Method for production of special canned goods from fish and vegetables

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

SUBSTANCE: claimed canned goods are produced by skimmed fish fillet cutting, breading in part of wheat flour, roasting in vegetable oil and chopping; fresh white cabbage shredding, freezing and chopping; rest part of wheat flour roasting; carrot, parsley root and onion cutting, roasting in vegetable oil, and chopping; Abovementioned components are blended with fish broth, tomato paste, sugar, table salt, and CO2-extracts from black pepper and bay leaf. Obtained mixture are 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 fried Fish with boiled cabbage in mostly red sauce", providing training recipe components, cutting fish fillets into serving pieces, sprinkling with salt and pepper, 're breading of wheat flour and frying in vegetable oil with getting the main component, chopping and boiling in salted water and add to it the butter with the receiving side, cutting, passerovannye in cooking oil carrots, parsley root and onions, add them to the tomato puree and passerovannye within 15 minutes, passerovannye wheat flour, making bone broth to a boil the introduction of wheat flour, add passerovannym with tomato vegetables, cooking at a low boil for 45-60 minutes, add sugar, salt, black pepper bitter and Bay leaf, RUB and bring to the boil with the receipt of the sauce and the formation of ready meals from the main component, a side dish and sauce (Godunov LE Collection of recipes food and cooking products for public catering enterprises. - SPb.: ProFix, 2003, s, 207-209).

The technical result of the invention to provide a new canned food for space power, have the increased digestibility compared to the same culinary dish.

This result is achieved by a method of production of canned Fish fried with cabbage in mostly red sauce" special purpose provides for the preparation of recipe components, cutting, 're breading part of wheat flour, frying in vegetable oil and grinding on top Bessmertnova fish fillets, chopping and freezing of fresh cabbage, passerovannye remaining parts of wheat flour, cutting, passerovannye in vegetable oil and RUB carrots, parsley root and onion, mixing the listed components with fish broth, tomato paste, sugar, salt and CO2-extracts of 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
vegetable oil58,5
cabbage549
carrots25-25,64
parsley root6,75-6,86
onions12-12,15
wheat flour30,5
tomato paste in terms of 30%16,67
sugar6,25
the 11.6
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,005
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 Bessmertnova fish fillets cut, paneer part of wheat flour, which is about 3/5 prescription number, fried in vegetable oil and crushed on top. Prepared fresh cabbage chopped, subjected to freezing, preferably slow, and crushed on the top. The remaining portion of wheat flour passer. Prepared carrots, parsley root and onions are cut, passer in vegetable oil and wipe. The following components are mixed with fish broth, tomato paste, sugar, salt and CO2-extracts of 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. In using the implement of tomato paste with a solids content, not coincident with the prescription, consumption recalculated to equivalent solids content. 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 10.04.18.18.

Check digestibility of canned received on the proposed technology, and culinary specialties at 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 10,5·104and for the control of product 6,9·104respectively.

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 recipe components, cutting, 're breading part of wheat flour, frying in vegetable oil and grinding on top Bessmertnova fish fillets, sincovec and freezing fresh cabbage, passerovannye remaining parts of wheat flour, cutting, passerovannye in vegetable oil and RUB carrots, parsley root and onion, mixing the listed components with fish broth, tomato paste, sugar, salt and CO2-extracts of 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
Vegetable oil58,5
Cabbage549
Carrots25-25,64
Parsley root6,75-6,86
Onions12-12,15
Wheat flour30,5
Tomato paste in terms of 30%16,67
Sugar6,25
Saltthe 11.6
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,005
Fish brothTo the output of the target product 1000

sealing and sterilisation.



 

Same patents:

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

SUBSTANCE: claimed method includes formula component preparation; kidney cutting and roasting; fresh white cabbage shredding and freezing; carrot, parsley root, and onion cutting, roasting in melt fat and pulping; wheat flour roasting. Carrot, parsley roots, onion, wheat flour, bone broth, tomato paste, acetic acid, sugar, table salt, black pepper, and bay leaf are blended to produce sauce. Kidney, cabbage and sauce are pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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; carrot, parsley root and onion are cut, roasted in vegetable oil and pulping; wheat flour is roasted. Carrot, parsley root and onion are blended with wheat flour, fish broth, tomato paste, sugar, table salt, bay leaf, and black pepper to produce sauce. Collops, cabbage and sauce are pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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

SUBSTANCE: claimed canned goods are produced by fresh white cabbage cutting and freezing; fresh cepes blanching and cutting; carrot, white roots and onion cutting, roasting in melt butter and pulping; fish fillet cutting; wheat flout roasting. Cabbage and cepes are blended in oxygen-free atmosphere to produce garnish. Carrot, white roots, onion are blended with tomato paste, fish broth, sugar, table salt, 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.

