RU2327388C1 - Method of preparation of canned food "fish "po-domashnemu" of special purpose - Google Patents

Abstract

FIELD: food processing.

SUBSTANCE: canned food is prepared by way of a bulb onion cutting, browning in a drawn butter and crushing on a meat comminutor, a garlic parboiling and crushing on a meat comminutor, a bean and a parsley greengrocery and a mother-of-thyme freezing and crushing on a meat comminutor, a carp fillet crushing on a meat comminutor, mixing together of the listed components with dry white wine, a fish broth, a tomato paste, salt, citric acid and a CO₂-extract of pimento, packing of the received mix in aluminium tubas, hermetic sealing and sterilisation.

EFFECT: canned food has a raised comprehensibility.

Description

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

A known method of cooking a culinary dish "Home-style fish", which includes preparing the recipe components, cutting carp fillet, cutting and sautéing onion in vegetable oil, sautéing tomato puree, chopping parsley, sequentially placing onion pan and carp fillet with pepper aromatic and table salt, adding white grape wine, citric acid and broth, simmering over moderate heat for 10-25 minutes, adding parsley and tomato puree, stewing on the mind heat for 12-18 minutes, adding garlic and greens of thyme and stewing for 2-3 minutes to obtain the main component, adding melted butter to canned green beans with a side dish and forming the finished dish from the main component and side dish (Sungurova E .E. Feast on the whole world. - M.: Physical education and sport, 1994, p.216-217).

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 preparing canned fish for home use for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping onion on top, garlic blanching and grinding, freezing and chopping green beans and parsley and thyme greens, grilling carp fillet on top, mixing the listed components with dry white wine, fish broth, tomato paste, sodium chloride, citric acid and СО ₂ - extract of allspice, packing the fillet of the mixture in aluminum tubes at the following component consumption, parts by weight:

carp fillet 444,44 melted butter 33.33 onion 156-158 green beans 244.44 garlic 7.11-7.5 parsley 27.78 thyme greens 6.94 tomato paste 30% 11.11 dry white wine 44,44 salt 11.6 lemon acid 0.4 CO ₂ extract of allspice 0.015 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 onions are cut, sautéed in ghee and chopped in a spinning top. Prepared garlic is blanched and ground in a spinning top. Prepared green beans and parsley and thyme are subjected to freezing, preferably slow, and chopped in a spinning top. The prepared carp fillet is ground in a spinning top. The listed components are mixed with dry white wine, fish stock, tomato paste, table salt, citric acid and CO ₂ extract of allspice. 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 10.04.18.18-90.

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 amounted to a pilot product of 2.3 · 10 ⁵ and for the control product of 2 · 10 ^5, 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 preparation of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onions on top, blanching and chopping garlic tops, freezing and chopping green beans and parsley and thyme greens, chopping fillet tops, grind carp tops mixing the listed components with dry white wine, fish stock, tomato paste, table salt, citric acid and CO ₂ extract of allspice, packing the fillet obtained mixtures in aluminum tubes at the following component consumption, parts by weight: carp fillet 444,44 melted butter 33.33 onion 156-158 green beans 244.44 garlic 7.11-7.5 parsley 27.78 thyme greens 6.94 tomato paste in terms of 30% 11.11 dry white wine 44,44 salt 11.6 lemon acid 0.4 CO ₂ extract of allspice 0.015 fish stock before the release of the target product 1000, sealing and sterilization.