RU2322881C1 - Method for manufacturing canned food "carp stewed in sour cream" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing fish-vegetable canned foods due to cutting and roasting carp fillet in melted butter; cutting and frying brown onions in melted butter; cutting and freezing green onions and parsley greens; mixing the above-mentioned components in the ratio determined according to the suggested recipe with wheat breading, sour cream, rhubarb juice, sugar, common salt, hot black pepper, clove and laurel leaf at oxygen-free technique followed by packing the mixture obtained an fish broth with subsequent sealing and sterilization. New canned product is of increased digestibility against analogous culinary dish.

EFFECT: higher efficiency of manufacturing.

Description

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

A known method of obtaining a culinary dish "Braised carp in sour cream", providing for the preparation of recipe components, cutting carp and sprinkling it with salt and pepper, cutting onions and green onions and parsley, melting sugar and mixing it with rhubarb juice, co-frying in carp oil and onions, adding green onions and parsley, stewing for 2-3 minutes, adding sour cream, drinking water, cloves, bay leaves and ground crackers, stewing for 20 minutes and adding a mixture of sugar and juice Ewen to produce the finished dish (Diary 'Notebook chef "- Tula:. Kommunar, APT 1C7-4771).

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 "Braised carp in sour cream" involves the preparation of recipe components, cutting and frying carp fillet in ghee, cutting and sautéing onion ghee, cutting and freezing green onions and parsley, mixing the listed components without access of oxygen with wheat crackers, sour cream, rhubarb juice, sugar, table salt, bitter black pepper, cloves and bay leaves, packaging the resulting mixture and fish broth at the next flow e components, parts by weight:

carp fillet 709.22 melted butter 21.28 onion 33.19-33.62 green onions 48.76 parsley 55.41 wheat crackers 35.46 sour cream 88.65 rhubarb juice 10.64 sugar 5.32 salt 12 black bitter pepper 0.3 clove 0,03 Bay leaf 0.04 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 carp fillet is cut and fried in ghee. Prepared onions are chopped and sautéed in ghee. Prepared green onions and parsley are cut and subjected to freezing, preferably slow. The listed components are mixed without oxygen with wheat crackers, sour cream, rhubarb juice, sugar, sodium chloride, 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. The onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is assumed to be minimum in the second calendar half year, and 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. It amounted to a pilot product of 2.7 · 10 ³ and for a control product of 2.5 · 10 ^5, 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 carp fillet in ghee, cutting and sautéing onion ghee, cutting and freezing green onion and parsley, mixing the listed components without oxygen with wheat crackers, sour cream, rhubarb juice , sugar, salt, bitter black pepper, cloves and bay leaf, packaging the resulting mixture and fish broth at the following component consumption, parts by weight: carp fillet 709.22 melted butter 21.28 onion 33.19-33.62 green onions 48.76 parsley 55.41 wheat crackers 35.46 sour cream 88.65 rhubarb juice 10.64 sugar 5.32 table salt 12 black bitter pepper 0.3 clove 0,03 Bay leaf 0.04 fish stock before the release of the target product 1000, sealing and sterilization.