RU2330476C1 - Method of production of preserved food "mackerel stewed with green onions and tomatoes" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to food industry, namely to production of fish and vegetable preserves. Preserved food is cooked by leek cutting and browning in vegetable oil, cutting and freezing of green onions, garlic rubbing through and browning in vegetable oil, mixing of specified components without oxygen access with tomato paste, table salt and black bitter pepper, mackerel fillet cutting, coating in wheat flour and frying in vegetable oil, packing of mackerel fillet, prepared mixture and fish broth, sealing and sterilisation.

EFFECT: preparation of preserved food with high assimilability.

Description

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

A known method of producing a culinary dish "Braised horse mackerel with green onions and tomatoes", which includes preparing the recipe, cutting, sprinkling with salt and ground pepper, breading in flour and frying horse mackerel in vegetable oil, cutting tomatoes, chopping green onions and leeks, heating vegetable oil, adding green onions, leeks and tomatoes to it, frying for 3-5 minutes, adding garlic and mashed salt and drinking water, cooking for 5 minutes, adding horse mackerel and stewing od lid on low heat for 45 minutes to obtain the finished dish (Usov VV Fish on your table. - M.: Food industry, 1979, p. 293-294).

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 the production of canned meat “Braised scad with green onions and tomatoes” involves preparing the recipe components, cutting and sautéing leeks in vegetable oil, cutting and freezing green onions, rubbing and sautéing garlic in vegetable oil, mixing the listed components without access of oxygen with tomato paste, salt and bitter black pepper, cutting, breading in wheat flour and frying in vegetable oil horse mackerel fillet, packing of horse mackerel fillet, semi ennoy mixture and fish broth with the following flow components pbw .:

horse mackerel fillet 500 vegetable oil 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 12 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 leeks are chopped and sautéed in vegetable oil. Prepared green onions are cut and subjected to freezing, preferably slow. Prepared garlic is mashed and sautéed in vegetable oil. The listed components are mixed without oxygen with tomato paste, salt and black bitter pepper.

The prepared fillet of horse mackerel is cut, breaded in wheat flour and fried in vegetable oil.

Fillet of horse mackerel, 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 12292-00.

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 a control product of 1.7 · 10 ^5, 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 leeks in vegetable oil, cutting and freezing green onions, rubbing and sautéing garlic in vegetable oil, mixing the listed components without oxygen with tomato paste, table salt and bitter black pepper, cutting, breading in wheat flour and frying of horse mackerel fillet in vegetable oil, packing of mackerel fillet, the resulting mixture and fish broth at the following component consumption, parts by weight: horse mackerel fillet 500 vegetable oil 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 salt 12 black bitter pepper 0.3 fish stock before the release of the target product 1000, sealing and sterilization.