Method for manufacturing canned food "fish with cabbage in tomato gravy"

FIELD: food industry.

SUBSTANCE: the innovation in question deals with the technology for manufacturing fish-vegetable canned food due to preparing necessary components due to cutting, heating in melted butter and grating the carrots, white culinary roots and onions; chopping and freezing new white cabbage; cutting fish filet and heating wheat flour, cutting and blanching fresh meadow mushrooms. Then it is necessary to mix the cabbage and meadow mushrooms at oxygen-free access to obtain the garnish. Then it is necessary to mix carrots, white culinary roots and onions, wheat flour, tomato paste on conversion to 30%-one, fish broth, sugar, common salt, 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 into certain packaging followed by sealing and sterilization. The obtained canned food should be prepared at preset expenditure of components applied in weight portions. 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.

A known method for the production of culinary dishes "Fish stewed, boiled cabbage in tomato 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 with obtaining garnish, cut, passerovannye in margarine carrots, parsley root and onions, add tomato puree, passerovannye for 15-20 minutes, add the white sauce, cooking for 25-30 minutes, add sugar, salt and black pepper bitter, rubbing and bring to the boil with the receipt of the 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 is in, with increased digestibility compared with the known culinary dish.

This result is achieved by a method of production of canned envisages preparation of recipe components, chopping and freezing of fresh cabbage, blanching and cutting fresh mushrooms, cut, passerovannye in melted butter and RUB carrots, white roots and onions, cut fish fillets, passerovannye wheat flour, mixing without oxygen cabbage and mushrooms with getting garnish, mixing carrots, white roots, onions moon, wheat flour, tomato paste, in terms of 30%, fish broth, sugar, salt, citric acid, black pepper and bitter Laurel obtaining sauce, packing fish fillets, garnish and sauce, sealing and sterilization, the consumption component is in parts by weight:

tr>
fish fillets300
fresh cabbage551,25
mushrooms84
carrots3,75-3,86
parsnip21-21,33
onions18,6-18,84
wheat flour1,88
melted butter30,75
tomato paste in terms of 30%at 11.25
sugar0,75
salt12
citric acid0,3
black pepper bitter0,34
Bay leaf0,33
fish brothto the output of the target product 1000.

The method is as follows.

Prescription components prepared according to the traditional technology. Fresh cabbage chopped and subjected to freezing, it is desirable slow. Fresh mushrooms are blanched in hot water and cut. Carrot, parsnip and onions are cut, passer in melted butter and wipe. Prepared fish fillets cut. Wheat flour passer.

Next, without oxygen, for example under vacuum or in a modified gas environment, mix the cabbage and mushrooms with obtaining a garnish.

Mix the carrot, parsnip, onion, wheat flour, tomato paste, fish broth, sugar, salt, citric acid, black pepper bitter and Bay leaf with obtaining sauce.

Fish fillets, garnish and sauce packaged in any suitable container or packaging with the above-stated flow components, sealed and sterilized to obtain the target n is oduct.

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 GOST 12292.

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 organism Tetrachimena pyriformis. Digestibility estimate the number of ciliates in 1 cm3product. It is for experienced product 12,2·104and for the control of product 7,7·104respectively.

Thus, the proposed method allows to get new cans with improved digestibility as compared with the known culinary dish.

Method of production of canned food, providing training prescription components, the shredder and Oriana fresh cabbage, blanching and cutting fresh mushrooms, cut, passerovannye in melted butter and RUB carrots, white roots and onions, cut fish fillets, passerovannye wheat flour, mixing without oxygen cabbage and mushrooms with getting garnish, mixing carrots, white roots, onions, wheat flour, tomato paste, calculated on 30%, fish broth, sugar, salt, citric acid, black pepper bitter and Bay leaf with obtaining sauce, packing fish fillets, garnish and sauce, sealing and sterilization, the consumption of components is, parts by weight:

Fish fillets300
Fresh cabbage551,25
Mushrooms84
Carrots3,75-3,86
Parsnip21-21,33
Onions18,6-18,84
Wheat flour1,88
Melted butter30,75
Tomato paste in terms of 30%at 11.25
Sugar0,75
Salt12
Citric acid0,3
Black pepper bitter
Bay leaf0,33
Fish brothTo the output of the target product 1000



 

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