RU2347498C1 - "cold fish soup" preserve preparation method - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: method includes boiling, peeling and cutting chicken eggs; onions, parsley roots and cucumbers are cut and blanched; green onions and dill are chopped and frozen; codfish fillet is chopped. The above-mentioned ingredients are mixed with sour cream, sugar, culinary salt, citric acid, hot black pepper and laurel lea under oxygen-free conditions. The resultant mixture and fish broth are packaged, vacuum-sealed and sterilised.

EFFECT: improved digestibility.

1 cl

Description

The invention relates to a technology for the production of canned concentrates of the first lunch dishes.

A known method of obtaining a culinary dish "Cold soup with fish", which includes preparing the recipe, boiling, peeling and chopping chicken eggs, cutting cod fillet, onion, parsley root, cucumbers, green onions and dill, pouring fish food waste with cold drinking water , bringing to a boil, removing foam, adding onions and parsley root, cooking at low boil for 40-50 minutes, filtering the resulting broth, putting cod fillet in it, adding salt and spices, cooking until cooked sti, separating the cod fillet, filtering the broth, clarifying it with egg whites, filtering, cooling and adding cod fillet, chicken eggs, cucumbers, green onions, dill and sour cream to obtain the finished dish (L. Golunova, Collection of recipes for dishes and culinary products neighboring countries .-- SPb .: Profession, 2001, p.15-16).

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 of producing canned food “Cold Soup with Fish” involves preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching onions, parsley and cucumber root, cutting and freezing green onions and dill, cutting fillets cod, mixing the listed components without oxygen with sour cream, sugar, sodium chloride, citric acid, bitter black pepper and bay leaf, packing the resulting mixture and fish broth at the next component consumption s, parts by weight .:

cod fillet 313.33 chicken eggs 73.33 onion 66.3-67.15 parsley root 18.68-18.98 cucumbers 109 green onions 18.33 dill greens 20.83 sour cream 133.33 sugar 8.33 salt eighteen lemon acid 0.67 black pepper 0.2 Bay leaf 0.08 fish stock 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 chicken eggs are boiled, peeled and chopped. Prepared onions, parsley root and cucumbers are cut and blanched in hot water. Prepared green onions and dill greens are cut and subjected to freezing, preferably quick. Prepared cod fillet cut. The listed components are mixed without oxygen with sour cream, sugar, sodium chloride, citric acid, bitter black pepper and bay leaf. The resulting mixture and fish broth are Packed at the above consumption of components, sealed and sterilized 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. 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.

Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to GOST 18316-95.

The assimilation of the canned food obtained by the proposed method and the culinary dish by the closest analogue was carried out by preparing the first lunch dish of canned food when diluted with drinking water in a ratio of 1: 1 and 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 test product of 6.8 · 10 ⁴ and for a control product of 5.7 · 10 ^4, 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 includes preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching onions, parsley and cucumber roots, cutting and freezing green onions and dill, cutting cod fillet, mixing the listed components without oxygen with sour cream, sugar, table salt, citric acid, bitter black pepper and bay leaf, packaging the resulting mixture and fish broth at the following component consumption, parts by weight:
cod fillet 313.33 chicken eggs 73.33 onion 66.3-67.15 parsley root 18.68-18.9 cucumbers 109 green onions 18.33 dill greens 20.83 sour cream 133.33 sugar 8.33 salt eighteen lemon acid 0.67 black pepper 0.2 Bay leaf 0.08 fish stock before the release of the target product 1000,
sealing and sterilization.