RU2330578C1 - Method of production of preserved food "smelt stewed with potherbs" - Google Patents

Abstract

FIELD: technology of food products making.

SUBSTANCE: hen's eggs are boiled, peeled and cut. Green onion, parsley, dill and celery are cut and frozen. Mentioned components are mixed without access of oxygen with wheat dried crusts and table salt. Smelt fillet is cut, coated with wheat flour and fried in melted butter. Then smelt fillet, prepared mixture and milk are packed, sealed and sterilised. Assimilability of preserved food is 2·10⁵, and of dish that is used for preserved food production - 1.6·10⁵.

EFFECT: arsenal of technology and dishes is expanded for production of new preserved food with increased assimilability.

Description

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

A known method of producing a culinary dish "Braised smelt with herbs", which includes preparing the recipe, sprinkling with table salt, holding for 30 minutes in a cool place, breading in flour and frying in smelt oil, cooking, cleaning and chopping chicken eggs, chopping green onions and parsley, dill and celery greens, crushing wheat crackers and mixing them with green onions and parsley, dill and celery, laying in the greased stewpan of the mixture, laying the smelt on top, filling with milk, cooking under a lid over low heat until cooked and sprinkling with chicken eggs to get the finished dish (Usov VV Fish on your table. - M.: Food Industry, 1979, p. 299).

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 canned meat smelt stew production method involves preparing recipe components, boiling, peeling and cutting chicken eggs, cutting and freezing green onions and parsley, dill and celery, mixing the listed components without oxygen with wheat crackers and table salt, cutting, breading in wheat flour and frying in melted butter smelt fillet, packing of smelt fillet, the resulting mixture and milk at the following consumption of components, parts by weight:

smelt fillet 437.16 melted butter 12.3 chicken eggs 84.15 green onions 90.16 parsley 17.08 dill greens 17.08 celery greens 17.08 wheat crackers 54.64 Wheat flour 12.3 salt 12 milk 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 chicken eggs are boiled, peeled and chopped. Prepared green onions and parsley, dill and celery are chopped and subjected to freezing, preferably slow. The listed components are mixed without oxygen with wheat crackers and salt.

The prepared smelt fillet is cut, breaded in wheat flour and fried in ghee.

Fillet of smelt, the resulting mixture and milk are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

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

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)

A method for the production of canned food, which includes preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and freezing green onions and parsley, dill and celery, mixing these components without oxygen with wheat crackers and salt, cutting, breading in wheat flour and roasting smelt fillet in melted butter, packing smelt fillet, the resulting mixture and milk at the following component consumption, parts by weight: smelt fillet 437.16 melted butter 12.3 chicken eggs 84.15 green onions 90.16 parsley 17.08 dill greens 17.08 celery greens 17.08 wheat crackers 54.64 Wheat flour 12.3 salt 12 milk before the release of the target product 1000, sealing and sterilization.