RU2286689C1 - Method for production of canned goods from fish and cabbage - Google Patents

Abstract

FIELD: cannery industry.

SUBSTANCE: claimed canned goods are produced by cutting and freezing of fresh white cabbage, carrot cutting and blanching, cutting of small ordinary fish, parsley green and onion. Abovementioned components are blended in oxygen-free atmosphere with acetic acid, table salt, black pepper and bay leaf. Obtained mixture is pre-packed together with fish broth, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

The invention relates to a technology for the production of canned concentrates of the first lunch dishes.

A known method of manufacturing a culinary dish "Easy hodgepodge of fish", which includes preparing the recipe components, cutting carrots and onions, mixing them with sauerkraut, cutting parsley, cutting, pouring drinking water and boiling over low heat for 20 minutes, adding a mixture of vegetables, bay leaves, black pepper and salt, cooking for 10 minutes and adding parsley to obtain the target product (Kuropatkina M.V., Best recipes for first courses - M .: Veche, 2004, p.65).

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 food “Easy hodgepodge of fish” involves preparing the recipe components, chopping and freezing fresh white cabbage, blanching and cutting carrots, cutting a small piece, parsley and onions, mixing the listed components without oxygen and vinegar acid, table salt, bitter black pepper and bay leaf, packaging the resulting mixture and fish broth at the following consumption of components, parts by weight:

small piece 330 cabbage 367.5 onion 105.3-106.8 carrot 70,2-72 parsley 25 acetic acid 80% 0.6 salt eighteen black pepper 1,2 Bay leaf 0.4 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 fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared carrots are blanched and chopped. Prepared small pieces, parsley and onions are cut. Further, the listed components are mixed without oxygen with acetic acid, sodium chloride, bitter black pepper and bay leaf, the mixture is Packed and fish broth at the above flow rate 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. 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 presented in the form of intervals 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 18316.

The assimilation of the canned food obtained by the proposed method and the culinary dish according to the closest analogue was carried out by preparing the first lunch dish of canned food when diluted with drinking water in the ratio 1: 1 and cultivating the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It was 7.2 · 10 ⁴ for the experimental product and 4.5 · 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 includes preparing prescription ingredients, chopping and freezing fresh white cabbage, blanching and cutting carrots, cutting small pieces, parsley and onions, mixing these components without oxygen with acetic acid, sodium chloride, bitter and bay leaves packing of the resulting mixture and fish broth at the following consumption of components, parts by weight: Small part 330 Cabbage 367.5 Onion 105.3-106.8 Carrot 70,2-72 Parsley 25 Acetic acid 80% 0.6 Salt eighteen Black bitter pepper 1,2 Bay leaf 0.4 Fish broth Before the release of the target product 1000 sealing and sterilization.