RU2323634C1 - Production method for preserved food "home-made fish" - Google Patents

Abstract

FIELD: food production technology.

SUBSTANCE: preserved food is made by cutting and blanching in vegetable oil onions, cutting and blanching garlic, cutting and freezing green beans, parsley and thyme leaves, mixing the listed ingredients with red dry wine, tomato paste, salt, citric acid and hot black pepper without access for oxygen, cutting carp fillet, packing the mixture, fish and fish broth, pressurization and sterilization.

EFFECT: preserved food has enhanced digestibility.

Description

The invention relates to the production technology of canned fish and vegetables.

A known method of obtaining a culinary dish "Home-style Fish", which includes preparing the recipe components, cutting carp fillet, cutting and sautéing onion in vegetable oil, sautéing tomato puree, chopping parsley, sequentially putting onion and carp fillet in a pan with pepper bitter black and table salt, adding red grape wine, citric acid and broth, simmering over moderate heat for 10-25 minutes, adding parsley and tomato puree, stewing moderate heat for 12-18 minutes, adding garlic and greens of thyme and stewing for 2-3 minutes to obtain the main component, adding melted butter to canned green beans with a side dish and forming the finished dish from the main component and side dish (Sungurova E .E. Feast on the whole world. - M.: Physical education and sport, 1994, p.216-217).

The technical result of the invention is to obtain new canned food with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the home-made fish canning method involves preparing the recipe components, cutting and sautéing onion in vegetable oil, cutting and blanching garlic, cutting and freezing green beans, parsley and thyme, mixing these components without access oxygen with dry red wine, tomato paste, table salt, citric acid and bitter black pepper, cutting carp fillet, packing carp fillet, the resulting mixture and fish broth the next time During the component parts by weight .:

carp fillet 444,44 vegetable oil 33.33 onion 156-158 green beans 244.44 garlic 7.11-7.5 parsley 27.78 thyme greens 6.94 tomato paste in terms of 30% 11.11 dry red wine 44,44 salt 12 lemon acid 0.4 black bitter pepper 0.3 fish stock before the release of the target product 1000,

sealing and sterilization.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared onions are chopped and sautéed in vegetable oil. Prepared garlic is chopped and blanched in hot water. Prepared green beans, parsley and thyme are cut and subjected to freezing, preferably slow. The listed components are mixed without oxygen with dry red wine, tomato paste, table salt, citric acid and bitter black pepper.

Prepared carp fillet cut.

Fillet of carp, the resulting mixture and fish broth are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except for fish broth, is given taking into account the norms of waste and losses of each type of raw material. When using tomato paste with a solids content that does not coincide with the formulation, its consumption is calculated on the equivalent solids content. For components of plant origin, the costs presented in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the maximum in the first.

Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to GOST 12161-88.

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a pilot product of 2.3 · 10 ⁵ and for the control product of 2 · 10 ^5, respectively.

Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.

Claims (1)

A method of producing canned food, which includes preparing recipe components, cutting and sautéing onion in vegetable oil, cutting and blanching garlic, cutting and freezing green beans and parsley and thyme, mixing these components without oxygen with dry red wine, tomato paste, table salt , citric acid and bitter black pepper, cutting carp fillet, packing of carp fillet, the resulting mixture and fish broth at the following component consumption, parts by weight: carp fillet 444,44 vegetable oil 33.33 onion 156-158 green beans 244.44 garlic 7.11-7.5 parsley 27.78 thyme greens 6.94 tomato paste in terms of 30% 11.11 dry red wine 44,44 salt 12 lemon acid 0.4 black bitter pepper 0.3 fish stock before the release of the target product 1000, sealing and sterilization.