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

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing fish-vegetable canned food for cosmic nutrition. The method in question deals with preparing all necessary components: the suggested canned food should be prepared due to cutting, heating in melted butter and reducing upon a roller carrots, parsley root and onions; cutting, blanching potatoes and the Swedish turnip upon a roller; chopping, freezing new white cabbage and reducing it upon a roller, and, also, boiling, shelling and reducing hen eggs upon a roller followed by cutting the gourd to reduce it upon a roller, too. Skinned fish filet and greens should be reduced upon a roller. Garlic should be grated followed by heating wheat flour in melted butter. Then one should mix the above-mentioned components with tomato paste on conversion to 30%-one, fish broth, sugar, common salt and citric acid and CO2-extracts of hot black pepper and laurel leaf. After that, one should pack the mixture obtained into aluminum tubes followed by sealing and sterilization. The mixture obtained contains components at their preset expenditure in weight%. 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 for space power.

A method of obtaining cooking food "boiled Fish with vegetable ragout in Polish sauce", providing training recipe components, cutting fish fillets into portions, cutting the skin, fill with water, add carrots, parsley root, onion, salt, black pepper bitter and Bay leaf, 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 10-15 minutes with the receiving side, cooking, cleaning and cutting chicken eggs, cut greens, heating basic white sauce and add eggs, herbs, butter, salt and citric acid obtaining sauce and the formation of the finished dish under the ESD component, garnish and sauce (Godunov LE, a Collection of recipes of dishes for catering, S.-Pb.; ProFix, 2003, s-197).

The technical result of the group of inventions is getting new cans for space power, with improved digestibility as compared to similar culinary dish.

This result is achieved by a method of producing 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, boiling eggs, cleaning and grinding on the top, cutting and grinding on the top of the pumpkin, grinding on top Bessmertnova fish fillets and herbs, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste in terms of 30%-ing, fish broth, sugar, salt, citric acid and CO2-extracts of black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealed and sterilized, while the resulting mixture contains components when following their consumption, parts by weight:

Bessmertnova fish fillets300
chicken eggs30
carrots126,5-129,74
onions90.7 to 91,86
parsley root38,55-39,17
potatoes133,5-140,8
rutabaga103-107,15
fresh cabbage75
pumpkin85,5
garlic2
greens4,04
melted butter84,5
wheat flour14,63
tomato paste in terms of 30%3,75
sugar3,75
Solthe 11.6
citric acid0,3
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. 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, preferably slow, and crushed on the top. Prepared chicken eggs are cooked, cleaned and milled on the top. Pumpkin is cut and milled on the top. Bessmertnova fish fillets and crushed herbs on the top. Garlic rubbed. Wheat flour passer. The following components are mixed with tomato paste in terms of 30%: fish broth, sugar, salt, citric acid 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 a maximum in the first.

Obtained according to the described technology preserves on organoleptic and physico-chemical parameters correspond to THE 10.4.18.18.

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 is for experienced product 10·104and for the control of product 8,3·104respectively.

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

The method of producing canned food, providing training 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, rutabagas, chopping fresh cabbage, its freezing and grinding on the top, boiling eggs, cleaning and grinding on the top, cutting and grinding on the top of the pumpkin, grinding on top Bessmertnova fish fillets and herbs, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste in terms of 30%, fish broth, sugar, salt, citric acid and CO2-extracts of black pepper bitter and Bay the East, packing the mixture into aluminum tubes, sealing and sterilization, while the resulting mixture contains components when following their consumption, parts by weight:



 

Same patents:

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.

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.

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.

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.

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EFFECT: higher efficiency.

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Up!
Bessmertnova fish fillets300
Chicken eggs30
Carrots126,5-129,74
Onions90.7 to 91,86
Parsley root38,55-39,17
Potatoes133,5-140,8
Rutabaga103-107,15
Fresh cabbage75
Pumpkin85,5
Garlic2
Greens4,04
Melted butter84,5
Wheat flour14,63
Tomato paste in conversion
30%3,75
Sugar3,75
Solthe 11.6
Citric acid0,3
CO2-extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
Fish brothTo the output of the target product 1000