Method for production of preserves "fried mackerel in tomato sauce". RU patent 2510220.
| Method for manufacture of preserves "halibut with apples and leek" / 2510219 Invention relates to the technology of preserved second-course lunches production. The method involves recipe component preparation, apples cutting and blanching, leek greens cutting and freezing, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, the listed components mixing with dry white wine, sour cream, salt and black hot pepper, the halibut fillet cutting, the halibut fillet, produced mixture and fish broth packing, sealing and sterilisation. |
| Method for production of preserves "stewed halibut with spinage and sorrel" / 2510218 Invention relates to the technology of preserved second-course lunches production. The method involves recipe component preparation, bulb onions cutting and sauteing in vegetable oil, garlic blanching and straining, spinage, sorrel and greens cutting and freezing, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, the listed components mixing with tomato paste, sugar, salt and black hot pepper, the halibut fillet cutting, the halibut fillet, produced mixture and fish broth packing, sealing and sterilisation. |
| Method for manufacture of preserved product "mayonnaise-dressed rockfish" / 2510217 Invention relates to the technology of preserved appetisers production. The method involves potatoes, black olives and cucumbers cutting and blanching, carrots blanching and cutting, pickled paprika cutting, fresh green peas freezing, the listed components mixing with salt, allspice and laurel leaf, rockfish fillet cutting, the rockfish fillet, produced mixture and mayonnaise packing, sealing and sterilisation. One additionally uses in the mixture composition rutabaga that is preliminarily cut and blanched and ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: rockfish fillet - 378.4, potatoes - 207.6-218.9, carrots - 63.2-64.9, rutabaga - 45.4, cucumbers - 88.4, green peas - 58.9, black olives - 64.9, pickled paprika - 68.4, pumpkin seeds extraction cake - 12, mayonnaise - 150, salt - 11.4, allspice - 0.6, laurel leaf - 0.04, water till the target product yield is equal to 1000. |
| Method for production of preserves "mayonnaise-dressed halibut" / 2510216 Invention relates to the technology of preserved appetisers production. The method involves recipe components preparation, potatoes, turnip and black olives cutting and blanching, carrots blanching and cutting, paprika and brined cucumbers cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, allspice and laurel leaf, halibut fillet cutting, the halibut, produced mixture and mayonnaise packing, sealing and sterilisation. |
| Method for production of preserves "smoked rockfish with salad" / 2510215 Invention relates to the technology of preserved appetisers production. The method involves skin-off rockfish fillet cutting, tomatoes cutting and blanching, celeriac, small radish and apples blanching and grating, salad and spring onion cutting and freezing, ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio equal to nearly 1:5 and maintenance for swelling, the listed components mixing with acetic acid, sugar, salt and CO2-extract of pyrolysis wood, the produced mixture and mayonnaise packing, sealing and sterilisation to produce the target product. |
| Method for production of preserves "fried fish with cabbages in tomato sauce with vegetables" / 2510214 Invention relates to the technology of preserved second-course lunches production. The method involves recipe components preparation. One performs carrots, parsley roots and bulb onions cutting, sauteing in melted butter and mincing, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling. The listed components are mixed with fish broth, dry white wine, tomato paste, sugar, salt, citric acid, black hot pepper and laurel leaf to produce a sauce. The fish fillet is cut, mealed in wheat flour and fried in vegetable oil. One performs fresh white cabbages chopping and freezing, fish fillet, cabbages and sauce packing, sealing and sterilisation. |
| Method for production of preserves "fried mullet in tomato sauce" / 2510173 Invention relates to the technology of fish preserves production. The method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato puree, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, mullet cutting, mealing in wheat flour and frying in vegetable oil, the mullet and the sauce packing, sealing and sterilisation. |
| Method for production of preserves "fried haddock in tomato sauce" / 2509512 Invention relates to the technology of fish preserves production. The method envisages recipe components preparation: bulb onions milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. Then one mixes the listed components with tomato puree, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf. Then one performs the mixture cooking and acetic acid addition to produce a sauce. Haddock is cut, mealed in wheat flour and fried in vegetable oil. The haddock and sauce are packed, sealed and sterilised. |
