RU2489060C1 - Method for preparation of preserves "fish with vegetable stew in sour cream sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, carrots, parsley roots and bulb onions cutting, sauteing in vegetable oil and partial straining, potatoes and turnip cutting and blanching, fresh white cabbages chopping and freezing, fish fillet cutting, sunflower flour pouring with fish broth and maintenance for swelling. One mixes 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, sour cream, sugar, salt, black hot pepper and laurel leaf to produce a sauce. 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 "Fish with vegetable stew in sour cream sauce", which includes preparing the recipe, cutting, sautéing in vegetable oil and partially rubbing carrots, parsley and onions, cutting and blanching potatoes and turnips, chopping and freezing fresh cabbage, cutting fish fillet, stirring wheat flour, mixing potatoes, turnips, cabbage and non-mashed portions of carrots, parsley root and onions to obtain a side dish, mixing wheat flour and mashed h stey carrot root parsley and onion with fish broth, sour cream, tomato paste, sugar, salt, black pepper and bay leaf to obtain sauce, packing fish fillets, garnish and sauce, sealing and sterilizing (RU 2292785 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 and vegetable stew in sour cream sauce, which involves preparing the recipe, cutting, sautéing in vegetable oil and partially rubbing carrots, parsley and onions, cutting and blanching potatoes and turnips, shredding and freezing fresh white cabbage, cutting fish fillet, mixing potatoes, turnips, cabbage and non-mashed parts of carrots, parsley root and onions with a side dish, mixing mashed parts of carrots, parsley and onions with flour, fish stock, sour cream, tomato paste, sugar, salt, black pepper and bay leaf to obtain sauce, packing fish fillet, side dish and sauce, sealing and sterilization, according to the invention, use sunflower flour, which before mixing with fish broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

fish fillet 300 vegetable oil 22.7 carrot 126.5-129.7 parsley root 13.1-13.3 onion 66.7-67.6 potatoes 213.5-225.2 turnip 107.5 fresh white cabbage 125 sunflower flour 24.3 sour cream 150 tomato paste, in terms of 30% solids content thirty sugar 3.8 salt eleven black pepper 0.28 Bay leaf 0.16 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 carrots, parsley root and onions are chopped and sautéed in vegetable oil, and then rubbed with about 5% of the recipe for carrots, about 31% of the recipe for parsley and about 11% of the recipe.

Prepared potatoes and turnips are cut and blanched in hot water.

Prepared fresh white cabbage is chopped and frozen.

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.

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, sour cream, sugar, salt and ground black pepper bitter and bay leaves 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 coincide with the recipe, its consumption is recalculated to the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP Konservplodozyach, 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 and vegetable stew in sour cream sauce, which includes preparing the recipe, cutting, sautéing in vegetable oil and partially rubbing carrots, parsley and onions, cutting and blanching potatoes and turnips, chopping and freezing fresh cabbage, cutting fish fillet, mixing potatoes, turnips, cabbage and non-mashed parts of carrots, parsley root and onions with a side dish, mixing mashed parts of carrots, parsley and onions with flour, p Unfilled broth, sour cream, tomato paste, sugar, salt, bitter black pepper and bay leaf to obtain sauce, packaging of fish fillet, side dish and sauce, sealing and sterilization, characterized in that they use sunflower flour, which is poured into the fish broth before mixing and aged for swelling, and the components are used in the following ratio of costs, parts by weight:
fish fillet 300 vegetable oil 22.7 carrot 126.5-129.7 parsley root 13.1-13.3 onion 66.7-67.6 potatoes 213.5-225.2 turnip 107.5 fresh white cabbage 125 sunflower flour 24.3 sour cream 150 tomato paste, in terms of 30% solids content thirty sugar 3.8 salt eleven black pepper 0.28 Bay leaf 0.16 fish stock before the release of the target product 1000