RU2346528C1 - "mackerel with tomatoes" special-purpose preserve preparation method - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: proposed preserve preparation process is as follows: skinned-off mackerel fillet is sliced, fried in melted butter and minced; garlic is strained and sautéed in melted butter; tomatoes are sliced, blanched and minced; green onions and cress are frozen and minced. The above-mentioned ingredients are mixed with white dry wine, sake, lemon juice, culinary salt and CO₂-extracts of hot black pepper and hot chili pepper. The resultant mixture is packaged in aluminium tubes, vacuum-sealed and sterilised.

EFFECT: increased digestibility of preserve space meals as compared to similar pre-cooked foods.

Description

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

A known method of producing a culinary dish "Mackerel with tomatoes", involving the preparation of recipe components, cutting tomatoes, green onions, watercress 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 mackerel skinless fillet to it, frying it on one side, turning over, adding sake, burning, pouring the sauce, stewing under the lid for 3 minutes, from Definition obesshkurennogo fillet mackerel dressing sauce table salt, black pepper and red hot pepper, fill obesshkurennogo fillet mackerel sauce and sprinkling watercress to obtain finished dishes (Japanese -. 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 special-purpose canned mackerel and tomato production method involves preparing recipe components, cutting, frying in ghee and chopping mackerel skinless fillet, rubbing and stewing garlic in ghee, cutting, blanching and chopping in a top tomatoes, freezing and chopping onion tops of green onions and watercress, mixing the listed ingredients with white dry wine, sake, lemon juice, sodium chloride and CO ₂ pepper extracts and black bitter and hot red pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

skinned mackerel fillet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 sake 24 lemon juice 32 salt 11.6 CO _{2 -} black pepper 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 mackerel 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 green onions and watercress are subjected to freezing, preferably slow, and crushed in a spinning top. The listed components are mixed with dry white wine, sake, lemon juice, sodium chloride and CO ₂ extracts of bitter 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 for dry white wine, is given taking into account the norms of waste and losses of each type of raw material.The consumption of garlic given in the form of an interval covers its possible change in the shelf life of raw materials and is assumed to be minimum in the second calendar half year and 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 for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping the skinless mackerel filet on top, rubbing and sautéing garlic in ghee, cutting, blanching and chopping tomatoes in the top, freezing and chopping green onions cress, mixing these components with dry white wine, sake, lemon juice, sodium chloride and the CO ₂ extract of black pepper and red hot pepper, packing etc. radiation mixture into aluminum tubes with the following flow components pbw .:
skinned mackerel fillet 360 melted butter 12 garlic 5.12-5.4 tomatoes 360.32 green onions 39.6 watercress 17.6 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.