Method for manufacturing canned food "fish with cabbage in steam gravy" 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, 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 and onions upon a roller followed by heating wheat flour in melted butter. Then one should mix the above-mentioned components with melted butter, dry white wine, 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.

 

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

A method of obtaining cooking food "Fish stewed, boiled cabbage in steam sauce", providing training prescription components, boiling, and separation from the broth and cut fresh mushrooms, cut lemon, cut fish fillets into serving pieces, laying them in a row, add hot water, salt, onions, white roots, black pepper bitter, Bay leaf and mushroom broth, pripuskanie for 10-15 minutes and the Department of fish fillet with getting the main component, chopping and boiling in salted water fresh cabbage and add to it butter obtaining a garnish, adding citric acid to the white base sauce, bring to the boil, add the dry white wine and seasoning butter with getting steam sauce and the formation of ready meals from the main component, mushrooms, lemon, garnish and sauce (Godunov LE Collection of recipes of dishes for catering - SPb.: ProFix, 2003, s, 197-199).

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 producing canned envisages preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of fresh white mushrooms, cut, white roots, blanching and rubbing, grinding on top Bessmertnova fish fillets, RUB onion, passerovannye wheat flour, mixing the listed components with melted butter, dry white wine, fish broth, salt, citric acid and CO2-extracts of lemon peel, 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
cabbage551,25
mushrooms72
parsnip20,7-21
onions18,24-18,47
wheat flour3,38
melted butter30,45
dry white wine7,5
Solthe 11.6
citric acid
CO2-extract of lemon peel0,002
CO2-extract of black pepper bitter0,13
CO2-Bay leaf extract0,003
fish brothto the output of the target product 1000.

The method of producing canned Fish with steam cabbage in the sauce" is as follows.

Prescription components prepared according to the traditional technology. Prepared fresh cabbage chopped, subjected to freezing, preferably slow, and crushed on the top. Fresh mushrooms are blanched in hot water and crushed on top. Prepared white roots are cut, blanched in hot water and wipe. Bessmertnova fish fillet crushed on top. Onions wipe. Wheat flour passer. The following components are mixed with melted butter, dry white wine, fish broth, salt, citric acid and CO2-extracts of lemon peel, 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 of each type of raw material. For components RA the equipment of 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 was carried out by culturing on their samples test organism Tetrachimena pyruformis. Digestibility was assessed by the number of ciliates in 1 cm3product. It was for an experienced product 12,2·104and for the control of product 7,7·104respectively.

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 prescription components, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of fresh white mushrooms, cut, white roots, blanching and rubbing, grinding on top Bessmertnova fish fillets, RUB onion, passerovannye wheat flour, mixing the listed components with melted butter, dry white wine, fish broth, salt, whether the Onna acid and CO 2-extracts of lemon peel, 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
Cabbage551,25
Mushrooms72
Parsnip20,7-21
Onions18,24-18,47
Wheat flour3,38
Melted butter30,45
Dry white wine7,5
Solthe 11.6
Citric acid0,38
CO2-extract of lemon peel0,002
CO2-extract of black pepper bitter0,13
CO2-Bay leaf extract0,003
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: canned goods of increased digestion value.

FIELD: food industry.

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FIELD: food industry.

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EFFECT: higher efficiency.

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EFFECT: higher efficiency.

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