RU2567644C1 - Method for production of preserves "fish with vegetable stew in tomato 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, fish fillet cutting, wheat flour sauteing, mixing unstrained parts of carrots, parsley roots and bulb onions, potatoes, turnips and cabbages to produce garnish, mixing the stained parts of carrots, parsley roots and bulb onions, wheat flour, fish broth, tomato paste, sugar, salt, 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 of producing canned food ″ Fish with vegetable stew in tomato 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, cutting fish fillet, stirring wheat flour, mixing the uncooked parts of carrots, parsley and onions, potatoes, turnips and cabbage with a side dish, mixing the wiped parts of carrots, root parsley and onion, wheat flour, fish broth, tomato paste, sugar, salt, black pepper and bay leaf to obtain sauce, packaging of fish fillet, side dish and sauce, sealing and sterilization (RU 2292793 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 for producing canned food ″ Fish with vegetable stew in tomato sauce ″, which includes preparing the recipe, cutting, sautéing in vegetable oil and partially rubbing carrots, parsley and onion roots, cutting and blanching potatoes and turnips, shredding and freezing fresh cabbage, cutting fish fillet, storing wheat flour, mixing the uncooked parts of carrots, parsley root and onions, potatoes, turnips and cabbage to obtain a side dish, mixing the wiped parts carrots, parsley and onions, wheat flour, fish broth, tomato paste, sugar, salt, black pepper and bay leaf with sauce, packing fish fillet, side dish 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 vegetable oil 32 potatoes 213.5-225.2 decorative cabbage 127.6 carrot 134-137.5 parsley root 19.1-19.4 onion 73.9-74.9 turnip 107.5 Wheat flour 11.3 tomato paste, in terms of 30% solids content 55 sugar 5.3 salt eleven 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 rubbed with about 17% of the recipe for carrots, about 29% of the recipe for parsley and about 14% of the recipe.

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

Prepared fresh ornamental cabbage is chopped and frozen.

Prepared fish fillet cut.

Prepared wheat flour passer.

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

The rubbed parts of carrots, parsley and onion roots and wheat flour in a recipe ratio are mixed with fish broth, tomato paste, sugar, salt and ground black pepper and bay leaf to give 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 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.

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 and vegetable stew in tomato 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, cutting fish fillet, stirring wheat flour, mixing the uncooked parts of carrots, parsley root and onions, potatoes, turnips and cabbage to obtain a side dish, mixing the mashed parts of carrots, parsley root and onions , wheat flour, fish stock, tomato paste, sugar, salt, black pepper and bay leaf to produce 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 costs, wt. hours:
fish fillet 300 vegetable oil 32 potatoes 213.5-225.2 decorative cabbage 127.6 carrot 134-137.5 parsley root 19.1-19.4 onion 73.9-74.9 turnip 107.5 Wheat flour 11.3 tomato paste, in terms of 30% solids content 55 sugar 5.3 salt eleven black pepper 0.28 Bay leaf 0.16 fish stock before the release of the target product 1000