RU2576113C1 - Method of making canned food "fish-vegetable hodgepodge" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves the preparation of prescription components, cutting and sautéing in oil carrots and onions, shredder and freezing fresh ornamental cabbage, mixing the listed ingredients to produce a side dish, mix flour, drinking water, tomato paste, sugar, salt, black pepper, pepper allspice, clove, coriander and bay leaves and brew until a solids content of 14.5% with the sauce, cut, in wheat flour breading and frying in vegetable oil fish packing fish, garnish and sauce, sealing and sterilization.

EFFECT: invention provides a new canned using nonconventional vegetable raw materials without changing the organoleptic properties of the desired product.

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Description

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

There is a known method for the production of canned fish and vegetable hodgepodge, involving the preparation of recipe components, cutting and sautéing carrots and onions in vegetable oil, shredding and freezing fresh white cabbage, mixing these components with a side dish, mixing wheat flour, drinking water, tomato paste, sugar , salt, black pepper, allspice, cloves, cloves, coriander and bay leaves and cooking until the solids content of 14.5% to obtain sauce, cutting, breading in wheat flour and frying fish in vegetable oil, packing fish, side dishes and sauce, sealing and sterilization (RU 2280377 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 method of producing canned fish and vegetable hodgepodge, which involves preparing the recipe components, cutting and sautéing carrots and onions in vegetable oil, chopping and freezing fresh cabbage, mixing the listed components to obtain a side dish, mixing wheat flour, drinking water , tomato paste, sugar, salt, bitter pepper, allspice, cloves, coriander and bay leaves and cook until the solids content is 14.5% to obtain a sauce, sharply y, breading in wheat flour and frying in vegetable oil fish, packing fish, side dishes 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 690 vegetable oil 34.6 decorative cabbage 690 carrot 77.2-79.2 onion 77.2-78.2 Wheat flour 15.8 tomato paste in terms of 30% solids content 108 sugar 9 salt fifteen black pepper 0.96 allspice 0.04 clove 0.04 coriander 0.04 Bay leaf 0,03 water 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 vegetable oil.

Prepared fresh ornamental cabbage is chopped and frozen.

The listed components are mixed in a prescription ratio to obtain a side dish.

Wheat flour, drinking water, tomato paste, sugar, salt and ground black bitter pepper, allspice, cloves, coriander and bay leaf are mixed in a recipe ratio and boiled until the solids content of 14.5% is obtained to obtain a sauce.

Prepared fish, such as small particles or herring, is cut, breaded in wheat flour and fried in vegetable oil.

The fish, side dish and sauce 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 coincide with the recipe, 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 “Konservlodozyot”, 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 hodgepodge, involving the preparation of recipe components, cutting and sautéing carrots and onions in vegetable oil, chopping and freezing fresh cabbage, mixing the listed components to obtain a side dish, mixing wheat flour, drinking water, tomato paste, sugar, salt , bitter black pepper, allspice, cloves, coriander and bay leaves and cook until the solids content of 14.5% is obtained to obtain a sauce, cutting, breading in wheat flour and frying the use of fish in vegetable oil, packaging of fish, side dishes and sauce, sealing and sterilization, characterized in that they use decorative cabbage, and the components are used in the following ratio of costs, parts by weight:
fish 690 vegetable oil 34.6 decorative cabbage 690 carrot 77.2-79.2 onion 77.2-78.2 Wheat flour 15.8 tomato paste in terms of 30% solids content 108 sugar 9 salt fifteen black pepper 0.96 allspice 0.04 clove 0.04 coriander 0.04 Bay leaf 0,03 water before the release of the target product 1000