RU2488294C1 - Method for production of preserves "stewed cisco with vegetables" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, Ussuri cisco and estragon greens cutting, carrots and bulb onions cutting and sauteing in cooking fat, potatoes and turnip cutting and blanching, fresh white cabbages chopping and freezing, garlic straining, sunflower flout pouring with fish broth and maintenance for swelling, the listed components mixing with fish broth, tomato paste, acetic acid, sugar, salt and CO₂-extracts of cloves, cinnamon, black hot pepper and laurel leaf, the produced mixture 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 of producing canned food "Braised whitefish with vegetables", which includes preparing the recipe components, cutting Amur whitefish and tarragon greens, cutting and sautéing carrots and onions in cooking oil, cutting and blanching potatoes and turnips, chopping and freezing fresh cabbage, rubbing garlic wheat flour, mixing the above components with fish broth, tomato paste, acetic acid, sugar, salt and CO ₂ -extracts of cloves, cinnamon, bitter black pepper and laurel one hundred, packaging the resulting mixture, sealing and sterilization (RU 2282374 C1, 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 of producing canned food "Braised whitefish with vegetables", which involves preparing the recipe components, cutting Amur whitefish and tarragon greens, cutting and sautéing carrots and onions in cooking oil, cutting and blanching potatoes and turnips, chopping and freezing fresh cabbage, garlic wiping, mixing these components with flour, fish broth, tomato paste, acetic acid, sugar, salt and the CO ₂ extract of clove, cinnamon, black pepper and laurel th sheet, filling the resulting mixture, sealing and sterilization, the invention is used sunflower flour, which was previously poured fish broth and allowed to stand to swell, and components used in the following ratio costs pbw .:

Amur whitefish 669 cooking oil 46.8 carrot 306-314.2 onion 118.7-120.2 potatoes 71.1-75.6 turnip fifteen fresh white cabbage 83.3 garlic 7.8-8.2 tarragon greens 87 sunflower flour 35.5 tomato paste, in terms of 30% solids content 26 acetic acid, calculated on 80% concentration 0.8 sugar 2,5 salt 12 CO ₂ extract of cloves 0.003 CO ₂ extract of cinnamon 0.003 Bitter black pepper CO ₂ extract 0.0108 CO ₂ extract leafs 0,0227 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 whitefish Amur and tarragon cut.

Prepared carrots and onions are chopped and sautéed in cooking oil.

Prepared potatoes and turnips are cut and blanched in hot water.

Prepared fresh white cabbage is chopped and frozen.

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.

The listed components in the recipe ratio are mixed with fish broth, tomato paste, acetic acid, sugar, salt and CO ₂ -extracts of cloves, cinnamon, black pepper and bay leaf.

The resulting mixture is packaged, 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 "Canned Fruit and Vegetable", 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. 5 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)

A method for producing canned "Braised Whitefish with Vegetables", which includes preparing the recipe components, cutting Amur whitefish and tarragon greens, cutting and sautéing carrots and onions in cooking oil, cutting and blanching potatoes and turnips, chopping and freezing fresh cabbage, rubbing garlic mixing the listed ingredients flour, fish broth, tomato paste, acetic acid, sugar, salt and the CO ₂ extract of clove, cinnamon, black pepper and leafs, packing the resulting mixture, g rmetizatsiyu and sterilization, characterized in that the sunflower flour, which had previously been poured fish broth and incubated for swelling, and the components used in the following ratio costs pbw .:
Amur whitefish 669 cooking oil 46.8 carrot 306-314.2 onion 118.7-120.2 potatoes 71.1-75.6 turnip fifteen fresh white cabbage 83.3 garlic 7.8-8.2 tarragon greens 87 sunflower flour 35.5 tomato paste, in terms of 30% solids content 26 acetic acid, calculated on 80% concentration 0.8 sugar 2,5 salt 12 CO ₂ extract of cloves 0.003 CO ₂ extract of cinnamon 0.003 Bitter black pepper CO ₂ extract 0.0108 CO ₂ extract leafs 0,0227 fish stock before the release of the target product 1000