RU2291635C1 - Method for manufacturing canned food "fish with vegetable ragout in tomato 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 and reducing potatoes and the turnip; chopping, freezing cabbage; cutting fish filet and marrow squashes; 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 to obtain the garnish. Then it is necessary to mix the grated part of carrots, parsley root and onions, garlic, wheat flour with tomato paste, fish broth, sugar, common salt and CO₂-extracts of 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 tomato 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, bringing to a boil, bringing 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 pepper and bay leaves and stewing for 5-10 minutes to obtain a side dish, cutting and sautéing carrots, parsley and onion roots in margarine, adding tomato mashed potatoes, sautéing for 15-20 minutes, adding the main white sauce, cooking for 25-30 minutes, adding sugar, table salt, black bitter and bay leaves, rubbing and boiling to obtain the sauce and forming the finished dish from the main component, side dish and sauce (Godunova L.E., Collection of recipes for dishes and culinary products for public catering enterprises - 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 tomato 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 cabbage , cutting fish fillets and zucchini, rubbing garlic and parts of carrots, parsley and onions, passer wheat flour, mixing oxygen-free non-mashed parts of carrots, parsley and onions, potatoes, turnips, cabbage and zucchini with a side dish, mixing the mashed portion of carrots, parsley and onions, garlic, wheat flour, tomato paste, fish broth, sugar, salt, black bitter pepper and bay leaf with sauce , packing of fish fillet, side dish and sauce at the next component consumption, wt. hours:

fish fillet 300 carrot 134-137.44 onion 97.9-99.16 parsley root 44.55-45.27 potatoes 133.5-140.8 turnip 107.5-111.83 cabbage 75 zucchini 89.5 garlic 2 vegetable oil 32 Wheat flour 11.25 tomato paste 30% 55 sugar 5.25 salt eleven 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 1/6 part of the prescription amount of carrots, 2/7 part of the prescription amount of parsley root and 1/7 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 fish fillet and zucchini cut. The prepared garlic is mashed. Prepared wheat flour passer.

Then, without access of oxygen, non-mashed portions of carrots, parsley and onions, potatoes, turnips, cabbage and zucchini are mixed to obtain a side dish.

The mashed parts of carrots, parsley and onions, garlic, wheat flour, tomato paste, fish broth, sugar, salt, 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 in 1 cm ³ product. It amounted to a test product of 13.7 · 10 ⁴ and for a control product of 7.9 · 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 preparing canned food, which involves preparing prescription ingredients, cutting and sautéing carrots, parsley and onions in vegetable oil, cutting and blanching potatoes and turnips, chopping and freezing fresh white cabbage, cutting fish fillet and zucchini, rubbing garlic and some carrots, root parsley and onions, the passage of wheat flour, mixing without access of oxygen unprotected carrots, parsley and onions, potatoes, turnips, cabbage and zucchini with a side dish, mixing the mashed part of carrots, parsley root and onions, garlic, wheat flour, sour cream, tomato paste, fish broth, sugar, salt, black pepper and bay leaf to obtain sauce, packing fish fillet, side dish and sauce, sealing and sterilization at the following consumption of components, parts by weight: Fish fillet 300 Carrot 134-137.44 Onion 97.9-99.16 Parsley root 44.55-45.27 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Zucchini 89.5 Garlic 2 Vegetable oil 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Salt eleven Black pepper 0.28 Bay leaf 0.16 Fish broth Before the release of the target product 1000