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

FIELD: food industry.

SUBSTANCE: the suggested canned food should be prepared due to cutting, heating in vegetable oil and partial grating carrots, parsley root and onions; cutting, blanching potatoes and the Swedish turnip; chopping, freezing new white cabbage, and, also, cutting fish filet and marrows followed by heating wheat flour in melted butter. Then one should mix at oxygen-free access the ungrated part of carrots, parsley root and onions, potatoes, the Swedish turnip, white cabbage and marrows to obtain the garnish. Then it is necessary to mix the grated part of carrots, parsley root and onions, wheat flour with tomato paste, fish broth, sugar, common salt, hot black pepper and laurel leaf to obtain the gravy. After that, one should fulfill packing procedures to pack fish filet, garnish and gravy followed by sealing and sterilization. This enables to obtain new canned food being of higher digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

 

The invention relates to the production technology of abovewhich canned.

A known method of manufacture 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 zucchini, RUB garlic, mix potatoes, carrots, parsley root, onion, turnip and basic red sauce, stewing for 10-15 minutes, add zucchini 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, add sugar, cook the Noah salt, 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. - SPb.: ProFix, 2003, s-197).

The technical result of the invention to provide a new canned food that has a high digestibility compared to the same culinary dish.

This result is achieved by the fact that the way we produce canned Fish with vegetable ragout in tomato sauce envisages preparation of recipe components, cutting, passerovannye in vegetable oil carrots, parsley root and onions, cutting and blanching potatoes and rutabagas, chopping and freezing of fresh cabbage, cut fish fillets and zucchini, RUB garlic and carrot, parsley root and onions, passerovannye wheat flour, mixing without oxygen not wiped part of the carrot, parsley root and onions, potatoes, turnip, cabbage and zucchini with getting garnish, mixing together part carrot, parsley root and onions, garlic, wheat flour, tomato paste, fish broth, sugar, salt, black pepper bitter and Bay leaf with obtaining sauce, packing fish fillets, Garni is a and sauce at the next flow of components, parts by weight of:

fish fillets300
carrots134-137,44
onions97,9-a 99.16
parsley root44,55-45,27
potatoes133,5-140,8
rutabaga103-107,15
cabbage75
zucchinito 89.5
garlic2
vegetable oil32
wheat flourat 11.25
tomato paste 30%55
sugarthe 5.25
Sol11
black pepper bitter0,28
Bay leaf0,16
fish brothto the output of the target product 1000,

sealing and sterilisation.

The method is implemented as follows.

Prescription components prepared according to the traditional technology. Prepared carrots, parsley root and onions are cut and passer in vegetable oil, and then wipe approximately 1/6 part of the prescription number carrots, 2/7 part of the prescription number parsley root and 1/7 part of the prescription quantity of onions. GE is prepared potatoes and Swede, cut and blanched in hot water. Prepared fresh cabbage chopped and subjected to freezing, it is desirable slow. Prepared fish fillets and zucchini cut. Prepared garlic rubbed. Prepared wheat flour passer.

Then without oxygen mix not wiped part of the carrot, parsley root and onions, potatoes, Swede, cabbage and zucchini with obtaining a garnish.

Mix pureed part of the carrot, parsley root and onions, garlic, wheat flour, tomato paste, fish broth, sugar, salt, black pepper bitter and Bay leaf with obtaining sauce.

Fish fillets, garnish and sauce is Packed with the above-stated 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 not matching the prescription, consumption recalculated to equivalent solids content. 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 conservato organoleptic and physico-chemical parameters correspond to GOST 12292.

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

Thus, the proposed method allows to get new cans with improved digestibility as compared to similar culinary dish.

The method of manufacture of canned food, providing training recipe components, cutting, passerovannye in vegetable oil carrots, parsley root and onions, cutting and blanching potatoes and rutabagas, chopping and freezing of fresh cabbage, cut fish fillets and zucchini, RUB garlic and carrot, parsley root and onions, passerovannye wheat flour, mixing without oxygen not wiped part of the carrot, parsley root and onions, potatoes, turnip, cabbage and zucchini with getting garnish, mixing together parts of carrot, parsley root and onions, garlic, wheat flour, tomato paste, fish broth, sugar, salt, black pepper bitter and Bay leaf to get the sauce is, packing fish fillets, garnish and sauce, sealing and sterilization in following the flow of components, parts by weight:

Fish fillets300
Carrots134-137,44
Onions97,9-a 99.16
Parsley root44,55-45,27
Potatoes133,5-140,8
Rutabaga103-107,15
Cabbage75
Zucchinito 89.5
Garlic2
Vegetable oil32
Wheat flourat 11.25
Tomato paste 30%55
Sugarthe 5.25
Salt11
Black pepper bitter0,28
Bay leaf0,16
Fish brothTo the output of the target product 1000



 

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EFFECT: higher efficiency.

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EFFECT: higher efficiency.

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EFFECT: higher efficiency.

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EFFECT: higher efficiency.

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3 cl, 3 ex

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