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Method for production of preserves "fried fish with cabbages in tomato sauce with vegetables". RU patent 2510214.

IPC classes for russian patent Method for production of preserves "fried fish with cabbages in tomato sauce with vegetables". RU patent 2510214. (RU 2510214):

A23L3/00 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs (preserving foods or foodstuffs in association with packaging B65B0055000000)

A23L1/325 -

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Invention relates to the technology of preserved appetisers production. Potatoes, turnip and black olives are cut and blanched; carrots are blanched and cut pickled paprika and brined cucumbers are cut. The fresh green peas are frozen. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. The listed components are mixed with salt, allspice and laurel leaf. Wolffish fillet is cut. Wolffish fillet, the produced mixture and mayonnaise are packed, sealed and sterilised.

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Method involves placing preliminarily prepared raw material into cans; introducing oil aromatized with smoke-flavoring preparation; hermetically sealing cans; sterilizing and cooling; before aromatizing, saturating smoke-flavoring preparation with adaptogenic plant material and subjecting vegetable oil and smoke-flavoring preparation to cleaning with dry chitin or dry chitosan. Adaptogenic plant material is ginseng, eleuterococcus, magnolia-vine, spignet, etc. Method allows canned product with expressed stimulating and toning up properties to be prepared. Said product imparts enhanced physical strength, facilitates improved adaptation of organism to permanently altering habitat conditions, increases working capacity and resistance of organism to unfavorable effects of environment and improves other physiological factors necessary for organism.

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves recipe components preparation. One performs carrots, parsley roots and bulb onions cutting, sauteing in melted butter and mincing, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling. The listed components are mixed with fish broth, dry white wine, tomato paste, sugar, salt, citric acid, black hot pepper and laurel leaf to produce a sauce. The fish fillet is cut, mealed in wheat flour and fried in vegetable oil. One performs fresh white cabbages chopping and freezing, fish fillet, cabbages and sauce 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 lunch dishes.

The known method of production of canned Fish fried cabbage in tomato sauce with vegetables", providing training prescription components, cutting, passerovannye in vegetable oil and grinding on top of carrots, parsley root and onions, passerovannye parts of wheat flour and mixing of these components with fish broth, white dry wine, tomato paste, sugar, salt, citric acid, black pepper bitter and Bay leaf with getting the sauce, cutting, 're breading in the rest of wheat flour and frying in vegetable oil fish fillets, the shredder and the freezing of fresh cabbage, packing fish fillets, cabbage and sauce, sealing and sterilization (RU 2292784 C1, 2007).

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

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

This result is achieved by the method of production of canned Fish fried with cabbage in tomato sauce with vegetables", providing training prescription components, cutting, passerovannye in oil and grinding on top of carrots, parsley root and onions and mixing of these components with flour, fish broth, white dry wine, tomato paste, sugar, salt, citric acid, black pepper bitter and Bay leaf with getting the sauce, cutting, 're breading in wheat flour and frying in vegetable oil fish fillets, the shredder and the freezing of fresh cabbage, packing fish fillets, cabbage and sauce, sealing and sterilization, according to the invention in the composition of the sauce using ground meal pumpkin seeds, which before mixing fill fish broth and stand for swelling, and components used in the following ratio of expenses parts by weight:

fish fillets

300

vegetable oil

47,3

fresh cabbage cabbage

549 carrot

52,5-53,3

parsley root

27-27,4 onions

50,2-50,8

wheat flour

18,3

meal pumpkin seeds

dry white wine

tomato paste in terms of

30%dry substance

33,3 sugar 1,8 salt 12

citric acid

0,13

pepper black bitter

0,16

Bay leaf

0,05

fish broth

to the exit of the desired product 1000

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared carrots, parsley roots and onions cut, passer in oil and crushed on the top.

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

These components prescription ratio mixed with fish broth, white dry wine, tomato paste, sugar, salt, citric acid and grind black pepper bitter and Bay leaf with getting the sauce.

Prepared fish fillets cut, paneer in flour and fry in vegetable oil.

Prepared of fresh cabbage and chopped frozen.

Fish fillet, cabbage and sauce Packed in prescription ratio, sealed and sterilized with obtaining the target product.

Expenditure components are taking into account norms of waste and losses of the relevant commodities. Given as an interval expenses cover their possible changes in the terms of storage of raw materials.

When using tomato paste with the content of dry substances that do not match prescription, carry out the conversion of its consumption, equivalent to the content of dry matter by well-known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, p.124).

Received by the described technology canned by organoleptic properties similar product for the closest analogue.

To confirm the technical result of can №8 containing products obtained in the described technology and the closest analogue was opened and installed in the tripod upside down. Experienced product is completely out of banks, and the product is closest analogue is not.

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

Method of production of canned Fish fried cabbage in tomato sauce with vegetables", providing training prescription components, cutting, passerovannye in oil and grinding on top of carrots, parsley root and onions and mix listed components with flour, fish broth, white dry wine, tomato paste, sugar, salt, citric acid, black pepper bitter and Bay leaf with getting the sauce, cutting, 're breading in wheat flour and frying in vegetable oil fish fillets, the shredder and the freezing of fresh cabbage cabbage, packing fish fillets, cabbage and sauce, sealing and sterilization, characterized in that in the composition of the sauce using ground meal pumpkin seeds, which before mixing fill fish broth and stand for swelling, and components used in the following ratio of expenses by mass.: