RU2576914C1 - Method for production of preserved "fish with vegetable stew in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to production of canned lunch second courses. Method involves the preparation of prescription components, cutting, sautéing in oil and partial rubbing carrots, parsley root and onions, cutting and blanching potatoes and rutabagas, shredder and freezing fresh ornamental cabbage, cut fish fillets and squash, rubbing garlic, sautéing flour. Mix non-grated chunks of carrots, parsley root and onions, potatoes, turnips, squash and cabbage to produce a garnish. Mix grated carrot chunks, parsley root and onion, garlic, wheat flour, fish broth, tomato paste, sugar, salt, black pepper and bay leaf bitter with the sauce. Fish fillet, garnish and sauce are packed, sealed and sterilised.

EFFECT: method allows to get a new tinned food using nonconventional vegetable raw materials without changing organoleptic properties of desired product.

1 cl

Description

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

There is a method of producing canned fish and vegetable stew in tomato sauce, which includes preparing the recipe, cutting, sautéing in vegetable oil and partially rubbing carrots, parsley and onions, cutting and blanching potatoes and rutabaga, chopping and freezing fresh cabbage, cutting fish fillet and zucchini, rubbing garlic, storing wheat flour, mixing the uncooked parts of carrots, parsley root and onions, potatoes, rutabaga, zucchini and cabbage to obtain a side dish, cm sewing the mashed parts of carrots, parsley root and onions, garlic, wheat flour, fish broth, tomato paste, sugar, salt, black bitter pepper and bay leaf to produce sauce, packing fish fillet, side dish and sauce, sealing and sterilization (RU 2292798 C1, 2007).

The technical result of the invention is the production of new canned food using non-traditional plant materials.

This result is achieved by the fact that in the method for producing canned fish and vegetable stew in tomato sauce, which involves preparing the recipe, cutting, sautéing in vegetable oil and partially rubbing carrots, parsley and onions, cutting and blanching potatoes and rutabaga, shredding and freezing fresh cabbage, cutting fish fillet, rubbing garlic, stirring wheat flour, mixing the uncooked parts of carrots, parsley root and onions, potatoes, rutabaga and cabbage with a side dish, mixing the mashed parts of carrots, parsley root and onions, garlic, wheat flour, fish broth, tomato paste, sugar, salt, black bitter and bay leaves to produce sauce, packing fish fillet, side dish and sauce, sealing and sterilization, according to the invention , as part of the garnish, additionally used are squash, which are pre-cut, and decorative cabbage, and the components are used in the following ratio of expenses, parts by weight:

fish fillet 300 vegetable oil 32 potatoes 133.5-140.8 decorative cabbage 76.5 carrot 134-137.5 parsley root 44.6-45.3 onion 97.9-99.2 garlic 2-2,1 swede 107.5 squash 89.5 Wheat flour 11.3 tomato paste, in terms of 30% solids content 55 sugar 5.3 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, sautéed in vegetable oil and rubbed with about 17% of the recipe for carrots, about 29% of the recipe for parsley and about 14% of the recipe.

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

Prepared fresh ornamental cabbage is chopped and frozen.

Prepared fish fillet and squash sliced.

The prepared garlic is mashed.

Prepared wheat flour passer.

Non-mashed portions of carrots, parsley root and onions, potatoes, rutabaga, squash and cabbage are mixed in a prescription ratio to obtain a side dish.

Rubbed parts of carrots, parsley and onions, garlic and wheat flour in a recipe ratio are mixed with fish broth, tomato paste, 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.

Thus, the proposed method allows to obtain new canned food using non-traditional plant materials without changing the organoleptic properties of the target product.

Claims (1)

A method of obtaining canned fish with vegetable stew in tomato sauce, which includes preparing the recipe, cutting, sautéing in vegetable oil and partially rubbing carrots, parsley and onions, cutting and blanching potatoes and rutabaga, chopping and freezing fresh cabbage, cutting fish fillet, rubbing garlic, sautéing wheat flour, mixing non-mashed parts of carrots, parsley and onions, potatoes, rutabaga and cabbage with a side dish, mixing mashed parts of carrots, root rushki and onions, garlic, wheat flour, fish broth, tomato paste, sugar, salt, black pepper and bay leaf with sauce, packing fish fillet, side dish and sauce, sealing and sterilization, characterized in that the garnish is additionally use squash, which are pre-cut, and decorative cabbage, and the components are used in the following ratio of costs, parts by weight:
fish fillet 300 vegetable oil 32 potatoes 133.5-140.8 decorative cabbage 76.5 carrot 134-137.5 parsley root 44.6-45.3 onion 97.9-99.2 garlic 2-2,1 swede 107.5 squash 89.5 Wheat flour 11.3 tomato paste, in terms of 30% solids content 55 sugar 5.3 salt eleven black pepper 0.28 Bay leaf 0.16 fish stock before the release of the target product 1000