RU2571635C1 - Method for production of preserves "stewed fish in tomato filling with vegetables" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for production of "Stewed fish tomato filling with vegetables" envisages preparation of recipe components, cutting and blanching potatoes, turnip, celeriac and part of parsley roots, chopping and freezing fresh ornamental cabbages. Then one performs part of carrots blanching and cutting, the remaining carrots and parsley roots cutting, sauteing in vegetable oil and partial straining. The one proceeds with bulb onions cutting, partial sauteing in vegetable oil and the sauteed bulb onions partial straining, fish fillet and pumpkin cutting, garlic straining and wheat flour sauteing. Then one performs the unstrained carrots, parsley roots and bulb onions mixing, celeriac, potatoes, turnip, cabbages and pumpkin mixing to produce garnish, the strained carrots, parsley roots and bulb onions mixing, garlic, wheat flour, fish broth, tomato paste, acetic acid, sugar, salt, cloves, cinnamon, black hot pepper and laurel leaf mixing to produce a sauce. The fish fillet, garnish and sauce are packed, sealed and sterilised.

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 "Braised fish in tomato and vegetables", which includes preparing the recipe components, cutting and blanching potatoes, turnips, celery root and parts of parsley root, shredding and freezing fresh cabbage, blanching and cutting parts of carrots, cutting and sautéing in vegetable oil of the remaining parts of carrots and parsley root and their partial rubbing, cutting, partial passivation in vegetable oil and partial rubbing of the sautéed portion of onion, cutting fish fillet and tyk s, rubbing garlic, sautéing wheat flour, mixing the uncooked parts of carrots, parsley and onions, celery, potatoes, turnips, cabbage and pumpkin to a side dish, mixing the wiped parts of carrots, parsley and onions, garlic, wheat flour, fish broth, tomato paste, acetic acid, sugar, salt, cloves, cinnamon, black bitter pepper and bay leaf to obtain sauce, packing fish fillet, side dish and sauce, sealing and sterilization (RU 2292818 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 canned fish production method stewed in tomato and vegetables, which involves preparing the recipe components, cutting and blanching potatoes, turnips, celery root and parts of parsley root, shredding and freezing fresh cabbage, blanching and cutting part of the carrot, cutting and sautéing in vegetable oil the remaining parts of carrots and parsley root and partially rubbing them, cutting, partially sautéing in vegetable oil and partially rubbing sautéed onions, cutting fish fillet and pumpkin, rubbing garlic, sautéing wheat flour, mixing non-mashed parts of carrots, parsley and onions, celery root, potatoes, turnips, cabbage and pumpkin to obtain a side dish, mixing mashed parts of carrots, parsley and onions, garlic, wheat flour, fish stock, tomato paste, acetic acid, sugar, salt, cloves, cinnamon, black bitter and bay leaves to make sauce, packing fish fillet, side dish and sauce, sealing and sterilization according to the invention using m decorative cabbage, and components used in the following ratio costs pbw .:

fish fillet 380 vegetable oil 44.6 potatoes 106.8-112.4 decorative cabbage 61.2 carrot 204.1 = 209.3 parsley root 43.6-44.3 celery root 10.10.2 onion 113-114.4 turnip 86 pumpkin 68,4 garlic 1.6-1.7 Wheat flour 6 tomato paste, in terms of 30% solids content 22.2 acetic acid, calculated on 80% concentration 0.47 sugar 11.8 salt 12 clove 0,03 cinnamon 0,03 black pepper 0.115 Bay leaf 0.67 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 potatoes, turnips, celery root and approximately 45% of the recipe amount of parsley root are chopped and blanched in hot water.

Prepared fresh ornamental cabbage is chopped and frozen.

About 55% of the recipe for prepared carrots is blanched and chopped.

The remaining parts of the prepared carrots and parsley root are cut and sautéed in vegetable oil, and then wiped about 17% of their prescription amounts.

Prepared onions are chopped, approximately 45% of its recipe amount is passer in vegetable oil, and approximately 9% of its recipe amount is wiped from the passer portion.

Prepared fish fillet and pumpkin cut.

The prepared garlic is mashed.

Prepared wheat flour passer.

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

The rubbed portions of carrots, parsley and onions, garlic and wheat flour in a recipe ratio are mixed with fish broth, tomato paste, acetic acid, sugar, salt and ground cloves, cinnamon, bitter black pepper and bay leaf to give the 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 match the formulation, and / or acetic acid with a concentration that does not match the formulation, their costs are calculated for the equivalent dry matter and / or acid content 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)

Method for the production of canned fish stewed in tomato with vegetables, which includes preparing the recipe components, cutting and blanching potatoes, turnips, celery root and parts of the parsley root, shredding and freezing fresh cabbage, blanching and cutting parts of the carrots, cutting and sautéing the remaining vegetable oil parts of carrots and parsley root and their partial rubbing, cutting, partial passivation in vegetable oil and partial rubbing of the sautéed portion of onion, cutting fish fillet and pumpkin, rubbing garlic, pa sowing wheat flour, mixing the uncooked parts of carrots, parsley root and onions, celery root, potatoes, turnips, cabbage and pumpkin to obtain a side dish, mixing the wiped parts of carrots, parsley and onions, garlic, wheat flour, fish broth, tomato paste , acetic acid, sugar, salt, cloves, cinnamon, black pepper and bay leaf with sauce, packing fish fillet, side dish and sauce, sealing and sterilization, characterized in that they use decorative cabbage, and the components and use in the following ratio of costs, wt. hours:
fish fillet 380 vegetable oil 44.6 potatoes 106.8-112.4 decorative cabbage 61.2 carrot 204.1-209.3 parsley root 43.6-44.3 celery root 10-10,2 onion 113-114.4 turnip 86 pumpkin 68,4 garlic 1.6-1.7 Wheat flour 6 tomato paste, in terms of 30% solids content 22.2 acetic acid, calculated on 80% concentration 0.47 sugar 11.8 salt 12 clove 0,03 cinnamon 0,03 black pepper 0.115 Bay leaf 0.67 fish stock before the release of the target product 1000