RU2564136C1 - "sheatfish solyanka" preserves production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, carrots and bulb onions cutting and sauteing in vegetable oil, fresh ornamental cabbages chopping and freezing, sheatfish fillet and parsley greens cutting, the listed components mixing with tomato paste, acetic acid, ethyl alcohol, salt, red hot pepper and laurel leaf, the produced mixture and fish broth packing, sealing and sterilisation. All the components are taken at the preset components ratio.

EFFECT: method allows to produce 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 for the production of canned food "Solyanka from catfish", which includes preparing the recipe components, cutting and sautéing carrots and onions in vegetable oil, chopping and freezing fresh cabbage, cutting catfish fillet and parsley, mixing the listed components with tomato paste, acetic acid, ethyl alcohol, salt, red hot pepper and bay leaf, packaging the resulting mixture and fish broth, sealing and sterilization (RU 2286693 C1, 2006).

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 Solyanka iz soma canned food production method, which involves preparing the recipe components, cutting and sautéing carrots and onions in vegetable oil, chopping and freezing fresh cabbage, cutting catfish fillet and parsley, mixing the listed components with tomato paste, acetic acid, ethyl alcohol, salt, red hot pepper and bay leaf, packaging the resulting mixture and fish broth, sealing and sterilization, according to the invention, use decorati cauliflower, and the components are used in the following ratio of costs, parts by weight:

catfish fillet 210 vegetable oil 37,4 decorative cabbage 500 carrot 117-120 onion 280.8-284.4 parsley 12.5 tomato paste, in terms of 30% solids content 6.4 acetic acid, calculated on 80% concentration 0.4 ethyl alcohol, in terms of 96% concentration 4.6 salt eighteen hot red pepper 1,2 Bay leaf 0.8 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 and onions are chopped and sautéed in vegetable oil.

Prepared fresh ornamental cabbage is chopped and frozen.

Prepared catfish fillet and parsley are chopped.

The listed components in the recipe ratio are mixed with tomato paste, acetic acid, ethyl alcohol, salt and ground pepper, red burning and bay leaves.

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 given 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 and / or ethyl alcohol with a concentration that does not match the prescription, their costs are calculated for the equivalent dry matter and / or acid and / or alcohol respectively

only according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - Μ .: Аppp "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.

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)

Method for the production of canned food “Solyanka iz soma”, which includes preparing the recipe components, cutting and sautéing carrots and onions in vegetable oil, chopping and freezing fresh cabbage, cutting catfish fillet and parsley, mixing the listed components with tomato paste, acetic acid, ethyl alcohol , salt, pepper, red burning and bay leaves, packaging the resulting mixture and fish broth, sealing and sterilization, characterized in that they use decorative cabbage, and the components use In the following ratio of costs, parts by weight:
catfish fillet 210 vegetable oil 37,4 decorative cabbage 500 carrot 117-120 onion 280.8-284.4 parsley 12.5 tomato paste, in terms of 30% solids content 6.4 acetic acid, calculated on 80% concentration 0.4 ethyl alcohol, in terms of 96% concentration 4.6 salt eighteen hot red pepper 1,2 Bay leaf 0.8 fish stock before the release of the target product 1000