RU2300971C1 - Method for manufacturing canned food "fish with vegetable ragout in tomato sauce" of special indication - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the innovation in question deals with the technology for manufacturing fish-vegetable canned food for cosmic nutrition due to preparing necessary recipe components due to cutting, frying in melted butter and reducing the carrots, parsley root and onions upon a chopper; cutting, blanching and reducing potatoes and turnip upon a chopper; chopping, freezing new white cabbage and reducing it upon a chopper; cutting and reducing the marrows upon a chopper; cutting skinned fish fillet and reducing it upon a chopper, frying wheat flour and grating the garlic. Then it is necessary to mix the above-mentioned components with tomato paste, fish broth, sugar, common salt and CO₂-extracts of hot black pepper and laurel leaf at the preset expenditure of components. One should fulfill packing procedures into aluminum tubes followed by sealing and sterilization. This innovation enables to obtain new canned food for cosmic nutrition being of higher digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

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 tomato 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 bitter and bay leaves and stewing for 5-10 minutes to obtain a side dish, cutting and sautéing carrots, parsley root and onions in margarine, adding t mashed mashed potatoes, sautéing for 15-20 minutes, adding the main white sauce, cooking for 25-30 minutes, adding sugar, table salt, black bitter and bay leaves, rubbing and bringing to a boil to obtain the sauce and forming the finished dish from 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 food for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes and turnips, chopping, freezing and chopping on a spinning top of fresh white cabbage, cutting and chopping zucchini on a spinning top, chopping a skinless fish fillet on a spinning top, rubbing garlic, stirring wheat flour, mixing numerical components with tomato paste, fish broth, sugar, salt and CO ₂ -extracts of black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned fish fillet 300 carrot 134-137.44 onion 97.9-99.16 parsley root 44.55-45.27 potatoes 133.5-140.8 turnip 107.5-111.83 White cabbage 75 zucchini 89.5 garlic 2 melted butter 32 Wheat flour 11.25 tomato paste in terms of 30% 55 sugar 5.25 salt 11.6 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 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, 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. Next, the listed components are mixed with tomato paste, fish broth, sugar, table salt and CO ₂ extracts of black 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 13.7 · 10 ⁴ and for a control product of 7.9 · 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 the recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions on top, cutting, blanching and chopping potatoes and turnips on a spinning top, shredding, freezing and chopping fresh white cabbage on top , cutting and chopping zucchini on a top, chopping skinless fish fillet on a top, rubbing garlic, stirring wheat flour, mixing the above components with tomato paste, fish broth, sugar, salt and CO ₂ -extracts of black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: skinned fish fillet 300 carrot 134-137.44 onion 97.9-99.16 parsley root 44.55-45.27 potatoes 133.5-140.8 turnip 107.5-111.83 White cabbage 75 zucchini 89.5 garlic 2 melted butter 32 Wheat flour 11.25 tomato paste in converted to 30% 55 sugar 5.25 salt 11.6 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000, sealing and sterilization.