RU2484717C1 - Method for production of preserves "fish with cabbages in steamed sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, white vegetables cutting, blanching and straining, bulb onions straining, sunflower flour pouring with fish broth and maintenance for swelling; the listed components mixing with fish broth, white dry wine, salt, citric acid, black hot pepper and laurel leaf to produce a sauce, champignons blanching and cutting, fresh white cabbages chopping and freezing, champignons and cabbages mixing to produce garnish, fish fillet cutting, fish 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 fish with cabbage in a steam sauce, which includes preparing the recipe components, cutting, blanching and rubbing white roots, rubbing onions, stirring wheat flour and mixing these components with fish broth, melted butter, white dry wine, salt, citric acid, bitter black pepper and bay leaf to obtain a sauce, blanching and cutting champignons, shredding and freezing fresh cabbage and mixing champignons and cabbage with sauce garnish, cutting fish fillet, packing fish fillet, garnish and sauce, sealing and sterilization (RU 2294118 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 the production of canned fish and cabbage in steam sauce, which involves preparing the recipe, cutting, blanching and rubbing the white roots, wiping the onions and mixing the listed ingredients with flour, fish broth, dry white wine, salt , citric acid, bitter black pepper and bay leaf to obtain sauce, blanching and cutting champignons, chopping and freezing fresh cabbage and mixing mushrooms and cabbage to obtain a garnish RA, cutting fish fillet, packing fish fillet, garnish and sauce, sealing and sterilizing, according to the invention use sunflower flour, which before mixing is filled with fish broth and kept for swelling, and the components are used in the following flow ratio, parts by weight:

fish fillet 300 fresh white cabbage 551.3 champignons 84 white roots 20,7-21 onion 18.3-18.5 sunflower flour 38 dry white wine 7.5 salt 12 lemon acid 0.38 black pepper 0.34 Bay leaf 0.33 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 white roots are cut, blanched in and wiped.

Prepared onions are 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, dry white wine, salt, citric acid and ground black pepper with bitter and bay leaves to obtain a sauce.

Prepared champignons are blanched and chopped.

Prepared fresh white cabbage is chopped and frozen.

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

Prepared fish fillet cut.

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 as an interval cover their possible change in terms of storage of raw materials.

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 and cabbage in steam sauce, which involves preparing the recipe, cutting, blanching and rubbing white roots, rubbing onions and mixing the listed ingredients with flour, fish broth, white dry wine, salt, citric acid, bitter black pepper and bay leaf with sauce, blanching and cutting champignons, shredding and freezing fresh cabbage and mixing mushrooms and cabbage to obtain a side dish, cutting fish fillet, packing fish fillet, side dish and sauce, sealing and sterilization, characterized in that they use sunflower flour, which is poured with fish broth before mixing and kept for swelling, and the components are used at the following flow rate, parts by weight:
fish fillet 300 fresh white cabbage 551.3 champignons 84 white roots 20,7-21 onion 18.3-18.5 sunflower flour 38 dry white wine 7.5 salt 12 lemon acid 0.38 black pepper 0.34 Bay leaf 0.33 fish stock before the release of the target product 1000