RU2572193C1 - Method for production of preserves "stewed fish in tomato filling with vegetables" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages the preparation of recipe components. One cuts and blanches potatoes, rutabaga, celeriac and a part of parsley roots. Fresh ornamental cabbages are chopped and frozen. One blanches and cuts a part of carrots. The remaining carrots and parsley roots are cut, sauteed in vegetable oil and partially strained. One performs cutting, partial sauteing in vegetable oil and partial straining of the sauteed part of bulb onions. Fish fillet and wax gourd are cut. Garlic is strained. Wheat flour is browned. One mixes the unstrained carrots, parsley roots and bulb onions as well as celeriac, potatoes, rutabaga, cabbages and wax gourd to produce garnish. Then one performs mixing the strained carrots, parsley roots and bulb onions as well as garlic, wheat flour, fish broth, tomato paste, acetic acid, sugar, salt, cloves, cinnamon, black hot pepper and laurel leaf to produce a sauce. The fish fillet, garnish and sauce are packed, sealed and sterilised.

EFFECT: method allows manufacturing new preserves with the usage of non-traditional vegetable raw materials.

Description

The invention relates to the production technology of canned second lunch dishes.

A known method for the production of canned food "Braised fish in tomato and vegetables", which includes preparing the recipe components, cutting and blanching potatoes, rutabaga, celery root and parts of the parsley root, shredding and freezing fresh cabbage, blanching and cutting part of the 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, etc. kva, rubbing garlic, storing wheat flour, mixing the uncooked parts of carrots, parsley root and onions, celery root, potatoes, rutabaga, cabbage and pumpkin to obtain a side dish, mixing the wiped parts of carrots, parsley root and onion, garlic, wheat flour, fish broth, tomato paste, acetic acid, sugar, salt, cloves, cinnamon, black bitter pepper and bay leaf to obtain sauce, packaging of fish fillet, side dish and sauce, sealing and sterilization (RU 2296485 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, rutabaga, celery root and parts of the parsley root, chopping 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 their partial rubbing, cutting, partial sautéing in vegetable oil and partial rubbing of the sautéed onions, cutting fillet, rubbing garlic, sautéing wheat flour, mixing the uncooked parts of carrots, parsley and onions, celery root, potatoes, rutabaga and cabbage with a side dish, mixing the mashed parts of carrots, parsley and onions, garlic, wheat flour, broth, tomato paste, acetic acid, sugar, salt, cloves, cinnamon, black bitter pepper and bay leaf to obtain sauce, packaging of fish fillet, side dish and sauce, sealing and sterilization, according to the invention, as part of the side dish Modes Benincasa used, which had been previously cut and trim the cabbage, and the 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 swede 86 benincase 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, rutabaga, celery root and approximately 45% of the recipe amount of parsley root are cut 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 beninase are cut.

The prepared garlic is mashed.

Prepared wheat flour passer.

Non-mashed portions of carrots, parsley and onions, celery root, potatoes, rutabaga, cabbage and beninase are mixed in the recipe 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, they are recalculated for the equivalent dry matter and / or acid content according to known dependencies (Collection of technological instructions for production canned food, Volume I.- M .: 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 "Braised fish in tomato and vegetables", which includes preparing the recipe components, cutting and blanching potatoes, rutabaga, celery root and parts of parsley root, shredding and freezing fresh cabbage, blanching and cutting portions of carrots, cutting and sautéing the remaining vegetable oil parts of carrots and parsley root and their partial rubbing, cutting, partial steaming in vegetable oil and partial rubbing of the sautéed portion of onion, cutting fish fillet, rubbing garlic, passero making wheat flour, mixing the uncooked parts of carrots, parsley and onions, celery, potatoes, rutabaga and cabbage with a side dish, mixing the mashed parts of carrots, parsley and onions, garlic, wheat flour, fish broth, tomato paste, vinegar acids, sugars, salts, cloves, cinnamon, black pepper and bay leaf with sauce, packaging of fish fillet, side dish and sauce, sealing and sterilization, characterized in that benincase is additionally used in the side dish, oruyu pre-cut and trim the cabbage, and the 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 swede 86 benincase 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