RU2305468C1 - Method for producing of canned food "cabbage soup with fish" - Google Patents

Abstract

FIELD: canned food industry.

SUBSTANCE: method involves shredding and freezing fresh cabbage; cutting and slightly frying carrot, parsley root, bulb onion and leek in melted butter; cutting skin-off fish fillet and greens; mixing said components, without oxygen access, with edible salt, black bitter pepper, and laurel leaf; packing resultant mixture and fish bouillon; pressurizing and sterilizing.

EFFECT: wider range and increased digestibility of novel canned food as compared to similar culinary dish.

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 "Fresh cabbage soup with fish", which includes cutting and sautéing carrots, parsley, onions and leeks in melted fat, cutting greens, chopping fresh white cabbage, mixing it with carrots, parsley root and onions and leek, pouring with drinking water, cooking for 15-20 minutes, adding canned fish, table salt, black pepper and bay leaf, cooking for 10-15 minutes and adding greens to get the finished dish (Solovy Z.X .Capus tny vegetables and dishes from them. - L .: Agropromizdat, 1988, p. 46).

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 canned food production method involves preparing the recipe components, chopping and freezing fresh white cabbage, cutting and sautéing carrots, parsley, onions and leeks in ghee, cutting the skinless fish fillet and greens, mixing the listed components without access of oxygen with salt, black pepper and bay leaf, packaging of the mixture and fish broth at the following component consumption, parts by weight:

skinned fish fillet 120 White cabbage 612.5 carrot 93.6-96 parsley root 18.68-18.98 onion 93.6-94.8 leek 31.13-31.63 greenery 12.5 melted butter 25 table salt eighteen black pepper 0.8 Bay leaf 0.4 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 fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared carrots, parsley root, onions and leeks are chopped and sautéed in ghee. Prepared skinned fish fillet and greens are chopped. Further, the listed components are mixed without oxygen with sodium chloride, bitter black pepper and bay leaf. 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. 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 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 was 4.3 · 10 ⁴ for the experimental product and 3.6 · 10 ⁴ for the control product, 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 involves preparing the recipe components, chopping and freezing fresh white cabbage, cutting and sautéing carrot, parsley, onion and leek in melted butter, cutting the skinless fish fillet and greens, mixing the listed components without oxygen with sodium chloride , black pepper bitter and bay leaves, packaging the resulting mixture and fish broth at the following consumption of components, parts by weight: skinned fish fillet 120 White cabbage 612.5 carrot 93.6-96 parsley root 18.68-18.98 onion 93.6-94.8 leek 31.13-31.63 greenery 12.5 melted butter 25 table salt eighteen black pepper 0.8 Bay leaf 0.4 fish stock before the release of the target product 1000, sealing and sterilization.