RU2334441C1 - Method of canned food production "prawns in tomato sauce" - Google Patents

Abstract

FIELD: food production technology.

SUBSTANCE: canned food is produced by carrot, garlic and onion cutting, frying in small amount of vegetable oil and mincing; parsley, celery and thyme freezing and mincing. The said ingredients are mixed up with wheat flour, white dry wine, fish bouillon, tomato paste, table salt, bitter black pepper and bay leaf producing sauce. After that, spinach is cut and frozen and prawns meat is fried in melted butter. Spinach, prawn meat and sauce are packed, sealed and sterilised.

EFFECT: improved digestibility properties as compared to similar dish.

Description

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

A known method of producing a culinary dish "Shrimp in tomato sauce", which includes preparing the recipe, sprinkling with shrimp and pepper shrimp, cutting carrots, garlic, onions and parsley, celery and thyme, mixing flour and butter, heating salad oil, adding to it carrots, garlic, onions and celery greens, frying, adding shrimp, frying with constant stirring until the shrimp turns red, adding white wine, drinking water, tomato paste, greens parsley and thyme, salt and bay leaf, stew for 5 minutes, separate the shrimp to obtain the main component, cook for 10 minutes, add a mixture of flour and butter, cook with constant stirring until thickened and rub through a sieve to obtain a sauce, cooking and cutting spinach to obtain a side dish and the formation of the finished dish from the main component, side dish and sauce (Japanese cuisine. - M .: EKSMO-Press, 2001, p.171).

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 of producing canned food “Shrimps in tomato sauce” involves preparing the recipe components, cutting, sautéing in vegetable oil and chopping carrots, garlic and onions on top, freezing and chopping parsley, celery and thyme greens on the top, mixing of the listed components without oxygen access with wheat flour, white dry wine, fish stock, tomato paste, salt, black pepper and bay leaf to obtain sauce, cutting and substitute wrapping spinach, frying shrimp meat in melted butter, packing spinach, shrimp meat and sauce at the following component consumption, parts by weight:

shrimp 500 melted butter 5 vegetable oil fifteen onion 46.8-47.4 carrot 35.1-36 garlic 3.2-3.38 spinach 330 celery greens 31.25 parsley 6.25 thyme greens 3.13 Wheat flour 2,5 dry white wine 60 tomato paste 30% 40 salt 12 black bitter pepper 0.2 Bay leaf 0.04 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 carrots, garlic and onions are chopped, sautéed in vegetable oil and chopped in a spinning top. Prepared parsley, celery and thyme greens are subjected to freezing, preferably slow, and crushed in a spinning top. The listed components are mixed without oxygen with wheat flour, white dry wine, fish broth, tomato paste, table salt, bitter black pepper and bay leaf to obtain a sauce.

Prepared spinach is cut and subjected to freezing, preferably slow.

Prepared shrimp meat is fried in ghee.

Spinach, shrimp meat and sauce are packaged at the aforementioned 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 dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter 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.

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 1 year.

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 12.3 · 10 ⁴ for the experimental product and 7.1 · 10 ⁴ 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 involves the preparation of prescription components, cutting, sautéing in vegetable oil and chopping carrots, garlic and onions on a spinning top, freezing and chopping parsley, celery and thyme greens on a spinning top, mixing the listed components without oxygen, with wheat flour, white dry wine, fish stock, tomato paste, table salt, bitter black pepper and bay leaf to obtain sauce, cutting and freezing spinach, frying shrimp meat in melted butter, Asovka River spinach, meat, shrimp and sauce, sealing and sterilizing the next flow components pbw .: shrimp 500 melted butter 5 vegetable oil fifteen onion 46.8-47.4 carrot 35.1-36 garlic 3.2-3.38 spinach 330 celery greens 31.25 parsley 6.25 thyme greens 3.13 Wheat flour 2,5 dry white wine 60 tomato paste 30% 40 salt 12 black bitter pepper 0.2 Bay leaf 0.04 fish stock before the release of the target product 1000.