RU2507957C1 - Method for production of preserves "fish with vegetable stew in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology for preserved second-course lunches production, in particular, to a method for production of preserves "Fish with vegetable stew in tomato sauce". 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 shredding and freezing, fish fillet cutting, garlic straining, mixing potatoes, turnip, cabbages, the unstrained parts of carrots, parsley roots and bulb onions to produce garnish, mixing garlic, the stained parts of carrots, parsley roots and bulb onions with fish broth, tomato paste, sugar, salt, black hot pepper and laurel leaf to produce a sauce, the fish fillet, garnish and sauce packing, sealing and sterilisation. One additionally uses in the garnish composition benincasa that is cut (before mixing). In the sauce composition one uses ground pumpkin seeds extraction cake that is poured with fish broth (before mixing) and maintained for swelling. The components are used at the following expenditure ratio, weight parts: fish fillet - 300; vegetable oil - 30.4; carrots - 134-137.4; parsley roots - 44.6-45.3; bulb onions - 97.9-99.2; potatoes - 133.5-140.8; garlic - 2-2.1; turnips 107.5; fresh white cabbages - 75; benincasa - 85.5; pumpkin seeds extraction cake - 17.9; tomato paste in conversion to 30% dry substances content - 55; sugar - 5.3; salt 13; black hot pepper - 0.28; laurel leaf - 0.16; fish broth - till the target product yield is equal to 1000.

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.

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 turnips, chopping and freezing fresh cabbage, cutting fish fillet and pumpkin, rubbing garlic, sautéing wheat flour, mixing potatoes, turnips, cabbage, pumpkin and non-mashed parts of carrots, parsley root and onions with a side dish, mixing juice, wheat flour and mashed parts of carrots, parsley root and onions with fish broth, tomato paste, sugar, salt, black pepper and bay leaf to obtain sauce, packing fish fillet, side dish and sauce, sealing and sterilization (RU 2298350 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 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 turnips, shredding and freezing fresh white cabbage, cutting fish fillet, rubbing garlic, mixing potatoes, turnips, cabbage and non-mashed portions of carrots, parsley root and onions with a side dish, mixing garlic and mashed parts of carrots, parsley root and onions with fish broth, tomato paste, sugar, salt, black pepper and bay leaves to obtain sauce, packaging of fish fillet, side dish and sauce, sealing and sterilization, according to the invention, in addition to the garnish, Beninase, which is cut before mixing, in the composition of the sauce use ground meal of pumpkin seeds, which is poured with fish broth before mixing and kept for swelling, and the components are used in the following ratio, wt.h .:

fish fillet 300 vegetable oil 30,4 carrot 134-137.4 parsley root 44.6-45.3 onion 97.9-99.2 potatoes 133.5-140.8 garlic 2-2,1 turnip 107.5 fresh white cabbage 75 benincase 85.5 pumpkin seed meal 17.9 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 and sautéed in vegetable oil, and then about 17% of the recipe for carrots, about 29% of the recipe for parsley and about 14% of the recipe are rubbed.

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

Prepared fresh white cabbage is chopped and frozen.

Prepared fish fillet and beninase are cut.

The prepared garlic is mashed.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilieva A.G., Dvorkina G.A., Kasyanov G.I. Development of technology for functional sausages with additives from pumpkin seeds. - Krasnodar; InEP, 2008, p. 38- 45), pour fish broth in a ratio by weight of about 1: 5 and incubated for swelling.

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

Garlic, meal of pumpkin seeds and mashed parts of carrots, parsley root and onions 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.

To confirm the indicated technical result of tin can No. 8, containing products obtained by the described technology and by the closest analogue, they were 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 obtaining 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 turnips, chopping and freezing fresh cabbage, cutting fish fillet, rubbing garlic, mixing potatoes, turnips, cabbage and non-mashed parts of carrots, parsley root and onions to obtain a side dish, mixing garlic and mashed parts of carrots, parsley root and pe onions with fish broth, tomato paste, sugar, salt, bitter black pepper and bay leaf to obtain sauce, packing fish fillet, side dish and sauce, sealing and sterilization, characterized in that benignase is additionally used in the side dish, which is cut before mixing , in the composition of the sauce use ground meal of pumpkin seeds, 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 300 vegetable oil 30,4 carrot 134-137.4 parsley root 44.6-45.3 onion 97.9-99.2 potatoes 133.5-140.8 garlic 2-2,1 turnip 107.5 fresh white cabbage 75 benincase 85.5 pumpkin seed meal 17.9 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