RU2576865C1 - Method for production of preserved "fish with vegetable stew in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to production of canned lunch second courses. Method involves the preparation of prescription components, cutting, sautéing in oil and partial rubbing carrots, parsley root and onions, cutting and blanching potatoes and turnips, shredder and freezing fresh ornamental cabbage. Next, draw a sharp fish fillets and zucchini, rubbing garlic, sautéing flour, mixing non-grated pieces of carrot, parsley root and onions, potatoes, turnips, onions and cabbage to produce a garnish. Then, the mix of mashed pieces of carrot, parsley root and onion, garlic, wheat flour, fish broth, tomato paste, sugar, salt, black pepper and bay leaf from the sauce, packing fish fillets, garnish and sauce, sealing and sterilization.

EFFECT: method allows to get a new tinned food using nonconventional vegetable raw materials without changing organoleptic properties of desired product.

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Description

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

A known method for the production of canned fish with vegetable stew in tomato sauce, which includes preparing the recipe, cutting, sautéing in vegetable oil and partial rubbing of carrots, parsley and onions, cutting and blanching potatoes and turnips, chopping and freezing fresh cabbage, cutting fish fillet and zucchini, rubbing garlic, sautéing wheat flour, mixing the uncooked parts of carrots, parsley and onions, potatoes, turnips, zucchini and cabbage with a garnish, shredded parts of carrots, parsley root and onions, garlic, wheat flour, fish broth, tomato paste, sugar, salt, bitter black pepper and bay leaf to produce sauce, packing fish fillet, side dish and sauce, sealing and sterilization (RU 2291635 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 method for the production of canned fish and vegetable stew in tomato sauce, which involves preparing the recipe, cutting, sautéing in vegetable oil and partially rubbing carrots, parsley and onions, cutting and blanching potatoes and turnips, shredding and freezing fresh cabbage, cutting fish fillets and zucchini, rubbing garlic, sautéing wheat flour, mixing the non-mashed parts of carrots, parsley and onions, potatoes, turnips, zucchini and cabbage with received eat a side dish, mix the mashed parts of carrots, parsley root and onions, garlic, wheat flour, fish broth, tomato paste, sugar, salt, black bitter and bay leaves to get sauce, pack fish fillet, side dish and sauce, seal and sterilize , according to the invention use decorative cabbage, and the components are used in the following ratio of costs, wt. hours:

fish fillet 300 vegetable oil 32 potatoes 133.5-140.8 decorative cabbage 76.5 carrot 134-137.5 parsley root 44.6-45.3 onion 97.9-99.2 garlic 2-2,1 turnip 107.5 zucchini 89.5 Wheat flour 11.3 tomato paste, in terms of 30% solids content 55 sugar 5.3 salt eleven black pepper 0.28 Bay leaf 0.16 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, parsley root and onions are chopped, sautéed in vegetable oil and rubbed with about 17% of the recipe for carrots, about 29% of the recipe for parsley and about 14% of the recipe.

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

Prepared fresh ornamental cabbage is chopped and frozen.

Prepared fish fillet and zucchini cut.

The prepared garlic is mashed.

Prepared wheat flour passer.

Non-mashed portions of carrots, parsley and onions, potatoes, turnips, zucchini and cabbage are mixed in a prescription ratio to obtain a side dish.

Rubbed parts of carrots, parsley and onions, garlic and wheat flour in a recipe ratio are mixed with fish broth, tomato paste, sugar, salt and ground black pepper bitter and bay leaves to obtain a 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 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 fish and vegetable stew in tomato sauce, which involves preparing the recipe, cutting, sautéing in vegetable oil and partially rubbing carrots, parsley and onions, cutting and blanching potatoes and turnips, chopping and freezing fresh cabbage, cutting fish fillets and zucchini, rubbing garlic, sautéing wheat flour, mixing the uncooked parts of carrots, parsley and onions, potatoes, turnips, zucchini and cabbage with a side dish, mixing the rubbed parts carrots, parsley and onions, garlic, wheat flour, fish broth, tomato paste, sugar, salt, black pepper and bay leaf with sauce, packing fish fillet, side dish and sauce, sealing and sterilization, characterized in that use decorative cabbage, and the components are used in the following ratio of costs, wt. hours:
fish fillet 300 vegetable oil 32 potatoes 133.5-140.8 decorative cabbage 76.5 carrot 134-137.5 parsley root 44.6-45.3 onion 97.9-99.2 garlic 2-2,1 turnip 107.5 zucchini 89.5 Wheat flour 11.3 tomato paste, in terms of 30% solids content 55 sugar 5.3 salt eleven black pepper 0.28 Bay leaf 0.16 fish stock before the release of the target product 1000