RU2514830C1 - Method for production of preserves "stewed cisco with vegetables" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, Ussuri cisco, lagenaria and estragon greens cutting, carrots, parsley roots and bulb onions cutting and sauteing in cooking fat, potatoes and turnip cutting and blanching, fresh white cabbages chopping and freezing, garlic straining, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, the listed components mixing with fish broth, tomato paste, acetic acid, sugar, salt and CO₂-extracts of cloves, cinnamon, black hot pepper and laurel leaf at the preset weight ratio of the components, the produced mixture 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 producing canned food "Braised whitefish with vegetables", which includes preparing the recipe components, cutting Amur whitefish, zucchini and tarragon greens, cutting and sautéing carrots, parsley and onions in cooking oil, cutting and blanching potatoes and turnips, chopping and freezing fresh cabbage, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, acetic acid, sugar, salt and CO ₂ - extracts of clove, cinnamon, pepper black of bitter and leafs, packing the resultant mixture, sterilizing and sealing (RU 2282376 C1, 2006).

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 producing canned food "Braised whitefish with vegetables", which involves preparing the recipe components, cutting Amur whitefish and tarragon greens, cutting and sautéing carrots, parsley and onions in cooking oil, cutting and blanching potatoes and turnips, chopping and freezing fresh white cabbage, rubbing garlic, mixing the listed ingredients with flour, fish stock, tomato paste, acetic acid, sugar, salt and CO ₂ - clove, cinnamon, black pepper extracts bitter and bay leaves, packaging the resulting mixture, sealing and sterilization, according to the invention, the mixture uses lagenaria, which is cut before mixing, and ground meal of pumpkin seeds, which before mixing is filled with fish broth and kept for swelling, and the components are used in the following ratio costs, parts by weight:

Amur whitefish 669 cooking oil 50.3 carrot 306-314.2 onion 134.6-136.3 parsley root 17-17.3 potatoes 1.1-75.6 turnip fifteen fresh white cabbage fifty lagenaria 59.7 garlic 9.1-9.6 tarragon greens 87 pumpkin seed meal 32 tomato paste, in terms of 30% solids content 26 acetic acid, calculated on 80% concentration 0.8 sugar 2,5 salt 12 CO ₂ - clove extract 0.003 CO ₂ - cinnamon extract 0.003 CO ₂ - black pepper extract 0.0108 CO ₂ - bay leaf extract 0,0227 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 Amur whitefish, lagenaria and tarragon herbs are cut.

Prepared carrots, parsley root and onions are chopped and sautéed in cooking oil.

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

Prepared fresh white cabbage is chopped and frozen.

The prepared garlic is mashed.

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, tomato paste, acetic acid, sugar, salt and CO ₂ - extracts of cloves, cinnamon, black pepper and bay leaf.

The resulting mixture is packaged, 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 match the prescription, and / or acetic acid with a concentration that does not match the prescription, their costs are calculated for the equivalent dry matter and / or acid content, respectively, according to known dependencies (Collection of technological instructions for production canned food.Volume I. - M .: APPP "Konservlodozyot", 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. 5, 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 obtaining canned food "Braised whitefish with vegetables", which includes preparing the recipe components, cutting Amur whitefish and tarragon greens, cutting and sautéing carrots, parsley and onions in cooking oil, cutting and blanching potatoes and turnips, chopping and freezing fresh cabbage, rubbing garlic, mixing the listed components with fish broth, tomato paste, acetic acid, sugar, salt and CO ₂ - clove, cinnamon, black bitter and bay leaf extracts, packing obtained mixture, sealing and sterilization, characterized in that the mixture uses lagenaria, which is cut before mixing, and ground meal of pumpkin seeds, which before mixing is filled with fish broth and kept for swelling, and the components are used in the following ratio, wt.h .:
Amur whitefish 669 cooking oil 50.3 carrot 306-314.2 onion 134.6-136.3 parsley root 17-17.3 potatoes 71.1-75.6 turnip fifteen fresh white cabbage fifty lagenaria 59.7 garlic 9.1-9.6 tarragon greens 87 pumpkin seed meal 32 tomato paste, in terms of 30% solids content 26 acetic acid, calculated on 80% concentration 0.8 sugar 2.5 salt 12 CO _{2 -} clove extract 0.003 CO ₂ Cinnamon Extract 0.003 Bitter black pepper CO ₂ extract 0.0108 CO ₂ extract of bay leaf 0,0227 fish stock before the release of the target product 1000