RU2300978C1 - Method for manufacturing canned food named "fish solyanka with potatoes" of special indication - Google Patents

Abstract

FIELD: food industry, canned food.

SUBSTANCE: it is necessary to prepare the recipe components by cutting skinned fish fillet and reduce it upon a chopper with pickled cucumbers, heating wheat flour in melted butter followed by chopping and freezing new white cabbage and reducing it upon a chopper, cutting and heating onions and carrots in melted butter and reducing them upon a chopper. The above mentioned components should be mixed with breading rusks, tomato paste, fish broth, sugar, common salt, citric acid and CO₂-extracts of hot black pepper and laurel leaf. The mixture obtained should be packed into aluminum tubes at the suggested expenditure of components. The present innovation enables to obtain new canned food being of higher digestibility against analogous culinary dishes.

EFFECT: higher efficiency of manufacturing.

Description

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

A known method of producing a culinary dish "Solyanka fish and potatoes", which includes preparing the recipe components, cutting and sautéing onion in butter, sautéing wheat flour in butter, cutting and boiling potatoes, allowing and separating fish fillet from the broth, chopping fresh white cabbage , cutting pickles, adding part of onions and fish broth to them and cooking for 10-15 minutes on low heat, mixing cabbage, butter and drinking water, stewing for about about 40 minutes, adding the remaining portion of onions, tomato puree, vinegar, sugar, table salt, bay leaves and pepper, stewing until cooked, adding wheat flour, stirring and bringing to a boil, layering cabbage, fish, cucumbers in a deep pan, cabbage, potatoes and breadcrumbs, sprinkled with melted butter and baked in the oven to obtain the finished dish (Korzun I.P., Belarusian cuisine - Mn .: Urajay, 1990, p. 57-59).

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 the production of canned food for special purposes involves the preparation of prescription components, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping on top of onions, sautéing in wheat flour ghee, grinding tops of fish fillet and pickles, mixing the listed ingredients with breadcrumbs, fish stock, tomato oh paste, sugar, table salt, citric acid and the CO ₂ extract of black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

fish fillet 200 salted cucumbers 99.09 potatoes 116.36-122.73 White cabbage 445.45 onion 119.66-121.19 breadcrumbs 6.82 Wheat flour 11.36 melted butter 54.55 tomato paste in terms of 30% 7.58 lemon acid 0.26 sugar 11.36 salt 11.6 CO _{2 -} black pepper extract 0.001 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 potatoes are cut, blanched in and chopped on top. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared onions are cut, sautéed in ghee and chopped in a spinning top. Prepared wheat flour is sautéed in ghee. Prepared fish fillets and pickles are ground in a spinning top. Further, the listed components are mixed with breadcrumbs, fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of black bitter pepper and bay leaves, the resulting mixture is Packed in aluminum tubes at the above component flow rate, sealed and sterilized to obtain 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 14.7 · 10 ⁴ and for the 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 for the production of canned food for special purposes, which includes the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping onion in a top, straining in melted butter , grinding on top of fish fillet and pickles, mixing the listed ingredients with breadcrumbs, fish stock, tomato paste, sugar, cooked pour, citric acid and CO ₂ extracts of bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: fish fillet 200 salted cucumbers 99.09 potatoes 116.36-122.73 White cabbage 445.45 onion 119.66-121.19 breadcrumbs 6.82 Wheat flour 11.36 melted butter 54.55 tomato paste in terms of 30% 7.58 lemon acid 0.26 sugar 11.36 salt 11.6 CO _{2 -} black pepper extract 0.001 CO ₂ bay leaf extract 0.002 fish stock before the release of the target product 1000, sealing and sterilization.