RU2331256C1 - Method of production of preserved food "halibut stewed with green onions and tomatoes" of special purpose - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to food industry. Preserved food is cooked by halibut fillet cutting, coating with wheat flour, frying in melted butter and grinding in mincer, leek cutting, browning in melted butter and grinding in mincer, green onions freezing and grinding in mincer, garlic ricing and browning in melted butter, mixing of specified components with fish broth, tomato paste, table salt and CO₂-extract of black bitter pepper, packing of prepared mixture into aluminium tubes, sealing and sterilisation.

EFFECT: preparation of 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 green onions and tomatoes", which includes preparing the recipe components, cutting, sprinkling with salt and ground pepper, breading in flour and frying halibut vegetable oil, cutting tomatoes, chopping green onions and leeks, warming 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 halibut and stewing to yshkoy on low heat for 45 minutes to obtain the finished dish (Usov VV fish on your desk - M .: Food Industry, 1979, s.293-294).

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 green onion and tomato canned food production method involves preparing the recipe components, cutting, breading in wheat flour, frying in ghee and chopping halibut fillet on top, cutting, sautéing in ghee and chopping leek on a top, freezing and chopping green onions on a top, rubbing and sautéing garlic in ghee, mixing the listed ingredients with fish broth, tomato paste, cook salt and CO ₂ -extract of black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

halibut fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste 30% 41.67 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 halibut fillet is cut, breaded in wheat flour, fried in ghee and chopped in a spinning top. The prepared leek is chopped, sautéed in ghee and chopped in a spinning top. Prepared green onions are subjected to freezing, preferably slow, and chopped in a spinning top. The prepared garlic is mashed and sautéed in ghee. The listed components are mixed with fish broth, tomato paste, 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. 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 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, breading in wheat flour, frying in ghee and chopping halibut fillet on top, cutting, sautéing in ghee and chopping leek, freezing and chopping green onions rubbing and sautéing in garlic melted butter, mixing the listed components with fish broth, tomato paste, table salt and CO ₂ extract of black bitter pepper, packing the resulting mixture and in aluminum tubes at the following component consumption, parts by weight: halibut fillet 500 melted butter 28.13 green onions 275 leek 73.13-74.06 garlic 12-12.66 Wheat flour 14.06 tomato paste in terms of 30% 41.67 table salt 11.6 CO ₂ extract of black bitter pepper 0.015 fish stock before the release of the target product 1000, sealing and sterilization.