RU2528266C1 - Method for production of preserves "halibut with spring onion" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe component preparation, bulb onions cutting and sauteing in vegetable oil, garlic blanching and straining, spring onion and greens cutting and freezing, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, the listed components mixing with tomato paste, sugar, salt and black hot pepper, the halibut fillet cutting, the halibut fillet, produced mixture and fish broth packing, sealing and sterilisation.

EFFECT: method ensures reduction of 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 "Braised halibut with green onions", which includes preparing the recipe components, cutting and sautéing onions in vegetable oil, blanching and rubbing garlic, cutting and freezing green onions and herbs, mixing the listed components with tomato paste, sugar, salt and black bitter pepper, cutting halibut fillet, packing of halibut fillet, the resulting mixture and fish stock, sealing and sterilization (RU 2330485 C1, 2008).

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 canned meat production method “Braised halibut with green onions ″, which includes preparing the recipe components, cutting and sautéing onion in vegetable oil, blanching and rubbing garlic, cutting and freezing green onions and herbs, mixing the listed components with tomato paste, sugar, salt and bitter black pepper, cutting halibut fillet, packing halibut fillet, the resulting mixture and fish broth, sealing and sterilization according to the invention as part of the mixture tively use ground pumpkin seed meal which had previously poured fish broth and allowed to stand to swell, and components used in the following ratio costs pbw .:

halibut fillet 560 vegetable oil 14.1 onion 149.8-151.7 garlic 10.2-10.8 green onions 88 greenery 25 pumpkin seed meal 21.9 tomato paste, in terms of 30% solids content 53.3 sugar 5 salt 12 black pepper 0.3 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 are chopped and sautéed in vegetable oil.

The prepared garlic is blanched in and rubbed.

Prepared chives and greens are 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 tomato paste, sugar, salt and ground black pepper.

Prepared halibut fillet cut.

Halibut 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.

When using tomato paste with a dry matter content that does not coincide with the formulation, 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 "Preserved fruit", 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 “Halibut stewed with green onions”, which includes preparing the recipe components, cutting and sautéing onions in vegetable oil, blanching and rubbing garlic, cutting and freezing green onions and herbs, mixing the listed components with tomato paste, sugar, salt and pepper bitter black, cutting halibut fillet, packing halibut fillet, the resulting mixture and fish broth, sealing and sterilization, characterized in that the mixture also uses ground meal seed n pumpkin, 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:
halibut fillet 560 vegetable oil 14.1 onion 149.8-151.7 garlic 10.2-10.8 green onions 88 greenery 25 pumpkin seed meal 21.9 tomato paste, in terms of 30% solids content 53.3 sugar 5 salt 12 black pepper 0.3 fish stock before the release of the target product 1000