RU2356320C1 - Method of canned food production "marinated fried fish" - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: canned food is cooked by leek, carrots and parsley roots cutting and browning in vegetable oil, spring onions cutting and freezing, mixing of listed components with tomato paste, acetic acid, sugar, table salt, calcium acetate, allspice tree, cloves, cinnamon and laurel leaves under oxygen-free conditions, whitefish fillet cutting, coating with wheat flour and frying, packing of whitefish fillet, obtained mixture and fish broth, sealing and sterilisation.

EFFECT: enhanced digestibility.

Description

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

A known method of obtaining a culinary dish "Fried fish under the marinade", which includes preparing the recipe components, cutting, breading in flour and frying the vegetable fillet of muksun in vegetable oil, pouring it with vegetable marinade with tomato and sprinkling with chopped green onions to obtain the finished dish (Godunova L.E. A collection of recipes for dishes and culinary products for public catering establishments. - St. Petersburg: 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 method for producing canned food “Fried fish under the marinade” involves preparing the recipe components, cutting and sautéing leek, carrot and parsley root in vegetable oil, cutting and freezing green onions, mixing the listed components without oxygen and tomato paste , acetic acid, sugar, sodium chloride, calcium acetate, allspice, cloves, cinnamon and bay leaf, cutting, breading in wheat flour and frying in vegetable oil, muksun fillet, fas Patent Application white salmon fillet, and the resulting mixture fish broth with the following flow components pbw .:

muksun fillet 556.25 vegetable oil 78.13 carrot 191.95-196.88 leek 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 leeks, 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 muksun fillet is cut, breaded in wheat flour and fried in vegetable oil.

Muksun fillet, 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 of producing canned food, which involves preparing the recipe components, cutting and sautéing leek, carrot and parsley root in vegetable oil, cutting and freezing green onions, mixing the listed 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, muksun filet, packing of muksun filet, the resulting mixture and fish broth the increasing consumption of components, parts by weight:
muksun fillet 556.25 vegetable oil 78.13 carrot 191.95-196.88 leek 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.