RU2298347C1 - Method for production of special canned goods from fish and vegetables - Google Patents

Abstract

FIELD: food processing industry, in particular canned goods for space feeding.

SUBSTANCE: claimed method includes onion, carrot and parsley root cutting, roasting in melt butter, and chopping; turnip and potato cutting, blanching, and chopping; fresh white cabbage shredding, freezing, and chopping; marrow cutting and chopping; skinned fish fillet chopping; garlic pulping; wheat flour sautéing. Abovementioned components are blended with sour cream, tomato paste, fish broth, sugar, table salt, and CO₂-extracts of black pepper and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

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

A known method of preparing a culinary dish "Boiled fish with vegetable stew in sour cream sauce", which includes preparing the recipe components, cutting fish fillet into portioned slices, skin incision, pouring water, adding carrots, parsley root, onions, salt, bitter pepper and bay leaf, bring to a boil, bring to readiness for 5-7 minutes at a temperature of 85-90 ° C and separation from the broth to obtain the main component, cutting and frying in the cooking oil of potatoes, carrots, parsley root and turnips, cutting and sautéing onions in cooking oil, cutting and stewing fresh white cabbage, cutting zucchini, rubbing garlic, mixing potatoes, carrots, parsley root, onions, turnips and main red sauce, stewing for 10-15 minutes , adding zucchini and cabbage, stewing for 15-20 minutes, adding table salt, garlic, black pepper and bay leaf and stewing for 5-10 minutes to obtain a side dish, heating white sauce, introducing sour cream, fish stock and salt, wa rku, straining and boiling to obtain a sauce and the formation of the finished dish from the main component, 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).

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 preparing canned fish with vegetable stew in sour cream sauce for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping in a spinning top potatoes and turnips, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and chopping zucchini on a spinning top, chopping skinless fish fillet on a spinning top, rubbing garlic, passer wheat flour mixing, mixing the listed components with sour cream, tomato paste, fish broth, sugar, sodium chloride and CO ₂ extracts of black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 300 carrot 126.5-129.74 onion 90.7-91-86 parsley root 38.55-39.17 potatoes 133.5-140.8 turnip 107.5-111.83 cabbage 75 zucchini 89.5 garlic 2 melted butter 32 Wheat flour fifteen sour cream 150 tomato paste 30% thirty sugar 3.75 salt 11.6 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release target product 1000,

sealing and sterilization.

The method is implemented as follows.

The recipe components are prepared according to traditional technology. Prepared carrots, parsley root and onions are cut, sautéed in ghee and chopped in a spinning top. Prepared potatoes and turnips are cut, blanched and chopped in a spinning top. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared zucchini cut and chopped in a spinning top. Prepared skinned fish fillet is ground in a spinning top. The prepared garlic is mashed. Prepared wheat flour passer. Further, the listed components are mixed with sour cream, tomato paste, fish broth, sugar, sodium chloride and CO ₂ extracts of black bitter pepper and bay leaf, Packed in aluminum tubes at the above component flow rate, 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 TU 10.04.18.18.

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 a test product of 13.8 · 10 ⁴ and for a control product of 8.1 · 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 of preparing canned food for special purposes, which includes preparing recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips on a spinning top, shredding, freezing and chopping fresh white cabbage on a spinning top , cutting and grinding on top of zucchini, grinding on the top of skinned fish fillet, rubbing garlic, stirring wheat flour, mixing the listed components with sour cream th, tomato paste, fish broth, sugar, salt and CO ₂ -extracts of black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Skinless Fish Fillet 300 Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Zucchini 89.5 Garlic 2 Melted butter 32 Wheat flour fifteen Sour cream 150 Tomato Paste 30% thirty Sugar 3.75 Salt 11.6 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.002 Fish broth Before the release of the target product 1000 sealing and sterilization.