RU2506010C1 - Method for preparation of preserves "fish with vegetable stew in sour cream sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology for preserved second-course lunches production, in particular, to a method for production of preserves "Fish with vegetable stew in sour cream sauce". The method envisages 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 shredding and freezing, fish fillet cutting, mixing potatoes, rutabaga, cabbages, and the unstrained parts of carrots, parsley roots and bulb onions to produce garnish, mixing the stained parts of carrots, parsley roots and bulb onions with fish broth, sour cream, tomato paste, sugar, salt, black hot pepper and laurel leaf to produce a sauce, the fish fillet, garnish and sauce packing, sealing and sterilisation. In the process of the method implementation, one uses ground pumpkin seeds extraction cake that is poured with fish broth (before mixing) and maintained for swelling. The components are used at the following expenditure ratio, weight parts: fish fillet - 300; vegetable oil - 22.7; carrots - 126.5-129.7; parsley roots - 13.1-13.3; bulb onions - 66.7-67.6; potatoes - 213.5-225.2; rutabaga - 107.5; fresh white cabbages - 125; pumpkin seeds extraction cake - 24.3; sour cream - 150; tomato paste in conversion to 30% dry substances content - 30; sugar - 3.8; salt - 11; black hot pepper - 0.28; laurel leaf - 0.16; fish broth - till the target product yield is equal to 1000.

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 preparing canned food "Fish with vegetable stew in sour cream 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, cutting fish fillet, stirring wheat flour, mixing potatoes, rutabaga, cabbage and non-mashed portions of carrots, parsley root and onions to obtain a side dish, mixing wheat flour and mashed parts of carrots, parsley root and onions with fish broth, sour cream, tomato paste, sugar, salt, black bitter pepper and bay leaf with sauce, packing fish fillet, side dish and sauce, sealing and sterilization (RU 2295264 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 sour cream 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, cutting fish fillet, mixing potatoes, rutabaga, cabbage and non-mashed parts of carrots, parsley root and onions with a side dish, mixing mashed parts of carrots , parsley root and onion with fish broth, sour cream, tomato paste, sugar, salt, black pepper and bay leaf to obtain sauce, packing fish fillet, side dish and sauce, sealing and sterilization, according to the invention, use ground pumpkin seed meal, 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 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 pumpkin seed meal 24.3 sour cream 150 tomato paste, in terms of 30% solids content thirty sugar 3.8 salt eleven 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 fish fillet cut.

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

Meal of pumpkin seeds and mashed portions of carrots, parsley root and onions in a recipe ratio are mixed with fish broth, tomato paste, sour cream, sugar, salt 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, 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 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 sour cream 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 white cabbage, cutting fish fillet, mixing potatoes, rutabaga, cabbage and non-mashed portions of carrots, parsley root and onions to obtain a side dish, mixing mashed portions of carrots, parsley root and onions with fish with broth, sour cream, tomato paste, sugar, salt, bitter black pepper and bay leaf to obtain sauce, packing fish fillet, side dish and sauce, sealing and sterilization, characterized in that they use ground pumpkin seed meal, which is poured with fish broth before mixing and incubated for swelling, and the components are used in the following ratio of costs, parts by weight:
fish fillet 300 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 pumpkin seed meal 24.3 sour cream 150 tomato paste, in terms of 30% solids content thirty sugar 3.8 salt eleven black pepper 0.28 Bay leaf 0.16
fish stock until the target product 1000