RU2322121C1 - Method for manufacturing canned food "fish in sesame sauce" of special indication - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with cutting, roasting in melted butter and reducing fish fillet upon a chopper; cutting, frying in melted butter and reducing brown onions, lemons and tomatoes upon a chopper; freezing and reducing thyme, rosemary and parsley green parts upon a chopper; grating garlic. The above-mentioned components should be mixed with fish broth, sesame paste, lemon juice, common salt, sweet red pepper and CO₂-extracts of hot black pepper, hot red pepper, coriander, caraway and laurel leaf. The mixture obtained should be packed into aluminum tubes followed by sealing and sterilization. The innovation enables to manufacture canned food for cosmic nutrition being of increased digestibility.

EFFECT: higher efficiency of manufacturing.

Description

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

A known method of producing a culinary dish "Baked fish with tahini sauce", which involves preparing the recipe components, cutting the fish on both sides, crushing the garlic and mixing it with coriander, "Harissa" sauce and olive oil and rubbing the mixture with the abdominal cavity and the outer surface of the fish, cutting tomatoes, lemons and onions, laying them on a greased baking sheet with olive oil, laying fish on top of them, sprinkling with olive oil, sprinkling with salt and pepper, lining with bay leaf and laziness of thyme and rosemary and baking for about 25 minutes to obtain the main component, crushing garlic, chopping parsley, mixing them with Tahini paste and lemon juice, pouring with drinking water, adding salt and pepper and cooking over low heat at low heat stirring until a uniform consistency is obtained with the sauce and the formation of the finished dish from the main component and the sauce (Farrow D., Clark J. Greek cuisine. - M .: Eksmo, 2003, p. 56).

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 canned fish production process with tahini sauce involves preparing the recipe components, cutting, frying in ghee and chopping fish fillet on top, cutting, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme greens, rosemary and parsley, rubbing garlic, mixing the listed plant components with fish broth, tahini paste, lemon juice, cookin th salt, red pepper and sweet CO ₂ extract of black pepper, red hot pepper, coriander, cumin and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen parsley 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 Bitter black pepper CO ₂ extract 0.015 Red hot pepper CO ₂ extract 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 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 fish fillet is cut, fried in ghee and ground in a spinning top. Prepared onions, lemons and tomatoes are chopped, sautéed in ghee and chopped in a spinning top. The prepared greens of thyme, rosemary and parsley are subjected to freezing, preferably slow, and crushed in a spinning top. The prepared garlic is mashed. The listed components are mixed with fish broth, tahini paste, lemon juice, table salt, sweet red pepper and CO ₂ extracts of bitter black pepper, red hot pepper, coriander, caraway seeds 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. 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 10.04.18.18-90.

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 1.8 · 10 ⁵ for the experimental product and 1.5 · 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, frying in ghee and chopping fish fillet on top, chopping, sautéing in ghee and chopping onion, lemons and tomatoes, freezing and chopping thyme, rosemary greens on top and parsley, garlic wiping, mixing plant components listed with fish broth, tahini paste, lemon juice, sodium chloride, sweet red pepper and CO ₂ extract of pepper Jun th bitter red hot pepper, coriander, cumin and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: fish fillet 440 melted butter 36 onion 37.44-37.92 lemons 36.8 tomatoes 270 thyme greens fifteen rosemary greens fifteen parsley 22.5 garlic 10.24-10.8 tahini paste thirty lemon juice 16 salt 12 sweet red pepper 2,5 CO _{2 -} black pepper extract 0.015 Red hot pepper CO ₂ extract 0,075 Coriander CO ₂ Extract 0.225 CO ₂ extract caraway 0.01 CO ₂ extract leafs 0.06 fish stock before the release of the target product 1000, sealing and sterilization.