RU2315517C1 - Method for manufacturing canned food "fish stewed with sorrel" of special indication - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the suggested canned food should be manufactured due to cutting, breading in wheat flour, roasting in melted butter and reducing fish fillet upon a chopper; cutting, frying in melted butter and reducing onions, upon a chopper; freezing and reducing sorrel upon a chopper; grating garlic. The above-mentioned components should be mixed with fish broth, tomato paste, common salt and a CO₂-extract of hot black pepper. The mixture obtained should be packed into aluminum tubes followed by sealing and sterilization. The canned food in question is of increased digestibility.

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 "Braised fish with sorrel", which includes preparing the recipe components, cutting, sprinkling with salt and pepper, breading in flour and frying in fish sunflower oil, cutting and sautéing onion in vegetable oil, cutting tomatoes, grinding with cooked salt of garlic, mixing the listed vegetables with sorrel and stewing, laying in a saucepan of fish, pouring the stew and stewing for 1 hour to obtain the finished dish (Semashko EN How to do without meat - M .: Physical education Hurray and sport, 1994, p. 195).

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 fish "Braised with sorrel" for special purposes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and grinding on top of fish fillet, cutting, sautéing in ghee and grinding in a top onions, freezing and grinding on gyroscope sorrel, garlic wiping, mixing these components with fish broth, tomato paste, table salt and CO ₂ extract of black pepper, f scoop resulting mixture into aluminum tubes with the following flow components pbw .:

fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste in terms of 30% 28.67 table salt 11.6 Bitter black pepper CO ₂ extract 0.01 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 fish 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. The prepared sorrel is subjected to freezing, preferably slow, and ground in a spinning top. The prepared garlic is mashed. The listed components are mixed with fish broth, tomato paste, sodium chloride and a CO ₂ extract of black bitter pepper. 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 solids content that does not coincide with the formulation, its consumption is calculated on the equivalent solids content. For components of plant origin, the costs presented 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 1.5 · 10 ⁵ for the experimental product and 1.2 · 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, involving the preparation of prescription components, cutting, breading in wheat flour, frying in ghee and grinding on top of fish fillet, cutting, sautéing in ghee and grinding on top of onions, freezing and grinding on top of sorrel, rubbing garlic, mixing the listed components with fish broth, tomato paste, table salt and CO ₂ -extract of black bitter pepper, packing the mixture in aluminum tubes in the next p askhod components, parts by weight: fish fillet 400 melted butter 40 sorrel 440 onion 35.5-35.55 garlic 6.4-6.75 Wheat flour 10 tomato paste in terms of 30% 28.67 table salt 11.6 CO _{2 -} black pepper extract 0.01 fish stock before the release of the target product 1000 sealing and sterilization.