RU2508847C1 - Method for production of preserves "pike pieces in green sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. Dill greens are cut and frozen. White vegetables are blanched and strained. Ground pumpkin seeds extraction cake are poured with fish broth and maintained for swelling. The listed components are mixed with egg powder, sour cream, dry white wine, lemon juice, fish broth, salt, black hot pepper, white pepper and laurel leaf to produce a sauce. Pike fillet is cut and fried in melted butter. Bulb onions are cut and sauteed in melted butter. Pike fillet, bulb onions 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 for the production of canned food "Pike slices in green sauce", which provides for the preparation of recipe components, cutting and freezing dill, blanching and rubbing white roots, sautéing wheat flour in melted butter, mixing the listed ingredients with egg powder, sour cream, white dry wine, lemon juice, fish stock, salt, bitter black pepper, white pepper and bay leaf to obtain sauce, cutting and frying pike fillet in ghee, cutting and sautéing in ginger oil bow, packing pike fillet, onions and sauce, sealing and sterilization (RU2322126 C1, 2008).

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 canned food production method “Pike slices in green sauce”, which involves preparing the recipe components, cutting and freezing dill greens, blanching and rubbing the white roots, mixing the listed components with flour, egg powder, sour cream, white dry wine, lemon juice, fish stock, salt, bitter black pepper, white pepper and bay leaf to obtain sauce, cutting and frying pike fillet in ghee, cutting and sautéing onion ghee, bean Patent Application fillet pike, onions and sauce, sealing and sterilization, the invention is used ground meal pumpkin seeds that is poured before the mixing fish broth and allowed to stand to swell, and components used in the following ratio costs pbw .:

pike fillet 500 melted butter 55 onion 62.4-63.2 dill greens 83.3 white roots 6.2-6.3 pumpkin seed meal 18.2 egg powder 10 sour cream 55.5 dry white wine 83.3 lemon juice 26.7 salt 12 black pepper 0.6 white pepper 0.3 Bay leaf 0.1 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 dill greens are cut and frozen.

Prepared white roots are blanched and wiped.

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.

The listed components in the recipe ratio are mixed with egg powder, sour cream, dry white wine, lemon juice, fish stock, salt and ground black pepper, white pepper and bay leaf to obtain a sauce.

The prepared pike fillet is cut and fried in ghee.

Prepared onions are chopped and sautéed in ghee.

Pike fillet, onions and sauce are packaged in a prescription 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.

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)

Method for the production of canned food "Pike slices in green sauce", which includes preparing the recipe components, cutting and freezing dill, blanching and rubbing the white roots, mixing the listed components with flour, egg powder, sour cream, dry white wine, lemon juice, fish broth, salt , bitter black pepper, white pepper and bay leaf to obtain sauce, cutting and frying pike fillet in ghee, cutting and sautéing onion ghee, packing pike fillet, onion and sauce, seal ation and sterilization, characterized in that the ground meal pumpkin seeds that is poured before the mixing fish broth and allowed to stand to swell, and components used in the following ratio costs pbw .:
pike fillet 500 melted butter 55 onion 62.4-63.2 dill greens 83.3 white roots 6.2-6.3 pumpkin seed meal 18.2 egg powder 10 sour cream 55.5 dry white wine 83.3 lemon juice 26.7 salt 12 black pepper 0.6 white pepper 0.3 Bay leaf 0.1 fish stock before the release of the target product 1000