RU2338413C1 - Method of production of special purpose canned "swordfish with tomatoes" - Google Patents

Abstract

FIELD: processing technique of food products.

SUBSTANCE: preserves are cooked by cutting, frying in melted butter and chopping on the cutter of skinned swordfish fillet, grinding and sauting in melted butter of garlic, cutting, blanching and chopping on the cutter of tomatoes, freezing and chopping on the cutter of green onion and green peppermin, blending of the specified components with white dry wine, sake, lemon juice, cooking salt and CO₂-extracts of black pepper and chili, packing of the obtained blend into aluminium tubes, sealing and sterilisation.

EFFECT: new preserves for space feeding with an increased digestibility in comparison with similar culinary dish.

Description

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

A known method of obtaining a culinary dish "Swordfish with Tomatoes", involving the preparation of recipe components, cutting tomatoes, green onions, peppermint and skinned swordfish, mixing tomatoes, green onions, white wine, chicken stock cube and lemon juice to obtain sauce, crushing and sautéing garlic in vegetable oil, adding to it skinless swordfish fillet, frying on one side, turning over, adding sake, burning, pouring sauce, stewing under the lid for 3 minutes, separating e skinless swordfish fillet, dressing the sauce with salt, bitter black pepper and hot red pepper, pouring the skinned swordfish fillet with sauce and sprinkling with peppermint 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 for space nutrition, with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the method for producing canned food “Swordfish with Tomatoes” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping the skinned swordfish fillet on a top, rubbing and sautéing garlic in ghee, cutting, blanching and grinding at gyroscope tomatoes, freezing and grinding on gyroscope chives and herbs peppermint, mixing these components with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts and black pepper and red hot pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned swordfish fillet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 peppermint herbs twenty sake 24 lemon juice 32 salt 11.6 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.015 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 skinned swordfish fillet is cut, fried in ghee and ground in a spinning top. The prepared garlic is mashed and sautéed in ghee. Prepared tomatoes are cut, blanched and chopped in a spinning top. Prepared chives and peppermint greens are subjected to freezing, preferably slow, and chopped in a spinning top. The listed components are mixed with dry white wine, sake, lemon juice, table salt and CO ₂ extracts of black pepper and red hot 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 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 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 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 food for space nutrition, with increased digestibility compared to a similar culinary dish.

Claims (1)

A method of producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the skinless swordfish fillet in a top, rubbing and sautéing garlic in ghee, cutting, blanching and chopping the tomatoes in the top, freezing and chopping the green top onions and peppermint greens, mixing the listed ingredients with white dry wine, sake, lemon juice, sodium chloride and CO ₂ extracts of bitter black pepper and red hot pepper, faso the taste of the mixture in aluminum tubes at the following consumption of components, parts by weight: skinned swordfish fillet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 peppermint herbs twenty sake 24 lemon juice 32 table salt 11.6 CO _{2 -} black pepper extract 0.01 CO ₂ extract of red hot pepper 0.015 dry white wine before the release of the target product 1000, sealing and sterilization.