RU2280386C1 - Canned goods - Google Patents

Abstract

FIELD: canned goods from fish and vegetables.

SUBSTANCE: claimed canned goods are produced by formula component preparation, namely shopping of skinned fish fillet and speck; cooking, pilling and cutting of part of chicken eggs; garlic pulping; shredding and freezing of fresh white cabbage; cutting of carrot, parsley root and onion followed by roasting thereof in vegetable oil; wheat flour roasting; potatoes cutting and blanching. Fish fillet, speech, fresh eggs and table salt are blended to produce mince. Part of onion, pulled wheat bread, cooked eggs, garlic, salt and black pepper are blended to produce filling. Mince is formed with filling. Remainder part of onion, potatoes, cabbage, carrot, parsley root, tomato paste, acetic acid, wheat flour, sugar, table salt, black pepper, bay leaf, and fish broth are blended in oxygen-free atmosphere to produce garnish. Obtained formed product and garnish 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.

There is a method of producing a culinary dish "Ukrainian fish sichen", which involves preparing the recipe components, chopping the skinless fish fillet and bacon in a meat grinder, mixing them with chicken eggs and salt to produce minced meat, cutting and sautéing onions in margarine, cooking, peeling and cutting eggs, rubbing the garlic, mixing them with wheat breadcrumbs and table salt to get the filling, forming minced meat dumplings with the filling, wetting them in an ice cream, breading in wheat bread and frying to obtain the main component, cutting and sautéing carrots, parsley and onions in melted animal fat, storing wheat flour, chopping fresh white cabbage, putting it into a pot, adding broth or water, acetic acid, fat and tomato puree, stewing semi-prepared with periodic stirring, adding carrots, parsley root, onions, bay leaves and pepper, stew until cooked, adding wheat flour, sugar and sodium chloride and bringing to a boil, cutting and boiling potatoes with obtaining a complex side dish and the formation of the finished dish from the main component, melted butter and side dish (Collection of recipes for dishes and culinary products of the near abroad - St. Petersburg: Profession, 2001, p. 259-260, 384, 388-389, 391).

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 production of canned fish "Ukrainian sicheniki" involves preparing the recipe components, cutting the skinless fish fillet and bacon, cooking, peeling and cutting part of the eggs, rubbing the garlic, chopping and freezing fresh cabbage, cutting and sautéing in vegetable oil of carrots, parsley and onions, passer wheat flour, cutting and blanching potatoes, mixing fish, bacon, raw chicken eggs and salt to obtain minced meat, mix part of onions, wheat crackers, boiled chicken eggs, garlic, table salt and black bitter pepper to get the filling, forming minced meat with the stuffing to get the dumplings, mixing the rest of the onions, potatoes, cabbage, carrots, parsley root without oxygen tomato paste, acetic acid, wheat flour, sugar, table salt, bitter black pepper, bay leaf and fish broth to obtain a side dish, packing of eggs and side dish at the following component consumption, parts by weight:

skinned fish fillet 300 bacon 105 chicken eggs 115 vegetable oil fifty wheat crackers 10 garlic 6.5 potatoes 320-337.5 cabbage 312.5 carrot 12.5-12.8 onion 108.7-110.1 parsley root 6.7-6.9 tomato paste 30% 8.3 acetic acid 80% 0.3 Wheat flour 3 sugar 7.5 salt 12 black pepper 0.2 Bay leaf 0.1 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 bacon and skinned fish fillets are cutted. Approximately 2/3 of the recipe amount of prepared chicken eggs is boiled, peeled and chopped. The prepared garlic is mashed. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared carrots, parsley root and onions are cut and sautéed in vegetable oil. Prepared wheat flour passer. Prepared potatoes are cut and blanched in hot water.

Fish, bacon, raw chicken eggs and salt are mixed to produce minced meat.

About half the prescription amount of onions, wheat crackers, boiled chicken eggs, black bitter pepper and table salt to give the filling.

Stuffed meat is stuffed with sichenica filling.

The remaining part of onions is mixed without oxygen with cabbage, potatoes, carrots, parsley root, tomato paste, acetic acid, wheat flour, sugar, table salt, bitter black pepper, bay leaf and fish broth to obtain a side dish.

The sicheniki and side dish are packed at the aforementioned consumption of components, sealed and sterilized to obtain the desired 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 solids content that does not coincide with the formulation, its consumption is calculated on the equivalent solids 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 11.4 · 10 ⁴ for the experimental product and 7.4 · 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)

A method for the production of canned food, which involves the preparation of prescription components, the chopping of skinless fish fillet and bacon, cooking, cleaning and cutting parts of chicken eggs, rubbing garlic, chopping and freezing fresh white cabbage, cutting and sautéing carrot, parsley root and onion in vegetable oil, wheat flour, cutting and blanching potatoes, mixing fish, bacon, raw chicken eggs and salt to obtain minced meat, mixing part of onions, wheat crackers, boiled chicken x eggs, garlic, salt and black bitter pepper to get the filling, forming minced meat with the stuffing to get the sichenka, mixing the remaining portion of onions, potatoes, cabbage, carrots, parsley root, tomato paste, acetic acid, wheat flour, without oxygen sugar, salt, black pepper, bay leaf and fish broth to obtain a side dish, packing of sichenico and side dish at the following component consumption, parts by weight: Skinless Fish Fillet 300 Bacon 105 Chicken eggs 115 Vegetable oil fifty Wheat crackers 10 Garlic 6.5 Potatoes 320-337.5 Cabbage 312.5 Carrot 12.5-12.8 Onion 108.7-110.1 Parsley root 6.7-6.9 Tomato Paste 30% 8.3 Acetic acid 80% 0.3 Wheat flour 3 Sugar 7.5 Salt 12 Black bitter pepper 0.2 Bay leaf 0.1 Fish broth Before the release of the target product 1000 sealing and sterilization.