RU2330504C1 - Method of production of preserved food "cod baked with vegetables" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to food industry, namely to production of fish and vegetable preserves. Preserved food is prepared by carrots, white roots and onions cutting and browning in melted butter, cutting and blanching of tomatoes, cutting and freezing of leek, grating of cheese, mixing of specified components without oxygen access with dried and finely ground breadcrumbs, table salt and black bitter pepper, cutting of skin-free cod fillet, packing of skin-free cod fillet, prepared mixture and melted butter, 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 "Cod baked with vegetables", which includes preparing the recipe, cutting, sprinkling with table salt and stewing in drinking water with the addition of ghee until half-finished carrots, white roots, greens, leeks and onions, cutting tomatoes, rubbing cheese, sprinkling with salt and pepper the skinless cod filet, laying it in a saucepan with ghee, laying on top of stewed vegetables, laying on top of tomatoes, sprinkling with salt, ground pepper, milk bubbled with breadcrumbs and cheese, spraying with melted butter and bake in the oven to produce the finished dish (Usov VV, fish on your table -. M .: Food Industry, 1979, s.319).

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 food “Cod baked with vegetables” involves preparing the recipe components, cutting and sautéing carrots, white roots and onions in ghee, cutting and blanching tomatoes, cutting and freezing greens of leeks, rubbing cheese , mixing the listed components without oxygen with breadcrumbs, table salt and bitter black pepper, cutting the skinless cod filet, packing the skinless cod filet, the resulting mixture and melted go oil at the next component consumption, parts by weight:

skinless cod fillet 500 carrot 70,2-72 white roots 124.5-126.5 onion 93.6-94.8 leek greens 55 tomatoes 140.75 cheese 11.25 breadcrumbs 11.25 salt 12 black bitter pepper 0.3 melted butter 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 carrots, white roots and onions are chopped and sautéed in ghee. Prepared tomatoes are cut and blanched in hot water. Prepared leek greens are cut and subjected to freezing, preferably slow. Prepared hard cheese is rubbed. The listed components are mixed without oxygen with breadcrumbs, salt and bitter black pepper.

Prepared skinned cod fillet cut.

Skinless cod fillet, the resulting mixture and ghee are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except ghee 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 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 was 2 · 10 ⁵ for the experimental product and 1.6 · 10 ⁵ 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)

Method for the production of canned food, which includes preparing recipe components, cutting and sautéing carrots, white roots and onions in ghee, cutting and blanching tomatoes, cutting and freezing leek greens, grating cheese, mixing the listed components without oxygen access with breadcrumbs, cookery salt and bitter black pepper, cutting a skinless cod filet, packing a skinless cod filet, the resulting mixture and ghee at the following component consumption, parts by weight: skinless cod fillet 500 carrot 70,2-72 white roots 124.5-126.5 onion 93.6-94.8 leek greens 55 tomatoes 140.75 cheese 11.25 breadcrumbs 11.25 salt 12 black bitter pepper 0.3 melted butter before the release of the target product 1000, sealing and sterilization.