RU2311073C1 - Method for production of special canned goods from fish - Google Patents

Abstract

FIELD: food processing industry, in particular canned goods for space feeding.

SUBSTANCE: claimed method includes onion cutting, roasting in melt butter, and chopping; fresh green pea freezing and chopping; egg whites, table salt, and starch blending; fish fillet cutting and damping with obtained mixture, roasting thereof in melt butter and chopping. Abovementioned components are blended with fish broth, tomato paste, ethanol, sugar, and table salt. Obtained mixture is pre-packed in aluminum tubes in specific component ratio, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

The invention relates to the production technology of canned fish and vegetables for space nutrition.

A known method of producing a culinary dish "Fish in Shanghai", which includes cutting fish fillet and onions, cooking until half-finished fresh green peas, mixing fish fillet, egg whites, salt and starch, frying the mixture in melted pork fat and separating from the latter, adding onions and tomato puree, heating over low heat, adding vodka, broth, green peas and fried mixture and boiling over high heat until cooked to get the finished blue and (Zhang TS.H., Kostina E. Holguin T. Chinese cuisine at your table from the products available -. M .: NPK "Image LTD", 1992, s.25-26).

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 the production of canned food for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions on top, freezing and chopping fresh green peas on the top, cutting fish fillet, mixing egg whites, table salt and starch, wetting the resulting fish fillet mixture, frying it in ghee and grinding in a top, mixing the above components with fish broth, tomato paste, ethyls alcohol, sugar and table salt, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

fish fillet 333.33 melted butter 37,4 chicken eggs 88 green pea 363.33 onion 7.8-7.9 tomato paste in terms of 30% 22.22 ethyl alcohol in terms of 96% 4.17 sugar 10 table salt 3,5 starch twenty 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. Proteins of chicken eggs are separated from the yolks. Prepared egg whites are mixed with salt and starch. The prepared fish fillet is cut, moistened with the mixture, fried in ghee and crushed in a spinning top. Prepared onions are cut, sautéed in ghee and chopped in a spinning top. Prepared fresh grain of green peas is subjected to freezing, preferably slow, and crushed in a spinning top. The listed components are mixed with fish broth, tomato paste, ethyl alcohol, sugar and table salt. 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. When using ethyl alcohol with a strength that does not coincide with the prescription, its consumption is calculated on the equivalent content of anhydrous alcohol. 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.

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 was 1.3 · 10 ⁵ for the experimental product and 1.1 · 10 ⁵ for the control product, 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 for the production of canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and chopping onion on top, freezing and chopping fresh green peas on a top, cutting fish fillet, mixing egg whites, table salt and starch, wetting the mixture obtained fish fillet, frying it in ghee and chopping in a spinning top, mixing the listed components with fish broth, tomato paste, ethyl alcohol, sugar and table olyu, packing the resulting mixture into aluminum tubes with the following flow components pbw .: fish fillet 333.33 melted butter 37,4 chicken eggs 88 green pea 363.33 onion 7.8-7.9 tomato paste in terms of 30% 22.22 ethyl alcohol in terms of 96% 4.17 sugar 10 table salt 3,5 starch twenty fish stock before the release of the target product 1000, sealing and sterilization.