RU2292820C1 - Canned goods from fish and vegetables - Google Patents

Abstract

FIELD: food processing industry, in particular production of canned goods from fish and vegetables.

SUBSTANCE: claimed canned goods are produced by fresh white cabbage cutting and freezing; fresh cepes blanching and cutting; carrot, white roots and onion cutting, roasting in melt butter and pulping; fish fillet cutting; wheat flout roasting. Cabbage and cepes are blended in oxygen-free atmosphere to produce garnish. Carrot, white roots, onion are blended with tomato paste, fish broth, sugar, table salt, black pepper and bay leaf to produce sauce. Then fish fillet, garnish and sauce are pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

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

There is a method of obtaining a culinary dish "Stewed fish with boiled cabbage in tomato sauce", which includes preparing the recipe components, cooking, separating from the broth and cutting fresh porcini mushrooms, cutting lemon, cutting fish fillet into portion pieces, 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 de 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, porcini mushrooms, lemon, side dish and sauce (Godunova L.E., Collection of recipes for dishes and culinary products for pre 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 similar culinary dish.

This result is achieved by the fact that the method for producing canned fish and cabbage in tomato sauce involves preparing the recipe, chopping and freezing fresh white cabbage, blanching and cutting fresh porcini mushrooms, cutting, sautéing in ghee and rubbing carrots, white roots and onions onions, cutting fish fillets, sautéing wheat flour, mixing cabbage and porcini mushrooms without access to a side dish, mixing carrots, white roots, onions, wheat flour, tomato p sty, fish broth, sugar, 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 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 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

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 carrots, white roots and onions are chopped, sautéed in ghee and wiped. Prepared fish fillet cut. Prepared wheat flour passer.

Then, without oxygen, cabbage and porcini 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.

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.

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 obtaining canned fish from cabbage in tomato sauce, which includes preparing the recipe, chopping and freezing fresh white cabbage, blanching and cutting fresh porcini mushrooms, cutting, sautéing in ghee and rubbing carrots, white roots and onions, cutting fish fillet, Passing wheat flour, mixing cabbage and porcini mushrooms without access to a side dish, mixing carrots, white roots, onions, wheat flour, tomato paste, fish broth, sugar, boiled 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 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 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 sealing and sterilization.