RU2330510C1 - Method of preparation of preserved food "fish fillet with spices" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to technology of fish and vegetables preserves production. Method includes tomatoes cutting and browning in vegetable oil, cutting and blanching of paprica, cutting and freezing of green onions. Specified components are mixed without oxygen access with soya sauce and table salt. Wheat flour is mixed with anise, black bitter pepper, fennel, cloves and cinnamon. Trout fillet is cut, coated with prepared mixture of flour with spices, dipped in hen's eggs, coated with dried and finely ground breadcrumbs and fried in vegetable oil. Trout fillet, prepared mixture of vegetables and vegetable oil are packed, sealed and sterilised.

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 manufacturing a culinary dish "Fish fillet with spices", which includes cutting trout fillet, tomatoes, parts of green onions and vegetable pepper, mixing wheat flour with anise, pepper, fennel, cloves and cinnamon, breading trout fillet in the resulting mixture, wetting chicken eggs , breading in breadcrumbs and frying in vegetable oil, mixing chopped portion of green onions and tomatoes, frying in butter for 1-2 minutes, adding soy sauce and stewing for 1 minute and forming a goth ogovy dish from all of the listed components (Deep-fried dishes. - Chelyabinsk: Arkaim, 2004, p.9).

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 fish fillet with spices involves preparing the recipe components, cutting and sautéing tomatoes in vegetable oil, cutting and blanching vegetable pepper, cutting and freezing green onions, mixing these components without oxygen with soy sauce and common salt, mixing wheat flour with anise, black bitter pepper, fennel, cloves and cinnamon, cutting trout fillet, breading it in the resulting mixture of wheat flour with spices, sma Ivanov in eggs, breading with breadcrumbs and frying in vegetable oil, packing trout fillet, the resulting mixture of vegetables and oil flow rate with the following components, pbw .:

trout fillet 375 chicken eggs 48.13 tomatoes 281.5 vegetable pepper 158.13 green onions 61.88 Wheat flour 28.13 breadcrumbs 18.75 soy sauce 18.75 salt 12 anise 0.6 black bitter pepper 0.6 fennel 0.6 clove 0.6 cinnamon 0.6 vegetable oil 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 tomatoes are chopped and sautéed in vegetable oil. Prepared vegetable pepper is cut and blanched in hot water. Prepared green onions are cut and subjected to freezing, preferably slow. The listed components are mixed without oxygen with soy sauce and salt.

Prepared wheat flour is mixed with anise, black pepper, fennel, cloves and cinnamon. The prepared trout fillet is cut, breaded in the obtained flour and spices mixture, moistened in chicken eggs, breaded in breadcrumbs and fried in vegetable oil.

Trout fillet, the resulting mixture of vegetables and vegetable oil are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except vegetable oil is given taking into account the norms of waste and losses of each type of raw material.

The canned food obtained using the described technology is similar in organoleptic and physico-chemical characteristics to the culinary dish in the closest analogue, and in terms of safety, it corresponds to SanPiN 2.3.2.1078-01. The guaranteed shelf life of canned food, determined by the standard method, was 2 years.

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 1.6 · 10 ⁵ and for a control product of 1.2 · 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 involves preparing the recipe components, cutting and sautéing tomatoes in vegetable oil, cutting and blanching vegetable pepper, cutting and freezing green onions, mixing the listed components without oxygen with soy sauce and salt, mixing wheat flour with anise, black pepper bitter, fennel, cloves and cinnamon, cutting trout fillet, breading it in the resulting mixture of wheat flour with spices, soaking in chicken eggs, breading in breadcrumbs x and frying in vegetable oil, packing trout fillet, the resulting mixture of vegetables and vegetable oil at the following component consumption, parts by weight: trout fillet 375 chicken eggs 48.13 tomatoes 281.5 vegetable pepper 158.13 green onions 61.88 Wheat flour 28.13 breadcrumbs 18.75 soy sauce 18.75 salt 12 anise 0.6 black bitter pepper 0.6 fennel 0.6 clove 0.6 cinnamon 0.6 vegetable oil before the release of the target product 1000, sealing and sterilization.