Method for production of special canned goods

FIELD: food processing industry, in particular canned goods for space feeding.

SUBSTANCE: claimed method includes fresh white cabbage shredding, freezing, and chopping; fresh champignon blanching and chopping; white root blanching and pulping; skimmed fish fillet chopping; onion pulping; wheat flour roasting. Abovementioned components are blended with fish broth, melt butter, dry white vine, table salt, citric acid and CO2-extract of lemon skin, black pepper, and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

 

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

A known method for the production of culinary dishes "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 with obtaining garnish, adding citric acid to the white base sauce, bring to the boil, add the dry white wine and seasoning butter with obtaining 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 is the result is achieved by what method of production of canned Fish with steam cabbage in the sauce" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of fresh mushrooms, cutting, blanching and RUB white roots, 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 in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
cabbage551,25
mushrooms84
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 limo is Noah peel 0,002
CO2-extract of black pepper bitter0,13
CO2-Bay leaf extract0,003
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 fresh cabbage chopped, subjected to freezing, preferably slow, and crushed on the top. Prepared fresh mushrooms are blanched in hot water and crushed on top. Prepared white roots are cut, blanched in hot water and wipe. Prepared Bessmertnova fish fillet crushed on top. Prepared onions wipe. Prepared 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 of plant PR the 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 pyriformis. 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.

Method of production of canned special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of fresh mushrooms, cutting, blanching and RUB white roots, grinding on top Bessmertnova fish fillets, RUB onion, passerovannye wheat flour, mixing the listed components with melted butter, dry white wine, fish bull is. salt, citric acid and CO2-extracts of lemon peel, black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization in following the flow of components, parts by weight:

Bessmertnova fish fillets300
Cabbage fresh cabbage551,25
Mushrooms84
Parsnip20,7-21
Onions18,24-18,47
Wheat flour3,38
Melted butter30,45
Dry white wine7,5
Saltthe 11.6
Citric acid0,38
CO2-extract of lemon peel0,002
CO2-extract of black pepper bitter0,13
CO2-Bay leaf extract0,003
Fish brothBefore the release of the target
product 1000



 

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EFFECT: higher efficiency.

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EFFECT: higher efficiency.

FIELD: food industry.

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EFFECT: higher efficiency.

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EFFECT: higher efficiency.

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3 cl, 3 ex

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