RU2486834C1 - Method for preparation of preserves "stewed fish in tomato filling with vegetables" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the preserves production technology. The method envisages preparation of recipe components, cutting and blanching potatoes, turnip, celeriac and part of parsley roots, chopping and freezing fresh white cabbages. Carrots are blanched and partly cut. The remaining carrots are cut, sauteed in vegetable oil and partially strained. The remaining parsley roots are also cut, sauteed in vegetable oil and strained. Bulb onions are cut and partially sauteed in vegetable oil. Sauteed part of bulb onions is partially strained. At the same time one performs fish fillet cutting, sunflower flour pouring with fish broth and maintenance for swelling. One mixes celeriac, potatoes, turnip, cabbages and the unstrained parts of carrots, parsley roots and bulb onions to produce garnish. Then one performs mixing sunflower flour and the strained parts of carrots, parsley roots and bulb onions with fish broth, tomato paste, acetic acid, sugar, salt, black hot pepper, cloves, cinnamon and laurel leaf to produce a sauce. Then the fish fillet, garnish and sauce are packed, sealed and sterilised.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

Description

The invention relates to the production technology of canned second lunch dishes.

A known method of preparing canned food "Braised fish in a tomato with vegetables", providing for the preparation of recipe components, cutting and blanching potatoes, turnips, celery root and parts of parsley root, shredding and freezing fresh cabbage, blanching and cutting parts of carrots, cutting, sautéing in vegetable oil and partial rubbing of the remaining part of carrots, cutting, passaging in vegetable oil and rubbing the remaining portion of parsley root, cutting, partial passivation in vegetable oil and partial rub pickled onion onion, fish fillet cutting, sautéed wheat flour, mixing celery root, potato, turnip, cabbage and non-mashed carrot, parsley and onion to a side dish, mixing wheat flour and mashed carrot, parsley and onion with fish broth, tomato paste, acetic acid, sugar, salt, bitter black pepper, cloves, cinnamon and bay leaves to produce sauce, packing fish fillet, side dish and sauce, sealing and sterilization (RU 2299632 C1, 2007).

The disadvantage of this method is the high adhesion to the container walls of the resulting target product.

The technical result of the invention is to reduce the adhesion to the container walls of the resulting target product.

This result is achieved by the fact that in the method of preparing canned fish "Braised fish in tomato and vegetables", which involves preparing the recipe components, cutting and blanching potatoes, turnips, celery root and parts of parsley root, shredding and freezing fresh cabbage, blanching and cutting part of the carrots , cutting, sautéing in vegetable oil and partially wiping the remaining part of carrots, cutting, sautéing in vegetable oil and wiping the remaining part of carrots, cutting, partial Passing in growing flaxseed oil and partial rubbing of the steamed portion of onions, cutting fish fillet, mixing celery root, potatoes, turnips, cabbage and non-mashed parts of carrots, parsley root and onions to obtain a side dish, mixing mashed parts of carrots, parsley root and onions with flour, fish broth, tomato paste, acetic acid, sugar, salt, bitter black pepper, cloves, cinnamon and bay leaves to obtain sauce, packaging of fish fillet, side dish and sauce, sealing and sterilization according to the invention, use sunflower flour is used, which, before mixing, is poured with fish broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

fish fillet 380 vegetable oil 15.3 carrot 204.1-209.3 parsley root 23.3-23.6 celery root 10-10,2 onion 93.8-95 potatoes 170.8-180.1 turnip 86 fresh white cabbage one hundred sunflower flour 35.3 tomato paste, in terms of 30% solids content 22.2 acetic acid, calculated on 80% concentration 0 47 sugar 11.8 salt 12 black pepper 0.12 clove 0,03 cinnamon 0,03 Bay leaf 0.67 fish stock before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared celery root, potatoes, turnips and approximately 86% of the recipe amount of parsley root are chopped and blanched in hot water.

Prepared fresh white cabbage is chopped and frozen. About 55% of the recipe amount of prepared carrots is blanched and chopped.

The remaining part of the carrots is cut and sautéed in vegetable oil, and then approximately 7.5% of its prescription amount is wiped from them.

The remainder of the parsley root is cut, sautéed in vegetable oil and wiped.

Prepared onions are chopped, passaged in vegetable oil about 46% of its prescription amount and wiped from the passer portion about 8% of its prescription amount. Prepared fish fillet cut.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with fish broth in a weight ratio of about 1: 5 and kept for swelling.

Celery root, potatoes, turnips, cabbage and non-mashed portions of carrots, parsley root and onions are mixed in a prescription ratio to obtain a side dish.

Sunflower flour and mashed parts of carrots, parsley root and onions in a recipe ratio are mixed with fish broth, tomato paste, acetic acid, sugar, salt and ground black pepper, cloves, cloves, cinnamon and bay leaf to obtain a sauce.

Fish fillet, side dish and sauce are packaged in the recipe ratio, sealed and sterilized to obtain the target product.

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. The costs presented in the form of intervals cover their possible change in terms of storage of raw materials.

When using tomato paste with a dry matter content that does not match the prescription, and / or acetic acid with a concentration that does not match the prescription, their costs are calculated for the equivalent dry matter and / or acid content, respectively, according to known dependencies (Collection of technological instructions for production canned food.Volume I - M .; APPP "Canned Fruit and Vegetable", 1990, p. 124).

The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.

To confirm the indicated technical result, tin can No. 8, containing products obtained by the described technology and by the closest analogue, was opened and mounted in a tripod in an inverted position. The experimental product completely fell out of the can, but the product according to the closest analogue did not.

Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.

Claims (1)

A method of preparing canned fish "Braised fish in tomato and vegetables", which includes preparing the recipe components, cutting and blanching potatoes, turnips, celery root and parts of parsley root, shredding and freezing fresh cabbage, blanching and cutting parts of carrots, cutting, sautéing in vegetable oil and partial wiping of the remaining part of carrots, cutting, passaging in vegetable oil and wiping of the remaining part of parsley root, cutting, partial passivation in vegetable oil and partial wiping of pass portion of onions, cutting fish fillet, mixing celery root, potatoes, turnips, cabbage and non-mashed parts of carrots, parsley and onions to obtain a side dish, mixing mashed parts of carrots, parsley and onions with flour, fish broth, tomato paste , with acetic acid, sugar, salt, bitter black pepper, cloves, cinnamon and bay leaves to obtain sauce, packing fish fillet, side dish and sauce, sealing and sterilization, characterized in that they use sunflower flour, which Dr. mixing pour fish broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight .:
fish fillet 380 vegetable oil 15.3 carrot 204.1-209.3 parsley root 23.3-23.6 celery root 10-10,2 onion 93.8-95 potatoes 170.8-180.1 turnip 86 fresh white cabbage one hundred sunflower flour 35.3 tomato paste, in terms of 30% solids content 22.2 acetic acid, calculated on 80% concentration 0.47 sugar 11.8 salt 12 black pepper 0.12 clove 0,03 cinnamon 0,03 Bay leaf 0.67 fish stock before the release of the target product 1000