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Method for production of preserves "fish with vegetable stew in tomato sauce". RU patent 2505212.

IPC classes for russian patent Method for production of preserves "fish with vegetable stew in tomato sauce". RU patent 2505212. (RU 2505212):

A23L1/325 -

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FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, carrots, parsley roots and bulb onions cutting, sauteing in vegetable oil and partial straining, potatoes and turnips cutting and blanching, fresh white cabbages chopping and freezing, fish fillet and lagenaria cutting, garlic straining, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, mixing potatoes, turnips, cabbages, lagenaria and the unstrained parts of carrots, parsley roots and bulb onions to produce garnish, mixing garlic, pumpkin seeds extraction cake and the strained parts of carrots, parsley roots and bulb onions with fish broth, tomato paste, sugar, salt, black hot pepper and laurel leaf to produce a sauce, the fish fillet, garnish and sauce packing, sealing and sterilisation.

EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.

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

There is a method of generation of canned Fish with stewed vegetables in tomato sauce", which provides training prescription components, cutting, in vegetable oil and partial wiping carrot, parsley root and onions, cut and blanching potatoes and turnips, and the shredder and the freezing of fresh cabbage, cut the fish fillet and zucchini, rubbing garlic, wheat flour, mixing potatoes, turnips, cabbage, zucchini and parts carrots, root parsley and onion garnish with obtaining, mixing garlic, wheat flour and grated pieces of carrots, parsley root and onions with fish broth, tomato paste, sugar, salt, pepper black bitter and Bay leaf obtaining sauce, packing for the fish fillet, garnish and sauce, sealing and sterilization (EN 2291635 C1, 2007).

The disadvantage of this method is high adhesion to the walls of the containers produced the target product.

The technical result of the invention consists in reducing the adhesion to the walls of the containers produced the target product.

This result is achieved by the way elaboration of canned Fish with stewed vegetables in tomato sauce", envisaging the preparation prescription components, cutting, in vegetable oil and partial wiping carrot, parsley root and onions, cut and blanching potatoes and turnips, and the shredder and the freezing of fresh cabbage, cut the fish fillet, rubbing garlic, mixing potatoes, turnips, cabbage and parts carrot, parsley root and onion garnish with obtaining, mixing garlic and grated pieces of carrots, parsley root and onions with fish broth, tomato paste, sugar, salt, black pepper bitter and Bay leaf obtaining sauce, packing for the fish fillet, garnish and sauce, sealing and sterilization, according to the invention, in part garnish the additional use of a that before mixing cut, in the composition of the sauce using ground pumpkin seed meal, which before mixing pour fish broth and stand for swelling, and components used in the following ratio of expenses parts by weight:

fish fillets

300

vegetable oil

30,4 carrots

134-137,4

parsley root

44,6-45,3

onions

97,9-99,2

potatoes

133,5-140,8

garlic 2-2,1 turnip 107,5

fresh cabbage

lagenaria

89,5

pumpkin seed meal

17,9

tomato paste, in terms of

30%solids content

55 sugar 5,3 salt 11

black pepper bitter

0,28 Bay leaf 0,16

fish broth

to target product yield 1000

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared carrots, parsley and onions cut and passer in vegetable oil, and then wipe approximately 17% of the prescribed number of carrots, approximately 29% of the prescribed number of parsley root and approximately 14% of the prescribed number of onions.

Prepared potatoes and turnips cut and blanch.

Prepared fresh cabbage peel and freeze.

Prepared fish fillets and cut.

Prepared garlic rubbed.

The prepared ground pumpkin seed meal, obtained by the well-known technology (Vasiliev A.G., Dvorkin GA, Kasyanov GI Development of technology sausages functional purpose with additives pumpkin seeds - Krasnodar: INEP, 2008, p.38-45), fill fish broth in the mass ratio of about 1:5 and stand for the swelling.

Potatoes, turnips, cabbage, and not wiped part of the carrot, parsley root and onions mixed in prescription ratio of obtaining a garnish.

Garlic, sunflower seeds and pumpkin mashed part of the carrot, parsley root and onions prescription ratio mixed with fish broth, tomato paste, sugar, salt and ground black pepper bitter and Bay leaf with getting the sauce.

Fish fillets, garnish and sauce are Packed up in prescription ratio, sealed and sterilized with obtaining the target product.

Costs components are subject to the regulations of waste and losses of the appropriate kinds of raw materials. Given in the form of intervals expenses cover the possible evolution of the terms of storage of raw materials.

When using tomato paste with dry substance content, not coinciding with prescription, carry out recalculation of its consumption on-equivalent content of dry substances in well-known dependencies (Collection of technological instruction on manufacture of canned food. Volume I - M: "", 1990, p.124).

Received according to the described technology canned by organoleptic properties are similar to a product for the closest analogue.

To confirm the technical result cans №8 containing products obtained according to the described technology and the closest analogue, dissected and installed into the tripod upside down. Experienced product is completely falls out of banks, and a product for the closest analogue of no.

Thus, the proposed method allows to reduce adhesion to the walls of the containers produced the target product.

A way of developing canned Fish with stewed vegetables in tomato sauce", which provides training prescription components, cutting, in vegetable oil and partial wiping carrot, parsley root and onions, cut and blanching potatoes and turnips, and the shredder and the freezing of fresh cabbage, cut the fish fillet, rubbing garlic, mixing potatoes, turnips, cabbage and parts carrot, parsley root and onion garnish with obtaining, mixing garlic and grated pieces of carrots, parsley root and onions with fish broth, tomato paste, sugar, salt, pepper black bitter and Bay leaf obtaining sauce, packing for the fish fillet, garnish and sauce, sealing and sterilization, characterized in that in the composition of garnish the additional use of a that before mixing cut, in the composition of the sauce using ground pumpkin seed meal, which before mixing pour fish broth and stand for swelling, and components used in the following ratio of expenses parts by weight: