RU2292799C1 - Method for manufacturing canned food "fish stewed in tomato with vegetables" of special indication - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with technology for manufacturing fish-vegetable canned food for cosmic nutrition. The present innovation deals with cutting, blanching and reducing potatoes, turnip, celery root and the part of parsley root upon a roller; chopping, freezing and reducing new white cabbage upon a roller, blanching and reducing the part of carrots upon a roller, cutting and reducing the gourd upon a roller; reducing skinned fish filet and the part of onions upon a roller; cutting, heating in melted butter and reducing the rest parts of carrots, parsley root and onions upon a roller followed by grating the garlic, heating the wheat flour and mixing the above-mentioned components with fish broth, tomato paste, sugar, common salt, citric acid and CO₂-extracts of clove, cinnamon, hot black pepper and laurel leaf followed by packing the mixture obtained into aluminum tubes with subsequent sealing and sterilization. The innovation enables to obtain canned food of higher digestibility.

EFFECT: higher efficiency.

Description

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

A known method of producing a culinary dish "Braised fish in a tomato with vegetables", which includes preparing the recipe components, cutting fish fillet into portioned pieces, chopping carrots, parsley root, celery root and onion, layering vegetables, fish, vegetables, fish and vegetables, pour them with fish broth, add vegetable oil, tomato puree, vinegar, sugar and table salt, simmer for 38-55 minutes, add cloves, cinnamon, black bitter and bay leaves and simmer for 5-7 minutes from receipt m of the main component, cutting and frying in cooking oil potatoes, carrots, parsley and turnip roots, cutting and sautéing onions in cooking oil, cutting and stewing fresh white cabbage, cutting pumpkin, rubbing garlic, mixing potatoes, carrots, parsley root, onions onions and main red sauce, stew for 10-15 minutes, add pumpkin and cabbage, stew for 15-20 minutes, add salt, garlic, black pepper and bay leaf and stew for 5-10 minutes to obtain a side dish and formir Cooking of the finished dish from the main component and side dish (Godunova L.E. A collection of recipes for dishes and culinary products for public catering enterprises - St. Petersburg: ProfiKS, 2003, p.204-206).

The technical result of the invention is to obtain new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the special-purpose canned fish and vegetable stewed fish production method involves preparing recipe ingredients, cutting, blanching and chopping potatoes, turnips, celery root and parts of parsley root, chopping, freezing and chopping fresh top cabbage, blanching and chopping on top of a part of carrots, cutting and chopping on a top of pumpkins, chopping on top of a skinned fish fillet and onions, cutting, passaging in oplenom oil and grinding in gyroscope remaining parts of carrot, parsley root and onion, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and the CO ₂ extract of clove, cinnamon, pepper black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 380 melted butter 44.6 carrot 204.1-209.33 parsley root 43.64-44.34 celery root 10-10.16 onion 112.96-114.4 potatoes 106.8-112.64 turnip 86-89.47 White cabbage 60 pumpkin 68,4 garlic 1,6 Wheat flour 6 tomato paste in terms of 30% 22.2 lemon acid 0.47 sugar 11.75 table salt 11.6 CO ₂ extract of cloves 0.002 CO ₂ extract of cinnamon 0.002 CO ₂ extract of black pepper 0,026 CO ₂ extract leafs 0.018 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 potatoes, turnips, celery root and approximately 5/11 of the recipe amount of parsley root are chopped, blanched and ground in a spinning top. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Approximately 6/11 of the recipe amount of carrots is blanched and ground in a spinning top. Prepared pumpkin is cut and chopped in a spinning top. Prepared skinned fish fillet and approximately 5/11 of the recipe amount of onion are ground in a spinning top. The remaining parts of carrots, parsley root and onions are cut, sautéed in melted butter and chopped in a spinning top. The prepared garlic is mashed. Prepared wheat flour passer. Further, the listed components are mixed with fish broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of cloves, cinnamon, black bitter pepper and bay leaves, the resulting mixture is Packed in aluminum tubes at the above component flow rate, sealed and sterilized with obtaining 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 TU 10.04.18.18.

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 12.9 · 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 food for space nutrition, with increased digestibility compared to a similar culinary dish.

Claims (1)

A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping on a top of potatoes, turnips, celery root and parts of parsley root, shredding, freezing and chopping fresh white cabbage on a top, blanching and chopping carrot parts, cutting and chopping pumpkin on a top, chopping skinless fish fillet and onions on top, chopping, sautéing in melted butter and chopping the remaining parts of carrots on a top, parsley and onion root, rubbing garlic, storing wheat flour, mixing the listed ingredients with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ -extracts of cloves, cinnamon, black bitter and bay leaves, packing the mixture in aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 380 Melted butter 44.6 Carrot 204.1-209.33 Parsley root 43.64-44.34 Celery root 10-10.16 Onion 112.96-114.4 Potatoes 106.8-112.64 Turnip 86-89.47 White cabbage 60 Pumpkin 68,4 Garlic 1,6 Wheat flour 6 Tomato paste in terms of 30% 22.2 Lemon acid 0.47 Sugar 11.75 Common salt 11.6 CO ₂ extract of cloves 0.002 CO ₂ extract of cinnamon 0.002 CO ₂ extract of black pepper 0,026 CO ₂ extract leafs 0.018 Fish broth Before the release of the target product 1000 sealing and sterilization.