RU2568110C1 - Method for production of preserves "appetising fish" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for production of "Appetising fish" preserves envisages recipe components preparation, Alaska pollock cutting, rubbing with salt and black hot pepper, mealing in wheat flour and frying in vegetable oil, bulb onions cutting and sauteing in vegetable oil, fresh cabbages chopping and freezing, cheese grating, wheat flour sauteing and mixing with sour cream, butter, salt and black hot pepper to produce a sauce, sequential packing of a part of cabbages, Alaska pollock, bulb onions, the remaining cabbages, cheese, chicken eggs and the sauce, packing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: Alaska pollock - 738, chicken eggs - 15, vegetable oil - 78, butter - 15, ornamental cabbages - 508.2, bulb onions - 213-215.7, wheat flour - 33, cheese - 309, salt - 15, black hot pepper - 1.2, sour cream till the target product yield is equal to 1000.

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 the production technology of canned second lunch dishes.

A known method for the production of canned food "Appetizing fish", which includes preparing the recipe components, cutting, rubbing with salt and black bitter pepper, breading in wheat flour and frying in vegetable oil pollock, cutting and sautéing onion in vegetable oil, chopping and freezing fresh cabbage, rubbing cheese, stirring wheat flour and mixing it with sour cream, butter, salt and black bitter pepper to obtain a sauce, sequential packing of a portion of cabbage, pollock, onion of onions, the remaining part of the cabbage, cheese, eggs and gravy, sealing and sterilization (RU 2278570 C2, 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 canned fish production method of canning, which involves preparing the recipe components, cutting, rubbing with salt and black pepper bitter, breading in wheat flour and frying in vegetable oil of pollock, cutting and sautéing onion in vegetable oil, shredding and freezing fresh cabbage, rubbing cheese, sautéing wheat flour and mixing it with sour cream, butter, salt and black bitter pepper to obtain a sauce, sequentially packing part of the cabbage, Pollock, onions, the remaining part of cabbage, cheese, chicken eggs 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:

pollock 738 chicken eggs fifteen vegetable oil 78 butter fifteen decorative cabbage 508.2 onion 213-215.7 Wheat flour 33 cheese 309 salt fifteen black pepper 1,2 sour cream before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

The prepared pollock is cut, rubbed with salt and ground black pepper, breaded in wheat flour and fried in vegetable oil.

Prepared onions are chopped and sautéed in vegetable oil.

Prepared fresh ornamental cabbage is chopped and frozen.

The prepared hard cheese is rubbed.

The prepared wheat flour is passerized, and then mixed in a recipe ratio with sour cream, melted butter, salt and ground black pepper.

Prepared chicken eggs are broken and mixed.

About half the prescription amount of cabbage, pollock, onions, the rest of the cabbage, cheese, chicken eggs and sauce are sequentially 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. Shown in the form of an interval onion consumption covers its possible change in the shelf life of raw materials.

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 appetizing fish, which includes preparing the recipe components, cutting, rubbing with salt and black bitter pepper, breading in wheat flour and frying in vegetable oil pollock, cutting and sautéing onion in vegetable oil, chopping and freezing fresh cabbage, rubbing cheese passerirovanie wheat flour and mix it with sour cream, butter, salt and bitter black pepper to obtain a sauce, sequential packing of part of cabbage, pollock, onions, the remaining hour and cabbage, cheese, eggs and sauce, sealing and sterilization, characterized in that the ornamental kale and the components used in the following ratio costs pbw .:
pollock 738 chicken eggs fifteen vegetable oil 78 butter fifteen decorative cabbage 508.2 onion 213-215.7 Wheat flour 33 cheese 309 salt fifteen black pepper 1,2 sour cream before the release of the target product 1000