RU2282375C1 - Method for production of canned goods from white-fish and vegetables - Google Patents

Abstract

FIELD: food processing industry, in particular production of canned goods from fish and vegetables.

SUBSTANCE: claimed canned goods are prepared by cutting of white-fish, estragon green, and marrow; cutting of carrot, parsley root, and onion followed by roasting thereof in culinary fat; cutting and blanching of potatoes and rutabaga; shredding and freezing of white cabbage, garlic pulping; wheat flour roasting. Then abovementioned components are mixed in oxygen-free atmosphere with tomato paste, acetic acid, sugar, table salt, CO₂-extracts from clove, cinnamon, black pepper and bay leaf, and fish broth. Obtained mixture is pre-packed sealed and sterilized.

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

Description

The invention relates to the production technology of canned fish.

A known method of manufacturing a culinary dish "Braised whitefish with vegetables", which includes preparing the recipe, cutting and sautéing in margarine with the addition of tomato puree, carrots and onions, sautéing wheat flour, rubbing garlic, cutting Amur whitefish, layering carrots and onions and Amur whitefish, the addition of drinking water, acetic acid and table salt, stewing for 38-55 minutes, the addition of wheat flour, garlic, pepper, cloves, cinnamon and bay leaf, stewing for 5-7 minutes from to radiation of the main component, cutting and frying in cooking oil potatoes, carrots, parsley and rutabaga root, cutting and sautéing onions in cooking oil, chopping and stewing fresh white cabbage, cutting zucchini, rubbing garlic, mixing potatoes, rutabaga, carrots, parsley root , onions and main red sauce, stew for 10-15 minutes, add cabbage and zucchini, stew for 5-15 minutes, add garlic and spices and stew for 5-15 minutes to obtain a side dish, cut the tarragon and fo rimirovanie ready meals from the main component, tarragon greens and side dish (Collection of recipes for dishes and culinary products of the near abroad - St. Petersburg: Profession, 2001, p.119-120, 390, 397-398).

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 manufacturing canned "Sig stewed with vegetables" involves preparing the recipe components, cutting Amur whitefish, tarragon and zucchini, cutting and sautéing carrots, parsley and onions in cooking oil, cutting and blanching potatoes and rutabaga, shredding and freezing fresh white cabbage, rubbing garlic, storing wheat flour, mixing the listed components without oxygen with tomato paste, acetic acid, sugar, table salt, CO ₂ -extracts of cloves, cinnamon, black bitter and bay leaves pepper and fish broth, packing the resulting mixture at the following component consumption, parts by weight:

Amur whitefish 669 carrot 306-314.2 onion 134.6-163.3 parsley root 17-17.3 swede 68.7-71.4 cabbage fifty zucchini 59.7 garlic 9.1 cooking oil 73.3 tomato paste 30% 26 acetic acid 80% 0.8 Wheat flour 9 potatoes fifteen tarragon 87 sugar 2,5 salt 12 CO ₂ extract of cloves 0.003 CO ₂ extract of cinnamon 0.003 Bitter black pepper CO ₂ extract 0.108 CO ₂ extract leafs 0,0227 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 Amur whitefish, tarragon greens and zucchini cut. Prepared carrots, parsley root and onions are chopped and sautéed in cooking oil. Prepared potatoes and rutabaga are cut and blanched in hot water. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. The prepared garlic is mashed. Prepared wheat flour passer. Further, the listed components are mixed without oxygen with tomato paste, acetic acid, sugar, table salt, CO ₂ -extracts of cloves, cinnamon, black bitter pepper and bay leaves and fish broth, the resulting mixture is Packed with 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. 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 pilot product of 1.6 · 10 ⁵ and for the control product of 1.1 · 10 ⁵ .

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

Claims (1)

A method of manufacturing canned food, which includes preparing the recipe components, cutting Amur whitefish, tarragon and zucchini, cutting and sautéing carrots, parsley and onions in cooking oil, cutting and blanching potatoes and rutabaga, chopping and freezing fresh cabbage, rubbing garlic wheat flour, mixing the listed components without oxygen access with tomato paste, acetic acid, sugar, salt, CO ₂ -extracts of cloves, cinnamon, black bitter pepper and bay leaf and fish broth, packaging the resulting mixture at the following component consumption, parts by weight: Amur sig 669 Carrot 306-314.2 Onion 134.6-163.3 Parsley root 17-17.3 Swede 68.7-71.4 Cabbage fifty Zucchini 59.7 Garlic 9.1 Cooking oil 73.3 Tomato Paste 30% 26 Acetic acid 80% 0.8 Wheat flour 9 Potatoes fifteen Tarragon 87 Sugar 2,5 Salt 12 CO ₂ -Clove Extract 0.003 CO ₂ Cinnamon Extract 0.003 CO ₂ - Black Bitter Pepper Extract 0.108 CO ₂ Bay leaf extract 0,0227 Fish broth Before the release of the target product 1000 sealing and sterilization.