Preserved fish-and-vegetal product manufacture method

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The invention envisages recipe components preparation, the components mixing with tomato paste, sugar, salt, black hot pepper and laurel leaf, fish fillet cutting, the fish fillet, the produced mixture and fish broth packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

The invention relates to the technology of production of canned second dining dishes.

There is a method of production of canned fish product, providing training recipe components, cutting, passerovannye in margarine and RUB carrots, white roots and onions, cutting and blanching the mushrooms and lemons, cutting and freezing asparagus, passerovannye in margarine wheat flour, mixing the listed components with tomato paste, sugar, salt, black pepper bitter and Bay leaf, cutting fish fillets, packing fish fillet with the mixture and fish broth, sealing and sterilization (EN 2357484 C1, 2009).

The disadvantage of this method is high adhesion to the walls of the container obtained target product.

The technical result of the invention is to reduce the adhesion to the walls of the container obtained target product.

This result is achieved in that in the method of production of canned fish product, providing training recipe components, cutting, passerovannye in margarine and RUB carrots, white roots and onions, cutting and blanching the mushrooms and lemons, cutting and freezing asparagus, mixing the listed components with flour, tomato paste, sugar, salt, black pepper St is Kim and Bay leaf, cut fish fillets, packing fish fillet with the mixture and fish broth, sealing and sterilization according to the invention, in the composition of the mixture, as of flour used ground meal of pumpkin seeds, which is pre-filled with fish broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight:

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared carrots, parsnip and onions are cut, passer in margarine and wipe.

Prepared mushrooms and lemons are cut and blanched in hot water.

Prepared asparagus cut and freeze.

Prepared ground meal of pumpkin seeds, obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI technology Development sausages functional purpose with the addition of pumpkin seeds - Krasnodar: INEP, 2008, ñ.38-45), pour the fish broth in a ratio by weight of about 1:5 and incubated for swelling.

These components in the recipe ratio is mixed with tomato paste, sugar, salt and powdered black pepper bitter and Bay leaf.

Prepared fish fillets cut.

Fish fillet with the mixture and fish broth Packed in prescription ratio, sealed and sterilized to obtain the target product.

The cost components are based on norms of waste and losses of the respective raw materials. Given in the form of intervals expenses cover their possible change of shelf life of raw materials.

If using tomato paste with a solids content that does not coincide with prescription, carry out the conversion of its consumption at equivalent solids content for known dependencies (Collection of technological instructions for the production of canned food. Volume 1 - M: APP "Conservative", 1990, p.124).

Obtained according to the described technology canned food organoleptic properties similar to the product on the closest analogue.

To confirm the technical result of cans No. 8 containing products obtained according to the described technology and the closest analogue was opened and established in the tripod upside down. Experienced product is completely out of the banks and control.

Thus, the proposed method allows to reduce adhesion to the walls of the container obtained target product.

Method of production of canned fish product, providing training recipe components, cutting, passerovannye in margarine and RUB carrots, white roots and onions, cutting and blanching the mushrooms and lemons, cutting and Zamora is of asparagus, mixing these components with flour, tomato paste, sugar, salt, black pepper bitter and Bay leaf, cutting fish fillets, packing fish fillet with the mixture and fish broth, sealing and sterilization, characterized in that the composition of the mixture, as of flour used ground meal of pumpkin seeds, which is pre-filled with fish broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight: