RU2280385C1 - Canned goods from filled carp - Google Patents

Abstract

FIELD: canned goods from fish and vegetables.

SUBSTANCE: claimed canned goods are produced by formula component preparation, namely cooking of dried cepe following by separation thereof from broth, cutting and roasting; rice cooking up to volume extension by 150 %; shredding and freezing of fresh white cabbage; cutting of carrot and onion followed by roasting thereof in vegetable oil; wheat flour roasting; and carp cutting. Part of onion, rice, mushrooms, chicken eggs, black pepper and table salt are blended to produce filling. Remainder part of onion, cabbage, carrot, tomato paste, acetic acid, flour, sugar, table salt, black pepper, bay leaf, and mushroom broth are blended in oxygen-free atmosphere. Filled carp and obtained mixture are pre-packed in specific component ratio.

EFFECT: canned goods of increased digestion value.

Description

The invention relates to the production technology of canned fish.

A known method of obtaining a culinary dish "Stuffed Carp", which includes preparing the recipe components, cooking dried porcini mushrooms with their separation from the broth and cutting, cooking rice in mushroom broth, cutting onions, mixing it with mushrooms and frying in melted animal fat, mixing the above components with chicken eggs, salt and pepper to obtain minced meat, stuffing it with carp, breading it in wheat flour, frying in vegetable oil, bringing to readiness in an oven and cutting to obtain m of the main component, chopping fresh white cabbage, cutting and sautéing carrots and onions in melted animal fat, storing wheat flour, putting the cabbage in a boiler, adding to it drinking water or broth, acetic acid, fat and tomato puree, stewing until half-cooked when periodically stirring, adding carrots, onions and bay leaves, stewing until cooked, adding 5 minutes before the end of the stewing of wheat flour, sugar and table salt and bringing to a boil to obtain a side dish and formiro the presentation of the finished dish from the main component and side dish (Collection of recipes for dishes and culinary products of the near abroad - St. Petersburg: Profession, 2001, p. 259, 388-389).

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 of producing canned "Carp stuffed" involves preparing the recipe components, cooking dried porcini mushrooms with their separation from the broth, cutting and frying in vegetable oil, cooking rice to a mass increase of 150%, chopping and freezing fresh cabbage , cutting and sautéing carrots and onions in vegetable oil, wheat flour sautéing, cutting carp, mixing a portion of onions, rice, mushrooms, chicken eggs, bitter pepper and table salt with received eat minced meat, stuffed it with carp, mixed without the access of oxygen the remaining part of onions, cabbage, carrots, tomato paste, acetic acid, wheat flour, sugar, table salt, bitter black pepper, bay leaf and mushroom broth, packing of carp and the resulting mixture the following consumption of components, parts by weight:

carp 610 dried porcini mushrooms 40 rice 35 chicken eggs fifty cabbage 716.5 vegetable oil 47.5 carrot 12.5-12.8 onion 74-74.9 tomato paste 30% 10 acetic acid 80% 0.6 Wheat flour 6 sugar fifteen salt 12 black pepper 0.2 Bay leaf 0.1 mushroom broth 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 dried porcini mushrooms are boiled, separated from the broth, cut and fried in vegetable oil. Prepared rice is boiled until mass increase by 150%. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared carrots and onions are chopped and sautéed in vegetable oil. The prepared carp is chopped.

Next, approximately 1/3 of the recipe amount of onions, rice, mushrooms, chicken eggs, black bitter pepper and salt are mixed to produce minced meat stuffed with carp.

The remaining part of onions is mixed without oxygen with cabbage, carrots, tomato paste, acetic acid, wheat flour, sugar, sodium chloride, bitter black pepper, bay leaf and mushroom broth.

The resulting mixture and carp are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except mushroom 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. When using acetic acid with a concentration that does not coincide with the prescription, its consumption is calculated on the equivalent content of anhydrous acid. For components of plant origin, the costs given in the form of an interval 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 a test product of 9.9 · 10 ⁴ and for a 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)

A method of producing canned food, which involves preparing the recipe components, cooking dried porcini mushrooms with their separation from the broth, cutting and frying in vegetable oil, cooking rice to 150% weight gain, chopping and freezing fresh cabbage, cutting and sautéing carrots in vegetable oil and onions, sautéing wheat flour, cutting carp, mixing a portion of onions, rice, mushrooms, chicken eggs, bitter pepper and salt to produce minced meat, stuffing them with carp, mixing without access and the oxygen remaining part of onion, cabbage, carrot, tomato paste, acetic acid, wheat flour, sugar, salt, black pepper, bay leaf and mushroom broth, carp and packing the resulting mixture at a flow rate of the following components, pbw .: Carp 610 Dried porcini mushrooms 40 Rice 35 Chicken eggs fifty Cabbage 716.5 Vegetable oil 47.5 Carrot 12.5-12.8 Onion 74-74.9 Tomato Paste 30% 10 Acetic acid 80% 0.6 Wheat flour 6 Sugar fifteen Salt 12 Black bitter pepper 0.2 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 sealing and sterilization.