Method for manufacturing canned food "fish roasted with cabbage in tomato gravy with vegetables" of special indication

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, rolling with the part of wheat flour, roasting in vegetable oil and reducing skinned fish filet upon a roller, cutting, freezing and reducing new white cabbage upon a roller followed by heating the rest part of wheat flour, cutting and heating in vegetable oil and reducing the carrots, parsley root and onions upon a roller. Then one should mix the above-mentioned components with fish broth, tomato paste, dry white wine, sugar, common salt, citric acid and CO2-extracts of 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.

 

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

A known method for the production of culinary dishes fried Fish with boiled cabbage in tomato sauce with vegetables", providing training recipe components, cutting fish fillets into serving pieces, sprinkling with salt and pepper, 're breading of wheat flour and frying in vegetable oil with getting the main component, chopping and boiling in salted water and add to it the butter with the receiving side, cutting, passerovannye in margarine carrots, parsley root and onions, mix with tomato sauce, add black pepper bitter, boiling for 10-15 minutes, add the Bay leaf, dry white wine and citric acid and dressing margarine with obtaining 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, 207-209).

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

This result is achieved by a method of production of canned Fish fried with cabbage in sauce tomat the m with vegetables" special purpose provides for the preparation of recipe components, cutting, 're breading part of wheat flour, frying in vegetable oil and grinding on top Bessmertnova fish fillets, chopping and freezing of fresh cabbage, passerovannye remaining parts of wheat flour, cutting, passerovannye in vegetable oil and grinding on top of carrots, parsley root and onion, mixing the listed components with fish broth, tomato paste, dry white wine, sugar, salt, citric acid and CO2-extracts of black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

CO2-extract of black pepper bitter
Bessmertnova fish fillets300
vegetable oil82,25
cabbage549
carrots52,5-53,33
parsley root27-27,43
onions50,15-50,79
wheat flour22,38
tomato paste in terms of 30%29,13
dry white wine25
sugar1,75
saltthe 11.6
citric acid0,13
0,016
CO2-Bay leaf extract0,005
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 Bessmertnova fish fillets cut, paneer part of wheat flour, which is about 4/5 prescription number, fried in vegetable oil and crushed on top. Prepared fresh cabbage chopped, subjected to freezing, preferably slow, and crushed on the top. The remaining portion of wheat flour passer. Prepared carrots, parsley root and onions are cut, passer in vegetable oil and crushed on top. The following components are mixed with fish broth, tomato paste, dry white wine, sugar, salt, citric acid and CO2-extracts of black pepper bitter and Bay leaf, Packed the mixture into the aluminum tubes at 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 for each commodity using tomato paste with a solids content, not coincident with 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 a 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 received on the proposed technology, and culinary specialties at 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 10,5·104and for the control of product 6,9·104respectively.

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

Method of production of canned special purpose, providing training recipe components, cutting, 're breading part of wheat flour, frying in vegetable oil and grinding on top Bessmertnova fish fillets, sincovec and freezing fresh cabbage, passerovannye remaining parts of wheat flour, cutting, passerovannye in vegetable oil and grinding on top of carrots, parsley root and onion, mixing the listed components with fish broth, tomato paste, dry white wine, sugar, salt, citric acid and CO2-extracts of black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
Vegetable oil82,25
Cabbage549
Carrots52,5-53,33
Parsley root27-27,43
Onions50,15-50,79
Wheat flour22,38
Tomato paste in terms of 30%29,13
Dry white wine25
Sugar1,75
Saltthe 11.6
Citric acid0,13
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,005
Fish broth To the output of the target product 1000,

sealing and sterilisation.



 

Same patents:

FIELD: food industry.

SUBSTANCE: the present innovation deals with technology for manufacturing fish-vegetable canned food for cosmic nutrition. The present innovation deals with cutting, blanching and reducing potatoes, Swedish turnip, celery root and the part of parsley root upon a roller; chopping, freezing and reducing new white cabbage upon a roller, blanching and reducing the part of carrots upon a roller, cutting and reducing the gourd upon a roller; reducing skinned fish filet and the part of onions upon a roller; cutting, heating in melted butter and reducing the rest parts of carrots, parsley root and onions upon a roller followed by grating the garlic, heating the wheat flour and mixing the above-mentioned components with fish broth, tomato paste, sugar, common salt, citric acid and CO2-extracts of clove, cinnamon, hot black pepper and laurel leaf followed by packing the mixture obtained into aluminum tubes with subsequent sealing and sterilization. The innovation enables to obtain canned food of higher digestibility.

EFFECT: higher efficiency.

FIELD: food industry.

SUBSTANCE: the present innovation deals with technology for manufacturing fish-vegetable canned food for cosmic nutrition. The present innovation deals with cutting, blanching and reducing potatoes, turnip, celery root and the part of parsley root upon a roller; chopping, freezing and reducing new white cabbage upon a roller, blanching and reducing the part of carrots upon a roller, cutting and reducing the gourd upon a roller; reducing skinned fish filet and the part of onions upon a roller; cutting, heating in melted butter and reducing the rest parts of carrots, parsley root and onions upon a roller followed by grating the garlic, heating the wheat flour and mixing the above-mentioned components with fish broth, tomato paste, sugar, common salt, citric acid and CO2-extracts of clove, cinnamon, hot black pepper and laurel leaf followed by packing the mixture obtained into aluminum tubes with subsequent sealing and sterilization. The innovation enables to obtain canned food of higher digestibility.

EFFECT: higher efficiency.

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.

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.

FIELD: food industry.

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.

