RU2584864C1 - Method for production of preserved "fish with vegetable stew in sour cream 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. Method comprises cutting, sauteing in oil and partially grating carrots, parsley root and onions, cutting and blanching potatoes and turnips, chopping and freezing fresh ornamental cabbage, cutting fish fillets and wax gourd, grating garlic, sauteing flour. Ungrated parts of carrots, parsley roots, and bulb onions, potatoes, turnips, Benincasa, and cabbages are mixed to produce garnish. Method comprises mixing grated part of carrot, parsley root and onion, garlic, wheat flour, sour cream, fish broth, tomato paste, sugar, salt, hot black pepper and bay leaf to obtain sauce. 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 of producing canned food "Fish with vegetable stew in sour cream sauce", which includes preparing the recipe, cutting, sautéing in vegetable oil and partial rubbing of carrots, parsley and onions, cutting and blanching potatoes and rutabaga, chopping and freezing fresh cabbage, cooking, cutting fish fillets and pumpkins, rubbing garlic, storing wheat flour, mixing the uncooked parts of carrots, parsley root and onions, potatoes, rutabaga, pumpkin and cabbage with a side dish, with sewing the mashed parts of carrots, parsley root and onions, garlic, wheat flour, sour cream, fish stock, tomato paste, sugar, salt, black bitter and bay leaves to produce sauce, packing fish fillet, side dish and sauce, sealing and sterilization ( RU 2301583 C2, 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 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 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 to obtain a side dish, mixing the mashed parts of carrots, parsley root and onions, garlic, wheat flour, sour cream, fish broth, tomato paste, sugar, salt, black bitter and bay leaves to make sauce, packing fish fillet, side dish and sauce, sealing and sterilization, according to the invention, in the composition of the side dish, benincase is additionally used, which is 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 126.5-129.7 parsley root 38.6-39.2 onion 90.7-91.9 garlic 2-2,1 swede 107.5 benincase 85.5 Wheat flour fifteen 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, sautéed in vegetable oil and rubbed with about 12% of the recipe for carrots, about 14% of the recipe for parsley and about 9% 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 beninase are cut.

The prepared garlic is mashed.

Prepared wheat flour passer.

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

The rubbed portions of carrots, parsley and onions, garlic and wheat flour in a recipe ratio are mixed with sour cream, fish stock, 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 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 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 to obtain a side dish, mixing mashed parts of carrots, root p parsley and onions, garlic, wheat flour, sour cream, 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 in the composition garnish additionally use beninase, which is 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 126.5-129.7 parsley root 38.6-39.2 onion 90.7-91.9 garlic 2-2,1 swede 107.5 benincase 85.5 Wheat flour fifteen 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