RU2328916C1 - Method for producing tinned food "potato soup with anchovy" - Google Patents

Abstract

FIELD: food processing.

SUBSTANCE: method for producing the tinned food provides the preparation of the recipe components: cutting and blanching onions and potatoes; blanching and cutting carrots; cutting and frosting the spring onions and dill greens; cutting the pickled filleted anchovy. The said components are mixed at the oxygen-free conditions with the vegetable oil, sodium chloride, the black bitter pepper and the bay leaf. The produced mixture and the drinking water are packed at the specified consumption of the components.

EFFECT: tinned food has improved assimilability.

Description

The invention relates to a technology for the production of canned concentrates of the first lunch dishes.

A known method of obtaining a culinary dish "Potato soup with hamsa", providing for the preparation of recipe components, cutting and sautéing green onions in vegetable oil, cutting carrots, onions and potatoes, chopping dill, bringing drinking water to a boil, adding carrots and onions to it onions, boil for 10-15 minutes, add potatoes, cook until cooked, add 10 minutes before the end of cooking the fillet of pickled hamsa and, after boiling, green onions, salt and spices and sprinkle with herbs Kropa to obtain finished dishes (EE Sungurova Feast -. M .: Physiotherapy 1994, s.401).

The technical result of the invention is to obtain new canned food with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the method for producing canned food “Potato soup with hamsa” involves preparing the recipe components, cutting and blanching onions and potatoes, blanching and cutting carrots, cutting and freezing green onions and dill, cutting fillet of pickled hamsa, mixing the listed components without access of oxygen with vegetable oil, sodium chloride, bitter black pepper and bay leaf, packaging the resulting mixture and drinking water at the following component consumption, parts by weight:

marinated hamsa fillet 230 vegetable oil twenty carrot 58.5-60 onion 93.6-94.8 potatoes 512-540 green onions 27.5 dill greens 25 salt 13.86 black bitter pepper 0.2 Bay leaf 0.08 water 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 and potatoes are cut and blanched in hot water. Prepared carrots are blanched and chopped. Prepared green onions and dill greens are cut and subjected to freezing, preferably slow. Prepared fillet of pickled hamsa cut. The listed components are mixed without oxygen with vegetable oil, sodium chloride, bitter black pepper and bay leaf. The resulting mixture and drinking water are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except drinking water 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 GOST 18316-95.

The assimilation of the canned food obtained by the proposed method and the culinary dish by the closest analogue was carried out by preparing the first lunch dish of canned food when diluted with drinking water in a ratio of 1: 1 and 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 5.8 · 10 ⁴ for the experimental product and 5 · 10 ⁴ for the control product, respectively.

Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.

Claims (1)

A method of producing canned food, which includes preparing recipe components, cutting and blanching onions and potatoes, blanching and cutting carrots, cutting and freezing green onions and dill, cutting fillet of pickled anchovy, mixing the listed components without oxygen with vegetable oil, sodium chloride, pepper black bitter and bay leaves, packaging the resulting mixture and drinking water at the following component consumption, wt.h: marinated hamsa fillet 230 vegetable oil twenty carrot 58.5-60 onion 93.6-94.8 potatoes 512-540 green onions 27.5 dill greens 25 salt 13.86 black bitter pepper 0.2 Bay leaf 0.08 water before the release of the target product 1000, sealing and sterilization.