onion 96-97.2 Lactic acid 0.2 Breadcrumbs 12 Wheat flour 21 Vegetable oil fifty Sour cream 480 Salt fifteen Black bitter pepper 0.8 Fish broth Before the release of the target product 1000 sealing and sterilization.