RU2292779C1 - Method for manufacturing canned food out of fish with cabbage in steam gravy - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the innovation deals with the technology for manufacturing fish-vegetable canned food. The suggested canned food should be prepared due to cutting and freezing new white cabbage, blanching fresh edible boletus, cutting, blanching and grating white culinary roots, cutting fish filet and grating the onions followed by heating wheat flour in melted butter. Then one should mix at oxygen-free access the cabbage and boletus to obtain the garnish. Then it is necessary to mix white culinary roots, onions, wheat flour, melted butter, dry white wine with fish broth, 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.

There is a method of obtaining a culinary dish "Steamed fish with boiled cabbage in a steam sauce", which includes preparing the recipe components, cooking, separating from the broth and cutting fresh porcini mushrooms, cutting lemon, cutting fish fillet into portions, laying in a row, adding hot water , table salt, onions, white roots, black bitter pepper, bay leaf and mushroom broth, stewing for 10-15 minutes and separating the fish fillet to obtain the main component, chopping and boiling in salted water f fresh white cabbage and adding butter to it to obtain a side dish, adding citric acid to the white main sauce, bringing to a boil, adding dry white wine and seasoning with butter to obtain a sauce and forming a finished dish from the main component, porcini mushrooms, lemon, garnish and sauce (Godunova L.E. Collection of recipes for dishes and culinary products for public catering enterprises. - SPb .: ProfiKS, 2003, p. 195, 197-199).

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 for producing canned fish and cabbage in steam sauce involves preparing the recipe, chopping and freezing fresh white cabbage, blanching and cutting fresh white mushrooms, cutting, blanching and rubbing white roots, cutting fish fillet, rubbing onion onions, the passage of wheat flour, mixing without access of oxygen, cabbage and porcini mushrooms to obtain a side dish, mixing white roots, onions, wheat flour, ghee, dry white wine, ybnogo bouillon, salt, citric acid, black pepper and leafs to obtain sauce, packing fish fillets, sauce and garnish with the following flow components pbw .:

fish fillet 300 cabbage 551.25 White mushrooms 72 white roots 20,7-21 onion 18.24-18.47 Wheat flour 3.38 melted butter 30.45 dry white wine 7.5 salt 12 lemon acid 0.38 black pepper 0.34 Bay leaf 0.33 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 fresh porcini mushrooms blanch and chop. Prepared white roots are cut, blanched in and wiped. Prepared fish fillet cut. Prepared onions are wiped. Prepared wheat flour passer.

Then, without oxygen, cabbage and porcini are mixed to obtain a side dish.

White roots, onions, wheat flour, ghee, dry white wine, fish stock, salt, 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. 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 12.2 · 10 ⁴ for the experimental product and 7.7 · 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 producing canned fish and cabbage in steam sauce, which includes preparing the recipe, chopping and freezing fresh white cabbage, blanching and cutting fresh porcini mushrooms, cutting, blanching and rubbing white roots, cutting fish fillet, rubbing onion, rubbing wheat flour mixing oxygen without cabbage and porcini mushrooms to obtain a side dish, mixing white roots, onions, wheat flour, ghee, dry white wine, fish broth, salt, citric acid, black pepper and bay leaf with sauce, packing fish fillet, garnish and sauce with the following consumption of components, parts by weight: Fish fillet 300 Cabbage 551.25 White mushrooms 72 White roots 20,7-21 Onion 18.24-18.47 Wheat flour 3.38 Melted butter 30,4 Dry white wine 7.5 Salt 12 Lemon acid 0.38 Black pepper 0.34 Bay leaf 0.33 Fish broth Before the release of the target product 1000 sealing and sterilization.