SUBSTANCE: the present innovation deals with cutting, blanching and reducing potatoes, Swedish turnip, celery root and the part of parsley root upon a roller; chopping, freezing and reducing new white cabbage upon a roller, blanching and reducing the part of carrots upon a roller, reducing skinned fish filet and the part of onions upon a roller; cutting, heating in melted butter and reducing the rest parts of carrots and onions upon a roller followed by cutting, heating in melted butter and grating the rest part of parsley root, heating the wheat flour and mixing the above-mentioned components with fish broth, tomato paste, sugar, common salt, citric acid and CO2-extracts of clove, cinnamon, hot black pepper and laurel leaf followed by packing the mixture obtained into aluminum tubes with subsequent sealing and sterilization. The innovation enables to obtain canned food of higher digestibility.

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.

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 turnip; chopping, freezing new white cabbage, and, also, cutting fish filet 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 turnip and white cabbage 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.

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, rolling with the part of wheat flour, roasting in vegetable oil and reducing skinned fish filet upon a roller, cutting, freezing and reducing new white cabbage upon a roller followed by heating the rest part of wheat flour, cutting and heating in vegetable oil and reducing the carrots, parsley root and onions upon a roller. Then one should mix the above-mentioned components with fish broth, tomato paste, sugar, common salt and CO2-extracts of 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.

SUBSTANCE: the innovation deals with the technology for manufacturing fish-vegetable canned food. The suggested canned food should be prepared due to cutting and freezing new white cabbage, blanching fresh edible boletus, cutting, blanching and grating white culinary roots, cutting fish filet and grating the onions followed by heating wheat flour in melted butter. Then one should mix at oxygen-free access the cabbage and boletus to obtain the garnish. Then it is necessary to mix white culinary roots, onions, wheat flour, melted butter, fish broth, common salt and citric acid, 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.

FIELD: food industry.

SUBSTANCE: the present innovation deals with technology for manufacturing fish-vegetable canned food for cosmic nutrition. The present innovation deals with cutting, blanching and reducing potatoes, Swedish turnip, celery root and the part of parsley root upon a roller; chopping, freezing and reducing new white cabbage upon a roller, blanching and reducing the part of carrots upon a roller, cutting and reducing the gourd upon a roller; reducing skinned fish filet and the part of onions upon a roller; cutting, heating in melted butter and reducing the rest parts of carrots, parsley root and onions upon a roller followed by grating the garlic, heating the wheat flour and mixing the above-mentioned components with fish broth, tomato paste, sugar, common salt, citric acid and CO2-extracts of clove, cinnamon, hot black pepper and laurel leaf followed by packing the mixture obtained into aluminum tubes with subsequent sealing and sterilization. The innovation enables to obtain canned food of higher digestibility.

EFFECT: higher efficiency.

FIELD: food industry.

SUBSTANCE: the present innovation deals with technology for manufacturing fish-vegetable canned food for cosmic nutrition. The present innovation deals with cutting, blanching and reducing potatoes, turnip, celery root and the part of parsley root upon a roller; chopping, freezing and reducing new white cabbage upon a roller, blanching and reducing the part of carrots upon a roller, cutting and reducing the gourd upon a roller; reducing skinned fish filet and the part of onions upon a roller; cutting, heating in melted butter and reducing the rest parts of carrots, parsley root and onions upon a roller followed by grating the garlic, heating the wheat flour and mixing the above-mentioned components with fish broth, tomato paste, sugar, common salt, citric acid and CO2-extracts of clove, cinnamon, hot black pepper and laurel leaf followed by packing the mixture obtained into aluminum tubes with subsequent sealing and sterilization. The innovation enables to obtain canned food of higher digestibility.

EFFECT: higher efficiency.

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.

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.

FIELD: food industry.

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.

SUBSTANCE: the present innovation deals with cutting, blanching and reducing potatoes, Swedish turnip, celery root and the part of parsley root upon a roller; chopping, freezing and reducing new white cabbage upon a roller, blanching and reducing the part of carrots upon a roller, reducing skinned fish filet and the part of onions upon a roller; cutting, heating in melted butter and reducing the rest parts of carrots and onions upon a roller followed by cutting, heating in melted butter and grating the rest part of parsley root, heating the wheat flour and mixing the above-mentioned components with fish broth, tomato paste, sugar, common salt, citric acid and CO2-extracts of clove, cinnamon, hot black pepper and laurel leaf followed by packing the mixture obtained into aluminum tubes with subsequent sealing and sterilization. The innovation enables to obtain canned food of higher digestibility.

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.

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 turnip; chopping, freezing new white cabbage, and, also, cutting fish filet 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 turnip and white cabbage 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.

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, rolling with the part of wheat flour, roasting in vegetable oil and reducing skinned fish filet upon a roller, cutting, freezing and reducing new white cabbage upon a roller followed by heating the rest part of wheat flour, cutting and heating in vegetable oil and reducing the carrots, parsley root and onions upon a roller. Then one should mix the above-mentioned components with fish broth, tomato paste, sugar, common salt and CO2-extracts of 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.

SUBSTANCE: the innovation deals with the technology for manufacturing fish-vegetable canned food. The suggested canned food should be prepared due to cutting and freezing new white cabbage, blanching fresh edible boletus, cutting, blanching and grating white culinary roots, cutting fish filet and grating the onions followed by heating wheat flour in melted butter. Then one should mix at oxygen-free access the cabbage and boletus to obtain the garnish. Then it is necessary to mix white culinary roots, onions, wheat flour, melted butter, fish broth, common salt and citric acid, 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.

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

Up!