RU2491857C1 - Method for production of preserves "fish with vegetable stew in polish sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, carrots, parsley roots and bulb onions cutting, sauteing in vegetable oil and partial straining, potatoes and rutabaga cutting and blanching, fresh white cabbages chopping and freezing, chicken eggs boiling, shelling and straining, fish fillet, pumpkins and green cutting, garlic straining, sunflower flout pouring with fish broth and maintenance for swelling. One mixes potatoes, rutabaga, cabbages, pumpkins, greens and the unstrained parts of carrots, parsley roots and bulb onions to produce garnish. Then one performs mixing garlic, chicken eggs, sunflower flour and the strained parts of carrots, parsley roots and bulb onions with fish broth, tomato paste, sugar, salt, citric acid, black hot pepper and laurel leaf to produce a sauce. The fish fillet, garnish and sauce are packed, sealed and sterilised.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

Description

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

A known method for the production of canned fish with vegetable stew in Polish sauce, which includes preparing the recipe, cutting, sautéing in vegetable oil and partially rubbing carrots, parsley and onions, cutting and blanching potatoes and rutabaga, chopping and freezing fresh cabbage, cooking, peeling and rubbing chicken eggs, cutting fish fillet, pumpkin and greens, rubbing garlic, stirring wheat flour, mixing potatoes, rutabaga, cabbage, pumpkin, greens and non-mashed parts of carrots, root parsley and onions to obtain a side dish, mixing garlic, chicken eggs, wheat flour and mashed portions of carrots, parsley and onions with fish broth, tomato paste, sugar, salt, citric acid, bitter black pepper and bay leaf to obtain sauce, packing of fish fillet, side dish and sauce, sealing and sterilization (RU 2300969 C1, 2007).

The disadvantage of this method is the high adhesion to the container walls of the resulting target product.

The technical result of the invention is to reduce the adhesion to the container walls of the resulting target product.

This result is achieved by the fact that in the method for the production of canned fish and vegetable stew in Polish sauce, which involves preparing the recipe, cutting, sautéing in vegetable oil and partially rubbing carrots, parsley and onions, cutting and blanching potatoes and rutabaga, shredding and freezing fresh white cabbage, boiling, peeling and rubbing chicken eggs, cutting fish fillet, pumpkin and greens, rubbing garlic, mixing potatoes, rutabaga, cabbage, pumpkin, greens and non-mashed parts of carrots, root parsley and onions to get a side dish, mixing garlic, chicken eggs and mashed carrots, parsley and onions with flour, fish broth, tomato paste, sugar, salt, citric acid, bitter black pepper and bay leaf to get sauce, packing fish fillet, garnish and sauce, sealing and sterilization, according to the invention use sunflower flour, which before mixing is poured with fish broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

fish fillet 300 chicken eggs thirty vegetable oil 28.1 carrot 126.5-129.7 parsley root 38.6-39.2 onion 90.7-91.9 potatoes 133.5-140.8 garlic 2-2,1 swede 107.5 fresh white cabbage 75 pumpkin 85.5 greenery four sunflower flour 20.1 tomato paste, in terms of 30% solids content 81 sugar 3.8 salt eleven lemon acid 0.3 black pepper 0.28 Bay leaf 0.16 fish stock before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared carrots, parsley root and onions are chopped and sautéed in vegetable oil, and then about 29% of the recipe amount of carrots, about 14% of the recipe amount of parsley and about 9% of the recipe amount are wiped.

Prepared potatoes and rutabaga are cut and blanched in hot water.

Prepared fresh white cabbage is chopped and frozen.

Prepared chicken eggs are boiled, peeled and wiped.

Prepared fish fillet, pumpkin and greens are chopped.

The prepared garlic is mashed.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with fish broth in a weight ratio of about 1: 5 and kept for swelling.

Potatoes, rutabaga, cabbage, pumpkin, greens and non-mashed portions of carrots, parsley root and onions are mixed in a recipe ratio to obtain a side dish.

Garlic, chicken eggs, sunflower flour and mashed portions of carrots, parsley root and onions in a recipe ratio are mixed with fish broth, tomato paste, sugar, salt, citric acid and ground black pepper with bitter and bay leaves to obtain a sauce.

Fish fillet, side dish and sauce are packaged in the recipe ratio, sealed and sterilized to obtain the target product.

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. The costs presented in the form of intervals cover their possible change in terms of storage of raw materials.

When using tomato paste with a dry matter content that does not coincide with the recipe, its consumption is recalculated to the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I - M .: APPP "Konservlodozyot", 1990, p.124 )

The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.

To confirm the indicated technical result, tin can No. 8, containing products obtained by the described technology and by the closest analogue, was opened and mounted in a tripod in an inverted position. The experimental product fell completely out of the can, but the product by the closest analogue did not.

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

Claims (1)

Method for the production of canned fish with vegetable stew in Polish sauce, which includes preparing the recipe, cutting, sautéing in vegetable oil and partially rubbing carrots, parsley and onions, cutting and blanching potatoes and rutabaga, chopping and freezing fresh cabbage, boiling , peeling and rubbing chicken eggs, cutting fish fillet, pumpkin and greens, rubbing garlic, mixing potatoes, rutabaga, cabbage, pumpkin, greens and non-mashed portions of carrots, parsley root and onions to obtain garnish, mixing garlic, chicken eggs and mashed carrots, parsley root and onions with flour, fish broth, tomato paste, sugar, salt, citric acid, bitter black pepper and bay leaf to make sauce, packing fish fillet, side dish and sauce sealing and sterilization, characterized in that the use of sunflower flour, which before mixing is poured with fish broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
fish fillet 300 chicken eggs thirty vegetable oil 28.1 carrot 126.5-129.7 parsley root 38.6-39.2 onion 90.7-91.9 potatoes 133.5-140.8 garlic 2-2,1 swede 107.5 fresh white cabbage 75 pumpkin 85.5 greenery four sunflower flour 20.1 tomato paste, in terms of 30% solids content 81 sugar 3.8 salt eleven lemon acid 0.3 black pepper 0.28 Bay leaf 0.16 fish stock before the release of the target product 1000.