RU2292793C1 - 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 and partial grating carrots, parsley root and onions; cutting, blanching potatoes and the turnip; chopping, freezing new white cabbage, and, also, cutting fish filet followed by heating wheat flour in melted butter. Then one should mix at oxygen-free access the ungrated part of carrots, parsley root and onions, potatoes, the turnip and white cabbage to obtain the garnish. Then it is necessary to mix the grated part of carrots, parsley root and onions, wheat flour with tomato paste, fish broth, sugar, common salt, 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 producing a culinary dish "Boiled fish with vegetable stew in tomato sauce", which includes preparing the recipe components, cutting fish fillet into portioned slices, skin slicing, 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 and turnips, cutting and curing in onion cooking oil, cutting and stewing fresh white cabbage, mixing potatoes, carrots, onions, turnips and main red sauce, stewing for 10-15 minutes, adding cabbage, stewing for 15-20 minutes, adding table salt , black pepper and bay leaf and stew for 5-10 minutes to obtain a side dish, cutting and sautéing carrots, parsley and onions in margarine, adding tomato puree, sautéing for 15-20 minutes, adding the main white sauce, var ku for 25-30 minutes, adding sugar, salt, black pepper and bay leaf, rubbing and bringing to a boil to obtain a sauce and forming a finished dish from the main component, side dish and sauce (Godunova L.E. 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 for the production of the canned product "Fish with vegetable stew in tomato sauce" involves preparing the recipe, cutting and sautéing in vegetable oil and partially rubbing carrots, parsley and onions, cutting and blanching potatoes and turnips, chopping and freezing fresh white cabbage, cutting fish fillet, storing wheat flour, mixing non-mashed carrots, parsley and onions, potatoes, turnips and cabbage without oxygen to obtain a side dish, mixing the mashed portion of carrots, parsley root and onions, wheat flour, tomato paste, fish broth, sugar, salt, black pepper and bay leaf to obtain a sauce, packing fish fillet, side dish and sauce at the next consumption of components wt.h .:

fish fillet 300 carrot 134-137.44 onion 73.9-74.85 parsley root 19.05-19.36 potatoes 213.5-225.18 turnip 107.5-111.83 cabbage 125 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 sautéed in vegetable oil, and then about 1/6 of the recipe for carrots, 1/3 of the recipe for parsley and 1/5 of the recipe for onions are rubbed. Prepared potatoes and turnips are cut and blanched in. Prepared fresh white cabbage is chopped and frozen, preferably slow. Prepared fish fillet cut. Prepared wheat flour passer.

Then, without oxygen, unprotected parts of carrots, parsley and onions, potatoes, turnips and cabbage are mixed to obtain a side dish.

The mashed parts of carrots, parsley and onions, 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.

The assimilation of canned food obtained by the proposed method and the culinary dish according to the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Assimilation was evaluated by the number of ciliates in 1 cm ^{3 of the} 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)

1. A method of manufacturing a canned product "Fish with vegetable stew in tomato sauce", which includes preparing the recipe components, cutting and sautéing in vegetable oil and partially rubbing carrots, parsley and onions, cutting and blanching potatoes and turnips, chopping and freezing fresh cabbage, cutting fish fillet, storing wheat flour, mixing non-mashed carrots, parsley and onions, potatoes, turnips and cabbage without oxygen to obtain a side dish, mixing pureed parts of carrots, parsley and onions, wheat flour, tomato paste, fish broth, sugar, salt, black pepper and bay leaf with sauce, packing fish fillet, side dish and sauce, sealing and sterilization at the next consumption of components, parts by weight:

   Fish fillet 300 Carrot 134-137.44 Onion 73.9-74.85 Parsley root 19.05-19.36 Potatoes 213.5-225.18 Turnip 107.5-111.83 Fresh white cabbage 125 Vegetable oil 32 Wheat flour 11.25 Tomato Paste 30% 55 Sugar 5.25 Common salt eleven Black pepper 0.28 Bay leaf 0.16 Fish broth Before the release of the target product 1000