RU2309637C1 - Method for manufacturing canned food "borsch with sea crucian carp" - Google Patents

Abstract

FIELD: food industry, canned foods industry.

SUBSTANCE: the suggested canned food should be cooked due to cutting, breading in wheat flour and roasting in vegetable oil the fillet of sea crucian carp; cutting and frying in vegetable oil onions; blanching and cutting carrots and beet; cutting and freezing new white cabbage; cutting dill greens, frying wheat flour in vegetable oil and mixing the above-mentioned components at oxygen-free technique with sour cream, acetic acid, common salt, hot black pepper, Jamaica pepper and laurel leaf followed by packing the obtained mixture and fish broth to be sealed and sterilized. New canned food is of increased digestibility against analogous culinary dish.

EFFECT: higher efficiency of manufacturing.

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 "Borsch with red crucian", which provides for the preparation of recipe components, acidification with vinegar, sprinkled with table salt, breading in wheat flour and frying in vegetable oil of crucian carp, cutting, mixing with wheat flour and frying in vegetable oil of onion, cutting fresh white cabbage and dill, chopping beets, bringing drinking water to a boil, adding cabbage, beets, carrots, salt, bitter pepper, allspice and laurel cooked leaf, boiling for 20 minutes, adding crucian carp, onions and vinegar, boiling until cooked, adding dill and dressing with sour cream to get the finished dish (Usov V.V., Fish on your table - M .: Food industry, 1979, p. 245-246).

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 recipe components, cutting, breading in wheat flour and frying crucian fillet in vegetable oil, cutting and sautéing onion in vegetable oil, blanching and chopping carrots and beets, cutting and freezing fresh white cabbage cabbage, cutting dill, sautéing wheat flour in vegetable oil, mixing the listed components without oxygen with sour cream, acetic acid, sodium chloride, bitter black pepper, allspice and bay leaf, packaging the resulting mixture and fish broth at the following component consumption, parts by weight:

crucian fillet 500 vegetable oil fifteen carrot 35.1-36 onion 46.8-47.4 White cabbage 153.13 beet 74.4-77.4 dill greens 25 Wheat flour fifteen acetic acid in terms of 80% 0.1 table salt eighteen black pepper 0.3 allspice 0.3 Bay leaf 0.08 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 fillet of crucian carp is cut, breaded in wheat flour and fried in vegetable oil. Prepared onions are chopped and sautéed in vegetable oil. Prepared carrots and beets are blanched and chopped. Prepared fresh white cabbage is cut and subjected to freezing, preferably slow. Prepared dill greens are cut. Prepared wheat flour passer in vegetable oil. The listed components are mixed without oxygen with sour cream, acetic acid, sodium chloride, bitter black pepper, allspice 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. 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. 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 half of the 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 amounted to a pilot product of 7.4 · 10 ⁴ and for the control product of 6.6 · 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 for the production of canned food, which includes preparing the recipe components, cutting, breading in wheat flour and frying sea fillet in vegetable oil, cutting and sautéing onion in vegetable oil, blanching and chopping carrots and beets, cutting and freezing fresh white cabbage, cutting dill greens , passerving wheat flour in vegetable oil, mixing the listed components without oxygen with sour cream, acetic acid, sodium chloride, bitter black pepper, shower pepper with hollow and bay leaves, packaging the resulting mixture and fish broth at the following component consumption, parts by weight: crucian fillet 500 vegetable oil fifteen carrot 35.1-36 onion 46.8-47.4 White cabbage 153.13 beet 74.4-77.4 dill greens 25 Wheat flour fifteen acetic acid in terms of 80% 0.1 table salt eighteen black pepper 0.3 allspice 0.3 Bay leaf 0.08 fish stock before the release of the target product 1000, sealing and sterilization.