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Method for production of preserves "stewed halibut with spinage and sorrel". RU patent 2510218.

IPC classes for russian patent Method for production of preserves "stewed halibut with spinage and sorrel". RU patent 2510218. (RU 2510218):

A23L1/325 -

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FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves recipe component preparation, bulb onions cutting and sauteing in vegetable oil, garlic blanching and straining, spinage, sorrel and greens cutting and freezing, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, the listed components mixing with tomato paste, sugar, salt and black hot pepper, the halibut fillet cutting, the halibut fillet, 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 lunch dishes.

The known method of production of canned "Turbot cooked with spinach and sorrel", providing training prescription components, cutting, passerovannye in vegetable oil onion Luke, blanching and RUB garlic, cut and freeze spinach, sorrel and greenery, blending these components, tomato paste, sugar, salt and pepper black bitter, cutting halibut fillet, packing halibut fillet, resulting mixture and fish broth, sealing and sterilization (RU2331244C1, 2008).

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 way of manufacture of canned food "Halibut steamed with spinach and sorrel", providing training prescription components, cutting, passerovannye in vegetable oil onions, blanching and RUB garlic, cut and freeze spinach, sorrel and greenery, blending these components, tomato paste, sugar, salt and black pepper bitter, cutting halibut fillet, packing halibut fillet, resulting mixture and fish broth, sealing and sterilization, according to the invention, in the mixture optionally use the ground sunflower seeds, pumpkin, pre-fill fish broth and stand for swelling and components used in the following ratio of expenses parts by weight:

halibut fillet

560

vegetable oil

14,1 onions

149,8-151,7

garlic

to 10.2 and 10.8

sorrel 44 spinach 44 greens 25

meal pumpkin seeds

21,9

tomato paste, in terms of

30% the content of dry substances

53,3 sugar 5 salt 12

black pepper bitter

0,3

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 onions cut and passer in vegetable oil.

Prepared garlic blanched in hot water and wipe.

Prepared spinach, sorrel and greens cut and freeze.

Prepared ground meal pumpkin seeds obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI Development of technology 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 tomato paste, sugar, salt and pepper black bitter.

Prepared halibut fillet cut.

Halibut fillet, resulting mixture and fish broth 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 in the form of intervals 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 "Halibut steamed with spinach and sorrel", including the preparation prescription components, cutting, passerovannye in vegetable oil onions, blanching and RUB garlic, cut and freeze spinach, sorrel and greenery, blending these components, tomato paste, sugar, salt and pepper black bitter, cutting halibut fillet, packing fillet halibut, resulting mixture and fish broth, sealing and sterilization, characterized in that in the composition of the mixture is additionally used ground sunflower seeds, pumpkin, pre-fill fish broth and stand for swelling, and components used in the following ratio, by mass.:

halibut fillet

560, 0m