Method for production of canned goods from fish and vegetables

FIELD: food processing industry, in particular production of canned goods from fish and vegetables.

SUBSTANCE: claimed canned goods are produced by soaking of wheat bread in milk followed by chopping thereof; skimmed fish fillet chopping. Further abovementioned components are blended with table salt and black pepper to produce mince. Further mince is formed in form of minced collops. Collops are breaded in wheat pulled bread and roasted in vegetable oil. Fresh white cabbage is shredded, and frozen; wheat flour is roasted; onion is cut, roasted in vegetable oil and chopped. Onion, wheat flour, sour cream, fish broth, tomato paste, acetic acid, sugar, table salt, cinnamon, nutmeg, bay leaf, pimento, and black pepper are blended to produce sauce. Collops, cabbage and sauce are pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

 

The invention relates to the production technology of abovewhich canned.

A known method for the production of culinary dishes "Fish cutlets with boiled cabbage in cream sauce with onions, providing training prescription components, soaking in the milk and pass through a meat grinder stale wheat bread, cutting and passing through a meat grinder Bessmertnova fish fillet, mixed with salt and black pepper bitter with obtaining meat, its molding with getting the patties, they're breading bread crumbs frying with two sides in vegetable oil and bring to readiness in the oven with getting the main component, chopping and boiling in salted water fresh cabbage and add to margarine with the receiving side, the shredder, passerovannye in margarine onions, mixing it with sour cream sauce and sauce "South" 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 of dishes for catering - SPb.: ProFix, 2003, s, 224-226).

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 those who, what method of production of canned Fish meatballs with cabbage in cream sauce with onions envisages preparation of recipe components, soaking in milk and cutting wheat bread, cutting Bessmertnova fish Biel, mixing the listed components of table salt and black pepper bitter with obtaining meat, its molding with getting the patties, they're breading in wheat crumbs and frying in vegetable oil, chopping and freezing of fresh cabbage, passerovannye wheat flour, cutting, passerovannye in vegetable oil and grinding on top of onions, mix wheat flour, onions, sour cream, fish broth, tomato paste, acetic acid, sugar, salt, cinnamon, nutmeg, black pepper bitter, allspice and Bay leaf with obtaining sauce, packaging meatballs, cabbage and sauce at the next flow of components, parts by weight:

Bessmertnova fish fillets240
wheat bread48
milk64
cabbage490
onions53,55-54,24
wheat flour12
wheat crackers 36
sour cream120
vegetable oil41
tomato paste in terms of 30%3,3
acetic acid, calculated on 80%0,062
sugar1,242
salt12
cinnamon0,02
nutmeg0,01
black pepper bitter0,21
allspice0,007
Bay leaf0,1
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 wheat bread, preferably stale, soaked in milk and matterwhat. Prepared Bessmertnova fish fillets matterwhat. The following components are mixed with table salt and black pepper bitter with obtaining meat, formed with getting patties, paneer them in wheat bread crumbs and fry in vegetable oil.

Prepared fresh chopped cabbage and subjected to freezing, it is desirable to slow.

Prepared wheat flour passer. Prepared efcacy onion cut, passer in vegetable oil and crushed on top. The following components are mixed with sour cream, fish broth, tomato paste, acetic acid, sugar, salt, cinnamon, nutmeg, black pepper bitter, allspice and Bay leaf with obtaining sauce.

Meatballs, cabbage 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. When using acetic acid of a concentration that does not coincide with the prescription, consumption recalculated to equivalent content of the anhydrous acid. Given in the form of interval consumption of onions covers the possible change of shelf life of raw materials and is minimum 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 GOST 12292.

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

Method of production of canned food, providing training prescription components, soaking in milk and cutting wheat bread, cutting Bessmertnova fish fillets, mixing the listed components of table salt and black pepper bitter with obtaining meat, its molding with getting the patties, they're breading in wheat crumbs and frying in vegetable oil, chopping and freezing of fresh cabbage, passerovannye wheat flour, cutting, passerovannye in vegetable oil and grinding on top of onions, mix wheat flour, onions, sour cream, fish broth, tomato paste, acetic acid, sugar, salt, cinnamon, nutmeg, black pepper bitter, allspice and Bay leaf with obtaining sauce, packaging meatballs, cabbage and sauce at the next flow of components, parts by weight:

Bessmertnova fish fillets240
Wheat bread48
Milk64
Cabbage490
Onions53,55-54,24
Wheat flour12
Wheat crackers36
Sour cream120
Vegetable oil41
Tomato paste in terms of 30%3,3
Acetic acid, calculated on 80%0,062
Sugar1,242
Salt12
Cinnamon0,02
Nutmeg0,01
Black pepper bitter0,21
Allspice0,007
Bay leaf0,1
Fish brothTo the output of the target product 1000

sealing and sterilisation.



 

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FIELD: food industry.

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FIELD: food industry.

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EFFECT: higher efficiency.

FIELD: food industry.

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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, 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.

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: 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 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: 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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