RU2299649C1 - Method for manufacturing canned food "schi out of new white cabbage with fish" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing canned concentrates of first-course dishes. The suggested canned food should be prepared due to chopping and freezing new white cabbage, cutting and simultaneous frying onions and lard followed by frying in vegetable oil the skinned fish fillet, cutting greens and mixing the components mentioned at oxygen-free technique with tomato paste and common salt. Then it is necessary to pack the mixture obtained and fish broth at the preset ratio of components followed by sealing and sterilization. The innovation enables to obtain new canned food being of increased digestibility.

EFFECT: higher efficiency.

Description

The invention relates to a technology for the production of canned concentrates of the first lunch dishes.

A known method of producing a culinary dish "Fresh cabbage soup with fish", which includes cutting fish fillet and greens, chopping fresh white cabbage, cutting and co-frying onions and bacon, adding cabbage and fish fillet to them, frying, placing in boiling water, boiling low heat for 10-15 minutes, adding tomato paste and table salt, boiling until cooked and adding greens to obtain the finished dish (3. Solovykh. Cabbage vegetables and dishes from them - L .: Agropromizdat, 1988, p. 46) .

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 the production of canned "Fresh cabbage soup with fish" involves preparing the recipe components, shredding and freezing fresh white cabbage, cutting and jointing the onions and bacon, cutting and frying the skinless fish fillet in vegetable oil, cutting the greens, mixing the listed components without oxygen with tomato paste and table salt, packaging the resulting mixture and fish broth at the following consumption of components, parts by weight:

Skinless Fish Fillet 250 Bacon twenty Vegetable oil 27 Cabbage 612.5 Onion 93.6-94.8 Tomato paste in terms of 30% thirty Greenery 25 Salt eighteen Fish broth 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 onions and bacon cut and sauté together. Prepared skinned fish fillet is cut and fried in vegetable oil. Prepared greens are cut. The following components are mixed without oxygen with tomato paste and table salt. The resulting mixture and fish broth 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. The onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is assumed to be minimum in the second calendar half year, and maximum in the first.

Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to GOST 18316.

The assimilation of the canned food obtained by the proposed method and the culinary dish by the closest analogue was carried out by preparing the first lunch dish of canned food when diluted with drinking water in a ratio of 1: 1 and culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It was for experimental product 6.3 × 10 ⁴ and for the reference product 4.3 × 10 ^4, 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, cutting and co-Passing the onions and bacon, cutting and frying the skinless fish fillet in vegetable oil, cutting the greens, mixing the listed components without oxygen with tomato paste and sodium chloride packing of the resulting mixture and fish broth at the following consumption of components, parts by weight: Skinless Fish Fillet 250 Bacon twenty Vegetable oil 27 Cabbage 612.5 Onion 93.6-94.8 Tomato paste in terms of 30% thirty Greenery 25 Salt eighteen Fish broth Before the release of the target product 1000, sealing and sterilization.