RU2341127C1 - Manufacturing method of presserves "mussels with marinade" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: preserves are prepared in the following way: carrot, onion and parsley root are cut and browned in vegetable oil, green onion is cut and frozen, mussel meat is cut, the above components are mixed without oxygen access with tomato paste, acetic acid, sugar, table salt, sodium benzoate, cinnamon, cloves, black bitter pepper and bay leaf, the produced mix and fish broth are packed at the specified ratio of components, sealed, cooled and ripened.

EFFECT: allows to produce preserves of the new type characterised by higher digestibility.

Description

The invention relates to the technology of production of preserves. A known method of producing a culinary dish "Mussels under the marinade", which includes preparing the recipe components, chopping green onions, cooking and cutting mussel meat, pouring it with marinade containing carrots steamed in vegetable oil, onions and parsley root, fish broth, tomato puree, vinegar , sugar, salt, cinnamon, cloves, bitter black pepper and bay leaves, and sprinkled with green onions to obtain the finished dish (L. Golunova, Collection of recipes for dishes and culinary products of the peoples of Russia - St. Petersburg: ProfiKS, 2003 , p. 48).

The technical result of the invention is to obtain new preserves with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the method of producing preserves "Mussels under the marinade" involves preparing the recipe components, cutting and sautéing carrots, onions and parsley root in vegetable oil, cutting and freezing green onions, cutting mussel meat, mixing the listed components without oxygen with tomato paste, acetic acid, sugar, salt, sodium benzoate, cinnamon, cloves, black pepper and bay leaf, packing the resulting mixture and fish broth the next time During the component parts by weight .:

mussels 1923.08 vegetable oil fifty carrot 204.75-210 onion 146.25-148.13 parsley root 31.13-31.63 green onions 55 tomato paste in terms of 30th 75 acetic acid in terms of 80th 3.75 sugar 17.5 salt eighteen sodium benzoate 0.92 cinnamon 0.5 clove 0.5 black bitter pepper 0.3 Bay leaf 0.1 fish stock before the release of the target product 1000,

sealing, cooling and aging to maturity.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared carrots, onions and parsley root are cut and sautéed in vegetable oil. Prepared green onions are cut and subjected to freezing, preferably quick. Prepared mussel meat is cut. The listed components are mixed without oxygen with tomato paste, acetic acid, sugar, sodium chloride, sodium benzoate, cinnamon, cloves, bitter black pepper and bay leaf. The resulting mixture and fish broth are Packed at the above consumption of components, sealed, cooled to a temperature of about 2 ° C, as in the traditional technology for the production of fish and vegetable preserves, and maintained until ripe 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. When using acetic acid with a concentration that does not coincide with the prescription, its consumption is calculated on the equivalent content of anhydrous acid. 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 ripening period of preserves obtained by the proposed method was 1.5 months.

After ripening, the preserves obtained using the described technology are similar in organoleptic and physico-chemical characteristics to the culinary dish in the closest analogue, and in terms of safety they correspond to SanPiN 2.3.2.1078-01.

The digestibility of the preserves obtained by the proposed method and the culinary dish by the closest analogue were checked 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 2.6 · 10 ⁵ for the experimental product and 2.1 · 10 ⁵ for the control product, respectively.

Thus, the proposed method allows you to get new preserves with increased digestibility compared to a similar culinary dish.

Claims (1)

A method for the production of preserves, which provides for the preparation of prescription components, cutting and sautéing carrots, onions and parsley root in vegetable oil, cutting and freezing green onions, cutting mussel meat, mixing the listed components without oxygen with tomato paste, acetic acid, sugar, table salt , sodium benzoate, cinnamon, cloves, bitter black pepper and bay leaf, packaging the resulting mixture and fish broth at the following component consumption, parts by weight: mussels 1923.08 vegetable oil fifty carrot 204.75-210 onion 146.25-148.13 parsley root 31.13-31.63 green onions 55 tomato paste in terms of 30% 75 acetic acid in terms of 80% 3.75 sugar 17.5 salt eighteen sodium benzoate 0.92 cinnamon 0.5 clove 0.5 black bitter pepper 0.3 Bay leaf 0.1 fish stock before the release of the target product 1000, sealing, cooling and aging to maturity.