RU2483632C1 - "sheatfish goulash" preserves production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, bulb onions cutting, sauteing in vegetable oil and straining, sunflower flour pouring with fish broth and maintenance for swelling, the listed components mixing with fish broth, tomato paste, salt and black hot pepper and cooking to produce a sauce, carrots cutting, fresh white cabbages chopping and freezing, carrots and cabbages mixing to produce garnish, sheatfish fillet cutting, mealing in wheat flour and frying in vegetable oil, sheatfish fillet, garnish and sauce packing, sealing and sterilisation.

EFFECT: method 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 for the production of canned food "Goulash from catfish", which involves preparing the recipe, cutting and sautéing onion in vegetable oil, mixing it with wheat flour, fish stock, tomato paste, bitter salt and pepper, cooking and rubbing to obtain sauce, cutting carrots, chopping and freezing fresh white cabbage and mixing carrots and cabbage to obtain a side dish, cutting, breading in wheat flour and frying catfish fillet in vegetable oil, packing of catfish fillet, side dish and sauce, g rmetizatsiyu and sterilization (RU 2278568 C2, 2006).

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 the production of canned food “Goulash from catfish”, which involves preparing the recipe components, cutting, sautéing in vegetable oil and rubbing onions, mixing it with flour, fish broth, tomato paste, salt and bitter black pepper and cooking with sauce, cutting carrots, chopping and freezing fresh white cabbage and mixing carrots and cabbage to obtain a side dish, cutting, breading in wheat flour and frying in vegetable oil catfish fillet, packing of catfish fillet , garnish and sauce, sealing and sterilization, according to the invention, 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:

catfish 828 vegetable oil 78 carrot 193.6-198.6 onion 72-72.9 fresh white cabbage 193.6 Wheat flour 13 sunflower flour fourteen tomato paste, in terms of 30% solids content fifteen salt fifteen black pepper 0.8 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 onions are cut, sautéed in vegetable oil and wiped.

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.

The listed components in the recipe ratio are mixed with fish broth, tomato paste, salt and ground black pepper. The resulting mixture is boiled until a solids content of about 15% is obtained to obtain a sauce.

Prepared carrots are chopped.

Prepared fresh white cabbage is chopped and frozen.

Carrots and cabbage are mixed in a prescription ratio to obtain a side dish.

The prepared catfish fillet is cut, breaded in wheat flour and fried in vegetable oil.

Catfish fillet, side dish and sauce are packaged in a prescription 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 coincide with the recipe, its consumption is recalculated to the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I - M .: APPP "Konservlodozyot", 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 food “Goulash from catfish”, which involves preparing the recipe components, cutting, sautéing in vegetable oil and rubbing the onions, mixing it with flour, fish stock, tomato paste, salt and bitter black pepper and cooking to produce sauce, cutting carrots, chopping and freezing fresh white cabbage and mixing carrots and cabbage to obtain a side dish, cutting, breading in wheat flour and frying catfish fillet in vegetable oil, packing catfish fillet, side dish and sauce, sealing and ster ization, characterized in that the composition of the sauce used sunflower flour, which, prior to mixing pour fish broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight .:
catfish 828 vegetable oil 78 carrot 193.6-198.6 onion 72-72.9 fresh white cabbage 193.6 Wheat flour 13 sunflower flour fourteen tomato paste in terms of 30% solids content fifteen salt fifteen black pepper 0.8 fish stock before the release of the target product 1000