RU2332084C1 - Method of production of preserved food "stuffed calamaries" - Google Patents

Abstract

FIELD: technology of food products making.

SUBSTANCE: method includes calamari arms cutting and frying in vegetable oil, onions cutting and browning in vegetable oil, cutting and freezing of parsley and dill, rice boiling until mass doubles and frying in vegetable oil. The said components are mixed without oxygen access with lemon juice, tomato paste, table salt, red sweet pepper and black bitter pepper to prepare minced meat. Calamari fillet is stuffed with prepared minced meat and fried in vegetable oil. Vegetable oil and dry white wine are mixed. Calamari fillet and prepared mixture are packed, sealed and sterilised.

EFFECT: higher digestibility as compared to similar culinary dish.

Description

The invention relates to the production technology of canned meat and vegetable.

A known method of manufacturing a culinary dish "Stuffed Squids", which includes preparing the recipe components, cutting parsley and dill, chopping squid tentacles, cooking rice, cutting and frying in olive oil until golden onions, adding tentacle tentacles and parsley and dill to it , frying for several minutes, adding race, tomato paste, dry white wine, salt and black bitter pepper, stewing for several minutes over moderate heat and cooling with the floor minced meat, stuffing them with squid fillet, laying them on a greased baking sheet with olive oil, sprinkling with table salt and black bitter pepper, pouring with a mixture of dry white wine, lemon juice, olive oil and red sweet pepper, baking under the foil in the oven at a moderate temperature in for 45 minutes and decoration with greens to obtain the finished dish (Kotok V.A. Brazilian cuisine. - Chelyabinsk: Ural LTD, 2002, p.118-119).

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 method of manufacturing canned food “Stuffed Squids” involves preparing the recipe components, cutting and frying the squid tentacles in vegetable oil, cutting and stewing onion in vegetable oil, cutting and freezing parsley and dill, and boiling to double the mass and frying in rice vegetable oil, mixing the listed components without oxygen access with lemon juice, tomato paste, table salt, sweet red pepper and bitter black pepper m with the production of minced meat, stuffing them with squid fillet and frying them in vegetable oil, mixing vegetable oil and white dry wine in a ratio by weight of 1: 1, packing the squid fillet and the resulting mixture at the following component consumption, parts by weight:

squid 869.57 rice 62.5 onion 105.98-107.34 parsley 56.61 dill greens 6.79 lemon juice 7.25 tomato paste 30% 10.87 salt 12 sweet red pepper 0.6 black bitter pepper 0.2 a mixture of dry white wine and vegetable oil 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. The prepared squid is divided into fillets and tentacles. The squid tentacles are cut and fried in vegetable oil. Prepared onions are chopped and sautéed in vegetable oil. Prepared parsley and dill, cut and subjected to freezing, preferably slow. Prepared rice is boiled until a twofold increase in mass and fried in vegetable oil. The listed components are mixed without oxygen with lemon juice, tomato paste, table salt, sweet red pepper and black bitter pepper to obtain minced meat. Squid fillet is stuffed with minced meat and fried in vegetable oil.

Vegetable oil and dry white wine are mixed in a ratio by weight of 1: 1.

Fillet of squid and the resulting mixture is Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except vegetable oil and white dry wine is given taking into account the norms of waste and losses of each type of raw material. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. The onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is assumed to be minimum in the second calendar half year, and maximum in the first.

The canned food obtained using the described technology is similar in organoleptic and physico-chemical characteristics to the culinary dish in the closest analogue, and in terms of safety, it corresponds to SanPiN 2.3.2.1078-01. The guaranteed shelf life of canned food, determined by the standard method, was 2 years.

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 2.6 · 10 ⁵ for the experimental product and 2.2 · 10 ⁵ for the control product, respectively.

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

Claims (1)

A method for the production of canned food, which involves preparing the recipe components, cutting and frying squid tentacles in vegetable oil, cutting and sautéing onion in vegetable oil, cutting and freezing parsley and dill greens, boiling to double the mass, and frying rice in vegetable oil, mixing the listed components without oxygen with lemon juice, tomato paste, table salt, sweet red pepper and bitter black pepper to get minced meat, stuffing them with squid fillets and their frying in vegetable oil, mixing vegetable oil and white dry wine in a ratio by weight of 1: 1, packing squid fillet and the resulting mixture at the following component consumption, parts by weight: squid 869.57 rice 62.5 onion 105.98-107.34 parsley 56.61 dill greens 6.79 lemon juice 7.25 tomato paste 30% 10.87 salt 12 sweet red pepper 0.6 black bitter pepper 0.2 a mixture of dry white wine and vegetable oil before the release of the target product 1000, sealing and sterilization.