RU2330502C1 - Method of production of preserved food "halibut stewed with spinach and sorrel" of special purpose - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: preserved food is cooked by onions cutting, browning in melted butter and grinding in mincer, garlic blanching and squeezing, freezing and mincer grinding of spinach, sorrel and greens, halibut fillet grinding in mincer, mixing of specified components with fish broth, tomato paste, sugar, table salt and CO₂-extract of black bitter pepper, packing of prepared mixture in aluminium tubes, sealing and sterilisation.

EFFECT: allows to produce preserved food with high assimilability.

Description

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

A known method of producing a culinary dish "Braised halibut with spinach and sorrel", which includes preparing the recipe components, cutting and sprinkling halibut with salt and pepper, scalding, peeling and cutting tomatoes, cutting spinach and sorrel, chopping herbs, rubbing garlic, cutting and sautéing in onion vegetable oil, laying the listed vegetables in a saucepan, seasoning them with sugar and salt, pouring with drinking water, adding halibut and stewing under a lid over low heat to get ready go dish (Usov VV Fish on your table. - M.: Food industry, 1979, s. 295-296).

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 canned halibut with spinach and sorrel canning production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, blanching and rubbing garlic, freezing and chopping spinach, sorrel on top and greens, chopping halibut fillet on top, mixing the above components with fish broth, tomato paste, sugar, salt and CO ₂ -extract of black bitter pepper, packing the mixture obtained in aluminum tubes at the following component consumption, parts by weight:

halibut fillet 560 melted butter 36 onion 149.76-151.68 garlic 10.24-10.8 spinach 44 sorrel 44 greenery 25 tomato paste 30% 53.33 sugar 5 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 garlic is blanched in and rubbed. Prepared spinach, sorrel and greens are subjected to freezing, preferably slow, and chopped in a spinning top. Prepared halibut fillet is ground in a spinning top. The listed components are mixed with fish broth, tomato paste, sugar, 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. 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. She was 2.5 · 10 ⁵ for the experimental product and 1.9 · 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 the recipe components, cutting, sautéing in ghee and chopping onions, blanching and rubbing garlic, freezing and chopping spinach, sorrel and greens on the top, chopping halibut fillet on top, mixing the listed components with fish broth, tomato paste, sugar, table salt and CO ₂ extract of black pepper, packing the resulting mixture into aluminum tubes with the following components flow, as.ch .: halibut fillet 560 melted butter 36 onion 149.76-151.68 garlic 10.24-10.8 spinach 44 sorrel 44 greenery 25 tomato paste in terms of 30% 53.33 sugar 5 salt 11.6 Bitter black pepper CO ₂ extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization.