RU2568741C1 - Method for production of preserves "stewed fish in tomato filling with vegetables" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages preparation of recipe components, cutting and blanching potatoes, turnips, celeriac and part of parsley roots, chopping and freezing fresh ornamental cabbages, blanching and cutting part of carrots, the remaining carrots cutting, sauteing in vegetable oil and partial straining, the remaining parsley roots cutting, sauteing in vegetable oil and partial straining, cutting, partial sauteing in vegetable oil and partial straining of the sauteed part of bulb onions, fish fillet cutting, wheat flour sauteing, mixing the unstrained parts of carrots, parsley roots and bulb onions, celeriac, potatoes, turnip and cabbages to produce garnish, mixing the strained parts of carrots, parsley roots and bulb onions with wheat flour, fish broth, tomato paste, acetic acid, sugar, salt, cloves, cinnamon, black hot pepper and laurel leaf to produce a sauce, the fish fillet, garnish and sauce packing, sealing and sterilisation.

EFFECT: production of new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

Description

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

A known method of producing canned food "Braised fish in a tomato with vegetables", providing for the preparation of recipe components, cutting and blanching potatoes, turnips, celery root and parts of parsley root, shredding and freezing fresh cabbage, blanching and cutting parts of carrots, cutting, sautéing in vegetable oil and partial rubbing of the remaining part of carrots, cutting, passaging in vegetable oil and rubbing the remaining portion of parsley root, cutting, partial passivation in vegetable oil and partial rubbing asserted parts of onions, cutting fish fillet, sautéing wheat flour, mixing non-mashed parts of carrots, parsley and onions, celery, potatoes, turnips and cabbage with a side dish, mixing mashed parts of carrots, parsley and onions, wheat flour, fish broth, tomato paste, acetic acid, sugar, salt, cloves, cinnamon, bitter black pepper and bay leaf to get sauce, packing fish fillet, side dish and sauce, sealing and sterilization (RU 2299632 C1, 2007).

The technical result of the invention is the production of new canned food using non-traditional plant materials.

This result is achieved by the fact that in the method of producing canned food “Braised fish in tomato and vegetables”, which involves preparing the recipe components, cutting and blanching potatoes, turnips, celery root and parts of parsley root, shredding and freezing fresh cabbage, blanching and cutting part of the carrot, cutting, passaging in vegetable oil and partially wiping the remaining part of carrots, cutting, passaging in vegetable oil and rubbing the remaining part of parsley, cutting, partial passaging in vegetable oil and frequently rubbing the sautéed portion of onions, cutting the fish fillet, stirring the wheat flour, mixing the uncooked parts of carrots, parsley root and onions, celery root, potatoes, turnips and cabbage to obtain a side dish, mixing the rubbed parts of carrots, parsley root and onions, flour, fish stock, tomato paste, acetic acid, sugar, salt, cloves, cinnamon, black bitter pepper and bay leaf with sauce, packing fish fillet, side dish and sauce, sealing and sterilization, according to acquisition, use decorative cabbage, and the components are used in the following ratio of costs, parts by weight:

fish fillet 380 vegetable oil 44.6 potatoes 170.8-180.1 decorative cabbage 102 carrot 204.1-209.3 parsley root 23,2-23,6 celery root 10-10,2 onion 93.8-95 turnip 86 Wheat flour 6 tomato paste, in terms of 30% solids content 22.2 acetic acid, calculated on 80% concentration 0.47 sugar 11.8 salt 12 clove 0,03 cinnamon 0,03 black pepper 0.115 Bay leaf 0.67 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 potatoes, turnips, celery root and approximately 86% of the recipe amount of parsley root are chopped and blanched in hot water.

Prepared fresh ornamental cabbage is chopped and frozen.

About 55% of the recipe for prepared carrots is blanched and chopped.

The remainder of the prepared carrots is cut, sautéed in vegetable oil and wiped approximately 17% of its prescription amount.

The remainder of the prepared parsley root is cut, sautéed in vegetable oil and wiped.

Prepared onions are chopped, about 46% of its recipe amount is passer in vegetable oil, and about 8% of its recipe amount is wiped from the passer portion.

Prepared fish fillet cut.

Prepared wheat flour passer.

Non-mashed portions of carrots, parsley and onions, celery root, potatoes, turnips and cabbage are mixed in a prescription ratio to obtain a side dish.

The rubbed parts of carrots, parsley and onion roots and wheat flour in a recipe ratio are mixed with fish broth, tomato paste, acetic acid, sugar, salt and ground cloves, cinnamon, bitter black pepper and bay leaf 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 match the formulation, and / or acetic acid with a concentration that does not match the formulation, they are recalculated for the equivalent dry matter and / or acid content according to known dependencies (Collection of technological instructions for production canned food, Volume I - Μ .: APPP "Canned Fruit and Vegetable", 1990, p. 124).

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

Thus, the proposed method allows to obtain new canned food using non-traditional plant materials without changing the organoleptic properties of the target product.

Claims (1)

Method for the production of canned fish stewed in tomato with vegetables, which includes preparing the recipe components, cutting and blanching potatoes, turnips, celery root and parts of parsley root, shredding and freezing fresh cabbage, blanching and cutting parts of carrots, cutting, sautéing in vegetable oil and partial wiping of the remaining part of carrots, cutting, passaging in vegetable oil and wiping of the remaining part of parsley root, cutting, partial passivation in vegetable oil and partial wiping of the passivated part of pe onion, cutting fish fillet, sautéing wheat flour, mixing the uncooked parts of carrots, parsley and onions, celery root, potatoes, turnips and cabbage with a side dish, mixing the mashed parts of carrots, parsley and onions, wheat flour, fish broth , tomato paste, acetic acid, sugar, salt, cloves, cinnamon, black pepper and bay leaf with sauce, packing fish fillet, side dish and sauce, sealing and sterilization, characterized in that they use a decorative cap mouth, and the components are used in the following ratio of costs, wt. hours:
fish fillet 380 vegetable oil 44.6 potatoes 170.8-180.1 decorative cabbage 102 carrot 204.1-209.3 parsley root 23.2-23.6 celery root 10-10,2 onion 93.8-95 turnip 86 Wheat flour 6 tomato paste, in terms of 30% solids content 22.2 acetic acid, calculated on 80% concentration 0.47 sugar 11.8 salt 12 clove 0,03 cinnamon 0,03 black pepper 0.115 Bay leaf 0.67 fish stock before the release of the target product 1000