RU2328930C1 - Method for producing tinned food "chilean eel soup" - Google Patents

Abstract

FIELD: food processing.

SUBSTANCE: method for producing the tinned food provides cutting and browning in melted butter the onions and vegetable pepper; grating garlic and browning it in melted butter; cutting and frosting the greens; mixing the said components at oxygen-free conditions with the dry white wine, tomato paste, sodium chloride and black bitter pepper; cutting the skinned eel sirloin; packing skinned eel sirloin, the produced mixture and the fish broth, sealing and sterilisation.

EFFECT: tinned food has improved assimilability as compared to analogue dish.

Description

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

A known method of producing a culinary dish "Chilean eel soup", involving the preparation of recipe components, cutting skinless eel and vegetable pepper fillet, chopping onions, rubbing garlic, mixing onions, garlic and vegetable pepper, adding vegetable oil, stewing until cooked, adding tomato paste, tart white wine, soup greens, skinless eel fillet, drinking water, salt and pepper and cooking for 30 minutes to get the finished dish (Linde G., Knobloch X. Bon appetit and -. M .: Food Industry 1971, p.269).

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 of producing canned food “Chilean eel soup” involves preparing the recipe components, cutting and sautéing onion and vegetable pepper in vegetable oil, rubbing and sautéing garlic in vegetable oil, cutting and freezing greens, mixing the listed ingredients without access oxygen with dry white wine, tomato paste, salt and bitter black pepper, cutting a skinless eel filet, packaging of a skinless eel filet, the resulting mixture and fish broth at the following consumption of components, parts by weight:

skinned eel fillet 390.63 vegetable oil 65.1 onion 73.13-74.06 garlic 5-5.27 vegetable pepper 197.66 greenery 78.13 dry white wine 195.31 tomato paste 30% 7.81 salt eighteen black bitter pepper 0.3 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 and vegetable pepper are chopped and sautéed in vegetable oil. Prepared garlic is mashed and sautéed in vegetable oil. Prepared greens are cut and subjected to freezing, preferably slow. The listed components are mixed without oxygen with dry white wine, tomato paste, table salt and bitter black pepper.

Prepared skinned eel fillet cut.

Skinless eel fillet, the resulting mixture and fish broth are Packed 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 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 was 6.1 · 10 ⁴ for the experimental product and 5.1 · 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 for the production of canned food, which includes preparing the recipe components, cutting and sautéing onion and vegetable pepper in vegetable oil, rubbing and sautéing garlic in vegetable oil, cutting and freezing greens, mixing the listed components without oxygen with dry white wine, tomato paste, table salt and bitter black pepper, cutting a skinless eel filet, packing of a skinless eel filet, the resulting mixture and fish broth at the following component consumption, parts by weight: skinned eel fillet 390.63 vegetable oil 65.1 onion 73.13-74.06 garlic 5-5.27 vegetable pepper 197.66 greenery 78.13 dry white wine 195.31 tomato paste 30% 7.81 salt eighteen black bitter pepper 0.3 fish stock before the release of the target product 1000, sealing and sterilization.