RU2305450C1 - Method for production of canned flapjacks from cabbage and squid - Google Patents

Abstract

FIELD: food processing industry, in particular canned goods from cabbage and squid.

SUBSTANCE: claimed method includes fresh white cabbage cutting and freezing; onion cutting and roasting in melt butter; squid fillet chopping, hen egg whipping. Abovementioned components are blended in oxygen-free atmosphere with milk, wheat flour, table salt and black pepper. Obtained mixture is molded and roasted in melt butter to produce flapjacks. Flapjacks are pre-packed with sour cream, sealed and sterilized.

EFFECT: canned goods of increased nutrient value.

Description

The invention relates to a technology for the production of canned food based on aquatic organisms.

A known method of obtaining a culinary dish "Fresh cabbage fritters with squid", which includes chopping, scalding and stirring in milk with the addition of fresh white cabbage oil, boiling and chopping squid fillet in a meat grinder, cutting and sautéing onion in butter, diluting wheat flour with milk, beating egg whites, mixing the listed components with egg yolks, salt and bitter black pepper, molding the resulting mixture, baking and pouring sour cream on the prepared dish (M Agidov Ya.I. Dishes from non-fish products of the sea. - M.: Light and food industry, 1983, p. 43).

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 “Fresh cabbage fritters with squid” involves preparing the recipe components, cutting and freezing fresh white cabbage, cutting and sautéing onion in melted butter, slicing squid fillet, beating chicken eggs, mixing the listed components without access of oxygen with milk, wheat flour, table salt and bitter black pepper, molding the resulting mixture and frying in ghee with obtaining fritters, packing fritters and sour cream at the following consumption of components, parts by weight:

squid fillet 200 chicken eggs 53.33 melted butter twenty cabbage 326.67 onion 93.6-94.8 Wheat flour 25 milk 166.67 salt 12 black pepper 0.2 sour cream 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 cut and subjected to freezing, preferably slow. Prepared onions are chopped and sautéed in ghee. Prepared squid fillet cutter. Prepared chicken eggs beat. The listed components are mixed without oxygen with milk, wheat flour, sodium chloride and bitter black pepper. The resulting mixture is molded and fried in ghee to obtain fritters. Fritters and sour cream are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

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

The canned food obtained using the described technology is similar in organoleptic and physico-chemical characteristics to the culinary dish in the closest analogue, and in terms of safety, it corresponds to SanPiN 2.3.2.1078. The guaranteed shelf life of canned food, determined by the standard method, was 1 year.

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 test product of 13.2 · 10 ⁴ and for a control product of 8.7 · 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 of producing canned food, which involves preparing the recipe components, cutting and freezing fresh white cabbage, cutting and sautéing onion in melted butter, slicing squid fillet, beating chicken eggs, mixing the listed components without oxygen, milk, wheat flour, salt and black pepper bitter, molding the resulting mixture and frying in ghee with obtaining fritters, packing of fritters and sour cream at the following component consumption, parts by weight: squid fillet 200 chicken eggs 53.33 melted butter twenty cabbage 326.67 onion 93.6-94.8 Wheat flour 25 milk 166.67 salt 12 black pepper 0.2 sour cream before the release of the target product 1000, sealing and sterilization.