RU2510214C1 - Method for production of preserves "fried fish with cabbages in tomato sauce with vegetables" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves recipe components preparation. One performs carrots, parsley roots and bulb onions cutting, sauteing in melted butter and mincing, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling. The listed components are mixed with fish broth, dry white wine, tomato paste, sugar, salt, citric acid, black hot pepper and laurel leaf to produce a sauce. The fish fillet is cut, mealed in wheat flour and fried in vegetable oil. One performs fresh white cabbages chopping and freezing, fish fillet, cabbages and sauce 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 for the production of canned food "Fried fish with cabbage in tomato sauce with vegetables", which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping carrots, parsley and onions, passing a portion of wheat flour and mixing these components with fish broth , white dry wine, tomato paste, sugar, salt, citric acid, bitter black pepper and bay leaf to obtain sauce, cutting, breading in the remaining portion of wheat flour and frying f in vegetable oil of fish fillet, shredding and freezing of fresh white cabbage, packing of fish fillet, cabbage and sauce, sealing and sterilization (RU 2292784 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 for the production of canned food "Fried fish with cabbage in tomato sauce with vegetables", which involves preparing the recipe components, cutting, sautéing in vegetable oil and chopping carrots, parsley and onions, and mixing these components with flour , fish broth, white dry wine, tomato paste, sugar, salt, citric acid, bitter black pepper and bay leaf to produce sauce, cutting, breading in wheat flour and frying in vegetable oil of fish fillet, shredding and freezing of fresh white cabbage, packing of fish fillet, cabbage and sauce, sealing and sterilization, according to the invention, the sauce uses ground pumpkin seed meal, which is poured with fish broth before mixing and allowed to swell, and the components are used the next time the ratio of costs, parts by weight:

fish fillet 300 vegetable oil 47.3 fresh white cabbage 549 carrot 52.5-53.3 parsley root 27-27.4 onion 50.2-50.8 Wheat flour 18.3 pumpkin seed meal 35 dry white wine 25 tomato paste in terms of 30% solids content 33.3 sugar 1.8 salt 12 lemon acid 0.13 black pepper 0.16 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 carrots, parsley root and onions are chopped, sautéed in vegetable oil and chopped in a spinning top.

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 fish broth, dry white wine, tomato paste, sugar, salt, citric acid and ground black pepper bitter and bay leaves to obtain a sauce.

Prepared fish fillet is cut, breaded in wheat flour and fried in vegetable oil.

Prepared fresh white cabbage is chopped and frozen.

Fish fillet, cabbage and sauce 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 as an interval 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)

Method for the production of canned food "Fried fish with cabbage in tomato sauce with vegetables", which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping carrots, parsley and onions on top and mixing the listed ingredients with flour, fish stock, white dry wine , tomato paste, sugar, salt, citric acid, bitter black pepper and bay leaf to obtain sauce, cutting, breading in wheat flour and frying fish oil in vegetable oil, chopping and freezing preparation of fresh white cabbage, packaging of fish fillet, cabbage and sauce, sealing and sterilization, characterized in that the composition of the sauce uses ground meal of pumpkin seeds, which is filled with fish broth before mixing and kept for swelling, and the components are used in the following ratio of costs, wt .h .:
fish fillet 300 vegetable oil 47.3 fresh white cabbage 549 carrot 52.5-53.3 parsley root 27-27.4 onion 50.2-50.8 Wheat flour 18.3 pumpkin seed meal 35 dry white wine 25 tomato paste in terms of 30% solids content 33.3 sugar 1.8 salt 12 lemon acid 0.13 black pepper 0.16 Bay leaf 0.05 fish stock before the release of the target product 1000