RU2327389C1 - Production method of canned food "perch with herbs" 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, greengrocery freezing and crushing on a meat comminutor, a perch fillet cutting, searing in a drawn butter and crushing on a meat comminutor, mixing together of the listed components with a wheaten flour, a lemon juice, a fish broth, salt and a CO₂-extract of black bitter pepper, 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 manufacturing a culinary dish "Perch with herbs", which includes cutting greens, mixing wheat flour with drinking water, cutting and sautéing onions in margarine, adding fillet of perch, frying for several minutes, adding table salt, a mixture of wheat flour with drinking water , a cube of fish stock, parts of greens and pepper, stewing under the lid for 5 minutes and adding lemon juice and the rest of greens to get the finished dish (Magic sauce. - Chelyabinsk: Arkaim, 2004, p.16).

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 Perch and Herbs canned food production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onions, freezing and chopping greens on a spinning top, cutting, frying in melted butter and chopping a top of perch fillet, mixing the listed components with wheat flour, lemon juice, fish broth, salt and CO ₂ -extract of black bitter pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 salt 11.6 Bitter black pepper CO ₂ extract 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. The prepared greens are subjected to freezing, preferably slow, and ground in a spinning top. The prepared perch fillet is cut, fried in ghee and ground in a spinning top. The listed components are mixed with wheat flour, lemon juice, fish broth, 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. The onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is accepted as the minimum 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. She was 2.5 · 10 ⁵ for the experimental product and 2.2 · 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, which includes preparing recipe components, cutting, sautéing in ghee and chopping onion on top, freezing and chopping greens on top, cutting, frying in ghee and chopping perch fillet on top, mixing the listed components with wheat flour , lemon juice, fish broth, sodium chloride and CO ₂ -extract of bitter black pepper, packing the mixture in aluminum tubes at the following component consumption, parts by weight: perch fillet 480.77 melted butter 14.42 onion 90-91.15 greenery 72.12 Wheat flour 28.85 lemon juice 38.46 table salt 11.6 CO ₂ extract of black bitter pepper 0.015 fish stock before the release of the target product 1000, sealing and sterilization.