Method for manufacturing canned food "fish with vegetable ragout in tomato gravy" of special indication

FIELD: food industry.

SUBSTANCE: the innovation in question deals with the technology for manufacturing fish-vegetable canned food for cosmic nutrition due to preparing necessary components due to cutting, heating in melted butter and reducing the carrots, parsley root and onions upon a roller; cutting, blanching and reducing potatoes and turnip upon a roller; chopping, freezing new white cabbage and reducing it upon a roller; cutting and reducing the gourd upon a roller; cutting skinned fish filet and reducing it upon a roller, heating wheat flour and grating the garlic. Then it is necessary to mix the above-mentioned components with tomato paste on conversion to 30%-one, fish broth, sugar, common salt and CO2-extracts of hot black pepper and laurel leaf. After that, one should fulfill packing procedures into aluminum tubes followed by sealing and sterilization. The obtained canned food should be prepared at preset expenditure of components applied. This enables to obtain new canned food for cosmic nutrition being of higher digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

 

The invention relates to the production technology of abovewhich canned for space power.

A known method for the production of culinary dishes boiled Fish with vegetable ragout in tomato sauce", providing training recipe components, cutting fish fillets into portions, the notching of the skin, fill with water, add carrots, parsley root, onion, salt, black pepper bitter and Bay leaf, bring to a boil, bring to readiness for 5-7 minutes at a temperature of 85-90°With and separation from the broth with getting the main component, cutting and frying in cooking oil potatoes, carrots, parsley root and turnip, cut, passerovannye in cooking oil onions, cutting and pripuskanie fresh cabbage, cut pumpkin, RUB garlic, mix potatoes, carrots, parsley root, onion, turnip and basic red sauce, stewing for 10-15 minutes, add pumpkin and cabbage, fighting for 15-20 minutes, adding salt, garlic, black pepper bitter and Bay leaf and fighting for 5-10 minutes with the receiving side, cutting, passerovannye in margarine carrots, parsley root and onions, add tomato puree, passerovannye for 15-20 minutes, adding a basic white sauce, cooking for 25-30 minutes, to relax the of sugar, salt, black pepper bitter and Bay leaf, RUB and bring to the boil with the receipt of the sauce and the formation of ready meals from the main component, a side dish and sauce (Godunov LE Collection of recipes food and cooking products for public catering enterprises. S.-Pb., ProFix, 2003, s-197).

The technical result of the invention to provide a new canned food for space power, with improved digestibility as compared with the known culinary dish.

This result is achieved by a method of production of canned envisages preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder fresh cabbage, its freezing and grinding on the top, cutting and grinding on the top of the pumpkin, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste in terms of 30%fish broth, sugar, salt and CO2-extracts of black pepper bitter and Bay leaf, packing the mixture in aluminum tubes to their sealing and sterilization, while the resulting mixture contains components presleduyumie consumption, parts by weight of:

Bessmertnova fish fillets300
carrots134-137,44
onions97,9-a 99.16
parsley root44,55-45,27
potatoes133,5-140,8
turnips107,5-111,83
cabbage75
pumpkin85,5
garlic2
melted butter32
wheat flourat 11.25
tomato paste in terms of 30%55
sugarthe 5.25
Solthe 11.6
CO2-extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
fish brothto the output of the target product 1000.

The method is as follows.

Prescription components prepared according to the traditional technology. Prepared carrots, parsley root and onions are cut, passer in melted butter and crushed on top. Potatoes and turnips cut, blanched in hot water and crushed on top. Fresh cabbage chopped, put Zamaraev the tion, preferably slow, and crushed on the top. Pumpkin is cut and milled on the top. Bessmertnova fish fillet crushed on top. Garlic rubbed. Prepared wheat flour passer. The following components are mixed with tomato paste in terms of 30%, fish broth, sugar, salt and CO2-extract of black pepper bitter and Bay leaf. The resulting mixture was Packed in aluminum tubes when the above flow components, sealed and sterilized to obtain the target product.

Consumption of all components, except fish broth, given taking into account norms of waste and losses of each type of raw material. If using tomato paste with a solids content does not match with the prescription, consumption count on the solids content of 30%. For components of plant origin are given as intervals expenses cover their possible change of shelf life of raw materials. The minimum value of consumption take in the second calendar half-year, and the maximum in the first.

Obtained according to the described technology preserves on organoleptic and physico-chemical parameters correspond to THE 10.04.18.18.

Check digestibility of canned food, obtained by the proposed method, and cooking meals for the closest analogue of Westlaw by cultivation on their samples test organism Tetrachimena pyriformis. Digestibility estimate the number of ciliates in 1 cm3product. It is for experienced product 13,7·104and for the control of product 7,9·104respectively.

Thus, the proposed method allows to get new cans for space power, with improved digestibility as compared with the known culinary dish.

