RU2332048C1 - Method of production of fish and vegetable preserves from cod of special purpose - Google Patents

Abstract

FIELD: technology of food products making.

SUBSTANCE: method includes potatoes, paprika, garlic and green olives cutting, blanching and grinding in mincer, spinach, capers, green onions and parsley freezing and grinding in mincer, cod fillet grinding in mincer. The said components are mixed with melted butter, lemon juice, fish broth, tomato paste, table salt and CO₂-extracts of thyme and black bitter pepper. Prepared mixture is packed into aluminium tubes, sealed and sterilised.

EFFECT: higher digestibility as compared to similar culinary dish.

Description

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

A known method of producing a culinary dish "Cod in a pot", involving the preparation of recipe components, cutting potatoes, tomatoes, vegetable peppers, onions and cod fillets, layering potatoes, onions, tomatoes, cod fillets, onions, garlic, spinach potatoes, vegetable peppers, olives, canned capers, butter, parsley and green onions, sprinkling with lemon juice mixed with salt, caraway seeds and black bitter pepper, pouring with drinking water, bringing to IPEN in the oven and stewing, covered, for 20-30 minutes to obtain the finished dish (Kotok VA Brazilian - Chelyabinsk. Ural LTD, 2002, s.89-90).

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 method for the production of canned fish from special cod provides for the preparation of recipe components, cutting, blanching and chopping potatoes, vegetable peppers, garlic and olives, freezing and chopping spinach, capers, green onions and parsley, chopping cod fillet on top, mixing the listed components without oxygen with ghee, lemon juice, fish stock, tomato paste, table salt and CO ₂ -extra acts of caraway and black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

cod fillet 266.67 melted butter fifteen potatoes 170.67-180 vegetable pepper 50.6 onion 31.2-31.6 spinach 366.67 garlic 8.53-9 capers fifteen olives 6 green onions 12.5 parsley 12.5 lemon juice 7 tomato paste 30% 22.22 salt 11,2 CO ₂ extract caraway 0.005 Bitter black pepper CO ₂ extract 0.005 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 potatoes, vegetable peppers, garlic and olives are cut, blanched and chopped in a spinning top. Prepared spinach, capers, green onions and parsley are frozen, preferably slow, and ground in a spinning top. The prepared cod fillet is ground in a spinning top. The listed components are mixed with ghee, lemon juice, fish stock, tomato paste, table salt and CO ₂ -extracts of caraway seeds and 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. 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 1.3 · 10 ⁵ and for a control product of 1 · 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 fish and canned fish from special cod, which includes preparing the recipe components, cutting, blanching and chopping potatoes, vegetable peppers, garlic and olives, freezing and chopping spinach, capers, green onions and parsley, chopping cod fillet on a top , mixing the listed components without oxygen with ghee, lemon juice, fish broth, tomato paste, table salt and CO ₂ -extracts of caraway and black pepper whom, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: cod fillet 266.67 melted butter fifteen potatoes 170.67-180 vegetable pepper 50.6 onion 31.2-31.6 spinach 366.67 garlic 8.53-9 capers fifteen olives 6 green onions 12.5 parsley 12.5 lemon juice 7 tomato paste 30% 22.22 salt 11,2 CO ₂ extract caraway 0.005 Bitter black pepper CO ₂ extract 0.005 fish stock before the release of the target product 1000, sealing and sterilization.