RU2330417C1 - Method of production of tinned food "marinated fish with tomato paste" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: tinned food is produced by the following way. Carrot, parsley and onion are diced and browned with vegetable oil; spring onion is cut and frozen. Thereafter all listed components are mixed up in no-oxygen medium with vegetable oil, tomato paste acetic acid, sugar, table salt, black bitter pepper, allspice pepper, bay leaf added. Filleted fish is coated with wheat flour and fried all over with vegetable oil. Then filleted fish, produced mixture and fish broth are packed up. Further tinning and sterilisation follow.

EFFECT: produced tinned food has improved digestibility.

Description

The invention relates to a technology for the production of canned snacks.

A known method of producing a culinary dish "Fish under the marinade with tomato", which includes cutting and sautéing carrots, parsley and onions in vegetable oil, mixing them with tomato puree, stewing for 5-7 minutes, adding fish broth and vinegar, cooking in for 15-20 minutes and the addition of sugar, salt, black pepper, allspice and bay leaves to obtain a marinade, cutting, sprinkling with salt and black pepper, breading in wheat flour and frying in vegetable oil, fish fillet, cutting green onions, pouring fish fillet with marinade, cooling and sprinkling with green onions to get the finished dish (Snacks with fish - Chelyabinsk: Arkaim, 2004, p.22).

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 fish under the marinade with tomato involves preparing the recipe, cutting and sautéing carrots, parsley and onions in vegetable oil, cutting and freezing green onions, mixing these components without oxygen with vegetable oil , tomato paste, acetic acid, sugar, sodium chloride, bitter black pepper, allspice and bay leaf, cutting, breading in wheat flour and frying in vegetable oil bnogo fillet, fish fillet packing, and the resulting mixture fish broth with the following flow components pbw .:

fish fillet 333.33 vegetable oil 35 green onions 36.67 carrot 136.5-140 parsley root 24.9-25.3 onion 187.2-189.6 Wheat flour 10 tomato paste 30% fifty acetic acid 80% 1,04 sugar 13.33 salt fifteen black bitter pepper 0.3 allspice 0.6 Bay leaf 0.08 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 carrots, parsley root and onions are cut and sautéed in vegetable oil. Prepared green onions are cut and subjected to freezing, preferably quick. The listed components are mixed without oxygen with vegetable oil, tomato paste, acetic acid, sugar, sodium chloride, bitter black pepper, allspice and bay leaf.

Prepared fish fillet is cut, breaded in wheat flour and fried in vegetable oil.

Fish fillet, 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. When using tomato paste with a solids content that does not coincide with the formulation, its consumption is calculated on the equivalent solids content. When using acetic acid with a concentration that does not coincide with the prescription, its consumption is calculated on the equivalent content of anhydrous acid. 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 12161-88.

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 for the experimental product 1.3 · 10 ⁵ and for the control product 1.1 · 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 the production of canned food, which provides for the preparation of prescription components, cutting and sautéing carrots, parsley and onions in vegetable oil, cutting and freezing green onions, mixing the listed components without oxygen with vegetable oil, tomato paste, acetic acid, sugar, table salt, bitter black pepper, allspice and bay leaves, cutting, breading in wheat flour and frying in vegetable oil fish fillet, packing of fish fillet, the resulting mixture and fish ice at the following component consumption, parts by weight: fish fillet 333.33 vegetable oil 35 green onions 36.67 carrot 136.5-140 parsley root 24.9-25.3 onion 187.2-189.6 Wheat flour 10 tomato paste 30% fifty acetic acid 80% 1,04 sugar 13.33 salt fifteen black bitter pepper 0.3 allspice 0.6 Bay leaf 0.08 fish stock before the release of the target product 1000, sealing and sterilization.