RU2558128C1 - "shchi ural-style" preserves manufacture method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, fresh ornamental cabbages chopping and freezing, carrots, parsley roots and bulb onions cutting and sauteing in cooking fat, skin-off fish fillet and greens cutting, garlic straining, the listed components mixing with tomato paste, acetic acid, "Hercules" oat flakes, salt, black hot pepper and laurel leaf, the produced mixture and fish broth packing, sealing and sterilisation.

EFFECT: production of new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

Description

The invention relates to a technology for the production of canned concentrates of the first lunch dishes.

A known method of producing canned food "cabbage soup in the Ural", which includes preparing the recipe components, shredding and freezing fresh white cabbage, cutting and sautéing carrots, parsley and onions in cooking oil, cutting the skinless fish fillet and greens, rubbing the listed garlic, mixing with tomato paste, acetic acid, oatmeal "Hercules", salt, black pepper and bay leaf, packaging the resulting mixture and fish broth, sealing and sterilization (RU 2295892 C1, 2007 )

The technical result of the invention is the production of new canned food using non-traditional plant materials.

This result is achieved by the fact that in the method of producing canned Uchi cabbage soup, which involves preparing the recipe, chopping and freezing fresh cabbage, cutting and sautéing carrots, parsley and onions in cooking oil, cutting the skinless fish fillet and greens, rubbing garlic, mixing the listed components with tomato paste, acetic acid, Hercules oatmeal, salt, black pepper and bay leaf, packaging the resulting mixture and fish broth, sealing and sterilization tion according to the invention using the decorative cabbage, and components used in the following ratio costs pbw .:

skinned fish fillet 200 cooking oil twenty decorative cabbage 249.8 carrot 50-51.3 parsley root 13-13.2 onion 48-48.7 garlic 4-4,2 greenery 12.5 oatmeal "Hercules" twenty tomato paste, in terms of 30% solids content 17 acetic acid, calculated on 80% concentration 0.6 salt eighteen black pepper 0.2 Bay leaf 0.1 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 fresh ornamental cabbage is chopped and frozen.

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

Prepared skinned fish fillet and greens are chopped.

The prepared garlic is mashed.

The listed components in the recipe ratio are mixed with tomato paste, acetic acid, Hercules oatmeal, salt and ground black pepper and bay leaf.

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 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. - Μ .: APPP "Canned Fruit and Vegetable", 1990, p. 124).

The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.

Thus, the proposed method allows to obtain new canned food using non-traditional plant materials without changing the organoleptic properties of the target product.

Claims (1)

A method for producing canned Uchi cabbage soup, which involves preparing the recipe, chopping and freezing fresh cabbage, cutting and sautéing carrots, parsley and onions in cooking oil, cutting the skinless fish fillet and herbs, rubbing the garlic, and mixing the ingredients with tomato paste, acetic acid, oatmeal "Hercules", salt, black pepper and bay leaf, packaging the resulting mixture and fish broth, sealing and sterilization, characterized in that use ekorativnuyu cabbage, and components used in the following ratio of expenses, parts by weight .:
skinned fish fillet 200 cooking oil twenty decorative cabbage 249.8 carrot 50-51.3 parsley root 13-13.2 onion 48-48.7 garlic 4-4,2 greenery 12.5 oatmeal "Hercules" twenty tomato paste, in terms of 30% solids content 17 acetic acid, calculated on 80% concentration 0.6 salt eighteen black pepper 0.2 Bay leaf 0.1 fish stock before the release of the target product 1000