RU2355229C1 - Method of canned food production "marinated fried fish" - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: preserved food is cooked by onions, carrot and parsley roots cutting and browning in vegetable oil, green onions cutting and freezing. The above ingredients are mixed with tomato paste, acetic acid, sugar, salt, calcium acetate, black pepper, cloves, cinnamon and laurel leaves without oxygen access. Rockfish fillet is cut, coated with wheat flour and fried. The rockfish fillet, obtained mixture and fish broth are packed, sealed and sterilised.

EFFECT: enhanced digestibility.

Description

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

A known method of producing a culinary dish "Fried fish under the marinade", which includes preparing the recipe components, cutting, breading in flour and frying fillet of sea bass in vegetable oil, filling it with vegetable marinade with tomato and sprinkling with chopped green onions to obtain the finished dish (Godunova L. E. Collection of recipes for dishes and culinary products for public catering establishments. - SPb .: ProfiKS, 2003, p. 57).

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 fried fish under the marinade canned food production method involves preparing the recipe components, cutting and sautéing onion, carrots and parsley root in vegetable oil, cutting and freezing green onions, mixing the listed components without oxygen and tomato paste, acetic acid, sugar, table salt, calcium acetate, allspice, cloves, cinnamon and bay leaf, cutting, breading in wheat flour and frying in vegetable oil fillet fruit drink th perch packing perch fillet, and the resulting mixture fish broth with the following flow components pbw .:

sea bass fillet 556.25 vegetable oil 78.13 carrot 191.95-196.88 onion 137.11-138.87 parsley root 29.18-29.65 green onions 68.75 Wheat flour 31.25 tomato paste 30% 46.88 acetic acid 80% 1.76 sugar 16.41 salt 12 calcium acetate 0.19 allspice 0.23 clove 0.47 cinnamon 0.47 Bay leaf 0.09 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 onions, carrots and parsley root are cut and sautéed in vegetable oil. Prepared green onions are cut and subjected to freezing, preferably quick. The listed components are mixed without oxygen with tomato paste, acetic acid, sugar, sodium chloride, calcium acetate, allspice, cloves, cinnamon and bay leaf.

The prepared fillet of sea bass is cut, breaded in wheat flour and fried in vegetable oil.

Fillet of sea bass, 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. 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.

Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to GOST 12292-00.

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. She was 2.5 · 10 ⁵ for the experimental product and 2.1 · 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 for the production of canned food, which provides for the preparation of prescription components, cutting and sautéing onions, carrots and parsley root in vegetable oil, cutting and freezing green onions, mixing these components without oxygen with tomato paste, acetic acid, sugar, sodium chloride, calcium acetate, allspice, cloves, cinnamon and bay leaves, cutting, breading in wheat flour and frying in vegetable oil fillet of sea bass, packing of fillet of sea bass, the resulting mixture and fish Nogo broth with the following flow components pbw .:
sea bass fillet 556.25 vegetable oil 78.13 carrot 191.95-196.88 onion 137.11-138.87 parsley root 29.18-29.65 green onions 68.75 Wheat flour 31.25 tomato paste in terms of 30% 46.88 acetic acid in terms of 80% 1.76 sugar 16.41 salt 12 calcium acetate 0.19 allspice 0.23 clove 0.47 cinnamon 0.47 Bay leaf 0.09 fish stock before the release of the target product 1000,
sealing and sterilization.