RU2292801C1 - Method for manufacturing canned food "fish roasted with cabbage in tomato gravy with vegetables" of special indication - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the innovation in question deals with manufacturing fish-vegetable canned food for cosmic nutrition. The suggested canned food should be prepared due to cutting, rolling with the part of wheat flour, roasting in vegetable oil and reducing skinned fish filet upon a roller, cutting, freezing and reducing new white cabbage upon a roller followed by heating the rest part of wheat flour, cutting and heating in vegetable oil and reducing the carrots, parsley root and onions upon a roller. Then one should mix the above-mentioned components with fish broth, tomato paste, dry white wine, sugar, common salt, citric acid and CO₂-extracts of hot black pepper and laurel leaf. After that, one should fulfill packing procedures to pack the mixture obtained into aluminum tubes followed by sealing and sterilization. This enables to obtain new canned food for cosmic nutrition being of higher digestibility against analogous culinary dishes.

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 "Fried fish with boiled cabbage in tomato sauce with vegetables", which includes preparing the recipe components, cutting the fish fillet into portioned pieces, sprinkling them with salt and pepper, breading with wheat flour and frying in vegetable oil to obtain the main component, chopping and boiling in salted water and adding butter to it to obtain a side dish, cutting and sautéing carrots, parsley root and onions in margarine, mixing them with tomato sauce, add pouring bitter black pepper, boiling for 10-15 minutes, adding bay leaf, dry white wine and citric acid and seasoning with margarine to obtain 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. - SPb .: ProfiKS, 2003, p. 195, 207-209).

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 method for the production of canned fish "Fried fish with cabbage in tomato sauce with vegetables" for special purposes involves preparing the recipe components, cutting, breading with part of the wheat flour, frying in vegetable oil and chopping the skinless fish fillet on top, chopping and freezing fresh white cabbage, sautéing the rest of the wheat flour, cutting, sautéing in vegetable oil and chopping carrots, parsley and onions, mixing the pe the listed components with fish broth, tomato paste, dry white wine, sugar, table salt, citric acid and CO ₂ extracts of black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 300 vegetable oil 82.25 White cabbage 549 carrot 52.5-53.33 parsley root 27-27.43 onion 50.15-50.79 Wheat flour 22.38 tomato paste in terms of 30% 29.13 dry white wine 25 sugar 1.75 table salt 11.6 lemon acid 0.13 CO ₂ extract of black pepper 0.016 CO ₂ extract leafs 0.005 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 skinned fish fillet is cut, breaded with a portion of wheat flour, comprising about 4/5 of the recipe amount, fried in vegetable oil and ground in a spinning top. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. The rest of the wheat flour is passerized. Prepared carrots, parsley root and onions are chopped, sautéed in vegetable oil and chopped in a spinning top. Further, the listed components are mixed with fish broth, tomato paste, dry white wine, sugar, table salt, citric acid and CO ₂ extracts of black bitter pepper and bay leaves, the resulting mixture is Packed in aluminum tubes at the above flow rate of components, 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.

The assimilation of the canned food obtained by the proposed technology and the culinary dish by the closest analogue was checked 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 10.5 · 10 ⁴ and for a control product of 6.9 · 10 ^4, 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 the recipe components, cutting, breading with part of the wheat flour, frying in vegetable oil and chopping the skinless fish fillet on top, chopping and freezing fresh white cabbage, passaging the remaining part of the wheat flour, cutting, sautéing in vegetable oil and chopping carrots, parsley and onions on a spinning top, mixing the listed components with fish broth, tomato paste, dry white wine, sugar m, table salt, citric acid and the CO ₂ extract of black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Skinless Fish Fillet 300 Vegetable oil 82.25 White cabbage 549 Carrot 52.5-53.33 Parsley root 27-27.43 Onion 50.15-50.79 Wheat flour 22.38 Tomato paste in terms of 30% 29.13 Dry white wine 25 Sugar 1.75 Common salt 11.6 Lemon acid 0.13 CO ₂ extract of black pepper 0.016 CO ₂ extract leafs 0.005 Fish broth Before the release of the target product 1000, sealing and sterilization.