RU2572487C1 - Method for production of preserves "stewed cisco with vegetables" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: pre-processed carrots and bulb onions are cut and sauteed in culinary fat. Potatoes and rutabaga are cut and blanched. Then fresh ornamental cabbages are chopped and frozen. Prepared Ussuri cisco and estragon greens are cut. Garlic is strained; wheat flour is sauteed. Then the listed components are mixed with tomato paste, acetic acid, sugar, salt and CO₂-extracts of cloves, cinnamon, black hot pepper and laurel leaf. The prepared mixture and fish broth are packed, sealed and sterilised. The components are used at the following expenditure ratio, weight parts: Ussuri cisco - 669; cooking fat - 73.3; potatoes - 71.1-75.6; ornamental cabbages - 85; carrots - 306-314.2; bulb onions - 118.7-120.2; rutabaga -15; garlic - 7.8-9.2; estragon greens - 87; wheat flour - 9; tomato paste in conversion to 30% dry substances content - 26; acetic acid in conversion to 80% concentration - 0.8; sugar - 2.5; salt - 12; CO₂-extract of cloves - 0.003; CO₂-extract of cinnamon - 0.003; CO₂-extract of black hot pepper - 0.108; CO₂-extract of laurel leaf - 0.0227; fish broth till the target product yield is equal to 1000.

EFFECT: method ensures the production of 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 of producing canned food "Braised whitefish with vegetables", which includes preparing the recipe, cutting and sautéing carrots and onions in cooking oil, cutting and blanching potatoes and rutabaga, chopping and freezing fresh cabbage, cutting Amur whitefish and tarragon greens, rubbing garlic , sautéing flour, mixing the listed ingredients with tomato paste, acetic acid, fish broth, sugar, salt and the CO ₂ extract of clove, cinnamon, black pepper and laurel leaf, packing the resultant mixture, sterilizing and sealing (RU 2280387 C1, 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 method for the production of canned food “Sig stewed with vegetables”, which involves preparing the recipe components, cutting and sautéing carrots and onions in cooking oil, cutting and blanching potatoes and rutabaga, chopping and freezing fresh cabbage, cutting Amur whitefish and green tarragon, rubbing garlic sautéing flour, mixing the listed ingredients with tomato paste, acetic acid, sugar, salt and the CO ₂ extract of clove, cinnamon, black pepper and laurel a sheet packing the resulting mixture and fish broth, sealing and sterilization, the invention is used a decorative cabbage, and components used in the following ratio costs pbw .:

Amur whitefish 669 cooking oil 73.3 potatoes 71.7-75.6 decorative cabbage 85 carrot 306-314.2 onion 118.7-120.2 swede fifteen garlic 7.8-9.2 tarragon greens 87 Wheat flour 9 tomato paste, in terms of 30% solids content 26 acetic acid, calculated on 80% concentration 0.8 sugar 2.5 salt 12 CO ₂ extract of cloves 0.003 CO ₂ extract of cinnamon 0.003 Bitter black pepper CO ₂ extract 0.108 CO ₂ extract leafs 0,0227 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 and onions are chopped and sautéed in cooking oil.

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

Prepared fresh ornamental cabbage is chopped and frozen.

Prepared whitefish Amur and tarragon cut.

The prepared garlic is mashed.

Prepared wheat flour passer.

The listed components are mixed in a recipe ratio with tomato paste, acetic acid, sugar, salt and CO ₂ -extracts of cloves, cinnamon, black pepper and bay leaf.

The resulting mixture and fish broth are 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. 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. - 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 "Braised whitefish with vegetables", which includes preparing the recipe components, cutting and sautéing carrots and onions in cooking oil, cutting and blanching potatoes and rutabaga, chopping and freezing fresh cabbage, cutting Amur whitefish and tarragon greens, rubbing garlic, passer wheat flour, mixing these components with tomato paste, acetic acid, sugar, salt and the CO ₂ extract of clove, cinnamon, black pepper and leafs, packing the resulting mixture, and p bnogo broth, sealing and sterilization, characterized in that the ornamental kale and the components used in the following ratio costs pbw .:
Amur whitefish 669 cooking oil 73.3 potatoes 71.7-75.6 decorative cabbage 85 carrot 306-314.2 onion 118.7-120.2 swede fifteen garlic 7.8-9.2 tarragon greens 87 Wheat flour 9 tomato paste, in terms of 30% solids content 26 acetic acid, calculated on 80% concentration 0.8 sugar 2,5 salt 12 CO ₂ extract of clove 0.003 CO ₂ extract of cinnamon 0.003 Bitter black pepper CO ₂ extract 0.108 CO ₂ extract leafs 0,0227 fish stock before the release of the target product 1000