RU2576142C1 - Method for production of preserves "soup with cod and fish balls" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to production of preserved concentrates of dinner first course dishes. Recipe ingredients are prepared during method implementation. Carrots and bulb onions are cut and sauteed in vegetable oil. Potatoes are cut and blanched. Fresh ornamental cabbages are chopped and frozen. Shrimps, part of cod fillet and parsley are cut. Listed components are mixed with tomato paste, dry white wine and salt. Remaining part of cod fillet, black bread are chopped and mixed with chicken eggs, semolina, sour cream, remaining part of salt and black hot pepper to produce mince. Forcemeat is shaped to obtain balls. Fish balls, prepared mixture and fish broth are packed. Then one performs sealing and sterilisation.

EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without change of final product organoleptic properties.

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Description

The invention relates to a technology for the production of canned concentrates of the first lunch dishes.

A known method of producing canned food "Soup with cod and fish meatballs", which includes preparing the recipe components, cutting and sautéing carrots and onions in vegetable oil, cutting and blanching potatoes, chopping and freezing fresh cabbage, cutting shrimps, parts of cod fillet and parsley mixing the above components with tomato paste, dry white wine and part of the salt, chopping the rest of the cod fillet and brown bread, mixing them with chicken eggs, semolina, mix Ana, the remaining part of salt and black pepper minced to obtain its molding to obtain meatballs packing meatballs, and the resulting mixture fish broth, sealing and sterilizing (RU 2284716 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 “Soup with cod and fish meatballs”, which includes preparing the recipe components, cutting and sautéing carrots and onions in vegetable oil, cutting and blanching potatoes, chopping and freezing fresh cabbage, cutting shrimps, parts fillet of cod and parsley, mixing the listed ingredients with tomato paste, dry white wine and part of the salt, chopping the remainder of the cod fillet and black bread, mixing them with chicken eggs, ma cereals, sour cream, the rest of the salt and bitter black pepper to produce minced meat, its molding to produce meatballs, packaging of meatballs, the resulting mixture and fish broth, sealing and sterilization, according to the invention, decorative cabbage is used, and the components are used in the following ratio of costs, wt. .h .:

cod fillet 270 shrimp 120 chicken eggs 70 vegetable oil 6.7 potatoes 128-135 decorative cabbage 83,4 carrot 23,4-24 onion 46.8-47.4 parsley 12.5 black bread 35 semolina 41.7 sour cream fifteen dry white wine 10 tomato paste, in terms of 30% solids content 21.7 salt eighteen black pepper 1,2 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 vegetable oil.

Prepared potatoes are cut and blanched in hot water.

Prepared fresh ornamental cabbage is chopped and frozen.

Prepared shrimp meat, approximately half the recipe amount of cod fillet and parsley is chopped.

The listed components in a recipe ratio are mixed with tomato paste, dry white wine and approximately 82% of the recipe amount of salt.

Prepared the rest of the cod fillet and brown bread are chopped, and then mixed with chicken eggs, semolina, sour cream, the rest of the salt and ground black bitter pepper in a recipe ratio to produce minced meat, which is formed into meatballs.

Meatballs, 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 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. - А .: APPP Konservplodoizomat, 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 food "Soup with cod and fish meatballs", which includes preparing the recipe components, cutting and sautéing carrots and onions in vegetable oil, cutting and blanching potatoes, chopping and freezing fresh cabbage, cutting shrimps, parts of cod fillet and parsley, mixing the listed components with tomato paste, dry white wine and part of the salt, cutter the remaining portion of the cod fillet and brown bread, mixing them with chicken eggs, semolina, sour cream, the remaining part salt and bitter black pepper to obtain minced meat, its molding to produce meatballs, packing meatballs, the resulting mixture and fish broth, sealing and sterilization, characterized in that they use decorative cabbage, and the components are used in the following ratio of costs, parts by weight:
cod fillet 270 shrimp 120 chicken eggs 70 vegetable oil 6.7 potatoes 128-135 decorative cabbage 83,4 carrot 23,4-24 onion 46.8-47.4 parsley 12.5 black bread 35 semolina 41.7 sour cream fifteen dry white wine 10 tomato paste, in terms of 30% solids content 21.7 salt eighteen black pepper 1,2 fish stock before the release of the target product 1000