Method for production of special canned goods from fish and vegetables

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

SUBSTANCE: claimed method includes onion, carrot and parsley root cutting, roasting in melt butter, and chopping; turnip and potato cutting, blanching, and chopping; fresh white cabbage shredding, freezing, and chopping; hen egg boiling, peeling and chopping; marrow cutting and chopping; skimmed fish fillet and gardenstuff chopping; garlic pulping, wheat flour roasting. Abovementioned components are blended with tomato paste, fish broth, sugar, table salt, citric acid and CO2-extracts of 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.

Known method of preparing culinary dishes boiled Fish with vegetable ragout in Polish sauce", providing training recipe components, cutting fish fillets into portions, the notching of the skin, fill with water, add carrots, parsley root, onion, salt, black pepper bitter and Bay leaf, bring to a boil, bring to readiness for 5-7 minutes at a temperature of 85-90°With and separation from the broth with getting the main component, cutting and frying in cooking oil potatoes, carrots, parsley root and turnip, cut, passerovannye in cooking oil onions, cutting and pripuskanie fresh cabbage, cut zucchini, RUB garlic, mix potatoes, carrots, parsley root, onion, turnip and basic red sauce, stewing for 10-15 minutes, add zucchini 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, cooking, cleaning and cutting chicken eggs, cut greens, heating basic white sauce and add eggs, herbs, butter, sodium salt and citric acid with obtaining sauce and inspire the Finance ready meals from the main component, garnish and sauce (Godunov LE Collection of recipes of dishes for catering - SPb.: ProFix, 2003, s-197).

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 preparation of canned Fish with vegetable ragout in Polish sauce" special purpose provides for the preparation of recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cooking, cleaning and grinding on top of eggs, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets and herbs, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt, citric acid 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 Rybnoye 300
chicken eggs30
carrots126,5-129,74
onions90.7 to 91,86
parsley root38,55-39,17
potatoes133,5-140,8
turnips107,5-111,83
cabbage75
zucchinito 89.5
garlic2
greens4,04
melted butter84,5
wheat flour14,63
tomato paste 30%30
sugar3,75
Solthe 11.6
citric acid0,3
CO2-extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
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 carrots, parsley root and onions are cut, passer in melted butter and crushed on top. Prepared potatoes and turnips cut, blanchir the t and milled on the top. Prepared fresh cabbage chopped, subjected to freezing, preferably slow, and crushed on the top. Prepared chicken eggs are cooked, cleaned and milled on the top. Prepared zucchini cut and milled on the top. Prepared Bessmertnova fish fillets and crushed herbs on the top. Prepared garlic rubbed. Prepared wheat flour passer. The following components are mixed with tomato paste, fish broth, sugar, salt, citric acid and CO2-extracts of black pepper bitter and Bay leaf, Packed in aluminium tubes 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. If using tomato paste with a solids content not matching 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 the sky 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 14·104and for the control of product 8,3·104respectively.

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

The method of preparation of canned fish with vegetable ragout special purpose, providing training recipe components, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cutting, blanching and grinding on top of potatoes and turnips, the shredder, freezing and grinding on top of fresh cabbage, cooking, cleaning and grinding on top of eggs, cutting and grinding on top of zucchini, grinding on top Bessmertnova fish fillets and herbs, RUB garlic, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, salt, citric acid and CO2-extracts of pepper che the aqueous bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Bessmertnova fish fillets300
Chicken eggs30
Carrots126,5-129,74
Onions90.7 to 91,86
Parsley root38,55-39,17
Potatoes133,5-140,8
Turnips107,5-111,83
Cabbage75
Zucchinito 89.5
Garlic2
Greens4,04
Melted butter84,5
Wheat flour14,63
Tomato paste 30%30
Sugar3,75
Solthe 11.6
Citric acid0,3
CO2-extract of black pepper bitter0,008
CO2-Bay leaf extract0,002
Fish brothTo the output of the target product 1000

sealing and sterilisation.



 

Same patents:

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

SUBSTANCE: claimed method includes onion, carrot and parsley root cutting, roasting in melt butter, and chopping; turnip and potato cutting, blanching, and chopping; fresh white cabbage shredding, freezing, and chopping; skimmed fish fillet cutting and chopping; wheat flour roasting. Abovementioned components are blended with tomato paste, fish broth, sugar, table salt, and CO2-extracts of black pepper and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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EFFECT: canned goods of increased digestion value.

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

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EFFECT: canned goods of increased digestion value.

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

SUBSTANCE: claimed method includes carrot, onion and parsley root cutting, roasting in melt butter and chopping; potato cutting, blanching and chopping; fresh white cabbage shredding, freezing, and chopping; garlic pulping; wheat meal roasting; mutton cutting and chopping. Abovementioned components are blended with table salt, CO2-extract from biomass of specific micromycete species, black pepper, pimento, bay leaf, and bone broth. Obtained mixture is pre-packed in aluminum tubes, 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 turnip, carrot, white root, and onion cutting, roasting in melt butter, and chopping; fresh white cabbage shredding, freezing, and chopping; wheat flour roasting; beef chopping. Abovementioned components are blended with table salt, CO2-extract from micromycete of specific species, black pepper, pimento, bay leaf and bone broth. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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

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EFFECT: canned goods of increased digestion value.

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

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EFFECT: canned goods of increased digestion value.

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EFFECT: canned goods of increased digestion value.

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

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EFFECT: canned goods of increased digestion value.

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

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EFFECT: canned goods of increased digestion value.

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EFFECT: canned goods of increased digestion value.

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EFFECT: canned goods of increased digestion value.

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

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EFFECT: canned goods of increased digestion value.

FIELD: food industry.

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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.

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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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