RU2347495C1 - Method for manufacturing semipreserved "marinated trepangs" - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: method includes carrots, leek and parsley cutting and browning in vegetable oil, cutting and blanching of bulb onion and dill, cutting and freezing of green onion and cutting of trepangs fillet. The above ingredients are mixed with tomato paste, acetic acid, sugar, salt, sodium benzoate, cinnamon, clove, black pepper and laurel leaves without oxygen access. The obtained mixture and fish broth are packed, sealed, cooled and maturated.

EFFECT: improved digestibility as compared to similar pre-cooked foods.

Description

The invention relates to the technology of production of preserves.

A known method of obtaining a culinary dish "Trepangi under the marinade", which includes preparing the recipe components, chopping green onions, cooking and cutting meat of trepangs, pouring it with a marinade containing carrots, leeks and parsley root, fish broth, tomato puree, vinegar, sugar, salt, cinnamon, cloves, bitter black pepper and bay leaf, 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, 20 03, 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 "Trepangi under the marinade" involves preparing the recipe components, cutting and sautéing carrots, leeks and parsley root in vegetable oil, cutting and freezing green onions, cutting meat of trepangs, mixing the listed components without oxygen with tomato paste, acetic acid, sugar, sodium chloride, 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 .:

trepangs 900.9 vegetable oil fifty carrot 204.75-210 leek 146.25-148.13 parsley root 31.13-31.63 green onions 55 tomato paste 30% 75 acetic acid 80% 3.75 sugar 17.5 salt eighteen sodium benzoate 0.92 cinnamon 0.5 clove 0.5 black 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, leeks and parsley root are cut and sautéed in vegetable oil. Prepared green onions are cut and subjected to freezing, preferably quick. Prepared meat trepang 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 given 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 accordance with safety indicators they comply with 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 a pilot product of 2.6 · 10 ⁵ and for the control product of 2.1 · 10 ⁵ respectively.

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

Claims (1)

A method of producing preserves, which includes preparing prescription components, cutting and sautéing carrots, leeks and parsley root in vegetable oil, cutting and freezing green onions, cutting meat of trepangs, mixing the listed components without oxygen with tomato paste, acetic acid, sugar, and cookery 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:
trepangs 900.9 vegetable oil fifty carrot 204.75-210 leek 146.25-148.13 parsley root 31.13-31.63 green onions 55 tomato paste 30% 75 acetic acid 80% 3.75 sugar 17.5 salt eighteen sodium benzoate 0.92 cinnamon 0.5 clove 0.5 black pepper 0.3 Bay leaf 0.1 fish stock before the release of the target product 1000,
sealing, cooling and aging to maturity.