RU2300969C1 - Method for manufacturing canned food "fish with vegetable ragout in polish sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the suggested canned food should be prepared due to cutting, frying in vegetable oil and partial grating carrots, parsley root and onions; cutting and blanching potatoes and the Swedish turnip; chopping and freezing new white cabbage, boiling, shelling and grating hen eggs, cutting fish fillet, the gourd and the greens followed by grating the garlic and a part of carrots, parsley root and onions and frying wheat flour. Then one should mix the ungrated part of carrots, parsley root and onions, potatoes, the Swedish turnip, the greens and white cabbage to obtain the garnish. Then it is necessary to mix the grated part of carrots, parsley root and onions, garlic, hen eggs, wheat flour with tomato paste, fish broth, sugar, common salt, citric acid, hot black pepper and laurel leaf to obtain the sauce. After that, one should fulfill packing procedures to pack fish fillet, garnish and sauce at the preset expenditure of components. This enables to obtain new canned food being of higher digestibility.

EFFECT: higher efficiency of manufacturing.

Description

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

A known method of obtaining a culinary dish "Boiled fish with vegetable stew in Polish sauce", involving the preparation of 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 b yucca, cutting and sautéing onion in cooking oil, cutting and stewing fresh white cabbage, cutting pumpkin, rubbing garlic, mixing potatoes, carrots, parsley root, onions, rutabaga and main red sauce, stewing for 10-15 minutes, adding pumpkins 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, boiling, peeling and cutting chicken eggs, cutting greens, heating the main white sauce and added ie eggs, vegetables, butter, salt and citric acid to give the sauce and the formation of the finished dishes main component, sauce and garnish (LE Godunova 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 with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the method for producing canned fish and vegetable stew in Polish sauce preserves recipe components, cuts and sauté carrots, parsley and onions in vegetable oil, cuts and blanches potatoes and rutabaga, shreds and freezes fresh cabbage , cooking, peeling and rubbing chicken eggs, cutting fish fillet, pumpkin and greens, rubbing garlic and portions of carrots, parsley and onions, passer wheat flour, mixing without access to oxygen grated portion of carrots, parsley root and onions, potatoes, rutabaga, cabbage, pumpkin and greens to obtain a side dish, mixing the rubbed portion of carrots, parsley and onions, garlic, chicken eggs, wheat flour, tomato paste, fish broth, sugar, table salt, citric acid, black pepper and bay leaf with obtaining sauce, packing fish fillet, side dish and sauce at the following component consumption, parts by weight:

fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 90.7-91.86 parsley root 38.55-39.17 potatoes 133.5-140.8 swede 103-107.15 cabbage 75 pumpkin 85.5 garlic 2 greenery 4.04 vegetable oil 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt eleven lemon acid 0.3 black pepper 0.28 Bay leaf 0.16 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 carrots, parsley root and onions are chopped and sautéed in vegetable oil, and then about 2/7 parts of the preset amount of carrots, 1/7 part of the prescription amount of parsley root and 1/11 part of the prescription amount of onion are rubbed. Prepared potatoes and rutabaga are cut and blanched in hot water. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared chicken eggs are boiled, peeled and wiped. Prepared fish fillet, pumpkin and greens are chopped. The prepared garlic is mashed. Prepared wheat flour passer.

Then, without oxygen, unprotected portions of carrots, parsley and onions, potatoes, rutabaga, cabbage, pumpkin and greens are mixed to produce a side dish.

The mashed parts of carrots, parsley and onions, garlic, chicken eggs, wheat flour, tomato paste, fish broth, sugar, sodium chloride, citric acid, bitter black pepper and bay leaf are mixed to form 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 was 14 · 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 includes preparing prescription ingredients, cutting and sautéing carrots, parsley and onions in vegetable oil, cutting and blanching potatoes and rutabaga, shredding and freezing fresh white cabbage, boiling, peeling and rubbing chicken eggs, cutting fish fillet, pumpkin and greens, rubbing garlic and parts of carrots, parsley and onions, passer wheat flour, mixing without oxygen the non-mashed parts of carrots, parsley and onions, potatoes, rutabaga , cabbage, pumpkin and greens with a side dish, mixing the mashed portion of carrots, parsley and onions, garlic, chicken eggs, wheat flour, tomato paste, fish broth, sugar, sodium chloride, citric acid, bitter black pepper and bay leaf with obtaining sauce, packing fish fillet, garnish and sauce at the following component consumption, parts by weight: fish fillet 300 chicken eggs thirty carrot 126.5-129.74 onion 90.7-81.86 parsley root 38.55-39.17 potatoes 133.5-140.8 swede 103-107.15 cabbage 75 pumpkin 85.5 garlic 2 greenery 4.04 vegetable oil 84.5 Wheat flour 14.63 tomato paste 30% thirty sugar 3.75 salt eleven lemon acid 0.3 black pepper 0.28 Bay leaf 0.16 fish stock before the release of the target product 1000 sealing and sterilization.