Method of production of canned food, providing training recipe components, cutting, passerovannye in melted butter, grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder fresh cabbage, its freezing and grinding on the top, cutting and grinding on the top of the pumpkin, grinding on top Bessmertnova fish fillets, RUB garlic, passerovannye wheat flour, mixing the listed components in the allocation of 30%, fish broth, sugar, salt and CO2-extracts of black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization, while the resulting mixture contains components when following their consumption, parts by weight:

td align="right"> 134-137,44
Bessmertnova fish fillets300
Carrots
Onions97,9-a 99.16
Parsley root44,55-45,27
Potatoes133,5-140,8
Turnips107,5-111,83
Fresh cabbage white & redhead75
Pumpkin85,5
Garlic2
Melted butter32
Wheat flourat 11.25
Tomato paste
in terms of 30%55
Sugarthe 5.25
Solthe 11.6
CO2-extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
Fish brothTo the output of the target product 1000



 

Same patents:

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SUBSTANCE: the present innovation deals with technology for manufacturing fish-vegetable canned food. The present innovation deals with cutting and blanching potatoes, Swedish turnip, celery root and the part of parsley root; chopping and freezing new white cabbage, blanching and cutting the part of carrots, cutting and heating in vegetable oil the rest parts of carrots and parsley root and their partial grating. Then comes cutting, partial heating in vegetable oil and partial grating of heated part of onions followed by cutting skinned fish filet and marrows followed by grating the garlic, heating the wheat flour and mixing at oxygen-free access of ungrated parts of carrots, parsley root and onions, celery root, potatoes, Swedish turnip, cabbage and marrows to obtain the garnish. Then it is necessary to mix grated parts of carrots, parsley root and onions, garlic, wheat flour with fish broth, tomato paste, sugar, common salt, acetic acid, clove, cinnamon, hot black pepper and laurel leaf to obtain the gravy followed by packing the fish filet, garnish and gravy with subsequent sealing and sterilization. The innovation enables to obtain new canned food of higher digestibility.

EFFECT: higher efficiency.

FIELD: food industry.

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EFFECT: higher efficiency.

FIELD: food industry.

SUBSTANCE: the suggested canned food should be prepared due to cutting, freezing and reducing new white cabbage upon a roller, blanching fresh edible boletus and reducing them upon a roller and, also, cutting white culinary roots followed by their blanching and grating, cutting and reducing skinned fish filet upon a roller and grating the onions followed by heating wheat flour in melted butter. Then one should mix the above-mentioned components with melted butter, fish broth, common salt and citric acid and CO2-extracts of lemon peel, hot black pepper and laurel leaf. After that, one should fulfill packing procedures to pack the mixture obtained into aluminum tubes followed by sealing and sterilization. This enables to obtain new canned food for cosmic nutrition being of higher digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

FIELD: food industry.

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EFFECT: higher efficiency.

FIELD: food industry.

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EFFECT: higher efficiency.

FIELD: food industry.

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EFFECT: higher efficiency.

FIELD: food industry.

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EFFECT: higher efficiency.

FIELD: food industry.

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EFFECT: canned goods of increased digestion value.

FIELD: food industry.

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EFFECT: higher efficiency.

FIELD: food industry.

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EFFECT: higher efficiency.

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EFFECT: higher efficiency.

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EFFECT: higher efficiency.

FIELD: food industry.

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EFFECT: higher efficiency.

FIELD: food industry.

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EFFECT: higher efficiency.

FIELD: food industry.

SUBSTANCE: the innovation in question deals with manufacturing fish-vegetable canned food for cosmic nutrition. The suggested canned food should be prepared due to cutting, heating in melted butter and reducing carrots, parsley root and onions upon a roller; cutting, blanching and reducing potatoes and Swedish turnip upon a roller; chopping, freezing and reducing new white cabbage upon a roller, cutting and reducing skinned fish filet upon a roller followed by heating wheat flour in melted butter. Then one should mix the above-mentioned components with sour cream, tomato paste, fish broth, sugar, common salt and CO2-extracts hot black pepper and laurel leaf. After that, one should fulfill packing procedures to pack the mixture obtained into aluminum tubes followed by sealing and sterilization. This enables to obtain new canned food for cosmic nutrition being of higher digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

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EFFECT: higher efficiency.

FIELD: food industry.

SUBSTANCE: the innovation in question deals with the technology for manufacturing fish-vegetable canned food due to preparing necessary components due to cutting, heating in melted butter and reducing the carrots, parsley root and onions; cutting, blanching and reducing potatoes and Swedish turnip; chopping and freezing new white cabbage; cutting fish filet and the gourd; heating wheat flour and grating the garlic and the parts of carrots, parsley root and onions. Then it is necessary to mix the ungrated parts of carrots, parsley root and onions, potatoes, Swedish turnip, cabbage and gourd at oxygen-free access to obtain the garnish. Moreover, it is necessary to mix grated part of carrots, parsley root and onions, garlic, wheat flour with tomato paste on conversion to 30%-one, fish broth, sugar, common salt, hot black pepper and laurel leaf to obtain the gravy. After that, one should fulfill packing procedures of fish filet, garnish and gravy into certain packaging followed by sealing and sterilization. The obtained canned food should be prepared at preset expenditure of components applied. This enables to obtain new canned food being of higher digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

FIELD: canned food industry.

SUBSTANCE: method involves placing preliminarily prepared raw material into cans; introducing oil aromatized with smoke-flavoring preparation; hermetically sealing cans; sterilizing and cooling; before aromatizing, saturating smoke-flavoring preparation with adaptogenic plant material and subjecting vegetable oil and smoke-flavoring preparation to cleaning with dry chitin or dry chitosan. Adaptogenic plant material is ginseng, eleuterococcus, magnolia-vine, spignet, etc. Method allows canned product with expressed stimulating and toning up properties to be prepared. Said product imparts enhanced physical strength, facilitates improved adaptation of organism to permanently altering habitat conditions, increases working capacity and resistance of organism to unfavorable effects of environment and improves other physiological factors necessary for organism.

EFFECT: improved consumer properties and increased prophylactic, anti-diabetic, anti-sclerotic, mild anti-narcotic effect produced by said product.

3 cl, 3 ex

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