RU2300981C1 - Method for manufacturing canned food "cutlets novinka" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing fish-vegetable canned food due to chopping and freezing new white head cabbage, cutting fish fillet, cutting and frying onions in vegetable oil, mixing the above-mentioned components at oxygen-free technique with hen eggs, common salt, basil, mustard and ginger to obtain the stuffing followed by its formation and breading in wheat dry bread and frying in vegetable oil to obtain the cutlets, mixing fish broth, tomato paste, acetic acid, sugar, common salt, cinnamon, nutmeg, hot black pepper and Jamaica pepper to obtain the sauce. Then one should pack the cutlets and the sauce at the preset ratio of components followed by sealing and sterilization. The innovation enables to manufacture 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 producing a culinary dish "Cutlets new", which includes chopping and stewing fresh white cabbage, chopping fish fillet in a meat grinder, cutting and sautéing onion in melted fat, mixing the listed ingredients with margarine, chicken eggs and spices to obtain minced meat, molding it, breading in breadcrumbs and frying with obtaining the main component and the formation of the finished dish from the main component and tomato sauce (Solovykh Z. Kh., Cabbage vegetables and dishes from them. - L .: Agropromizda , 1988, p.66).

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 of producing canned food “Cutlets new” involves preparing the recipe components, shredding and freezing fresh white cabbage, cutting the fish fillet, cutting and sautéing onion in vegetable oil, mixing the listed components without oxygen with chicken eggs, sodium chloride , basil, mustard and ginger to obtain minced meat, its molding, breading in breadcrumbs and frying in vegetable oil to obtain cutlets, mixing fish broth, tomato paste, acetic acid, sugar, salt, cinnamon, nutmeg, black pepper and pepper sauce to obtain fragrant, packing cutlets and sauce with the following flow components pbw .:

fish fillet 200 cabbage 490 onion 58.5-59.25 chicken eggs 35 vegetable oil 44 wheat crackers 13 tomato paste in terms of 30% 137.6 acetic acid in terms of 80% 0.2 sugar 6.1 salt 12 basil 0,03 mustard 0,03 ginger 0.02 cinnamon 0.41 nutmeg 0.15 black pepper 0.12 allspice 0.08 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 white cabbage is chopped and subjected to freezing, preferably slow. Prepared fish fillet cutter. Prepared onions are chopped and sautéed in vegetable oil. The listed components are mixed without oxygen with chicken eggs, table salt, basil, mustard and ginger to produce minced meat. Stuffing is formed, breaded in breadcrumbs and fried in vegetable oil to obtain cutlets.

Prepared fish broth, tomato paste, acetic acid, sugar, salt, cinnamon, nutmeg, black bitter pepper and allspice are mixed to form a sauce.

Cutlets 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. When using acetic acid with a concentration that does not coincide with the prescription, its consumption is calculated on the equivalent content of anhydrous acid. 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 was 12.3 · 10 ⁴ for the experimental product and 8.1 · 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)

Method for the production of canned food, which includes preparing the recipe components, chopping and freezing fresh white cabbage, chopping fish fillets, cutting and sautéing onion in vegetable oil, mixing the listed components without oxygen with chicken eggs, salt, basil, mustard and ginger to produce minced meat its molding, breading in breadcrumbs and frying in vegetable oil to produce cutlets, mixing fish broth, tomato paste, acetic acid, sugar, table salt, cinnamon, nutmeg, bitter black pepper and allspice with obtaining sauce, packing cutlets and sauce with the following consumption of components, parts by weight: fish fillet 200 cabbage 490 onion 58.5-59.25 chicken eggs 35 vegetable oil 44 wheat crackers 13 tomato paste in terms of 30% 137.6 acetic acid in terms of 80% 0.2 sugar 6.1 salt 12 basil 0,03 mustard 0,03 ginger 0.02 cinnamon 0.41 nutmeg 0.15 black pepper 0.12 allspice 0.08 fish stock before the release of the target product 1000 sealing and sterilization.