Method for production of preserves "fish with vegetable stew in tomato sauce"

FIELD: food industry.

SUBSTANCE: invention relates to the technology for preserved second-course lunches production, in particular, to a method for production of preserves "Fish with vegetable stew in tomato sauce". The method envisages recipe components preparation, carrots, parsley roots and bulb onions cutting, sauteing in vegetable oil and partial straining, potatoes and turnip cutting and blanching, fresh white cabbages shredding and freezing, fish fillet cutting, garlic straining, mixing potatoes, turnip, cabbages, the unstrained parts of carrots, parsley roots and bulb onions to produce garnish, mixing garlic, the stained 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. One additionally uses in the garnish composition benincasa that is cut (before mixing). In the sauce composition one uses ground pumpkin seeds extraction cake that is poured with fish broth (before mixing) and maintained for swelling. The components are used at the following expenditure ratio, weight parts: fish fillet - 300; vegetable oil - 30.4; carrots - 134-137.4; parsley roots - 44.6-45.3; bulb onions - 97.9-99.2; potatoes - 133.5-140.8; garlic - 2-2.1; turnips 107.5; fresh white cabbages - 75; benincasa - 85.5; pumpkin seeds extraction cake - 17.9; tomato paste in conversion to 30% dry substances content - 55; sugar - 5.3; salt 13; black hot pepper - 0.28; laurel leaf - 0.16; fish broth - till the target product yield is equal to 1000.

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.

A known method of producing canned Fish with vegetable ragout in tomato sauce", providing training recipe components, cutting, passerovannye in vegetable oil and partially wiping carrot, parsley root and onions, cutting and blanching potatoes and turnips, chopping and freezing of fresh cabbage, cut fish fillets and pumpkin, RUB garlic, passerovannye wheat flour, mix potatoes, turnip, cabbage, pumpkin and not wiped parts of carrot, parsley root and onions with getting garnish, mixing garlic, wheat flour and pureed parts carrot, parsley root and onions with fish broth, tomato paste, sugar, salt, black pepper bitter and Bay leaf with obtaining sauce, packing fish fillets, garnish and sauce, sealing and sterilization (EN 2298350 C1, 2007).

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 producing canned Fish with vegetable ragout in tomato sauce", providing training recipe components, cutting, passing arowana in vegetable oil and partially wiping carrot, root parsley and onions, cutting and blanching potatoes and turnips, chopping and freezing of fresh cabbage, cut fish fillets, RUB garlic, mix potatoes, turnips, cabbage and not wiped parts of carrot, parsley root and onions with getting garnish, mixing garlic and pureed parts carrot, parsley root and onions with fish broth, tomato paste, sugar, salt, black pepper bitter and Bay leaf with obtaining sauce, packing fish fillets, garnish and sauce, sealing and sterilization according to the invention, in the structure of the garnish optional use Benincasa that before mixing cut in the sauce using ground meal of pumpkin seeds, which before mixing pour the 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, parsley root and onions are cut and passer in vegetable oil, and then wipe approximately 17% of the prescription number carrots, approximately 29% of prescriptions is to become the number parsley root and approximately 14% of prescription of the quantities of onions.

Prepared potatoes and turnips cut and blanched in hot water.

Prepared fresh cabbage chopped and frozen.

Prepared fish fillets and Benincasa cut.

Prepared garlic rubbed.

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.

Potatoes, turnips, cabbage, Benincasa and not wiped part of the carrot, parsley root and onion mix prescription in relation to the receiving side dish.

Garlic, sunflower seeds, pumpkin and pureed part of the carrot, parsley root and onions in the recipe ratio is mixed with fish broth, tomato paste, sugar, salt and powdered black pepper bitter and Bay leaf with obtaining sauce,

Fish fillets, garnish and sauce 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.

When using tomaten the second paste with a solids content, not coinciding 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 I - 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 the product is the closest analogue is not.

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

The method of producing canned Fish with vegetable ragout in tomato sauce", providing training recipe components, cutting, passerovannye in vegetable oil and partially wiping carrot, parsley root and onions, cutting and blanching potatoes and turnips, chopping and freezing of fresh cabbage, cut fish fillets, RUB garlic, mix potatoes, turnips, cabbage and not wiped parts of carrot, parsley root and onions with getting garnish, mixing garlic, etc the grated pieces of carrot, root parsley and onions with fish broth, tomato paste, sugar, salt, black pepper bitter and Bay leaf with obtaining sauce, packing fish fillets, garnish and sauce, sealing and sterilization, characterized in that the composition garnish optional use Benincasa that before mixing cut in the sauce using ground meal of pumpkin seeds, which before mixing pour the fish broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight: