RU2583661C1 - Method for production of preserved "fish with cabbages in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to method of manufacturing canned second course dinner dishes. Method comprises preparation of recipe ingredients. Cutting, sautéing in melted butter and straining carrots, white vegetables and bulb onions, wheat flour sautéing. Then one mixes the listed components with fish broth, tomato paste, sugar, salt, citric acid, black hot pepper and laurel leaf to produce a sauce. Prepared champignons are blanched and cut. Fresh ornamental cabbage is chopped and frozen. Champignons and cabbages are mixed to produce garnish. Prepared fish fillet is cut. Method comprises packing fish fillet, garnish and sauce, sealing and sterilising.

EFFECT: method enables to produce new canned food using nonconventional vegetable raw materials.

1 cl

Description

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

A known method for the production of canned fish and cabbage in tomato sauce, which includes preparing the recipe, cutting, sautéing in melted butter and rubbing carrots, white roots and onions, passer wheat flour, mixing these components with fish broth, tomato paste, sugar, salt, citric acid, bitter black pepper and bay leaf to obtain a sauce, blanching and cutting champignons, shredding and freezing fresh cabbage, mixing mushrooms and cabbage with p obtaining a side dish, cutting fish fillet, packing fish fillet, side dish and sauce, sealing and sterilizing (RU 2292806 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 the production of canned fish and cabbage in tomato sauce, which involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, sautéing wheat flour, mixing the listed ingredients with fish broth , tomato paste, sugar, salt, citric acid, bitter black pepper and bay leaf to obtain sauce, blanching and cutting champignons, shredding and freezing fresh cabbage, mixing champignon s and to obtain cabbage garnish, cutting a fish fillet, fish fillet packing, sauce and garnish, sealing and sterilization, according to the invention using the decorative cabbage, and components used in the following ratio costs wt. hours:

fish fillet 300 melted butter 30.8 decorative cabbage 562.5 carrot 3.8-3.9 white roots 21-21,3 onion 18.6-18.8 champignons 84 Wheat flour 1.9 tomato paste, in terms of 30% solids content 11.3 sugar 0.8 salt 12 lemon acid 0.3 black pepper 0.34 Bay leaf 0.33 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, white roots and onions are chopped, sautéed in ghee and wiped.

Prepared wheat flour passer.

The listed components in the recipe ratio are mixed with fish broth, tomato paste, sugar, salt, citric acid and ground black pepper and bay leaf to give a sauce.

Prepared champignons are blanched and chopped.

Prepared fresh ornamental cabbage is chopped and frozen.

Mushrooms and cabbage are mixed in a prescription ratio to obtain a side dish.

Prepared fish fillet cut.

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)

Method for the production of canned fish and cabbage in tomato sauce, which involves preparing the recipe, cutting, sautéing in melted butter and rubbing carrots, white roots and onions, sautéing wheat flour, mixing the listed ingredients with fish broth, tomato paste, sugar, salt , citric acid, bitter black pepper and bay leaf to obtain a sauce, blanching and cutting champignons, chopping and freezing fresh cabbage, mixing mushrooms and cabbage to obtain a side dish, cut from fish fillet, fish fillet packing, sauce and garnish, sealing and sterilization, characterized in that the ornamental kale and the components used in the following ratio costs pbw .:
fish fillet 300 melted butter 30.8 decorative cabbage 562.5 carrot 3.8-3.9 white roots 21-21,3 onion 18.6-18.8 champignons 84 Wheat flour 1.9 tomato paste in terms of 30% solids content 11.3 sugar 0.8 salt 12 lemon acid 0.3 black pepper 0.34 Bay leaf 0.33 fish stock before the release of the target product 1000