Fish-and-vegetal preserves production method

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, bulb onions and white vegetables cutting, blanching and straining, champignons and lemons cutting and blanching, asparagus cutting and freezing, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, the listed components mixing with dry white wine, salt, citric acid, black hot pepper and laurel leaf, fish fillet cutting, fish 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 dining dishes.

A known way of generating fish and vegetables and providing training recipe components, cutting, blanching and RUB onions and white vegetables, cutting and blanching of mushrooms and lemons, cutting and freezing asparagus, passerovannye in margarine wheat flour, mixing the listed components with dry white wine, salt, citric acid, black pepper bitter and Bay leaf, cutting fish fillets, packing fish fillet with the mixture and fish broth, sealing and sterilization (EN 2357478 C1, 2009).

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 manufacture of abovewhich canned, providing training recipe components, cutting, blanching and RUB onions and white vegetables, cutting and blanching of mushrooms and lemons, cutting and freezing asparagus, mixing the listed components with dry white wine, salt, citric acid, black pepper bitter and Bay leaf, cutting fish fillets, packing fish fillets, received the th mixture and fish broth, sealing and sterilization according to the invention, the mixture optionally use the ground meal of pumpkin seeds, which is pre-filled with 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 onions and parsnip, cut, blanched in hot water and wipe.

The prepared mushrooms and lemons are cut and blanched in hot water.

Prepared asparagus cut and freeze.

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.

These components in the recipe ratio is mixed with dry white wine, salt, citric acid and grind black pepper bitter and Bay leaf.

Prepared fish fillets cut.

Fish fillet with the mixture and fish broth 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.

Obtained according to the described technology canned food organoleptic properties similar to the product closest to is the similar.

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 control.

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

The method of manufacture of abovewhich canned, providing training recipe components, cutting, blanching and RUB onions and white vegetables, cutting and blanching of mushrooms and lemons, cutting and freezing asparagus, mixing the listed components with dry white wine, salt, citric acid, black pepper bitter and Bay leaf, cutting fish fillets, packing fish fillet with the mixture and fish broth, sealing and sterilization, characterized in that the mixture additionally use ground meal of pumpkin seeds, which is pre-filled with fish broth and incubated for swelling, and the components used in the next the ratio of costs, parts by weight: