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 fresh white cabbage shredding, freezing, and chopping; fresh cepe blanching and chopping; onion, carrot and white root cutting, roasting in melt butter, and chopping; turnip and potato cutting, blanching, and chopping; skimmed fish fillet chopping; wheat flour roasting. Abovementioned components are blended with tomato paste, fish broth, sugar, table salt, citric acid, and CO2-extracts 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 method of obtaining cooking food "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 receiving side, cutting, 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 is according to the teaching of new canned food for space power with increased digestibility compared to the same culinary dish.

This result is achieved by a method of producing canned Fish with cabbage in tomato 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 white mushrooms, cut, passerovannye in melted butter and RUB carrots, white roots and onions, grinding on top Bessmertnova fish fillets, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, 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
mushrooms72
carrots3,75-3,86
parsnip21-21,33
onions18,6-18,84
wheat flour1,88
melted butter30,75
tomato paste 30%at 11.25
sugar0,75
Solthe 11.6
citric acid0,3
CO2-extract of lemon peel0,002
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 carrots, parsnip and onions are cut, passer in melted butter and wipe. Prepared Bessmertnova fish fillet crushed on top. Prepared wheat flour passer. The following components are mixed with tomato paste, fish broth, sugar, 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 compo is having 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 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.

The way the floor is placed cans of special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, blanching and grinding on top of fresh white mushrooms, cut, passerovannye in melted butter and RUB carrots, white roots and onions, grinding on top Bessmertnova fish fillets, passerovannye wheat flour, mixing the listed components with tomato paste, fish broth, sugar, 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:

/tr>
Bessmertnova fish fillets300
Cabbage551,25
Mushrooms72
Carrots3,75-3,86
Parsnip21-21,33
Onions18,6-18,84
Wheat flour1,88
Melted butter30,75
Tomato paste 30%at 11.25
Sugar0,75
Saltthe 11.6
Citric acid0,3
CO2-extract of lemon peel0,002
CO2-extract of black pepper bitter0,13
CO2-Bay leaf extract0,003
Fish brothTo the output of the target product 1000

sealing and sterilisation.



 

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3 cl, 3 ex

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