METHOD FOR PRODUCTION OF PRESERVED "STUFFED CARP" Russian patent published in 2016 - IPC A23L17/00 A23L19/00 

FIELD: food industry.

SUBSTANCE: invention relates to method of manufacturing canned second course dinner dishes. Method comprises preparation of recipe ingredients. Carrots and onions are sliced and sautéed in vegetable oil. Dried porcini mushrooms are cooked, separated from broth, cut and fried in vegetable oil. Mixture is cooked till weight increases by 150 % of rice. Fresh ornamental cabbages are chopped and frozen. Wheat flour is sautéed. Carp is cut. One mixes part of bulb onions, rice, mushrooms, chicken eggs, part of salt and part of black hot pepper to produce mince. Then carp is stuffed with it. One mixes cabbages, carrots, remaining bulb onions, wheat flour, mushroom broth, tomato paste, acetic acid, sugar, remaining salt, remaining black hot pepper and Laurel leaf. Carp and produced mixture are packed, sealed and sterilised. Components are used at following expenditure ratio, weight parts: carp 610; chicken eggs 50; vegetable oil 47.5; ornamental cabbages 731.1; carrots 12.5-12.8; bulb onions 74-74.9; dried ceps 40; rice 35; wheat flour 6; tomato paste in conversion to 30 % content of dry substances 10; acetic acid in conversion to 80 % concentration 0.6; sugar 15; salt 12; black hot pepper 0.2; Laurel leaf 0.1; fish broth till target product output of 1,000.

EFFECT: new canned food is produced using nonconventional vegetable raw materials.

1 cl