RU2296485C1 - 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 potato, turnip, celery root and part of parsley root cutting and blanching; fresh white cabbage shredding and freezing; part of carrot cutting and blanching; rest parts of carrot and parsley root cutting and roasting in vegetable oil followed by partial pulping thereof; onion cutting, partial roasting in vegetable oil and partial pulping of onion roasted part; fish fillet and pumpkin cutting; garlic pulping; wheat flour sautéing. Non-pulped parts of carrot, parsley root and onion, celery root, potato, turnip, cabbage and pumpkin are blended in oxygen-free atmosphere to produce garnish. Pulped parts of carrot, white roots and onion, garlic, wheat flour are blended with tomato paste, fish broth, acetic acid, clove, cinnamon, 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.

A known method of obtaining a culinary dish "Braised fish in a tomato with vegetables", which includes preparing the recipe components, cutting fish fillet into portions, chopping carrots, parsley root, celery root and onions, layering vegetables, fish, vegetables, fish and vegetables, pour them with fish broth, add vegetable oil, tomato puree, vinegar, sugar and salt, simmer for 38-55 minutes, add cloves, cinnamon, black pepper and bay leaf and simmer for 5-7 minutes to obtain about the main component, cutting and frying in cooking oil of potatoes, carrots, parsley and rutabaga root, cutting and sautéing onions in cooking oil, cutting and stewing fresh white cabbage, cutting pumpkin, rubbing garlic, mixing potatoes, carrots, parsley root, onion and the main red sauce, stew for 10-15 minutes, add pumpkin and cabbage, stew for 15-20 minutes, add salt, garlic, black bitter and bay leaves and stew for 5-10 minutes to obtain a side dish and formiro the preparation of a 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 with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the method for producing canned fish stewed in tomato and vegetables involves preparing the recipe, cutting and blanching potatoes, rutabaga, celery root and parts of the parsley root, shredding and freezing fresh cabbage, blanching and cutting part of the carrot, cutting and passerin in vegetable oil the remaining parts of carrots and parsley root and their partial wiping, cutting, partial passerovanie in vegetable oil and partial wiping of the sautéed onions, p cook fish fillet and pumpkin, rub the garlic, passer the wheat flour, mix non-mashed portions of carrots, parsley and onions, celery root, potatoes, rutabaga, cabbage and pumpkin to obtain a side dish, mix grated carrots, parsley and onions, garlic, wheat flour, fish broth, tomato paste, acetic acid, sugar, salt, cloves, cinnamon, bitter black pepper and bay leaf with sauce, packing fish fillet, side dish and sauce, ger etizatsiyu sterilization and the next flow components pbw .:

fish fillet 380 vegetable oil 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 swede 82.5-85.83 White cabbage 60 pumpkin 68,4 garlic 1,6 Wheat flour 6 tomato paste in terms of 30% 22.2 acetic acid in terms of 80% 0.47 sugar 11.75 salt 12 clove 0,03 cinnamon 0,03 black pepper 0.115 Bay leaf 0.67 fish stock before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared potatoes, rutabaga, celery root and approximately 5/11 of the recipe amount of parsley root are cut and blanched in hot water. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Approximately 6/11 of the recipe amount of carrots are blanched and chopped. The remaining parts of the carrots and parsley root are cut, passer in vegetable oil and wiped approximately 1/6 of each of these components. Prepared onions are chopped, about 5/11 of their quantity is passeriruyut in vegetable oil and about 1/11 of the passerovoy part is wiped. Prepared fish fillet and pumpkin cut. The prepared garlic is mashed. Prepared wheat flour passer.

Then, without oxygen, the non-mashed parts of carrots, parsley and onions, celery root, potatoes, rutabaga, cabbage and pumpkin are mixed to obtain a side dish.

The mashed parts of carrots, parsley and onions, garlic, wheat flour, fish broth, tomato paste, acetic acid, sugar, table salt, cloves, cinnamon, bitter black pepper and bay leaf are mixed with the resulting 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. When using acetic acid with a concentration that does not coincide with the prescription, its consumption is calculated on the equivalent content of anhydrous acid. 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 12.9 · 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 foods with increased digestibility compared to a similar culinary dish.

Claims (1)

A method of producing canned food, which involves preparing the recipe components, cutting and blanching potatoes, rutabaga, celery root and parts of parsley root, shredding and freezing fresh white cabbage, blanching and cutting part of the carrots, cutting and storing the remaining parts of carrots and parsley root and vegetable oil in vegetable oil and their partial wiping, cutting, partial passivation in vegetable oil and partial wiping of the sautéed portion of onions, cutting fish fillets and pumpkins, rubbing garlic, wheat passivation th flour, mixing without access of oxygen the non-mashed parts of carrots, parsley and onions, celery, potatoes, rutabaga, cabbage and pumpkin with a side dish, mixing the wiped parts of carrots, parsley and onions, garlic, wheat flour, fish broth , tomato paste, acetic acid, sugar, salt, cloves, cinnamon, black bitter pepper and bay leaf with sauce, packing fish fillet, side dish and sauce, sealing and sterilization at the next component consumption, parts by weight : Fish fillet 380 Vegetable oil 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 Swede 82.5-85.83 White cabbage 60 Pumpkin 68,4 Garlic 1,6 Wheat flour 6 Tomato paste in terms of 30% 22.2 Acetic acid in terms of 80% 0.47 Sugar 11.75 Salt 12 Clove 0,03 Cinnamon 0,03 Black pepper 0.115 Bay leaf 0.67 Fish broth Before the release of the target product 1000