RU2514910C1 - Method for production of preserves "fish with vegetable stew in polish sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: carrots, parsley roots and bulb onions are cut, sauteed in vegetable oil and partially strained. Then potatoes and turnips are cut and blanched. Fresh white cabbages are chopped and frozen. Chicken eggs are boiled, shelled and strained. Fish fillet, scallops and greens are cut; garlic is strained. Then ground pumpkin seeds extraction cake is poured with fish broth and maintained for swelling. One mixes potatoes, turnip, cabbages, scallops, greens and the unstrained parts of carrots, parsley roots and bulb onions to produce garnish. Then one performs mixing garlic, chicken eggs, ground 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. Then fish fillet, garnish and sauce are packed, sealed and sterilised.

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 "Fish with 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 turnips, chopping and freezing fresh white cabbage, cooking, peeling and rubbing chicken eggs, cutting fish fillet, zucchini and herbs, rubbing garlic, stirring wheat flour, mixing potatoes, turnips, cabbage, zucchini, herbs and non-mashed portions of carrots, root p parsley and onions to obtain a side dish, mixing garlic, chicken eggs, wheat flour and mashed portions of carrots, parsley and onions with fish broth, tomato paste, sugar, salt, citric acid, bitter black pepper and bay leaf with sauce, packing of fish fillet, side dish and sauce, sealing and sterilization (RU 2291633 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 producing 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 turnips, shredding and freezing fresh white cabbage, boiling, peeling and rubbing chicken eggs, cutting fish fillet and greens, rubbing garlic, mixing potatoes, turnips, cabbage, greens and non-mashed portions of carrots, parsley and onion onions to obtain a side dish, mixing garlic, chicken eggs and mashed carrots, parsley root and onions with fish stock, tomato paste, sugar, salt, citric acid, black pepper and bay leaves to obtain sauce, packing fish fillet, side dish and of sauce, sealing and sterilization, according to the invention, garnishes are additionally used in the garnish, which are cut before mixing, ground pumpkin seed meal is used in the sauce, which is poured with fish broth and mixed before mixing they are used for swelling, and the components are used in the following ratio of costs, parts by weight:

fish fillet 300 chicken eggs thirty vegetable oil 28.1 carrot 126.5-129.7 parsley root 38.6-39.2 onion 90.7-91.9 potatoes 133.5-140.8 garlic 2-2,1 turnip 107.5 fresh white cabbage 75 squash 89.5 greenery four pumpkin seed meal 20.1 tomato paste, in terms of 30% solids content 81 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 rubbed with about 29% of the recipe for carrots, about 14% of the recipe for parsley and about 9% of the recipe.

Prepared potatoes and turnips 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, squash and greens are chopped.

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.

Potatoes, turnips, cabbage, squash, greens and non-mashed portions of carrots, parsley and onions are mixed in a recipe ratio to obtain a side dish.

Garlic, 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 and bay leaf to give the 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)

Method for the production of 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 turnips, chopping and freezing fresh cabbage, boiling , peeling and rubbing chicken eggs, cutting fish fillets and greens, rubbing garlic, mixing potatoes, turnips, cabbage, greens and non-mashed portions of carrots, parsley root and onions to obtain a side dish, mixing garlic, chicken eggs and mashed carrots, parsley and onions with fish broth, tomato paste, sugar, salt, citric acid, black pepper and bay leaf with sauce, packing fish fillet, side dish and sauce, sealing and sterilization, characterized in that as part of the garnish, scallops are additionally used, which are cut before mixing, ground pumpkin seed meal is used in the sauce, which is poured with fish broth before mixing and kept for swelling, and the components are used comfort with the following ratio of expenses, parts by weight .:
fish fillet 300 chicken eggs thirty vegetable oil 28.1 carrot 126.5-129.7 parsley root 38.6-39.2 onion 90.7-91.9 potatoes 133.5-140.8 garlic 2-2,1 turnip 107.5 fresh white cabbage 75 squash 89.5 greenery four pumpkin seed meal 20.1 tomato paste, in terms of 30% solids content 81 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.