| 摘要 |
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, potatoes, rutabaga, celeriac and part of parsley roots cutting and blanching, fresh white cabbages chopping and freezing, part of carrots blanching and cutting, the remaining carrots and parsley roots cutting, sauteing in vegetable oil and partial straining, the sauteed part of bulb onions cutting, partial sauteing in vegetable oil and partial straining, fish fillet and pumpkin cutting, garlic straining, mixing celeriac, potatoes, rutabaga, cabbages, pumpkin and the unstrained parts of carrots, parsley roots and bulb onions to produce garnish, mixing garlic and the strained parts of carrots, parsley roots and bulb onions with fish broth, tomato paste, acetic acid, sugar, salt, black hot pepper, cloves, cinnamon and laurel leaf to produce a sauce, the fish fillet, garnish and sauce packing, sealing and sterilisation; during the sauce production one uses ground pumpkin seeds extraction cake that is poured with fish broth and maintained for swelling (before mixing) while the components are used at the following expenditure ratio, weight parts: fish fillet - 380; vegetable oil - 18.4; carrots - 204.1-209.3; parsley roots - 43.6-44.3; celeriac - 10-10.2; bulb onions - 113-114.4; potatoes - 106.8-112.6; garlic - 1.6-1.7; rutabaga - 86; fresh white cabbages - 60; pumpkin - 68.4; pumpkin seeds extraction cake - 32.2; tomato paste in conversion to 30% dry substances content - 22.2; acetic acid in conversion to 80% concentration - 0.47; sugar - 11.8; salt - 12; black hot pepper - 0.12; cloves - 0.03, cinnamon - 0.03; laurel leaf - 0.67; fish broth till the target product yield is equal to 1000.EFFECT: method allows to reduce the manufactured target product adhesion to container walls. |
