RU2328162C1 - Preparation method of preserves "stewed halibut with green onion" special purposed - Google Patents

Abstract

FIELD: production method of food products.

SUBSTANCE: preserves for cosmic feeding are prepared with cutting, sauting in melted butter and shredding of onion. One blanches and strains the garlic, freezes and shreds green onion and greens, shreds halibut fillets. The listed components are mixed with fish broth, tomato paste, sugar, salt and CO₂-extract of black pepper. Then it is packed in aluminum tubes, sealed and sterilised.

EFFECT: preserves for cosmic feeding have improved digestibility.

Description

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

A known method of producing a culinary dish "Braised halibut with green onions", which includes preparing the recipe components, cutting and sprinkling halibut with salt and ground pepper, scalding, peeling and cutting tomatoes, cutting green onions, chopping herbs, rubbing garlic, cutting and sautéing in vegetable onion oil, laying the listed vegetables in a saucepan, seasoning them with sugar and table salt, pouring with drinking water, adding halibut and stewing under a lid over low heat to get ready meals (Usov VV fish on your desk - M .: Food Industry, 1979, s.295-296).

The technical result of the invention is to obtain new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the special-purpose canned halibut stew with green onions production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, blanching and rubbing garlic, freezing and chopping green onions and greens on top , grind halibut fillet on top, mixing the above components with fish stock, tomato paste, sugar, table salt and CO ₂ -extract of black bitter pepper, packaging obtained oh mixture in aluminum tubes at the following flow rate of components, parts by weight:

halibut fillet 560 melted butter 36 onion 149.76-151.68 garlic 10.24-10.8 green onions 88 greenery 25 tomato paste 30% 53.33 sugar 5 salt 11.6 Bitter black pepper CO ₂ extract 0.015 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 are cut, sautéed in ghee and chopped in a spinning top. The prepared garlic is blanched in and rubbed. Prepared chives and greens are subjected to freezing, preferably slow, and crushed in a spinning top. Prepared halibut fillet is ground in a spinning top. The listed components are mixed with fish broth, tomato paste, sugar, sodium chloride and a CO ₂ extract of black bitter pepper. The resulting mixture is Packed in aluminum tubes 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. When using tomato paste with a solids content that does not coincide with the formulation, its consumption is calculated on the equivalent solids content. 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 TU 10.04.18.18-90.

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 2.5 · 10 ⁵ for the experimental product and 1.9 · 10 ⁵ for the control product, respectively.

Thus, the proposed method allows to obtain new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.

Claims (1)

A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, sautéing in melted butter and chopping onions on top, blanching and rubbing garlic, freezing and chopping green onions and greens on top, chopping halibut fillet on top, mixing the above components with fish broth, tomato paste, sugar, table salt and CO ₂ -extract of bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, m ac.h .: halibut fillet 560 melted butter 36 onion 149.76-151.68 garlic 10.24-10.8 green onions 88 greenery 25 tomato paste 30% 53.33 sugar 5 salt 11.6 CO ₂ pepper extract black bitter 0.015 fish stock before the release of the target product 1000, sealing and sterilization.