RU2279823C1 - Method for manufacturing fish-vegetable canned food by applying trout - Google Patents

Abstract

FIELD: food industry, canned food industry.

SUBSTANCE: the present innovation deals with technology of manufacturing fish-vegetable canned food out of trout due to preparing formula components: trout cutting and tarragon greens cutting, chopping and freezing of fresh cabbage followed by mixing the above-mentioned components at oxygen-free supply together with butter and common salt. The mixture obtained should be packed together with pomegranade juice. This enables to manufacture new canned food of high digestibility.

EFFECT: higher efficiency of manufacturing.

Description

The invention relates to the production technology of canned fish.

A known method of producing a culinary dish of trout, involving the preparation of prescription components, cutting trout and tarragon greens, chopping fresh cabbage, laying trout, adding half the prescription amount of tarragon, drinking water or broth and table salt and letting go for 10-15 minutes to obtain the main component, mixing cabbage with broth or drinking water, cooking until tender and adding butter or margarine to obtain a side dish and forming the finished dish from the main vnogo component garnish, pomegranate juice, and the remainder of tarragon (Collection formulations dishes and culinary products CIS - SPb .: Profession, 2001 s.118-119, 386).

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 in that the method for the production of canned fish and vegetables from trout involves preparing the recipe components, cutting trout and tarragon greens, chopping and freezing fresh white cabbage, mixing the listed components without oxygen with butter and sodium chloride, packing the resulting mixture and pomegranate juice the following consumption of components, parts by weight:

trout 429 cabbage 450 butter thirty tarragon 856 salt 12 pomegranate juice 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 trout and tarragon are chopped. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Next, the listed components are mixed without oxygen with melted butter and sodium chloride, the resulting mixture is packed and pomegranate juice at the above component consumption, sealed and sterilized to obtain the target product.

The consumption of all components except pomegranate juice is given taking into account the norms of waste and losses of each type of raw material. 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 12.6 · 10 ⁴ for the experimental product and 9.1 · 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 fish and vegetables from trout, which includes preparing the recipe components, cutting trout and tarragon greens, shredding and freezing fresh white cabbage, mixing the listed components without oxygen with butter and sodium chloride, packing the resulting mixture and pomegranate juice at the following consumption of components, wt .h .: Trout 429 Cabbage 450 Butter thirty Tarragon 856 Salt 12 Pomegranate juice Before the release of the target product 1000 sealing and sterilization.