RU2576901C1 - Method for production of preserved "fish with vegetable salyanka" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to production of canned lunch second courses. Method envisages recipe components preparation, potatoes cutting and frying in combined fats, cutting and sautéing in vegetable oil carrots and bulb onions, fresh ornamental cabbages chopping and freezing, wheat flour sauteing, fish fillet and pickled cucumbers, mixing the listed components with tomato paste, salt, black hot pepper and Laurel leaf, produced mixture and fish broth sealing and sterilisation.

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 a vegetable hodgepodge, involving the preparation of recipe components, cutting and frying in potato, cutting and sautéing carrots and onions in vegetable oil, chopping and freezing fresh cabbage, sautéing wheat flour, cutting fish fillet and salted cucumbers, mixing the above components with fish broth, tomato paste, salt, black pepper and bay leaf, packaging the resulting mixture, sealing and sterilization (RU 2278563 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 for the production of canned fish with vegetable hodgepodge, which involves preparing the recipe components, cutting and frying in potato, cutting and sautéing carrots and onions in vegetable oil, chopping and freezing fresh cabbage, sautéing wheat flour, cutting fish fillet and pickles, mixing the listed components with tomato paste, salt, black pepper and bay leaf, packing the resulting mixture and fish broth, sealing and sterilization tion, according to the invention, use decorative cabbage, and the components are used in the following ratio of costs, parts by weight:

fish fillet 200 overall twenty vegetable oil 10 potatoes 260-274.2 decorative cabbage 367.3 carrot 30-30.8 onion 30-30,4 salted cucumbers 140 Wheat flour 10 tomato paste, in terms of 30% solids content four salt twenty black pepper 0.2 Bay leaf 0.2 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 potatoes are cut and fried in a combi.

Prepared carrots and onions are chopped and sautéed in vegetable oil.

Prepared fresh ornamental cabbage is chopped and frozen.

Prepared wheat flour passer.

Prepared fish fillet and pickles are chopped.

The listed components in the recipe ratio are mixed with tomato paste, salt and ground pepper, black bitter and bay leaves.

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.: Food and Beverage Preserves, 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 with a vegetable hodgepodge, involving the preparation of recipe components, cutting and frying in potato overalls, cutting and sautéing carrots and onions in vegetable oil, chopping and freezing fresh cabbage, sautéing wheat flour, cutting fish fillet and pickles, mixing the listed components with tomato paste, salt, black pepper and bay leaf, packaging the resulting mixture and fish broth, sealing and sterilization, characterized in that they use ornamental cabbage, and the components are used in the following ratio of costs, parts by weight:
fish fillet 200 overall twenty vegetable oil 10 potatoes 260-274.2 decorative cabbage 367.3 carrot 30-30.8 onion 30-30,4 salted cucumbers 140 Wheat flour 10 tomato paste, in terms of 30% solids content four salt twenty black pepper 0.2 Bay leaf 0.2 fish stock before the release of the target product 1000