RU2506851C1 - Fish-and-vegetable preserves preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, bulb onions and white vegetables cutting, blanching and straining, champignons and lemons cutting and blanching, asparagus cutting and freezing, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, the listed components mixing with salt, black hot pepper and laurel leaf, fish fillet cutting, fish fillet, produced mixture 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.

There is a method of preparing canned fish and vegetables, which includes preparing the recipe components, cutting, blanching and rubbing onions and white roots, cutting and blanching champignons and lemons, cutting and freezing asparagus, sautéing wheat flour in margarine, mixing the above components with salt, bitter black pepper and bay leaf, cutting fish fillet, packing fish fillet, the resulting mixture and fish broth, sealing and sterilization (RU 2357479 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 and vegetables, which involves preparing the recipe components, cutting, blanching and rubbing onions and white roots, cutting and blanching champignons and lemons, cutting and freezing asparagus, mixing the listed components with flour, salt, black pepper bitter and bay leaves, cutting fish fillet, packing fish fillet, the resulting mixture and fish broth, sealing and sterilization, according to the invention, the composition of the mixture is additionally used ground meal of pumpkin seeds, which is pre-filled with fish broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

fish fillet 394.8 asparagus 428.6 champignons 124.7 lemons 18.5 onion 24.3-24.6 white roots 23,4-23,8 pumpkin seed meal 33 salt 12 black pepper 0.12 Bay leaf 0.05 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 onions and white roots are cut, blanched in and wiped.

Prepared champignons and lemons are cut and blanched in hot water.

Prepared asparagus is chopped and frozen.

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 the recipe ratio are mixed with salt and ground pepper with black bitter and bay leaves.

Prepared fish fillet cut.

Fish fillet, the resulting mixture and fish broth are packaged in a prescription 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.

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 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)

A method of preparing canned fish and vegetables, which includes preparing the recipe components, cutting, blanching and rubbing onions and white roots, cutting and blanching champignons and lemons, cutting and freezing asparagus, mixing the listed ingredients with flour, salt, bitter and bay leaves, cutting fish fillet, packing of fish fillet, the resulting mixture and fish broth, sealing and sterilization, characterized in that the composition of the mixture additionally uses ground meal of pumpkin seeds, which before aritelno pour fish broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight .:
fish fillet 394.8 asparagus 428.6 champignons 124.7 lemons 18.5 onion 24.3-24.6 white roots 23,4-23,8 pumpkin seed meal 33 salt 12 black pepper 0.12 Bay leaf 0.05 fish stock before the release of the target product 1000