RU2338416C1 - Method of production of canned "swordfish with cheese" - Google Patents

Abstract

FIELD: processing technique of food products.

SUBSTANCE: method stipulates cutting and sauting in vegetable oil of tomatoes and potatoes, cutting and freezing of cress and green onion, grating of cheese. The specified components are blended with access of oxygen with lemon juice, cooking salt and black pepper. Swordfish fillet is cut, breaded in wheat flour and fried in vegetable oil. The obtained blend, swordfish fillet and vegetable oil are packed, sealed and sterilised.

EFFECT: preserved with an increased digestibility in comparison with similar culinary dish.

Description

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

A known method of producing a culinary dish "Swordfish with cheese", which includes cutting green onions, rubbing cheese, cutting, sprinkling with salt and pepper, sprinkling with lemon juice, aging for 5 minutes, breading in wheat flour and frying in salad oil, sword filet -fishes, sprinkled with green onions and cheese and heat cooked over medium heat under a lid until the cheese is melted to obtain the main component, sprinkled with salt and pepper and sautéed until crusted tomatoes and potatoes and mixed with water res to obtain garnish and the formation of the finished dishes and garnish main component (Japanese -. M .: EKSMO Press, 2001, p.139).

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 Swordfish and Cheese canned food production method involves preparing recipe components, cutting and sautéing tomatoes and potatoes in vegetable oil, cutting and freezing watercress and green onions, rubbing cheese, mixing the listed components without oxygen with lemon juice, salt and bitter black pepper, cutting, breading in wheat flour and frying in vegetable oil swordfish fillet, packing of swordfish fillet, the resulting mixture and vegetable oil in the following m flow components pbw .:

swordfish fillet 375 potatoes 213.33-225 tomatoes 187.67 watercress 22 green onions 55 Wheat flour 18.75 cheese one hundred lemon juice fifty salt 10.8 black bitter pepper 0.3 vegetable oil 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 tomatoes and potatoes are cut and sautéed in vegetable oil. Prepared watercress and green onions are cut and subjected to freezing, preferably slow. Prepared hard cheese is rubbed. The listed components are mixed without oxygen with lemon juice, sodium chloride and bitter black pepper.

The prepared swordfish fillet is cut, breaded in wheat flour and fried in vegetable oil.

Fillet of swordfish, the resulting mixture and vegetable oil is Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except vegetable oil is given taking into account the norms of waste and losses of each type of raw material. The potato consumption shown in the form of an interval 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 12292-00.

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 1.8 · 10 ⁵ for the experimental product and 1.4 · 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)

Method for the production of canned food, which includes preparing the recipe components, cutting and sautéing tomatoes and potatoes in vegetable oil, cutting and freezing watercress and green onions, rubbing cheese, mixing these components without oxygen with lemon juice, sodium chloride and bitter black pepper, cutting , breading in wheat flour and frying in vegetable oil swordfish fillet, packaging of swordfish fillet, the resulting mixture and vegetable oil at the following component consumption, parts by weight: swordfish fillet 375 potatoes 213.33-225 tomatoes 187.67 watercress 22 green onions 55 Wheat flour 18.75 cheese one hundred lemon juice fifty salt 10.8 black bitter pepper 0.3 vegetable oil before the release of the target product 1000, sealing and sterilization.