RU2298349C1 - 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 and roasting in vegetable oil; potato and turnip cutting and blanching; fresh white cabbage shredding and freezing; fish fillet and pumpkin cutting; garlic and parts of carrot, parsley root, and onion pulping; wheat flour roasting. Non-pulped parts of carrot, parsley root and onion, potato, turnip, cabbage and pumpkin are blended in oxygen-free atmosphere to produce garnish. Pulped parts of carrot, parsley roots and onion, garlic, wheat flour are blended with sour cream, tomato paste, fish broth, 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 producing a culinary dish "Boiled fish with vegetable stew in sour cream sauce", which includes preparing the recipe components, cutting fish fillet into portioned slices, 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, parsley root and turnips, cutting and sautéing onions in cooking oil, cutting and stewing fresh white cabbage, cutting pumpkins, rubbing garlic, mixing potatoes, carrots, parsley root, onions, turnips and main red sauce, stewing for 10-15 minutes, adding pumpkin and cabbage, stewing for 15-20 minutes, adding table salt, garlic, black bitter pepper and bay leaf and stewing for 5-10 minutes to obtain a side dish, heating white sauce, introducing sour cream, fish stock and cooked into it salt, cooking, pro caking and boiling to obtain a sauce and forming a finished dish from the main component, side dish and sauce (Godunova L.E., Collection of recipes for dishes and culinary products for catering establishments - 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 for the production of canned fish with vegetable stew in sour cream sauce involves preparing the recipe, cutting and sautéing carrots, parsley and onions in vegetable oil, cutting and blanching potatoes and turnips, chopping and freezing fresh white cabbage , cutting fish fillets and pumpkins, rubbing garlic and parts of carrots, parsley and onions, passer wheat flour, mixing without access of oxygen non-mashed parts of carrots, parsley and turnips of onions, potatoes, turnips, cabbage and pumpkins to obtain a side dish, mixing the mashed portion of carrots, parsley root and onions, garlic, wheat flour, sour cream, tomato paste, fish broth, sugar, salt, black bitter pepper and bay leaf with obtaining sauce, packing fish fillet, garnish and sauce at the following component consumption, parts by weight:

fish fillet 300 carrot 126.5-129.74 onion 90.7-91-86 parsley root 38.55-39.17 potatoes 133.5-140.8 turnip 107.5-111.83 cabbage 75 pumpkin 85.5 garlic 2 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 approximately 2/17 parts of the recipe for carrots, 1/7 part of the recipe for parsley and 1/11 part of the recipe for onion are rubbed. Prepared potatoes and turnips are cut and blanched in hot water. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared fish fillet and pumpkin cut. The prepared garlic is mashed. Prepared wheat flour passer.

Then, without access of oxygen, unprotected parts of carrots, parsley root and onions, potatoes, turnips, cabbage and pumpkin are mixed to obtain a side dish.

The mashed parts of carrots, parsley and onions, garlic, wheat flour, sour cream, tomato paste, fish broth, sugar, table 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 fish stock 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.

The assimilation of canned food obtained by the proposed method and the culinary dish according to the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Assimilation was evaluated by the number of ciliates in 1 cm ^{3 of the} product. It amounted to a test product of 13.8 · 10 ⁴ and for a control product of 8.1 · 10 ^4, respectively.

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

Claims (1)

A method for the production of canned food, which includes preparing prescription ingredients, cutting and sautéing carrots, parsley and onions in vegetable oil, cutting and blanching potatoes and turnips, shredding and freezing fresh cabbage, cutting fish fillet and pumpkin, rubbing garlic and some carrots, root parsley and onions, the passage of wheat flour, mixing without access of oxygen the non-mashed portion of carrots, parsley and onions, potatoes, turnips, cabbage and pumpkin to obtain a side dish, mixing the mashed portion of carrots, parsley root and onions, garlic, wheat flour, sour cream, tomato paste, fish broth, sugar, table salt, black bitter bay leaves, to obtain sauce, packing fish fillet, side dish and sauce at the next consumption of components wt.h .: Fish fillet 300 Carrot 126.5-129.74 Onion 90.7-91.86 Parsley root 38.55-39.17 Potatoes 133.5-140.8 Turnip 107.5-111.83 Cabbage 75 Pumpkin 85.5 Garlic 2 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 broth Before the release of the target product 1000 sealing and sterilization.