RU2324394C1 - Preparation method of canned food "mackerel fricassee" - Google Patents

Abstract

FIELD: alimentary products production technology.

SUBSTANCE: preparation of recipe components, cutting and blanching onions and celeriac, blanching and cutting carrot, freezing fresh green peas, cutting mackerel fillet are made. Listed components are mixed with butter, wheat flour, fish broth, table salt and bitter black pepper without oxygen access. Packing the made mix with fish broth, hermetic sealing and pressure cooking are made.

EFFECT: canned food has heightened absorbency.

Description

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

A known method of manufacturing a culinary dish "Mackerel fricassee", which includes cutting, boiling and separating mackerel fillets from the broth, cutting, co-cooking with fresh green peas and separating carrots, onions and celery root from the broth, mixing fish and vegetable broths, butter, flour, salt and pepper to obtain a sauce and the formation of a finished dish from the listed components (Sungurova E.E. Pir to the whole world. - M.: Physical education and sports, 1994, p. 366).

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 fricassee from mackerel involves preparing the recipe components, cutting and blanching onions and celery root, blanching and cutting carrots, freezing fresh green pea grains, cutting mackerel fillets, mixing the listed components without oxygen access butter, wheat flour, salt and bitter black pepper, packaging the resulting mixture and fish broth at the next consumption of components, wt. hours:

mackerel fillet 512.82 butter 34.19 carrot 80-82,05 onion 80-81.03 celery root 63.85-64.87 green pea 74.53 Wheat flour 17.09 salt 12 black bitter pepper 0.3 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 and celery root are cut and blanched in hot water. Prepared carrots are blanched and chopped. Prepared fresh grain of green peas is subjected to freezing, preferably slow. Prepared mackerel fillet cut. The listed components are mixed without oxygen with butter, wheat flour, sodium chloride and bitter black pepper. 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 2 years.

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 2.4 · 10 ⁵ for the experimental product and 2.1 · 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)

Method for the production of canned food, which involves preparing the recipe components, cutting and blanching onions and celery root, blanching and cutting carrots, freezing fresh green pea grains, cutting mackerel fillets, mixing the listed components without oxygen with butter, wheat flour, salt and pepper black bitter, packing the resulting mixture and fish broth at the following component consumption, parts by weight: mackerel fillet 512.82 butter 34.19 carrot 80-82,05 onion 80-81.03 celery root 63.85-64.87 green pea 74.53 Wheat flour 17.09 table salt 12 black bitter pepper 0.3 fish stock before the release of the target product 1000, sealing and sterilization.