RU2301582C1 - Method for manufacturing canned food "cod stewed with cabbage" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing fish-vegetable canned food. The present innovation deals with cutting, breading in wheat flour and frying cod fillet in grease; chopping, frying in melted butter and partial grating the carrots, parsley root and onions, chopping and freezing new white head cabbage; frying the wheat flour in melted butter, cutting green onions and mixing at oxygen-free technique the ungrated parts of carrots, parsley root and onions, parsley root, green onions and white head cabbage to obtain the garnish. Then it is necessary to mix grated parts of carrots, parsley root and onions, wheat flour with fish broth, tomato paste, common salt, acetic acid, sugar, common salt, hot black pepper and laurel leaf to obtain the sauce followed by packing the cod fillet, garnish and sauce with subsequent sealing and sterilization. The innovation enables to obtain new canned food of higher digestibility.

EFFECT: higher efficiency.

Description

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

A known method of obtaining a culinary dish "Braised cod with cabbage", which includes preparing the recipe components, cutting, breading in flour and frying the cod filet, cutting green onions, laying in a stewpan a layer of stewed cabbage, fillet of cod, tomato sauce and a layer of stewed cabbage, stewing for 1 hour, pouring tomato sauce and sprinkling with green onions to obtain the finished dish (Togonidze A.I. The Art of Cooking. - M.: Moscow Worker, 1989, pp. 12-13).

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 producing canned food “Braised cod with cabbage” involves preparing the recipe components, cutting, breading in wheat flour and frying cod fillet in ghee, cutting, sautéing in ghee and partially wiping carrots, parsley root and onions , chopping and freezing fresh white cabbage, passing wheat flour in ghee, chopping green onions, mixing oxygen of cabbage, green onions and non-mashed portions of carrots, parsley root and onions to obtain a side dish, mixing the mashed parts of carrots, parsley root and onions, wheat flour, fish broth, tomato paste, acetic acid, sugar, table salt, black pepper and bay leaf with sauce, packing cod fillet, side dish and sauce at the next consumption of components, parts by weight:

cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 green onions 6.25 Wheat flour 24.81 tomato paste 30% 43.75 acetic acid 80% 0.42 sugar 13.13 salt 12 black pepper 0.19 Bay leaf 0.1 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. The prepared cod fillet is cut, breaded in wheat flour and fried in ghee.

Prepared carrots, parsley root and onions are chopped, sautéed in melted butter and rubbed about 1/3; 3/7 and 1/5 of their prescription amounts, respectively. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared wheat flour is sautéed in ghee. Prepared chives are chopped.

Then, without access of oxygen, cabbage, green onions and non-mashed portions of carrots, parsley root and onions are mixed to obtain a side dish.

The mashed parts of carrots, parsley and onions, wheat flour, fish broth, tomato paste, acetic acid, sugar, table salt, bitter black pepper and bay leaf are mixed to form a sauce.

Cod fillet, garnish and sauce are Packed at the above 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. 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 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 pilot product of 1.3 · 10 ⁵ and for the control product of 1.1 · 10 ^5, respectively.

Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.

Claims (1)

A method of producing canned food, which includes preparing the recipe components, cutting, breading in wheat flour and frying in cod fillet ghee, cutting, sautéing in ghee and partially rubbing carrots, parsley and onion roots, chopping and freezing fresh white cabbage, sautéing in topo oil of wheat flour, cutting green onions, mixing without access oxygen of cabbage, green onions and non-mashed portions of carrots, parsley root and onions to obtain a side dish, mixing mashed h Astea of carrots, parsley and onions, wheat flour, fish broth, tomato paste, acetic acid, sugar, salt, black bitter pepper and bay leaf with sauce, packing cod fillet, side dish and sauce, sealing and sterilization at the next flow components, parts by weight: cod fillet 312 melted butter 56.88 cabbage 375 carrot 28.13-28.85 parsley root 17.63-17.81 onion 44.63-45.2 green onions 6.25 Wheat flour 24.81 tomato paste 30% 43.75 acetic acid 80% 0.42 sugar 13.13 salt 12 black pepper 0.19 Bay leaf 0.1 fish stock before the release of the target product 1000