Canned goods from fish and vegetables

FIELD: food processing industry, in particular production of canned goods from fish and vegetables.

SUBSTANCE: claimed canned goods are produced by potato, turnip, celery root and part of parsley root cutting and blanching; fresh white cabbage shredding and freezing; part of carrot cutting and blanching; rest parts of carrot and parsley root cutting and roasting in vegetable oil followed by partial pulping thereof; onion cutting, partial roasting in vegetable oil and partial pulping of onion roasted part; fish fillet and pumpkin cutting; garlic pulping; wheat flour roasting. Non-pulped parts of carrot, parsley root and onion, celery root, potato, turnip cabbage and pumpkin are blended in oxygen-free atmosphere to produce garnish. Pulped parts of carrot, white roots and onion, garlic, wheat flour are blended with tomato paste, fish broth, acetic acid, clove, cinnamon, black pepper and bay leaf to produce sauce. Then fish fillet, garnish and sauce are pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

 

The invention relates to the production technology of abovewhich canned.

A known method for the production of culinary dishes of Fish stewed in tomato sauce with vegetables", providing training recipe components, cutting fish fillets into portions, chopping carrots, parsley root, celery root and onion, layer-by-layer stacking of vegetables, fish, vegetables, fish and vegetables, fills them with fish broth, add vegetable oil, tomato puree, vinegar, sugar and salt, stewing over 38-55 minutes, add cloves, cinnamon, black pepper bitter and Bay leaf and fighting for 5-7 minutes with getting the main component, cutting and roasting 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 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 5-10 minutes with the receiving side and the formation of ready meals from the main component and a side dish (Godunov LE Collection recipes food and cooking products for enterprise companies who spent power. - SPb.: ProFix, 2003 s.204-206).

The technical result of the invention to provide a new canned food that has a high digestibility compared to the same culinary dish.

This result is achieved by a method of production of canned Fish stewed in tomato sauce with vegetables envisages preparation of recipe components, cutting and blanching potatoes, turnips, celery root and part of the parsley root, chopping and freezing of fresh cabbage, blanching and cutting part of the carrot, cut, passerovannye in vegetable oil remaining parts of carrot and parsley root and partial rubbing, cutting, partial passerovannye in vegetable oil and partially wiping passerovannoy part of the onion, cut the fish fillets and pumpkin, RUB garlic, passerovannye wheat flour, mixing without oxygen not wiped parts carrots, parsley root and onions, celery, potatoes, turnips, cabbage and pumpkin with getting garnish, mixing pureed parts carrot, parsley root and onions, garlic, wheat flour, fish broth, tomato paste, acetic acid, sugar, salt, cloves, cinnamon, black pepper bitter and Bay leaf with obtaining sauce, packing fish fillets, garnish and sauce at the next flow of components, parts by weight:

table width="90%" border="1" cellpadding="0" cellspacing="0" frams="none"> fish fillets380vegetable oil44,6carrotsto 204.1-209,33parsley root43,64-44,34celery root10-10,16onions112,96-to 114.4potatoes106,8-112,64turnips86-89,47cabbage60pumpkin68,4garlic1,6wheat flour6tomato paste 30%22,2acetic acid 80%0,47sugar11,75Sol12carnation0,03cinnamon0,03black pepper bitter0,115Bay leaf0,67fish 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 potatoes, turnips, celery root, and approximately 5/11 prescription number parsley root cut and Blanc is irout. Prepared fresh cabbage chopped and subjected to freezing, it is desirable slow. Approximately 6/11 prescription number carrots blanched in hot water and cut. The remaining part of the carrot and parsley root cut, passer in vegetable oil and wipe approximately 1/6 of each of these components. Prepared onions cut into approximately 5/11 quantity passer in vegetable oil and approximately 1/11 of passerovannoy part of the wipe. Prepared fish fillets and pumpkin cut. Prepared garlic rubbed. Prepared wheat flour passer.

Then without oxygen mix not wiped part of the carrot, parsley root and onions, celery, potatoes, turnips, cabbage and pumpkin with obtaining a garnish.

Mix pureed part of the carrot, parsley root and onions, garlic, wheat flour, fish broth, tomato paste, acetic acid, sugar, salt, cloves, cinnamon, black pepper bitter and Bay leaf with obtaining sauce.

Fish fillets, garnish and sauce is Packed 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. When using tomato PA who you're with solids content, not coincident with the prescription, consumption recalculated to equivalent solids content, When using acetic acid of a concentration that does not coincide with the prescription, consumption recalculated to equivalent content of the anhydrous acid. 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 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 12,9·104and for the control of product 8,3·104respectively.

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

Method of production of canned fish stewed in tomato sauce with vegetables, providing training prescription component is in, cutting and blanching potatoes, turnips, celery root and part of the parsley root, chopping and freezing of fresh cabbage, blanching and cutting part of the carrot, cut, passerovannye in vegetable oil remaining parts of carrot and parsley root and partial rubbing, cutting, partial passerovannye in vegetable oil and partially wiping passerovannoy part of the onion, cut the fish fillets and pumpkin, RUB garlic, passerovannye wheat flour, mixing without oxygen not wiped parts of carrot, parsley root and onions, celery, potatoes, turnips, cabbage and pumpkin receiving side, mixing pureed parts carrot, parsley root and onions, garlic, wheat flour, fish broth, tomato paste, acetic acid, sugar, salt, cloves, cinnamon, black pepper bitter and Bay leaf with obtaining sauce, packing fish fillets, garnish and sauce at the next flow, parts by weight:

Fish fillets380
Vegetable oil44,6
Carrotsto 204.1-209,33
Parsley root43,64-44,34
Celery root10-10,16
Onions112,96 to 14.4
Potatoes106,8-112,64
Turnips86-89,47
Cabbage60
Pumpkin68,4
Garlic1,6
Wheat flour6
Tomato paste 30%22,2
Acetic acid 80%0,47
Sugar11,75
Sol12
Carnation0,03
Cinnamon0,03
Black pepper bitter0,115
Bay leaf0,67
Fish brothTo the output of the target product 1000

sealing and sterilisation.



 

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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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EFFECT: improved consumer properties and increased prophylactic, anti-diabetic, anti-sclerotic, mild anti-narcotic effect produced by said product.

3 cl, 3 ex

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