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

SUBSTANCE: claimed canned goods are produced by potato, turnip, celery root and part of parsley root cutting, blanching and chopping; fresh white cabbage shredding, freezing and chopping; part of carrot blanching and chopping; marrow cutting and chopping; skimmed fish fillet and part of onion chopping; rest parts of carrot, onion, and parsley root cutting, roasting in melt butter and chopping; garlic pulping; wheat flour roasting. Abovementioned components are blended with fish broth, tomato paste, sugar, table salt, citric acid and CO2-extracts from clove, cinnamon, black pepper and bay leaf. Obtained mixture are pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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.

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.

FIELD: food industry.

SUBSTANCE: the suggested innovation deals with the technology for manufacturing first-course canned food for cosmic nutrition. The suggested canned food should be manufactured due to chopping, blanching and reducing potatoes upon a roller; cutting, freezing and reducing new white cabbage upon a roller; and, also, cutting, heating in melted butter and reducing the carrots, parsley root, leek and onions upon a roller; blanching and reducing the kernels of green peas upon a roller, cutting and reducing meat upon a roller; greens should be reduced similarly. Then one should mix the above-mentioned components with bone broth, sour cream, tomato paste, common salt and CO2-extracts of the biomass of the preset mycromycete type, hot black pepper and laurel leaf followed by packing the obtained mixture into aluminum tubes with subsequent sealing and sterilization. This enables to manufacture new canned food being of increased digestibility.

EFFECT: higher efficiency.

41 cl

FIELD: food industry.

SUBSTANCE: the suggested canned food should be prepared due to cutting and freezing new white cabbage and, also, cutting and blanching potatoes and green beans, cutting and heating carrots and onions in melted butter followed by cutting meat and greens, mixing the above-mentioned components at oxygen-free access with common salt, hot black pepper and laurel leaf. Then one should pack the mixture obtained and bone broth followed by sealing and sterilization. This enables to obtain new canned food of higher digestibility.

EFFECT: higher efficiency.

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

SUBSTANCE: claimed method includes fresh white cabbage shredding, freezing, and chopping; potato and vegetable haricot cutting, and chopping; carrot and onion cutting, roasting in melt butter and chopping; meat cutting and chopping; gardenstuff chopping. Abovementioned components are blended with bone broth, sour cream, table salt, and CO2-black pepper and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Canned soup // 2292813

FIELD: food processing industry, in particular production of canned soup concentrates.

SUBSTANCE: claimed method includes potato cutting and blanching; tomato and fresh white cabbage cutting and freezing; carrot, parsley root and onion cutting and roasting in melt fat; grain boiling up to semi-finished state; meat and gardenstuff cutting. Obtained mixture is blended with table salt, black pepper and bay leaf in oxygen-free atmosphere, pre-packed with bone broth, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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; carrot, parsley root and onion are cut, roasted in vegetable oil and pulping; wheat flour is roasted. Carrot, parsley root and onion are blended with wheat flour, fish broth, tomato paste, sugar, table salt, bay leaf, and black pepper to produce sauce. Collops, cabbage and sauce are pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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

SUBSTANCE: claimed canned goods are produced by fresh white cabbage cutting and freezing; fresh cepes blanching and cutting; carrot, white roots and onion cutting, roasting in melt butter and pulping; fish fillet cutting; wheat flout roasting. Cabbage and cepes are blended in oxygen-free atmosphere to produce garnish. Carrot, white roots, onion are blended with tomato paste, fish broth, sugar, table salt, 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.

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

SUBSTANCE: claimed canned goods are produced by potato, turnip, celery root and part of parsley root cutting, blanching and chopping; fresh white cabbage shredding, freezing and chopping; part of carrot blanching and chopping; marrow cutting and chopping; skimmed fish fillet and part of onion chopping; rest parts of carrot, onion, and parsley root cutting, roasting in melt butter and chopping; garlic pulping; wheat flour roasting. Abovementioned components are blended with fish broth, tomato paste, sugar, table salt, citric acid and CO2-extracts from clove, cinnamon, black pepper and bay leaf. Obtained mixture are pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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.

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.

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.

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.

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.

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: canned food industry.

SUBSTANCE: method involves placing preliminarily prepared raw material into cans; introducing oil aromatized with smoke-flavoring preparation; hermetically sealing cans; sterilizing and cooling; before aromatizing, saturating smoke-flavoring preparation with adaptogenic plant material and subjecting vegetable oil and smoke-flavoring preparation to cleaning with dry chitin or dry chitosan. Adaptogenic plant material is ginseng, eleuterococcus, magnolia-vine, spignet, etc. Method allows canned product with expressed stimulating and toning up properties to be prepared. Said product imparts enhanced physical strength, facilitates improved adaptation of organism to permanently altering habitat conditions, increases working capacity and resistance of organism to unfavorable effects of environment and improves other physiological factors necessary for organism.

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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