RU2292806C1 - Method for manufacturing canned food "fish with cabbage in tomato gravy" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the innovation in question deals with the technology for manufacturing fish-vegetable canned food due to preparing necessary components due to cutting, heating in melted butter and grating the carrots, white culinary roots and onions; chopping and freezing new white cabbage; cutting fish filet and heating wheat flour, cutting and blanching fresh meadow mushrooms. Then it is necessary to mix the cabbage and meadow mushrooms at oxygen-free access to obtain the garnish. Then it is necessary to mix carrots, white culinary roots and onions, wheat flour, tomato paste on conversion to 30%-one, fish broth, sugar, common salt, 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 into certain packaging followed by sealing and sterilization. The obtained canned food should be prepared at preset expenditure of components applied in weight portions. 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 producing a culinary dish "Steamed fish with boiled cabbage in tomato sauce", which includes preparing the recipe components, cooking, separating from the broth and cutting fresh champignons, cutting lemon, cutting fish fillet into portion pieces, laying in a row, adding hot water, table salt, onions, white roots, bitter black 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 of fresh white cabbage and adding butter to it to obtain a side dish, cutting and sautéing carrots, parsley and onions in margarine, adding tomato puree, sautéing for 15-20 minutes, adding white sauce, boiling for 25-30 minutes, adding sugar, salt and black bitter pepper, rubbing and bringing to a boil to obtain a sauce and the formation of the finished dish from the main component, champignons, lemon, side dish and sauce (Godunova L.E. A collection of recipes for dishes and culinary products for public catering enterprises - St. Petersburg: ProfiKS, 2003, p. 195, 197-199).

The technical result of the invention is to obtain new canned food with increased digestibility compared to a well-known culinary dish.

This result is achieved by the fact that the canned food production method involves preparing the recipe components, chopping and freezing fresh white cabbage, blanching and cutting fresh champignons, cutting, sautéing in ghee and rubbing carrots, white roots and onions, cutting fish fillet, sautéing wheat flour mixing oxygen without cabbage and mushrooms to obtain a side dish, mixing carrots, white roots, onion moon, wheat flour, tomato paste, in terms of 30%, fish of broth, sugar, table salt, citric acid, black pepper and bay leaf with obtaining sauce, packing fish fillet, side dish and sauce, sealing and sterilization, while the consumption of components is in parts by weight:

fish fillet 300 fresh white cabbage 551.25 champignons 84 carrot 3.75-3.86 white roots 21-21,33 onion 18.6-18.84 Wheat flour 1.88 melted butter 30.75 tomato paste in terms of 30% 11.25 sugar 0.75 salt 12 lemon acid 0.3 black pepper 0.34 Bay leaf 0.33 fish stock before the release of the target product 1000.

The method is as follows.

Prescription components are prepared according to traditional technology. Fresh white cabbage is chopped and subjected to freezing, preferably slow. Fresh champignons are blanched and chopped. Cut carrots, white roots and onions, passer in ghee and wipe. Prepared fish fillet cut. Passer wheat flour.

Then, without access of oxygen, for example, under vacuum or in a modified gas medium, cabbage and mushrooms are mixed to obtain a side dish.

Mix carrots, white roots, onions, wheat flour, tomato paste, fish broth, sugar, sodium chloride, citric acid, black bitter pepper and bay leaf to obtain a sauce.

The fish fillet, side dish and sauce are packed in any suitable container or package at the aforementioned consumption of components, they are 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 a dry matter content of 30%. 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 is carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility is estimated by the number of ciliates in 1 cm ^{3 of the} product. It amounts 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 goods with increased digestibility compared to the well-known culinary dish.

Claims (1)

Method for the production of canned food, which includes preparing the recipe components, chopping and freezing fresh white cabbage, blanching and cutting fresh champignons, cutting, sautéing in ghee and rubbing carrots, white roots and onions, cutting fish fillet, sautéing wheat flour, mixing without oxygen cabbage and mushrooms with a side dish, mixing carrots, white roots, onions, wheat flour, tomato paste in terms of 30%, fish broth, sugar, table salt and, citric acid, black pepper and bay leaf with sauce, packing fish fillet, side dish and sauce, sealing and sterilization, while the consumption of components is, wt.h .: Fish fillet 300 Fresh white cabbage 551.25 Champignons 84 Carrot 3.75-3.86 White roots 21-21,33 Onion 18.6-18.84 Wheat flour 1.88 Melted butter 30.75 Tomato paste in terms of 30% 11.25 Sugar 0.75 Salt 12 Lemon acid 0.3 Black pepper 0.34 Bay leaf 0.33 Fish broth Before the release of the target product 1000