RU2335187C1 - Method of production of tinned food "sea breams with tomatoes" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method is carried out by the following way. Skinned filleted sea breams are diced and fried all over with vegetable oil; garlic is rubbed through and browned with vegetable oil. Tomatoes are diced and blanched. Spring onions and peppermint greens are sliced and frozen. Thereafter all listed components are mixed up in no-oxygen medium with sake, lemon juice, table salt, black bitter pepper and red hot pepper. Then produced mixture with dry white wine is packed up, tinned and sterilised at specific component ratio.

EFFECT: production of tinned food of improved digestibility.

Description

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

A known method of obtaining a culinary dish "Sea bream with tomatoes", involving the preparation of recipe components, cutting tomatoes, green onions, peppermint and skinless fillet of sea bream, mixing tomatoes, green onions, white wine, chicken stock cube and lemon juice to obtain sauce, crushing and sautéing garlic in vegetable oil, adding skinless fillet of sea bream to it, frying on one side, turning over, adding sake, burning, pouring sauce, stewing under a lid for 3 m inut, separation of the skinless fillet of sea bream, dressing the sauce with salt, bitter black pepper and hot red pepper, pouring the sauce of the skinless fillet of sea bream with sauce and sprinkling with mint greens to get the finished dish (Japanese cuisine. - M .: EKSMO-Press, 2001, p. .169).

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 producing canned Sea Bream with Tomatoes involves preparing the recipe components, cutting and frying the skinless fillet of sea bream in vegetable oil, rubbing and sautéing garlic in vegetable oil, cutting and blanching tomatoes, cutting and freezing green onions and peppermint greens, mixing the listed components without oxygen with sake, lemon juice, table salt, bitter black pepper and hot red pepper, packing the resulting mixture and white dry wine at the following consumption of components, parts by weight:

skinless fillet of sea bream 360 vegetable oil 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 peppermint herbs twenty sake 24 lemon juice 32 salt 12 black bitter pepper 0.2 hot red pepper 0.3 dry white wine 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 skinless fillet of sea bream is cut and fried in vegetable oil. Prepared garlic is mashed and sautéed in vegetable oil. Prepared tomatoes are cut and blanched in hot water. Prepared green onions and peppermint greens are cut and subjected to freezing, preferably slow. The listed components are mixed without oxygen with sake, lemon juice, sodium chloride, bitter black pepper and hot red pepper. The resulting mixture and white dry wine are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except dry white wine is given taking into account the norms of waste and losses of each type of raw material. Given in the form of an interval, the consumption of garlic covers its possible change in the shelf life of raw materials and is accepted as the minimum 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 GOST 12161-88.

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 1.5 · 10 ⁵ for the experimental product and 1.1 · 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 of producing canned food, which involves preparing the recipe components, cutting and frying the skinless fillet of sea bream in vegetable oil, rubbing and sautéing garlic in vegetable oil, cutting and blanching tomatoes, cutting and freezing green onions and peppermint herbs, mixing the listed components without oxygen access sake, lemon juice, sodium chloride, bitter black pepper and hot red pepper, packing the mixture and dry white wine, sealing and sterilizing the next time ode components in parts by weight .: skinless fillet of sea bream 360 vegetable oil 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 peppermint herbs twenty sake 24 lemon juice 32 salt 12 black bitter pepper 0.2 hot red pepper 0.3 dry white wine before the release of the target product 1000