RU2312552C1 - Method for manufacturing canned food "jack mackerel in sorrel sauce" of special indication - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the suggested canned food should be manufactured due to cutting, frying in melted butter and reducing onions upon a chopper, freezing and reducing sorrel and parsley greens upon a chopper, grating garlic and mixing the above-mentioned components with fish broth, tomato paste, common salt, hot black pepper and laurel leaf to obtain the sauce. The fillet of jack mackerel should be cut, breaded in wheat flour, roasted in melted butter and reduced upon a chopper. The mixture obtained should be packed into aluminum tubes, sealed and sterilized. This enables to obtain new canned food out of the known culinary dish, widen the number of technical means and dishes and increase digestibility of this dish from 1.8·10⁵ up to 2.2·10⁵.

EFFECT: higher efficiency of manufacturing.

Description

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

A known method of producing a culinary dish "Horse mackerel in sorrel sauce", which includes cutting and sautéing onions in vegetable oil, rubbing garlic with table salt, adding the listed components, sorrel, parsley, tomato paste and spices and stewing for 10 times -15 minutes to get the sauce, cutting, breading in wheat flour and frying the horse mackerel in vegetable oil, putting it in a row in a saucepan, pouring the sauce and stewing for 40-50 minutes to get the finished dish (Semashko E.N. Ka do without meat - M .: Physical Culture and Sport, 1994, s.197).

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 special-purpose production method of Cavrida in Sorrel Sauce production preserves recipe components, cutting, breading in wheat flour, frying in ghee and chopping horse mackerel fillet, cutting, sautéing in ghee and chopping gyroscope onions, freezing and grinding on gyroscope sorrel and parsley, garlic wiping, mixing these components with fish broth, tomato paste, table salt and CO ₂ extracts n CAR black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

horse mackerel fillet 465.12 melted butter 69.77 onion 108.84-110.23 sorrel 255.81 garlic 6.4-6.75 parsley 12.5 Wheat flour 46.51 tomato paste 30% 23.26 salt 12 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.008 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. The prepared horse mackerel fillet is cut, breaded in wheat flour, fried in ghee and chopped in a spinning top. Prepared onions are cut, sautéed in ghee and chopped in a spinning top. Prepared sorrel and parsley are subjected to freezing, preferably slow, and chopped in a spinning top. The prepared garlic is mashed. The listed components are mixed with fish broth, tomato paste, sodium chloride and CO ₂ -extracts of black pepper and bay leaf. 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. 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 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 2.2 · 10 ⁵ for the experimental product and 1.8 · 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 the recipe components, cutting, breading in wheat flour, frying in ghee and chopping horse mackerel fillet, cutting, sautéing in melted butter and chopping onion in a top, freezing and chopping sorrel and greens parsley, rubbing garlic, mixing the listed components with fish broth, tomato paste, table salt and CO ₂ extracts of black pepper and bay leaf, packaging obtained with Mesi in aluminum tubes at the following component consumption, parts by weight: horse mackerel fillet 465.12 melted butter 69.77 onion 108.84-110.23 sorrel 255.81 garlic 6.4-6.75 parsley 12.5 Wheat flour 46.51 tomato paste 30% 23.26 salt 12 Bitter black pepper CO ₂ extract 0.01 CO ₂ bay leaf extract 0.008 fish stock before the release of the target product 1000 sealing and sterilization.