RU2303936C1 - Method for manufacturing canned food "cod stewed with cabbage" of special indication - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing fish-vegetable canned food for cosmic nutrition due to cutting, breading in wheat flour, frying cod fillet in melted butter and reducing it upon a chopper; chopping, frying in melted butter and reducing the carrots, parsley root and onions upon a chopper, freezing and reducing new white head cabbage upon a chopper; frying the wheat flour in melted butter, reducing green onions upon a chopper and mixing the above mentioned components with fish broth, tomato paste, common salt, citric acid, sugar and CO₂-extracts of hot black pepper and laurel leaf followed by packing the mixture obtained into aluminum tubes at the preset ratio of components 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 for space nutrition.

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, cod filet, 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 for space nutrition, with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the method for producing canned food “Stewed Cod with Cabbage” for special purposes involves preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod fillet on top, cutting, sautéing in ghee and chopping in a top carrots, parsley and onion roots, chopping, freezing and chopping fresh white cabbage in a spinning top, wheat flour in melted butter, chopping green onion in a spinning top, mixing rechislennyh components fish broth, tomato paste, sugar, table salt, citric acid and the CO ₂ extract of black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

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 in terms of 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 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, fried in ghee and ground in a spinning top. Prepared carrots, parsley root and onions are chopped, sautéed in ghee and chopped in a spinning top. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared wheat flour is sautéed in ghee. Prepared green onions are ground in a spinning top. The listed components are mixed with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of black pepper and bay leaf. The resulting mixture is Packed in aluminum tubes 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. 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 TU 10.04.18.18.

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 food for space nutrition, with increased digestibility compared to a similar culinary dish.

Claims (1)

A method of producing canned food for special purposes, which includes preparing recipe components, cutting, breading in wheat flour, frying in ghee and chopping cod filet on top, cutting, sautéing in ghee and chopping carrots, parsley and onion roots, chopping, freezing and chopping fresh white cabbage in a top, sautéing wheat flour in ghee, chopping green onions in a top, mixing the above components with fish broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, 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 in terms of 30% 43.75 sugar 13.13 salt 11.6 lemon acid 0.42 Bitter black pepper CO ₂ extract 0.009 CO ₂ extract leafs 0.01 fish stock before the release of the target product 1000, sealing and sterilization.