RU2564138C1 - Method for production of preserves "fish with vegetable stew in polish sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, carrots, parsley roots and bulb onions cutting, sauteing in vegetable oil and partial straining, potatoes and turnips cutting and blanching, fresh ornamental cabbages shredding and freezing, chicken eggs boiling, shelling and straining, fish fillet, pumpkin and greens cutting, garlic straining, wheat flour sauteing, mixing unstrained parts of carrots, parsley roots and bulb onions, potatoes, turnips, pumpkin, cabbages and greens to produce garnish, mixing the stained parts of carrots, parsley roots and bulb onions, garlic, chicken eggs, wheat flour, fish broth, tomato paste, sugar, salt, citric acid, black hot pepper and laurel leaf to produce a sauce, the fish fillet, garnish and sauce 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 the production technology of canned second lunch dishes.

A known method for the production of canned 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, pumpkin and greens, rubbing garlic, stirring wheat flour, mixing non-mashed carrots, parsley and onion root, potatoes, turnips, you kva, cabbage and greens with a garnish, mixing mashed parts of carrots, parsley and onions, garlic, chicken eggs, wheat flour, fish broth, tomato paste, sugar, salt, citric acid, bitter black pepper and bay leaf with sauce , packaging of fish fillet, side dish and sauce, sealing and sterilization (RU 2298352 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 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 cabbage, boiling, peeling and rubbing chicken eggs, cutting fish fillet, pumpkin and greens, rubbing garlic, stirring wheat flour, mixing unprotected parts of carrots, parsley root and onion, ka tofel, turnip, pumpkin, cabbage and greens to obtain a side dish, mixing mashed parts of carrots, parsley and onions, garlic, chicken eggs, wheat flour, fish broth, tomato paste, sugar, salt, citric acid, bitter and bay leaves sheet with sauce, packing fish fillet, garnish and sauce, sealing and sterilization, according to the invention, use decorative cabbage, and the components are used in the following ratio of costs, parts by weight:

fish fillet 300 chicken eggs thirty vegetable oil 84.5 potatoes 133.5-140.8 decorative cabbage 76.5 carrot 126.5-129.7 parsley root 38.6-39.2 onion 90.7-91.9 garlic 2-2,1 turnip 107.5 pumpkin 85.5 greenery four Wheat flour 14.6 tomato paste, in terms of 30% solids content thirty 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, sautéed in vegetable oil and wiped about 29% of the recipe amount of carrots, about 14% of the recipe amount of parsley root and about 9% of the recipe amount of onion.

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

Prepared fresh ornamental cabbage is chopped and frozen.

Prepared chicken eggs are boiled, peeled and wiped.

Prepared fish fillet, pumpkin and greens are chopped.

The prepared garlic is mashed.

Prepared wheat flour passer.

Non-mashed portions of carrots, parsley and onions, potatoes, turnips, pumpkin, cabbage and greens are mixed in a prescription ratio to obtain a side dish.

The rubbed portions of carrots, parsley and onions, garlic, chicken eggs and wheat flour in a recipe ratio are mixed with fish broth, tomato paste, sugar, salt, citric acid and ground black pepper with bitter and bay leaves to obtain a 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.

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 fish with 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, chopping and freezing fresh cabbage, cooking, peeling and rubbing chicken eggs, cutting fish fillet, pumpkin and greens, rubbing garlic, sautéing wheat flour, mixing the non-mashed parts of carrots, parsley and onions, potatoes, turnips, pumpkin, cabbage and greens with obtaining a side dish, mixing the mashed parts of carrots, parsley root and onions, garlic, chicken eggs, wheat flour, fish broth, tomato paste, sugar, salt, citric acid, bitter black pepper and bay leaf to obtain a sauce, packing fish fillet, side dish and sauce, sealing and sterilization, characterized in that they use decorative cabbage, and the components are used in the following ratio of costs, parts by weight:
fish fillet 300 chicken eggs thirty vegetable oil 84.5 potatoes 133.5-140.8 decorative cabbage 76.5 carrot 126.5-129.7 parsley root 38.6-39.2 onion 90.7-91.9 garlic 2-2,1 turnip 107.5 pumpkin 85.5 greenery four Wheat flour 14.6 tomato paste, in terms of 30% solids content thirty 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