RU2330511C1 - Method of preparation of preserved food "sole with apples and leek" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: preserved food is cooked by cutting and blanching of apples, cutting and freezing of leek, mixing of specified components without oxygen access with white dry wine, melted butter, table salt and black bitter pepper, cutting of sole fillet. Then sole fillet is packed with prepared mixture and fish broth. After that sealing and sterilisation are carried out.

EFFECT: preparation of preserved food with high assimilability.

Description

The invention relates to the production technology of canned fish.

A known method of obtaining a culinary dish "Flounder with apples and leeks", which includes preparing the recipe components, cutting apples, leek greens and flounder fillet, laying in a greased butter saucepan of apples and leek greens, laying flounder fillet on top, sprinkling with salt and pepper, pouring fish broth, adding white wine, letting the lid in the oven go under the lid, separating the liquid phase, boiling it in half the volume and mixing with butter to get the sauce and watering the remaining TV rdoy phase to yield a finished sauce dishes (Food 1966, №12, p.13).

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 meat “Flounder with apples and leeks” involves preparing the recipe components, cutting and blanching apples, cutting and freezing the greens of leeks, mixing these components without oxygen with dry white wine, ghee, salt and bitter black pepper, cutting flounder fillet, packing flounder fillet, the resulting mixture and fish broth at the following component consumption, parts by weight:

flounder fillet 420 apples 337.5 leek greens 66 dry white wine thirty melted butter 60 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 apples are cut and blanched in hot water. Prepared leek greens are cut and subjected to freezing, preferably slow. The listed components are mixed without oxygen with dry white wine, ghee, table salt and bitter black pepper.

Prepared flounder fillet cut.

Flounder 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.

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 2.1 · 10 ⁵ for the experimental product and 1.8 · 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 of producing canned food, which involves preparing the recipe components, cutting and blanching apples, cutting and freezing leek greens, mixing the listed components without oxygen with dry white wine, ghee, bitter salt and black pepper, cutting flounder fillet, packing flounder fillet , the resulting mixture and fish broth at the following consumption of components, parts by weight: flounder fillet 420 apples 337.5 leek greens 66 dry white wine thirty melted butter 60 salt 12 black bitter pepper 0.3 fish stock before the release of the target product 1000, sealing and sterilization.