RU2300984C1 - Method for manufacturing canned food "cabbage soup po-nemetski" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing canned concentrates of the first-course dishes. The suggested canned food should be manufactured due to cutting and frying onions in melted butter, chopping and freezing new white cabbage, cutting fish fillet and parsley greens followed by mixing the above-mentioned components at oxygen-free technique with tomato paste and common salt with subsequent packing the mixture obtained and fish broth at the preset ratio of components followed by sealing and sterilization. The innovation enables to obtain new canned food being of higher digestibility.

EFFECT: higher efficiency of manufacturing.

Description

The invention relates to a technology for the production of canned concentrates of the first lunch dishes,

A known method of producing a culinary dish "Cabbage Soup in German", which includes cutting fish fillet and parsley, chopping fresh white cabbage, cutting and stewing onion fat, adding cabbage, stewing until cooked, adding fish fillet, pouring boiling water, boiling in for 10 minutes over low heat, adding salt, seasoning with tomato paste and sprinkling with parsley to obtain the finished dish (Solovykh Z. Cabbage vegetables and dishes from them. - L .: Agropromizdat, 1988, p. 78).

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 “Cabbage Soup in German” involves preparing the recipe components, cutting and sautéing onion in melted butter, chopping and freezing fresh white cabbage, cutting fish fillet and parsley, mixing the listed ingredients without oxygen with tomato paste and table salt, packing the resulting mixture and fish broth at the following component consumption, parts by weight:

fish fillet 125 melted butter twenty cabbage 918.75 onion 46.8-47.4 parsley 25 tomato paste in terms of 30% fifteen salt eighteen 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 onions are chopped and sautéed in ghee. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared fish fillet and parsley are chopped. The following components are mixed without oxygen with tomato paste and table salt. The resulting mixture and fish broth 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 18316.

The assimilation of the canned food obtained by the proposed method and the culinary dish by the closest analogue was carried out by preparing the first lunch dish of canned food when diluted with drinking water in a ratio of 1: 1 and 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 6.9 · 10 ⁴ and for a control product of 4.5 · 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 includes preparing the recipe components, cutting and sautéing onion in ghee, chopping and freezing fresh white cabbage, cutting fish fillet and parsley, mixing the listed components without oxygen with tomato paste and table salt, packing the resulting mixture and fish broth at the following consumption of components, parts by weight: fish fillet 125 melted butter twenty cabbage 918.75 onion 46.8-47.4 parsley 25 tomato paste in terms of 30% fifteen salt eighteen fish stock before the release of the target product 1000 sealing and sterilization.