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Method for preparation of preserves "stewed fish in tomato filling with vegetables". RU patent 2505235.

IPC classes for russian patent Method for preparation of preserves "stewed fish in tomato filling with vegetables". RU patent 2505235. (RU 2505235):

A23L1/325 -

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FIELD: food industry.

SUBSTANCE: method envisages preparation of recipe components, cutting and blanching potatoes, rutabaga, celeriac and part of parsley roots, chopping and freezing fresh white cabbages, blanching and cutting part of carrots, the remaining carrots cutting, sauteing in vegetable oil and partial straining, the remaining parsley roots cutting, sauteing in vegetable oil and partial straining, cutting, partial sauteing in vegetable oil and partial straining of the sauteed part of bulb onions, cutting fish fillet, mixing celeriac, potatoes, rutabaga, cabbages and the unstrained parts of carrots, parsley roots and bulb onions to produce garnish, mixing the strained parts of carrots, parsley roots and bulb onions with flour, fish broth, tomato paste, acetic acid, sugar, salt, black hot pepper, cloves, cinnamon and laurel leaf to produce a sauce, the fish fillet, garnish and sauce packing, sealing and sterilisation; the method specificity is as follows: in the sauce composition the flour is represented by ground pumpkin seeds extraction cake that is poured with fish broth and maintained for swelling (before mixing).

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

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

Known method of preparation of canned Fish stewed in tomato sauce with vegetables", which provides training prescription components, cutting and blanching of potatoes, turnips, celery root and part of the root parsley, shredder and the freezing of fresh cabbage, blanching and cutting part of carrots, cut, in vegetable oil and partial wiping the remainder of carrots, cut, in vegetable oil and RUB the remaining part of the root parsley, cut, partial in vegetable oil and partial wiping part of onions, cut the fish fillet, wheat flour, mixing root celery, potatoes, turnips, cabbage and parts carrot, parsley root and onion garnish with obtaining, mixing the wheat flour and grated pieces of carrots, parsley root and onions with fish broth, tomato paste, acetic acid, sugar, salt, pepper black bitter, cloves, cinnamon, Bay leaf obtaining sauce, packing for the fish fillet, garnish and sauce, sealing and sterilization (EN 2299635 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 method of preparation of canned Fish stewed in tomato sauce with vegetables, envisaging the preparation prescription components, cutting and blanching of potatoes, turnips, celery root and part of the root parsley, shredder and the freezing of fresh cabbage, blanching and cutting part of carrots, cut, in vegetable oil and partial wiping the remainder of carrots, cut, in vegetable oil and RUB the remaining part of the root parsley, cutting, partial in vegetable oil and partial wiping part of onions, cut the fish fillet, mixing root celery, potatoes, turnips, cabbage and parts carrot, parsley root and onion garnish with obtaining, mixing pureed parts carrot, parsley root and onions with flour, fish broth, tomato paste, acetic acid, sugar, salt, pepper black bitter, cloves, cinnamon and Lavrov sheet with obtaining sauce, packing for the fish fillet, garnish and sauce, sealing and sterilization, according to the invention as flour 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

380

vegetable oil

15,3 carrots

to 204.1-209,3

parsley root

23,3-23,6

celery 10-10,2 onions 93,8-95 potatoes

170,8-180,1

rutabaga 86

fresh cabbage

100

pumpkin seed meal

35,3

tomato paste in terms of on

30%solids content

22,2

acetic acid in recalculation on

80%-s ' concentration

0,47 sugar 11,8 salt 12

black pepper bitter

0,12

carnation

0,03 cinnamon 0,03 Bay leaf 0,67

fish broth

to target product yield 1000.

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared celery, potatoes, turnip and approximately 86% of the prescribed number of parsley root slice and blanch.

Prepared fresh cabbage peel and freeze.

Approximately 55% of the prescribed number of prepared carrots, blanch and cut.

The remainder of carrots cut and passer in vegetable oil, and then wipe them about 7.5% of its prescription number.

The remaining part of the root parsley cut, passer in vegetable oil and wipe.

Prepared onions cut, passer in vegetable oil, approximately 46% of receptor number and wipe out part, approximately 8% of the prescribed amount.

The prepared fish fillets cut.

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 of pumpkin seeds. - Krasnodar: INEP, 2008, p.38-45), fill fish broth in the mass ratio of about 1:5 and stand for the swelling.

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

Meal pumpkin seeds and wiped part of the carrot, parsley root and onions prescription ratio mixed with fish broth, tomato paste, acetic acid, sugar, salt and ground black pepper bitter, cloves, cinnamon, 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 the prescription, and/or acetic acid of a concentration that does not match with prescription, carry out calculation of their costs equivalent content of dry substances and/or acid respectively by 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.

Method of preparation canned Fish stewed in tomato sauce with vegetables", which provides training prescription components, cutting and blanching of potatoes, turnips, celery root and part of the root parsley, shredder and the freezing of fresh cabbage, blanching and cutting part of carrots, cut, in vegetable oil and partial wiping the remainder of carrots, cut, in vegetable oil and RUB the remaining part of the root parsley, cutting, partial in vegetable oil and partial wiping part of onions, cut the fish fillet, mixing celery root, potatoes, turnips, cabbage and parts carrot, parsley root and onion garnish with obtaining, mixing pureed parts carrot, parsley root and onions with flour, fish broth, tomato paste, acetic acid, sugar, salt, pepper black bitter, cloves, cinnamon, Bay leaf obtaining sauce, packing for the fish fillet, garnish and sauce, sealing and sterilization, characterized in that in the capacity of flour in the composition of the sauce using ground pumpkin seed meal, which before mixing pour fish broth and stand for swelling, and components use the following ratio of expenses parts by weight: