RU2306749C1 - Method for production of canned goods from filled squid - Google Patents

Abstract

FIELD: cannery industry.

SUBSTANCE: claimed method includes fresh white cabbage shredding and freezing; hen eggs boiling, shelling, and cutting; onion cutting and roasting in melt butter; gardenstuff cutting. Abovementioned components are blended in oxygen-free atmosphere with table salt and black pepper to produce mince followed by squid carcass filling with mince. Then wheat flour is sautéed in melt butter and blended with sour cream, fish broth, tomato paste, table salt, black pepper and bay leaf to produce souse. Squid and souse are pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion 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 "Squid stuffed with white cabbage, onions and eggs", which includes chopping, holding in boiling water for 2-3 minutes, cooling and frying in fat until softened fresh white cabbage, cooking, cleaning and chopping chicken eggs, cutting and frying in onion oil, cutting greens, mixing the listed components with table salt and black bitter pepper to obtain minced meat, molding it into squid carcasses, frying in oil, pouring sour cream with tomato sauce, stewing in an oven for 20-30 minutes and the sprinkling roses to obtain finished dishes (Magidov Frenkel, Food sea non-fish products - M .: Light and food industries, 1983, s.34-35).

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 “Squid stuffed with white cabbage, onions and eggs” involves preparing the recipe components, cutting and freezing fresh white cabbage, cooking, peeling and cutting chicken eggs, cutting and sautéing onion ghee, cutting greens, mixing the listed components without access of oxygen with table salt and bitter black pepper to obtain minced meat and molding it into squid carcasses, sautéing wheat flour in ghee and mixing it Ivanov with sour cream, fish broth, tomato paste, table salt, black pepper and bay leaf to obtain sauce, packing carcases squid and sauce with the following flow components pbw .:

squid 200 chicken eggs 48 melted butter 28 cabbage 490 onion 112.32-113.76 greenery 12.5 Wheat flour 10 sour cream one hundred tomato paste 30% 3.33 salt 12 black pepper 0.4 Bay leaf 0.06 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 cut and subjected to freezing, preferably slow. Prepared chicken eggs are boiled, peeled and chopped. Prepared onions are chopped and sautéed in ghee. Prepared greens are cut. The listed components are mixed without oxygen with sodium chloride and black bitter pepper to obtain minced meat. Stuffing is molded into squid carcasses.

Prepared wheat flour is sautéed in ghee and mixed with sour cream, fish broth, tomato paste, salt, bitter black pepper and bay leaf to obtain a sauce.

Squid carcasses 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 recipe, its consumption is converted to the equivalent dry matter content. The onion consumption given in the form of an interval covers its possible change in the shelf life of raw materials and is taken to be minimal 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 10.1 · 10 ⁴ for the experimental product and 7.5 · 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 of producing canned food, which includes preparing recipe components, cutting and freezing fresh white cabbage, boiling, peeling and cutting chicken eggs, cutting and sautéing onion ghee, cutting greens, mixing the listed components without oxygen with sodium chloride and bitter black pepper obtaining minced meat and molding it into squid carcasses, sautéing wheat flour in ghee and mixing it with sour cream, fish stock, tomato paste, table salt, bitter black pepper bay leaf to obtain sauce, packing carcases squid and sauce with the following flow components pbw .: squid 200 chicken eggs 48 melted butter 28 cabbage 490 onion 112.32-113.76 greenery 12.5 Wheat flour 10 sour cream one hundred tomato paste 30% 3.33 salt 12 black pepper 0.4 Bay leaf 0.06 fish stock before the release of the target product 1000, sealing and sterilization.