RU2576170C1 - Method of making canned food "hodgepodge primorskaya" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method comprises preparing the prescription components. Make cuts and sautéing in oil carrots and onions, shredder and freezing fresh ornamental cabbage, cut pickles, meat and cucumber scaleless fish fillets. Mix these components in relation to the prescription canned olives, wheat flour, tomato puree, acetic acid, sugar, salt, black pepper, fragrant pepper, cloves, cinnamon and bay leaf. Drinking water and the resulting mixture is packed, sealed and sterilized.

EFFECT: method allows you to get a new canned using nonconventional vegetable raw materials.

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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 food "Solyanka Primorskaya", which involves preparing the recipe components, cutting and sautéing carrots and onions in vegetable oil, blanching and cutting meat of sea cucumber and skinless fish fillet, shredding and freezing fresh white cabbage, cutting pickled components with mixing, mixing canned olives, wheat flour, tomato puree, acetic acid, sugar, salt, bitter black pepper, allspice, cloves, cinnamon and drinking water, f Asovka the resulting mixture and bay leaf, sealing and sterilization (RU 2279828 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 Solyanka Primorskaya canned food production method, which involves preparing the recipe components, cutting and sautéing carrots and onions in vegetable oil, chopping and freezing fresh cabbage, cutting pickles, trepang meat and skinless fish fillet, mixing the above components with canned olives, wheat flour, tomato puree, acetic acid, sugar, salt, bitter black pepper, allspice, cloves, cinnamon and bay leaf, packaging the resulting mixture and drinking water, sealing and sterilization, according to the invention use decorative cabbage, and the components are used in the following ratio of costs, parts by weight:

trepang 403.6 skinned fish fillet 127 vegetable oil 34.6 decorative cabbage 400 carrot 14-14,4 onion 18,7-19 salted cucumbers 60.6 canned olives 20,4 Wheat flour 18.3 tomato puree, in terms of 12% solids 20,4 acetic acid, calculated on 80% concentration 0.45 sugar 24.4 salt 17,2 black pepper 0.51 allspice 0.51 clove 0.31 cinnamon 0.21 Bay leaf 0.31 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.

Prepared pickles, trepang meat and skinless fish fillet are chopped.

The listed components in the recipe ratio are mixed with canned olives, wheat flour, tomato puree, acetic acid, sugar, salt and ground black pepper, allspice, cloves, cinnamon and bay leaf.

The resulting mixture and drinking water 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 puree with a dry matter content that does not match the prescription and / or acetic acid with a concentration that does not match the prescription, they recalculate their costs 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 "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 food "Solyanka Primorskaya", which involves preparing the recipe components, cutting and sautéing carrots and onions in vegetable oil, chopping and freezing fresh cabbage, cutting pickled cucumbers, trepang meat and dried fish fillet, mixing the listed components with canned olives, wheat , tomato puree, acetic acid, sugar, salt, bitter black pepper, allspice, cloves, cinnamon and bay leaf, packaging the resulting mixture and drinking water, g metalization and sterilization, characterized in that they use decorative cabbage, and the components are used in the following ratio of costs, parts by weight:
trepang 403.6 skinned fish fillet 127 vegetable oil 34.6 decorative cabbage 400 carrot 14-14,4 onion 18,7-19 salted cucumbers 60.6 canned olives 20,4 Wheat flour 18.3 tomato puree, in terms of 12% solids 20,4 acetic acid, calculated on 80% concentration 0.45 sugar 24.4 salt 17,2 black pepper 0.51 allspice 0.51 clove 0.31 cinnamon 0.21 Bay leaf 0.31 water before the release of the target product 1000