RU2302167C1 - Method for production of canned goods from fish and cabbage - Google Patents

Abstract

FIELD: food processing industry, in particular production of canned goods from fish and vegetables.

SUBSTANCE: claimed canned goods are produced by fresh white cabbage, lemon, and dill green cutting and freezing; skimmed fish fillet cutting; wheat flout roasting. Abovementioned components are blended in oxygen-free atmosphere. Drinking water, acetic acid, sugar and table salt are blended to produce marinade. Obtained mixture and marinade are pre-packed, sealed, cooled, and conditioned.

EFFECT: canned goods of increased digestion value.

Description

The invention relates to the production technology of fish and vegetable preserves. A known method of producing a culinary dish "Pickled fish with cabbage", which includes shredding fresh cabbage, washing and cutting dill, scalding and rubbing a lemon with the simultaneous removal of seeds, cutting and sprinkling fish with sugar and sodium chloride, mixing the listed components with vegetable oil and aging under oppression in the refrigerator to obtain the finished dish (Poskrebysheva GI, Fish cuisine. - M .: OLMA-PRESS, 2001, p.14).

The technical result of the invention is to obtain new preserves with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the method of producing preserves "Fish and Cabbage" involves preparing the recipe components, cutting and freezing fresh white cabbage, lemon and dill, cutting skinless fish fillet and mixing the listed components without oxygen, mixing drinking water, acetic acid, sugar and salt to obtain a marinade fill, packing the resulting mixture and marinade fill at the following component consumption, parts by weight:

skinned fish fillet 333.33 White cabbage 408.33 dill greens 42.33 lemon 80 acetic acid in terms of 80% 0.87 sugar 10 table salt 10 water before the release of the target product 1000,

sealing, cooling and aging to maturity.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared fresh white cabbage, lemon and dill greens are cut and subjected to freezing, preferably fast. Prepared skinned fish fillet cut. The listed components are mixed without oxygen.

Drinking water, acetic acid, sugar and sodium chloride are mixed to form a marinade fill.

The resulting mixture and marinade filling are Packed at the above consumption of components, sealed, cooled and aged until ripe.

The consumption of all components except drinking water is given taking into account the norms of waste and losses of each type of raw material. 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.

Cooling is carried out to a temperature of 0-2 ° C, as in the traditional technology for the production of fish and vegetable preserves.

The exposure is carried out at a temperature of 4-5 ° C, as in the traditional technology for the production of fish and vegetable preserves. The exposure time depends on the choice of fish and ranges from 45-60 days for herring fish to 80-100 days for difficult to mature species of herbivorous fish, such as carp or crucian carp.

Preserves obtained using the described technology are similar in organoleptic characteristics to the culinary dish in the closest analogue, and in terms of safety, they correspond to SanPiN 2.3.2.1078.

The digestibility of the preserves obtained by the proposed method and the culinary dish by the closest analogue were checked 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 7.5 · 10 ⁴ for the experimental product and 5.9 · 10 ⁴ for the control product, respectively.

Thus, the proposed method allows you to get new preserves with increased digestibility compared to a similar culinary dish.

Claims (1)

A method for the production of preserves, which provides for the preparation of prescription components, cutting and freezing fresh white cabbage, lemon and dill, cutting skinless fish fillet and mixing the listed components without oxygen, mixing drinking water, acetic acid, sugar and sodium chloride to obtain a pickle filling, packaging the resulting mixture and marinade pouring at the following component consumption, parts by weight: skinned fish fillet 333.33 White cabbage 408.33 dill greens 42.33 lemon 80 acetic acid in terms of 80% 0.87 sugar 10 table salt 10 water before the release of the target product 1000, sealing, cooling and aging to maturity.