RU2321301C1 - Method for manufacturing canned food "schuchina" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the suggested canned food should be manufactured due to cutting and blanching brown onions, parsley root and cucumbers; blanching and grating garlic; cutting and freezing green onions and dill greens; boiling kvas; cutting pike fillet. The above-mentioned components should be mixed at oxygen-free technique with sour cream, common salt, hot black pepper and laurel leaf to pack the mixture obtained and fish broth with subsequent sealing and sterilization. This enables to manufacture new canned food out of the known culinary dish, widen the quantity of technical means and dishes and increase the digestibility of the present dish from 1.5·10⁵ up to 1.8·10⁵.

EFFECT: higher efficiency of manufacturing.

Description

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

A known method of producing a culinary dish "Schuchina", which involves cooking fish waste with the addition of onions, parsley root and spices to produce broth, stewing and cooling pike fillet, chopping cucumbers, green onions and dill, rubbing horseradish, mixing the listed components with kvass and dressing with sour cream to get the finished dish (Sungurova E.E. Pir for the whole world. - M.: Physical education and sport, 1994, p. 290).

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 Shchuchin canned food production method involves preparing the recipe components, cutting and blanching onions, parsley and cucumber root, blanching and rubbing horseradish, cutting and freezing green onions and dill, boiling kvass, cutting pike fillet, mixing the listed components without oxygen with sour cream, salt, black pepper and bay leaf, packaging the resulting mixture and fish broth at the following consumption of components, parts by weight:

pike fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-13.63 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 black bitter pepper 0.2 Bay leaf 0.008 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 onions, parsley root and cucumbers are cut and blanched in hot water. Prepared horseradish blanch and rub. Prepared green onions and dill greens are cut and subjected to freezing, preferably fast. Kvass is boiled until foaming stops. Prepared pike fillet cut. The listed components are mixed without oxygen with sour cream, salt, bitter black pepper and bay leaf. The resulting mixture and fish broth 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. For components of plant origin, the costs presented 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.

The canned food obtained using the described technology is similar in organoleptic and physico-chemical characteristics to the culinary dish in the closest analogue, and in terms of safety, it corresponds to SanPiN 2.3.2.1078-01. The guaranteed shelf life of canned food, determined by the standard method, was 6 months.

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 in 1 cm ³ product. It was 1.8 · 10 ⁵ for the experimental product and 1.5 · 10 ⁵ 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 for the production of canned food, which includes preparing the recipe components, cutting and blanching onions, parsley and cucumber root, blanching and rubbing horseradish, cutting and freezing green onions and dill, boiling kvass, cutting pike fillet, mixing the listed components without oxygen with sour cream, table salt, black pepper and bay leaf, packaging the resulting mixture and fish broth at the following component consumption, parts by weight: pike fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 horseradish 31.13-13.63 green onions 33 green dill 18.75 sour cream 40 kvass 200 salt 10 black bitter pepper 0.2 Bay leaf 0.008 fish stock before the release of the target product 1000, sealing and sterilization.