RU2476103C1 - Method for production of preserves "stewed fish in tomato filling with vegetables" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages preparation of recipe components, cutting and blanching potatoes, turnip, celeriac and part of parsley roots, chopping and freezing fresh white cabbages, blanching and cutting part of carrots. Then one performs the remaining carrots and parsley roots cutting and sauteing in vegetable oil and their partial straining, bulb onions cutting, partial sauteing in vegetable oil and the sauteed bulb onions part partial straining, cutting fish fillet and scallops, straining garlic, sunflower flour pouring with fish broth and maintenance for swelling. Then one performs mixing celeriac, potatoes, turnip, cabbages, scallops and the unstrained carrots part, parsley roots and bulb onions to produce garnish, mixing garlic, sunflower flour and the strained carrots part, parsley roots and bulb onions with fish broth, tomato paste, acetic acid, sugar, salt, black hot pepper, cloves, cinnamon and laurel leaf to produce a sauce, the fish fillet, garnish and sauce packing, sealing and sterilisation.

EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.

Description

The invention relates to the production technology of canned second lunch dishes.

A known method of producing canned food "Braised fish in tomato and vegetables", which includes preparing the recipe components, cutting and blanching potatoes, turnips, celery root and parts of parsley root, shredding and freezing fresh cabbage, blanching and cutting parts of carrots, cutting and sautéing in vegetable oil of the remaining parts of carrots and parsley root and their partial rubbing, cutting, partial passivation in vegetable oil and partial rubbing of the steamed portion of onion, cutting fish fillet and zucchini c, rubbing garlic, sautéing wheat flour, mixing celery root, potatoes, turnips, cabbage, zucchini and non-mashed carrots, parsley and onions to obtain a side dish, mixing garlic, wheat flour and mashed carrots, parsley and onions with fish broth, tomato paste, acetic acid, sugar, salt, bitter black pepper, cloves, cinnamon and bay leaves to produce sauce, packaging of fish fillet, side dish and sauce, sealing and sterilization (RU 2301584 C1, 2007).

The disadvantage of this method is the high adhesion to the container walls of the resulting target product.

The technical result of the invention is to reduce the adhesion to the container walls of the resulting target product.

This result is achieved by the fact that in the method for producing canned food “Braised fish in tomato and vegetables”, which involves preparing the recipe components, cutting and blanching potatoes, turnips, celery root and parts of parsley root, shredding and freezing fresh cabbage, blanching and cutting part of carrots , cutting and sautéing in vegetable oil the remaining parts of carrots and parsley root and their partial rubbing, cutting, partial sautéing in vegetable oil and partially rubbing the sautéed portion of onions , cutting fish fillet, rubbing garlic, mixing celery root, potatoes, turnips, cabbage and non-mashed parts of carrots, parsley and onions with a side dish, mixing garlic and mashed parts of carrots, parsley and onions with flour, fish stock, tomato paste, acetic acid, sugar, salt, bitter black pepper, cloves, cinnamon and bay leaves to obtain sauce, packaging of fish fillet, side dish and sauce, sealing and sterilization, according to the invention, in addition to the garnish is additionally used squash, which is cut before mixing, in the composition of the sauce use sunflower flour, which before mixing is filled with fish broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

fish fillet 380 vegetable oil 18,4 carrot 204.1-209.3 parsley root 43.6-44.3 celery root 10-10,2 onion 113-114.4 potatoes 106.8-112.6 garlic 1.6-1.7 turnip 86 fresh white cabbage 60 squash 71.6 sunflower flour 32,2 tomato paste, in terms of 30% solids content 22.2 acetic acid, calculated on 80% concentration 0.47 sugar 11.8 salt 12 black pepper 0.12 clove 0,03 cinnamon 0,03 Bay leaf 0.67 fish stock before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared celery root, potatoes, turnips and approximately 45% of the recipe amount of parsley root are chopped and blanched in hot water.

Prepared fresh white cabbage is chopped and frozen.

About 55% of the recipe amount of prepared carrots is blanched and chopped.

The remaining parts of the carrots and parsley root are cut and sautéed in vegetable oil, and then about 7.5% of the prescription amount of carrots and about 9% of the prescription amount of parsley root are wiped from them.

Prepared onions are chopped, passaged in vegetable oil about 45% of its recipe amount and wiped from the passer portion about 4% of its recipe amount.

Prepared fish fillet and squash sliced.

The prepared garlic is mashed.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with fish broth in a weight ratio of about 1: 5 and kept for swelling.

Celery root, potatoes, turnips, cabbage, squash and non-mashed portions of carrots, parsley and onions are mixed in a prescription ratio to obtain a side dish.

Garlic, sunflower flour and mashed portions of carrots, parsley root and onions in a recipe ratio are mixed with fish broth, tomato paste, acetic acid, sugar, salt and ground black pepper, cloves, cinnamon and bay leaf to give the sauce.

Fish fillet, side dish and sauce are packaged in the recipe ratio, sealed and sterilized to obtain the target product.

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. The costs presented in the form of intervals cover their possible change in terms of storage of raw materials.

When using tomato paste with a dry matter content that does not match the prescription, and / or acetic acid with a concentration that does not match the prescription, their costs are calculated for the equivalent dry matter and / or acid content, respectively, according to known dependencies (Collection of technological instructions for production canned food.Volume I. - M .: APPP "Konservplodoizgot", 1990, p.124).

The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.

To confirm the indicated technical result, tin can No. 8, containing products obtained by the described technology and by the closest analogue, was opened and mounted in a tripod in an inverted position. The experimental product completely fell out of the can, but the product according to the closest analogue did not.

Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.

Claims (1)

Method for the production of canned fish "Braised fish in tomato and vegetables", which includes preparing the recipe components, cutting and blanching potatoes, turnips, celery root and parts of parsley root, shredding and freezing fresh cabbage, blanching and cutting parts of carrots, cutting and sautéing in vegetable oil the remaining parts of carrots and parsley root and their partial rubbing, cutting, partial passivation in vegetable oil and partial rubbing of the portioned onions, cutting fish fillet, rubbing garlic, mixing celery root, potatoes, turnips, cabbage and non-mashed parts of carrots, parsley root and onions to obtain a side dish, mixing garlic and mashed parts of carrots, parsley and onions with flour, fish broth, tomato paste, acetic acid, sugar, salt , bitter black pepper, cloves, cinnamon and bay leaf to obtain a sauce, packing fish fillet, side dish and sauce, sealing and sterilization, characterized in that the side dish also uses squash, which before mixing cut, in the composition of the sauce use sunflower flour, which before mixing is poured with fish broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
fish fillet 380 vegetable oil 18,4 carrot 204.1-209.3 parsley root 43.6-44.3 celery root 10-10,2 onion 113-114.4 potatoes 106.8-112.6 garlic 1.6-1.7 turnip 86 fresh white cabbage 60 squash 71.6 sunflower flour 32,2 tomato paste in terms of 30% solids content 22.2 acetic acid in terms of 80% concentration 0.47 sugar 11.8 salt 12 black pepper 0.12 clove 0,03 cinnamon 0,03 Bay leaf 0.67 fish stock before the release of the target product 1000