RU2300980C1 - Method for manufacturing canned food "goloubets with fish po-latvijski" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing fish-vegetable canned food due to freezing and defrosting the leaves of new white head cabbage at oxygen-free technique, cutting fish fillet, boiling rice, boiling, shelling and cutting hen eggs, cutting and frying onions in vegetable oil, mixing fish fillet, rice, hen eggs, onions and common salt to obtain the stuffing and forming it into cabbage leaves to obtain the goloubets followed by frying wheat flour in vegetable oil and mixing it with sour cream, fish broth, tomato paste, common salt, hot black pepper and laurel leaf to obtain the sauce. Then it is necessary to pack goloubets and the sauce at the preset ratio of components to be sealed and sterilized. The innovation enables to obtain new canned food being of increased digestibility.

EFFECT: higher efficiency of manufacturing.

Description

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

A known method of producing a culinary dish "Stuffed cabbage with fish in Latvian", which involves letting fresh white cabbage leaves in drinking water, chopping fish fillet in a meat grinder, cooking, peeling and cutting chicken eggs, cutting and sautéing onions, mixing fish fillet, chicken eggs , onions and crumbly rice porridge with the production of minced meat, its molding into cabbage leaves to obtain cabbage rolls, frying them in fat, pouring sour cream with tomato sauce and stewing until cooked to get the finished dish (Solovy x Z. Kh. Cabbage vegetables and dishes from them. - L .: Agropromizdat, 1988, p. 64).

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 goods "Cabbage rolls with fish in Latvian" involves preparing the recipe components, freezing and defrosting without oxygen oxygen the leaves of fresh cabbage, cutting the fish fillet, cooking to double the rice mass, cooking, cleaning and cutting chicken eggs, cutting and sautéing onions in vegetable oil, mixing fish fillet, rice, chicken eggs, onions and salt to produce minced meat and molding it into cabbage leaves with received stewed cabbage, sautéed wheat flour in vegetable oil and mixed with sour cream, fish stock, tomato paste, table salt, bitter black pepper and bay leaf to obtain a sauce, packing stuffed cabbage and sauce at the following consumption of components, wt. hours:

fish fillet 200 vegetable oil twenty cabbage 367.5 chicken eggs 80 rice twenty onion 23,4-23,7 Wheat flour 10 sour cream one hundred tomato paste in terms of 30% 6 salt 12 black pepper 0.2 Bay leaf 0.06 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 fresh cabbage is sorted into leaves, frozen, preferably slow, and defrosted without oxygen.

Prepared fish fillet cutter. Prepared rice is boiled until a double increase in mass. Prepared chicken eggs are boiled, peeled and chopped. Prepared onions are chopped and sautéed in vegetable oil. The listed components are mixed with sodium chloride to obtain minced meat. Stuffing is molded into cabbage leaves to obtain cabbage rolls. The prepared wheat flour is sautéed in vegetable oil and mixed with sour cream, fish broth, tomato paste, salt, bitter black pepper and bay leaf to obtain a sauce.

Stuffed cabbage 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. 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 12161.

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 8.7 · 10 ⁴ and for the control product of 6.9 · 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 involves preparing the recipe components, freezing and defrosting without the access of oxygen the leaves of fresh white cabbage, cutting the fish fillet, cooking to double the mass of rice, cooking, peeling and cutting chicken eggs, cutting and sautéing onion in vegetable oil, mixing fish fillet, rice, chicken eggs, onions and sodium chloride to obtain minced meat and its formation into cabbage leaves to obtain cabbage rolls, passerirovanie wheat flour in vegetable oil and mixing it with sour cream, fish stock, tomato paste, table salt, bitter black pepper and bay leaf to obtain a sauce, packing stuffed cabbage and sauce at the following consumption of components, parts by weight: fish fillet 200 vegetable oil twenty cabbage 367.5 chicken eggs 80 rice twenty onion 23,4-23,7 Wheat flour 10 sour cream one hundred tomato paste in converted to 30% 6 salt 12 black pepper 0.2 Bay leaf 0.06 fish stock before the release of the target product 1000 sealing and sterilization.