RU2322126C1 - Method for manufacturing canned food "pike slices in green sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with cutting and roasting pike fillet in melted butter; cutting and frying brown onions in melted butter; cutting and freezing dill greens; blanching and grating white culinary roots; frying wheat flour in melted butter. One should mix dill greens, white culinary roots, wheat flour, egg powder, sour cream, dry white wine, lemon juice, fish broth, common salt, white pepper, hot black pepper and laurel leaf to obtain the sauce. Pike fillet, brown onions and the sauce should be packed followed by sealing and sterilization. The innovation enables to manufacture canned food being of increased digestibility.

EFFECT: higher efficiency of manufacturing.

Description

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

A known method of developing a culinary dish "Pike slices in a green sauce", which includes preparing the recipe components, cutting pike, chopping onion, chopping dill, laying onions and pike in a greased butter pan, adding salt, white wine and lemon juice and stew for 10 minutes to obtain the main component, mix fish broth, drinking water, milk, light sauce powder concentrate, bring to a boil, add aromatic seasonings, white pepper, green and dill, cream or sour cream and egg yolks and whipping to give a finished sauce dishes and formation of the main component and the sauce (. Burda tasty, simple, appetizing -. M .: Vneshsigma, 1994, p.143).

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 producing canned food "Pike slices in green sauce" involves preparing the recipe components, cutting and frying pike fillet in ghee, cutting and sautéing onion ghee, cutting and freezing dill greens, blanching and rubbing the white roots Passing wheat flour in ghee, mixing dill, white roots, wheat flour, egg powder, sour cream, dry white wine, lemon juice, fish broth, salt, white pepper, black pepper bitter and bay leaves with sauce, packing pike fillet, onions and sauce at the following consumption of components, parts by weight:

pike fillet 500 melted butter 55 onion 62.4-63.2 dill greens 83.3 white roots 6.23-6.33 Wheat flour 1.24 egg powder 10 sour cream 55.56 dry white wine 83.33 lemon juice 26.67 salt 12 white pepper 0.3 black bitter pepper 0.2 Bay leaf 0.1 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.

The prepared pike fillet is cut and fried in ghee.

Prepared onions are chopped and sautéed in ghee. Prepared dill greens are cut and subjected to freezing, preferably slow. Prepared white roots are blanched and wiped. Prepared wheat flour is sautéed in ghee. The listed components are mixed with egg powder, sour cream, dry white wine, lemon juice, fish broth, salt, white pepper, bitter black pepper and bay leaf to obtain a sauce.

Pike fillet, onions and sauce are packaged at the aforementioned 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.

Obtained according to the described technology canned food according to organoleptic and physico-chemical indicators correspond to GOST 12292-00.

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. She was 2 · 10 ⁵ for the experimental product and 1.7 · 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 producing canned food, which involves preparing recipe components, cutting and frying pike fillet in ghee, cutting and sautéing onion ghee, cutting and freezing dill greens, blanching and rubbing white roots, sautéing wheat flour in ghee, mixing dill greens white roots, wheat flour, egg powder, sour cream, dry white wine, lemon juice, fish broth, salt, white pepper, bitter black pepper and bay leaf with sauce, packing fil e pike, onion and sauce at the following consumption of components, parts by weight: pike fillet 500 melted butter 55 onion 62.4-63.2 dill greens 83.3 white roots 6.23-6.33 Wheat flour 1.24 egg powder 10 sour cream 55.56 dry white wine 83.33 lemon juice 26.67 salt 12 white pepper 0.3 black bitter pepper 0.2 Bay leaf 0.1 fish stock before the target product 1000 sealing and sterilization.