RU2585271C1 - Method for production of preserved "fish with cabbages in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to method of manufacturing canned second course dinner dishes. Method comprises preparation of recipe ingredients. One performs cutting, sautéing in melted butter and straining of carrots, white vegetables and bulb onions, wheat flour sautéing. Then one mixes the listed components with fish broth, tomato paste, sugar, salt, citric acid, black hot pepper and laurel leaf to produce a sauce. Prepared ceps are blanched and cut. Fresh ornamental cabbage is chopped and frozen. Ceps and cabbages are mixed to produce garnish. Prepared fish fillet is cut. Fish fillet, garnish and sauce are packed, sealed and sterilised.

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

1 cl

Description

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

A known method of producing canned fish and cabbage in tomato sauce, which includes preparing the recipe, cutting, sautéing in melted butter and rubbing carrots, white roots and onions, passer wheat flour, mixing these components with fish stock, tomato paste, sugar, salt, citric acid, bitter black pepper and bay leaf to obtain a sauce, blanching and cutting porcini mushrooms, shredding and freezing fresh cabbage, mixing porcini mushrooms and cabbage with half the study of garnish, cutting fish fillet, packing fish fillet, garnish and sauce, sealing and sterilization (RU 2292820 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 cabbage in tomato sauce, which involves preparing the recipe, cutting, sautéing in melted butter and rubbing carrots, white roots and onions, sautéing wheat flour, mixing the listed ingredients with fish broth , tomato paste, sugar, salt, citric acid, bitter black pepper and bay leaf to obtain sauce, blanching and cutting porcini mushrooms, shredding and freezing fresh cabbage, mixing white mushrooms and to obtain cabbage garnish, cutting a fish fillet, fish fillet packing, sauce and garnish, sealing and sterilization, according to the invention using the decorative cabbage, and components used in the following ratio costs wt. hours:

fish fillet 300 melted butter 30.8 decorative cabbage 562.5 carrot 3.8-3.9 white roots 21-21,3 onion 18.6-18.8 White mushrooms 72 Wheat flour 1.9 tomato paste, in terms of 30% solids content 11.3 sugar 0.8 salt 12 lemon acid 0.3 black pepper 0.34 Bay leaf 0.33 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, white roots and onions are chopped, sautéed in ghee and wiped.

Prepared wheat flour passer.

The listed components in the recipe ratio are mixed with fish broth, tomato paste, sugar, salt, citric acid and ground black pepper and bay leaf to give a sauce.

Prepared ceps are blanched and chopped.

Prepared fresh ornamental cabbage is chopped and frozen.

Ceps and cabbage are mixed in a prescription ratio to obtain a side dish.

Prepared fish fillet cut.

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 producing canned fish and cabbage in tomato sauce, which includes preparing the recipe, cutting, sautéing in melted butter and rubbing carrots, white roots and onions, sautéing wheat flour, mixing the listed ingredients with fish broth, tomato paste, sugar, salt , citric acid, black pepper and bay leaf to obtain sauce, blanching and cutting porcini mushrooms, chopping and freezing fresh cabbage, mixing porcini mushrooms and cabbage to obtain a side dish, cutting fish fillet, packing of fish fillet, garnish and sauce, sealing and sterilization, characterized in that they use decorative cabbage, and the components are used in the following ratio, wt.h:
fish fillet 300 melted butter 30.8 decorative cabbage 562.5 carrot 3.8-3.9 white roots 21-21,3 onion 18.6-18.8 White mushrooms 72 Wheat flour 1.9 tomato paste in terms of 30% solids content 11.3 sugar 0.8 salt 12 lemon acid 0.3 black pepper 0.34 Bay leaf 0.33 fish stock before the release of the target product 1000