RU2576946C1 - Method for production of preserved "fish with vegetable stew in polish 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 rutabagas, shredder and freezing fresh ornamental cabbage, cooking, cleaning and rubbing eggs, cut fish fillets, squash and herbs, rubbing garlic and sautéing flour. Ungrated carrot chunks are mixed with parsley root and onions, potatoes, rutabagas, squash, cabbage and greens to make a garnish. Mix grated carrot side, parsley root and onions, garlic, eggs, wheat flour, fish broth, tomato paste, sugar, salt, citric acid, black pepper and bay leaf from the sauce. Fish fillet, garnish and sauce are packed, sealed and sterilised.

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

1 cl

Description

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

A known method of producing canned food "Fish with vegetable stew in Polish sauce", which includes preparing the recipe, cutting, sautéing in vegetable oil and partial rubbing of carrots, parsley and onions, cutting and blanching potatoes and rutabaga, shredding and freezing fresh cabbage, cooking, peeling and rubbing chicken eggs, cutting fish fillet, zucchini and herbs, rubbing garlic, sautéing wheat flour, mixing the uncooked parts of carrots, parsley and onion root, potatoes, rutabaga s, zucchini, cabbage and greens to obtain a side dish, mixing the mashed parts of carrots, parsley and onions, garlic, chicken eggs, wheat flour, fish broth, tomato paste, sugar, salt, citric acid, bitter black pepper and bay leaf with obtaining sauce, packing fish fillet, side dish and sauce, sealing and sterilization (RU 2291632 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 producing canned fish and vegetable stew in Polish sauce, which involves preparing the recipe, cutting, sautéing in vegetable oil and partially rubbing carrots, parsley and onions, cutting and blanching potatoes and rutabaga, shredding and freezing fresh cabbage, boiling, peeling and rubbing chicken eggs, cutting fish fillets and greens, rubbing garlic, stirring wheat flour, mixing unprotected parts of carrots, parsley root and onions, potatoes, rutabaga, cabbage and greens to obtain a side dish, mixing the mashed parts of carrots, parsley and onions, garlic, chicken eggs, wheat flour, fish broth, tomato paste, sugar, salt, citric acid, bitter black pepper and bay leaf to obtain sauce , packaging of fish fillet, garnish and sauce, sealing and sterilization, according to the invention, the side dish additionally uses squash, which are pre-cut, and decorative cabbage, and the components are used in the following ratio of expenses, ma from. hours:

fish fillet 300 chicken eggs thirty vegetable oil 84.5 potatoes 133.5-140.8 decorative cabbage 76.5 carrot 126.5-129.7 parsley root 38.6-39.2 onion 90.7-91.9 garlic 2-2,1 swede 107.5 lagenaria 89.5 greenery four Wheat flour 14.6 tomato paste, in terms of 30% solids content thirty sugar 3.8 salt eleven lemon acid 0.3 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 wiped about 29% of the recipe amount of carrots, about 14% of the recipe amount of parsley root and about 9% of the recipe amount of onion.

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

Prepared fresh ornamental cabbage is chopped and frozen.

Prepared chicken eggs are boiled, peeled and wiped

Prepared fish fillet, squash and greens are chopped.

The prepared garlic is mashed.

Prepared wheat flour passer.

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

The rubbed portions of carrots, parsley and onions, garlic, chicken eggs and wheat flour in a recipe ratio are mixed with fish broth, tomato paste, sugar, salt, citric acid and ground black pepper with 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 - M .: APPP Konservplodozyach, 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)

A method of obtaining canned fish with vegetable stew in Polish sauce, which includes preparing the recipe, cutting, sautéing in vegetable oil and partially rubbing carrots, parsley and onions, cutting and blanching potatoes and rutabaga, chopping and freezing fresh cabbage, cooking, peeling and rubbing chicken eggs, cutting fish fillet and greens, rubbing garlic, stirring wheat flour, mixing the uncooked parts of carrots, parsley and onions, potatoes, rutabaga, cabbage and greens to produce a side dish, mixing mashed parts of carrots, parsley root and onions, garlic, chicken eggs, wheat flour, fish broth, tomato paste, sugar, salt, citric acid, bitter black pepper and bay leaf to make a sauce, packing fish fillet, side dish and sauce, sealing and sterilization, characterized in that the side dish additionally uses squash, which are pre-cut, and decorative cabbage, and the components are used in the following ratio of costs, parts by weight:
fish fillet 300 chicken eggs thirty vegetable oil 84.5 potatoes 133.5-140.8 decorative cabbage 76.5 carrot 126.5-129.7 parsley root 38.6-39.2 onion 90.7-91.9 garlic 2-2,1 swede 107.5 squash 89.5 greenery four Wheat flour 14.6 tomato paste, in terms of 30% solids content thirty sugar 3.8 salt eleven lemon acid 0.3 black pepper 0.28 Bay leaf 0.16 fish stock before the release of the target product 1000