RU2505207C1 - Method for preparation of preserves "fish with vegetable stew in polish sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to a method involving recipe components preparation, carrots, parsley roots and bulb onions cutting, sauteing in vegetable oil and partial straining, potatoes and rutabaga cutting and blanching, fresh white cabbages chopping and freezing, chicken eggs cooking, shelling and straining, fish fillet and greens cutting, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, mixing potatoes, rutabaga, cabbages, greens and the unstrained parts of carrots, parsley roots and bulb onions to produce garnish, mixing garlic, chicken eggs, pumpkin seeds extraction cake and the strained parts of carrots, parsley roots and bulb onions with fish broth, tomato paste, sugar, salt, citric acid, black hot pepper and laurel leaf to produce a sauce, the fish fillet, garnish and sauce packing, sealing and sterilisation.

EFFECT: method ensures reduction of 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 preparing canned fish with vegetable stew in Polish sauce, which includes preparing the recipe, cutting, sautéing in vegetable oil and partial rubbing of carrots, parsley and onions, cutting and blanching potatoes and rutabaga, chopping and freezing fresh cabbage, cooking, peeling and rubbing chicken eggs, cutting fish fillets and greens, stirring wheat flour, mixing potatoes, rutabaga, cabbage, greens and non-mashed portions of carrots, parsley root and onions with the teaching of a side dish, mixing chicken eggs, wheat flour and mashed portions of carrots, parsley root and onions with fish broth, tomato paste, sugar, salt, citric acid, bitter black pepper and bay leaves to obtain sauce, packing fish fillet, side dish and sauce , sealing and sterilization (RU 2292174 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 of preparing canned fish and vegetable stew in Polish sauce, which involves preparing the recipe, cutting, sautéing in vegetable oil and partially rubbing carrots, parsley and onions, cutting and blanching potatoes and rutabaga, shredding and freezing fresh white cabbage, boiling, peeling and rubbing chicken eggs, cutting fish fillet and greens, mixing potatoes, rutabaga, cabbage, greens and non-mashed portions of carrots, parsley root and onions with the teaching of a side dish, mixing chicken eggs and mashed parts of carrots, parsley root and onions with fish broth, tomato paste, sugar, salt, citric acid, black pepper and bay leaf to get sauce, packing fish fillet, side dish and sauce, sealing and sterilization, according to the invention, use ground meal of pumpkin seeds, 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 300 chicken eggs thirty vegetable oil 22.7 carrot 126.5-129.7 parsley root 13.1-13.3 onion 66.7-67.6 potatoes 213.5-225.2 swede 107.5 fresh white cabbage 125 greenery four pumpkin seed meal 20.1 tomato paste, in terms of 30% solids content 86.4 sugar 3.8 salt eleven lemon acid 0.3 black pepper 0.28 Bay leaf 0.16 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 carrots, parsley root and onions are chopped and sautéed in vegetable oil, and then about 5% of the recipe for carrots, about 31% of the recipe for parsley and about 11% of the recipe are rubbed.

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

Prepared fresh white cabbage is chopped and frozen.

Prepared chicken eggs are boiled, peeled and wiped.

Prepared fish fillet and greens are chopped.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilyeva 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.

Potatoes, rutabaga, cabbage, greens and non-mashed portions of carrots, parsley root and onions are mixed in a prescription ratio to obtain a side dish.

Chicken eggs, meal of pumpkin seeds and mashed parts of carrots, parsley root and onions in a recipe ratio are mixed with fish broth, tomato paste, sugar, salt, citric acid and ground black pepper bitter and bay leaves to obtain a 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 coincide with the recipe, recalculate its consumption for the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I - M .: APPP Konservplodozyach, 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 of tin can No. 8, containing products obtained by the described technology and by the closest analogue, they were 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 of preparing canned fish and vegetable stew in Polish sauce, which includes preparing the recipe, cutting, sautéing in vegetable oil and partially rubbing carrots, parsley and onions, cutting and blanching potatoes and rutabaga, chopping and freezing fresh cabbage, boiling , peeling and rubbing chicken eggs, cutting fish fillet and greens, mixing potatoes, rutabaga, cabbage, greens and non-mashed portions of carrots, parsley root and onions with a side dish, mixing chicken i c and mashed parts of carrots, parsley root and onions with fish broth, tomato paste, sugar, salt, citric acid, black pepper and bay leaf to obtain sauce, packing fish fillet, side dish and sauce, sealing and sterilization, characterized in that that they use ground meal of pumpkin seeds, 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 300 chicken eggs thirty vegetable oil 22.7 carrot 126.5-129.7 parsley root 13.1-13.3 onion 66.7-67.6 potatoes 213.5-225.2 swede 107.5 fresh white cabbage 125 is green four pumpkin seed meal 20.1 tomato paste, in terms of 30% solids content 86.4 sugar 3.8 salt eleven lemon acid 0.3 black pepper 0.28 Bay leaf 0.16 fish stock before the release of the target product 1000