RU2502415C1 - Method for preparation of preserves "fish with garnish and horse radish" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, potatoes cutting and blanching, carrots blanching and cutting, horse radish blanching and grating, fresh green peas freezing, brined cucumbers cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with mayonnaise, acetic acid, sugar and salt to produce garnish, starry sturgeon cutting, sturgeon, starry sturgeon and fish broth 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 cooking canned ″ Fish with garnish and horseradish ″, which includes preparing the recipe, cutting and blanching potatoes, blanching and cutting carrots, blanching and rubbing horseradish, freezing fresh green peas, cutting pickles, mixing the listed ingredients with mayonnaise, acetic acid , sugar and salt to obtain a side dish, cutting stellate sturgeon, packing stellate sturgeon, side dish and fish broth, sealing and sterilization (RU 2356316 C1, 2009).

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 preparing canned ″ Fish with garnish and horseradish ″, which includes preparing the recipe, cutting and blanching potatoes, blanching and cutting carrots, blanching and rubbing horseradish, freezing fresh grain of green peas, cutting pickles, mixing the above components with mayonnaise, acetic acid, sugar and salt to obtain a side dish, cutting stellate sturgeon, packing stellate sturgeon, side dish and fish broth, sealing and sterilization according to the invention in tavo garnish additionally use ground meal of pumpkin seeds, which is poured with fish broth before mixing and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

stellate sturgeon 415.6 potatoes 257.7-271.8 carrot 144.4-148.1 salted cucumbers 106,2 green pea 53.1 horseradish 36,4-37 pumpkin seed meal 17 mayonnaise 67.7 acetic acid, calculated on 80% concentration 1.09 sugar 2 salt 10.8 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 potatoes are cut and blanched in hot water.

Prepared carrots are blanched and chopped.

Prepared horseradish blanch and rub.

Prepared fresh green pea grain is frozen.

Prepared chopped pickles.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilieva A.G., Dvorkina G.A., Kasyanov G.I. Development of technology for functional sausages with additives from pumpkin seeds. - Krasnodar: InEP, 2008, p. 38- 45), pour fish broth in a ratio by weight of about 1: 5 and incubated for swelling.

The listed components in a prescription ratio are mixed with mayonnaise, acetic acid, sugar and salt to obtain a side dish.

Prepared stellate stew cut.

Stellate sturgeon, side dish and fish broth 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 acetic acid with a concentration that does not coincide with the prescription, its costs for the equivalent acid content are recalculated according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP “Konservlodo fruit ″, 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 fell out of the can completely, but the control did not.

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

Claims (1)

The method of preparation of canned food ″ Fish with garnish and horseradish ″, which includes preparing the recipe, cutting and blanching potatoes, blanching and cutting carrots, blanching and rubbing horseradish, freezing fresh green peas, cutting pickles, mixing the listed ingredients with mayonnaise, acetic acid sugar and salt to obtain a side dish, cutting stellate sturgeon, packing stellate sturgeon, side dish and fish stock, sealing and sterilization, characterized in that the garnish is additionally used ground meal of pumpkin seeds, which is poured with fish broth before mixing and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
stellate sturgeon 415.6 potatoes 257.7-271.8 carrot 144.4-148.1 salted cucumbers 106,2 green pea 53.1 horseradish 36,4-37 pumpkin seed meal 17 mayonnaise 67.7 acetic acid, calculated on 80% concentration 1.09 sugar 2 salt 10.8 fish stock before the release of the target product 1000