RU2294118C1 - 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 champignons cutting; white roots cutting, blanching and pulping; fish fillet cutting; onion pulping; wheat flout roasting. Cabbage and mushrooms are blended in oxygen-free atmosphere to produce garnish. White roots, onion, wheat flour are blended with melt butter, dry white vine, fish broth, table salt, citric acid, 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 producing a culinary dish "Steamed fish with boiled cabbage in steam 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, 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 of fresh white cabbage and adding butter to it to obtain a side dish, adding citric acid to the white main sauce, bringing to a boil, adding dry white wine and filling with butter to obtain a steam sauce and forming a finished dish from the main component, mushrooms, lemon, garnish and sauce (Godunova L.E. 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 similar 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, blanching and rubbing white roots, cutting fish fillet, rubbing onions, stirring wheat flour, mixing without access oxygen of cabbage and mushrooms to obtain a side dish, mixing white roots, onions, wheat flour, ghee, dry white wine, fish stock, cooked soy and citric acid, black pepper and leafs to obtain sauce, packing fish fillets, sauce and garnish, sealing and sterilization, the components of the flow rate, in parts by weight .:

fish fillet 300 cabbage 551.25 champignons 84 white roots 20,7-21 onion 18.24-18.47 Wheat flour 3.38 melted butter 30.45 dry white wine 7.5 salt 12 lemon acid 0.38 black pepper 0.34 Bay leaf 0.33 fish stock before the release of the target product 1000

Method for the production of canned fish with cabbage in steam sauce is as follows.

Prescription components are prepared according to traditional technology. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Fresh champignons are blanched and chopped. White roots are cut, blanched and wiped. Prepared fish fillet cut. Onions are wiped. 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 white, roots, onions, wheat flour, ghee, dry white wine, fish broth, salt, citric acid, black bitter pepper and bay leaf to get the sauce.

Fish fillet, garnish and sauce are Packed in any suitable container or package at the above 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. 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 for the production of canned food, which includes preparing the recipe components, chopping and freezing fresh white cabbage, blanching and cutting fresh champignons, cutting, blanching and rubbing white roots, cutting fish fillet, rubbing onions, stirring wheat flour, mixing cabbage and champignons without oxygen obtaining a side dish, mixing white roots, onions, wheat flour, ghee, dry white wine, fish broth, salt, citric acid, black pepper about bitter and bay leaves with sauce, packing fish fillet, garnish and sauce with the following consumption of components, parts by weight: Fish fillet 300 Cabbage 551.25 Champignons 84 White roots 20,7-21 Onion 18.24-18.47 Wheat flour 3.38 Melted butter 30.45 Dry white wine 7.5 Salt 12 Lemon acid 0.38 Black pepper 0.34 Bay leaf 0.33 Fish broth Before the release of the target product 1000