RU2291633C1 - Method for manufacturing canned food "fish with vegetable ragout in polish gravy" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the suggested canned food should be prepared due to cutting, heating in vegetable oil carrots, parsley root and onions; cutting, blanching potatoes and the turnip; chopping, freezing cabbage, and, also, boiling, shelling and grating hen eggs followed by cutting fish filet and marrow squashes and greens; grating the garlic and the part of carrots, parsley root and onions followed by heating wheat flour in the fat. At no oxygen access one should mix ungrated part of carrots, parsley root and onions, potatoes, the turnip, cabbage and marrow squash and greens to obtain the garnish. Then it is necessary to mix the grated part of carrots, parsley root and onions, garlic, hen eggs, wheat flour with tomato paste, fish broth, sugar, common salt and citric acid, hot black pepper and laurel leaf to obtain the gravy. After that, one should fulfill packing procedures to pack fish filet, garnish and gravy followed by sealing and sterilization. This enables to obtain new canned food being of higher digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

Description

The invention relates to the production technology of canned fish and vegetables.

A known method of preparing a culinary dish "Boiled fish with vegetable stew in Polish sauce", which includes preparing the recipe components, cutting fish fillet into portioned slices, skin incision, pouring water, adding carrots, parsley root, onions, salt, bitter pepper and bay leaf, bring to a boil, bring to readiness for 5-7 minutes at a temperature of 85-90 ° C and separation from the broth to obtain the main component, cutting and frying in the cooking oil of potatoes, carrots, parsley root and turnips, cutting and sautéing onions in cooking oil, cutting and stewing fresh white cabbage, cutting zucchini, rubbing garlic, mixing potatoes, carrots, parsley root, onions, turnips and main red sauce, stewing for 10-15 minutes, adding zucchini and cabbage, stewing for 15-20 minutes, adding table salt, garlic, black bitter and bay leaves and stewing for 5-10 minutes to obtain a side dish, boiling, peeling and cutting chicken eggs, cutting greens, heating the main white sauce and to The pressure eggs, herbs, butter, salt and citric acid to give the sauce and the formation of the finished dishes main component, sauce and garnish (LE Godunova Collection of recipes for dishes and culinary products for catering. - St. Petersburg: ProfiKS, 2003, p. 195-197).

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 preparing canned fish with vegetable stew in Polish sauce involves preparing the recipe, cutting and sautéing carrots, parsley and onions in vegetable oil, cutting and blanching potatoes and turnips, chopping and freezing fresh white cabbage , cooking, peeling and rubbing chicken eggs, cutting fish fillet, zucchini and herbs, rubbing garlic and parts of carrots, parsley and onion root, wheat flour stirring, mixing without oxygen of the grated portion of carrots, parsley and onions, potatoes, turnips, cabbage, zucchini and greens to obtain a side dish, mixing the rubbed portion of carrots, parsley and onions, garlic, chicken eggs, wheat flour, tomato paste, fish broth, sugar, table salt, citric acid, black pepper and bay leaf with obtaining sauce, packing fish fillet, side dish and sauce at the following component consumption, parts by weight:

fish fillet 300 chicken eggs thirty Carrot 126.5-129.74 onion 90.7-91.86 parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Zucchini 89.5 Garlic 2 Greenery 4.04 vegetable oil 84.5 Wheat flour 14.63 tomato paste 30% thirty Sugar 3.75 Salt eleven lemon acid 0.3 black pepper 0.28 Bay leaf 0.16 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 carrots, parsley root and onions are chopped and passaged in vegetable oil, and then about 2/7 parts of the preset amount of carrots, 1/7 part of the prescription amount of parsley root and 1/11 part of the prescription amount of onion are rubbed. Prepared potatoes and turnips are cut and blanched in hot water. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared chicken eggs are boiled, peeled and wiped. Prepared fish fillet, zucchini and herbs are chopped. The prepared garlic is mashed. Prepared wheat flour is passaged.

Then, without oxygen, unprotected portions of carrots, parsley and onions, potatoes, turnips, cabbage, zucchini and greens are mixed to produce a side dish.

The mashed parts of carrots, parsley and onions, garlic, chicken eggs, wheat flour, tomato paste, fish broth, sugar, sodium chloride, citric acid, bitter black pepper and bay leaf are mixed to form a sauce.

Fish fillet, side dish and sauce are Packed at the above consumption 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 tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. For components of plant origin, the costs given 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 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 per 1 cm ^{3 of} product. It was 14 · 10 ⁴ for the experimental product and 8.3 · 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 of preparing canned food, which includes preparing the recipe components, cutting and sautéing carrots, parsley and onions in vegetable oil, cutting and blanching potatoes and turnips, chopping and freezing fresh white cabbage, cooking, peeling and rubbing chicken eggs, cutting fish fillet, zucchini and greens, rubbing garlic, and parts of carrots, parsley and onions, wheat flour, mixing without oxygen the non-mashed parts of carrots, parsley and onions, potatoes, turnips, cabbage, zucchini and greens with a side dish, mixing the mashed portion of carrots, parsley root and onions, garlic, chicken eggs, wheat flour, tomato paste, fish broth, sugar, table salt, citric acid, black pepper and bay leaf with obtaining the sauce, packing fish fillet, garnish and sauce, sealing and sterilization, with the following consumption of components, parts by weight: Fish fillet 300 Chicken eggs thirty Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Cabbage 75 Zucchini 89.5 Garlic 2 Greenery 4.04 Vegetable oil 84.5 Wheat flour 14.63 Tomato Paste 30% thirty Sugar 3.75 Salt eleven Lemon acid 0.3 Black pepper 0.28 Bay leaf 0.16 Fish broth Before the release of the target product 1000