RU2338422C1 - Method of production of canned "mackerel with tomatoes" - Google Patents

Abstract

FIELD: processing technique of food products.

SUBSTANCE: preserves are cooked by cutting and frying in vegetable oil of skinned mackerel fillet, grinding and sauting in vegetable oil of garlic, cutting and blanching of tomatoes, cutting and blanching of green onion and green peppermint, blending of the specified components without access of oxygen with sake, lemon juice, cooking salt, black pepper and chili, packing of the obtained blend and white dry wine, sealing and sterilisation.

EFFECT: new preserves 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 obtaining a culinary dish "Mackerel with tomatoes", involving the preparation of recipe components, cutting tomatoes, green onions, peppermint and skinless mackerel fillet, mixing tomatoes, green onions, white wine, chicken stock cube and lemon juice to obtain sauce, crushing and sauteing the garlic in vegetable oil, adding the skinless mackerel fillet to it, frying on one side, turning over, adding sake, burning, pouring the sauce, stewing under the lid for 3 minutes, separation skinless mackerel fillet, dressing the sauce with table salt, bitter black pepper and hot red pepper, pouring the skinless mackerel fillet 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 foods “Mackerel with tomatoes” involves preparing the recipe components, cutting and frying the skinless mackerel fillet in vegetable oil, rubbing and sautéing garlic in vegetable oil, cutting and blanching tomatoes, cutting and freezing green onions and mint greens pepper, mixing the listed components without oxygen with sake, lemon juice, table salt, bitter black pepper and hot red pepper, packaging the resulting mixture and white dry wine and the next flow components pbw .:

skinned mackerel fillet 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 skinned mackerel fillet 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 mackerel fillet in vegetable oil, rubbing and sautéing garlic in vegetable oil, cutting and blanching tomatoes, cutting and freezing green onions and peppermint, mixing these components without oxygen with sake , lemon juice, table salt, bitter black pepper and hot red pepper, packaging the resulting mixture and white dry wine at the following component consumption, parts by weight: skinned mackerel fillet 360 vegetable oil 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 peppermint herbs twenty sake 24 lemon juice 32 table 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.