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, the parsley root and the onions upon a roller; cutting, blanching and reducing potatoes and Swedish turnip upon a roller; chopping, freezing new white cabbage and reducing it upon a roller; cutting and reducing marrows 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 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,adding 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. - SPb., 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 the fact that the way we produce canned envisages preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and chopping on the top of the potatoes and Swede, the shredder fresh cabbage, its freezing and grinding on the top, cutting and grinding on top of zucchini, 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 into aluminum tubes, sealing and sterilization, while the resulting mixture contains components of the ri, the following flow parts by weight of:

Bessmertnova 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
Melted butter32
Wheat flourat 11.25
Tomato paste 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 Swede, cut, blanched in hot water and crushed on top. Fresh cabbage chopped, subjected to freezing, VC is positive slow and crushed on top. Zucchini cut and milled on the top. Bessmertnova fish fillet crushed on top. Garlic rubbed. Wheat flour passer. The following components are mixed with tomato paste in terms of 30%, fish broth, sugar, salt and CO2-extracts of black pepper bitter and Bay leaf, Packed in aluminium tubes 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 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 is carried out by culturing on their samples test is organizma Tetrachimena pyriformis. Digestibility estimate the number of ciliates in 1 cm3product. She is an 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 to similar culinary dish.

The method of manufacture of canned food, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and chopping on the top of the potatoes and Swede, the shredder fresh cabbage, its freezing and grinding on the top, cutting and grinding on top of zucchini, 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 into aluminum tubes, sealing and sterilization, while the resulting mixture contains components when following their consumption, parts by weight:

Bessmertnova fish fillets300
Carrots134-137,44
Onions97,9-a 99.16
Parsley root44,55-45,27
Potatoes133,5-140,8
Rutabaga103-107,15
Fresh cabbage75
Zucchinito 89.5
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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EFFECT: canned goods of increased digestion value.

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.

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.

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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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