RU2295264C1 - Canned goods from fish and vegetables - Google Patents

Abstract

FIELD: food processing industry, in particular production of canned goods from fish and vegetables.

SUBSTANCE: claimed canned goods are produced by carrot, parsley root and onion cutting, roasting in vegetable oil and partial pulping; potato and rutabaga cutting and blanching; fresh white cabbage shredding and freezing; fish fillet cutting; wheat flout roasting. Unpulped parts of carrot, parsley root and onion, potato, rutabaga and cabbage are blended in oxygen-free atmosphere to produce garnish. Pulped parts of carrot, parsley root, and onion are blended with tomato paste, wheat flour, sour cream, fish broth, sugar, table salt, black pepper and bay leaf to produce sauce. Then fish fillet, garnish and sauce are pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

The invention relates to the production technology of canned fish and vegetables.

A known method of obtaining a culinary dish "Boiled fish with vegetable stew in sour cream sauce", which includes preparing the recipe components, cutting fish fillet into portions, skin incision, pouring water, adding carrots, parsley root, onions, table salt, bitter pepper and bay leaf, bring to a boil, bring to readiness for 5-7 minutes at a temperature of 85-90 ° C and separation from the broth to obtain the main component, cutting and frying in the cooking oil of potatoes, carrots and rutabaga, cutting and curing in onion cooking oil, cutting and stewing fresh white cabbage, mixing potatoes, carrots, onions, rutabaga and main red sauce, stewing for 10-15 minutes, adding cabbage, stewing for 15-20 minutes, adding salt , black pepper and bay leaf and stew for 5-10 minutes to obtain a side dish, heating white sauce, introducing sour cream, fish broth and table salt into it, boiling, straining and bringing to a boil to obtain a sauce and forming the finished folk of the main component, sauce and garnish (LE Godunova Collection of recipes for dishes and culinary products for catering. - St. Petersburg: ProfiKS, 2003, p. 195-197).

The technical result of the invention is to obtain new canned food with increased digestibility compared to a similar culinary dish,

This result is achieved by the fact that the method of obtaining the canned product "Fish with vegetable stew in sour cream sauce" involves preparing the recipe components, cutting and sautéing in vegetable oil and partially rubbing carrots, parsley and onions, cutting and blanching potatoes and rutabaga, chopping and freezing fresh white cabbage, cutting fish fillet, storing wheat flour, mixing oxygen-free unprotected carrots, parsley and onions, potatoes, rutabaga and kapus s with a side dish, mixing mashed carrots, parsley root and onions, wheat flour, sour cream, tomato paste, fish broth, sugar, salt, black pepper and bay leaf to get a sauce, packing fish fillet, side dish and sauce with the following consumption of components, parts by weight:

fish fillet 300 carrot 126.5-129.74 onion 66.7-67.56 parsley root 13.05-13.26 potatoes 213.5-225.18 swede 103-107.15 cabbage 125 vegetable oil 32 Wheat flour fifteen sour cream 150 tomato paste 30% thirty sugar 3.75 salt eleven black pepper 0.28 Bay leaf 0.16 fish stock before the release of the target product 1000,

sealing and sterilization,

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared carrots, parsley root and onions are chopped and sautéed in vegetable oil, and then about 1/19 part of the recipe for carrots, 5/16 parts of the recipe for parsley and 3/28 parts of the recipe for onions are rubbed. Prepared potatoes and rutabaga are cut and blanched in hot water. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared fish fillet cut. Prepared wheat flour passer.

Then, without access of oxygen, non-mashed portions of carrots, parsley and onions, potatoes, rutabaga and cabbage are mixed to obtain a side dish.

The mashed parts of carrots, parsley and onions, wheat flour, sour cream, tomato paste, fish broth, sugar, salt, bitter black pepper and bay leaf are mixed to form a sauce.

Fish fillet, side dish and sauce are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except for fish broth, is given taking into account the norms of waste and losses of each type of raw material. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half year, and the maximum in the first.

Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to GOST 12292.

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates per 1 cm ^{3 of} product. It was 13.8 · 10 ⁴ for the experimental product and 8.1 · 10 ⁴ for the control product, respectively.

Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.

Claims (1)

A method of obtaining a canned product, which includes preparing the recipe components, cutting and sautéing in vegetable oil and partially rubbing carrots, parsley and onion roots, cutting and blanching potatoes and rutabaga, chopping and freezing fresh cabbage, cutting fish fillet, stirring wheat flour, mixing without access of oxygen unprotected part of carrots, parsley root and onions, potatoes, rutabaga and cabbage with a side dish, mixing the wiped part of carrots, petra root pulp and onions, wheat flour, sour cream, tomato paste, fish broth, sugar, table salt, black pepper and bay leaf with sauce, packing fish fillet, side dish and sauce at the following component consumption, parts by weight: Fish fillet 300 Carrot 126.5-129.74 Onion 66.7-67.56 Parsley root 13.05-13.26 Potatoes 213.5-225.18 Swede 103-107.15 White cabbage 125 Vegetable oil 32 Wheat flour fifteen Sour cream 150 Tomato Paste 30% thirty Sugar 3.75 Common salt eleven Black pepper 0.28 Bay leaf 0.16 Fish broth Before the release of the target product 1000 sealing and sterilization.