| Method for production of preserves "mayonnaise-dressed rockfish" / 2509511 Invention relates to the technology of preserved appetisers production. The method involves recipe components preparation, potatoes, turnip, black olives and tomatoes cutting and blanching, carrots blanching and cutting, brined cucumbers cutting, fresh green peas freezing, the listed components mixing with salt, allspice and laurel leaf, rockfish fillet cutting, the rockfish, produced mixture and mayonnaise packing, sealing and sterilisation. The invention novelty is as follows: one additionally uses in the mixture composition ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: rockfish fillet - 378.4, potatoes - 207.6-218.9, carrots - 63.2-64.9, turnip - 45.4, brined cucumbers - 88.4, green peas - 58.9, black olives - 64.9, tomatoes - 60.9, pumpkin seeds extraction cake - 12, mayonnaise - 150, salt - 11, allspice - 0.6, laurel leaf - 0.04, water till the target product yield is equal to 1000. |
| Method for manufacture of preserved product "mayonnaise-dressed halibut" / 2509510 Invention relates to the technology of preserved appetisers production. Potatoes, rutabaga, black olives, cucumbers and tomatoes are cut and blanched. Carrots are blanched and cut, fresh green peas are frozen. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. The listed components are mixed with salt, allspice and laurel leaf. Halibut fillet is cut. Halibut fillet, the produced mixture and mayonnaise are packed, sealed and sterilised. |
| Method for producing of canned fish food in aromatized oil / 2243705 Method involves placing preliminarily prepared raw material into cans; introducing oil aromatized with smoke-flavoring preparation; hermetically sealing cans; sterilizing and cooling; before aromatizing, saturating smoke-flavoring preparation with adaptogenic plant material and subjecting vegetable oil and smoke-flavoring preparation to cleaning with dry chitin or dry chitosan. Adaptogenic plant material is ginseng, eleuterococcus, magnolia-vine, spignet, etc. Method allows canned product with expressed stimulating and toning up properties to be prepared. Said product imparts enhanced physical strength, facilitates improved adaptation of organism to permanently altering habitat conditions, increases working capacity and resistance of organism to unfavorable effects of environment and improves other physiological factors necessary for organism. |
| Method for preparing of gerodietary product / 2244492 Method involves preparing and mixing cabbage, tomato, onion, carrot and edible salt; packing resultant mixture; while mixing said components, additionally introducing fermentolysate of fish processing wastes and acidic hydrolisate of fish processing wastes, soya texturizer, flour of bean, sorghum groats, CO2-extract of dill and celery, rape-seed oil, and preparation produced from Mortierella lignicola microorganism biomass by sequential extraction with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue. Components are used in dried state and at predetermined ratio. |
| Method for preparing of gerodietary product / 2244495 Method involves mixing dried fermentolysate and acidic hydrolisate of fish processing wastes, soya texturizer, cabbage, tomato, flour of bean, onion, carrot, sorghum groats, edible salt, CO2-extracts of dill and celery, rape-seed oil, and preparation produced from Mortierella parvispora microorganism biomass by predetermined process; packing mixture. |
| Method for preparing of gerodietary product / 2244496 Method involves mixing dried fermentolysate and acidic hydrolisate of fish processing wastes, soya texturizer, cabbage, tomato, flour of bean, onion, carrot, sorghum groats, edible salt, CO2-extracts of dill and celery, rape-seed oil, and preparation produced from Mortierella indohii microorganism biomass by predetermined process; packing mixture. |
| Method for preparing of gerodietary product / 2244497 Method involves mixing dried fermentolysate and acidic hydrolisate of fish processing wastes, soya texturizer, cabbage, tomato, flour of bean, onion, carrot, sorghum groats, edible salt, CO2-extracts of dill and celery, rape-seed oil, and preparation produced from Mortierella pulchella microorganism biomass by predetermined process; packing mixture. |
| Method for preparing of gerodietary product / 2244498 Method involves mixing dried fermentolysate and acidic hydrolisate of fish processing wastes, soya texturizer, cabbage, tomato, flour of bean, onion, carrot, sorghum groats, edible salt, CO2-extracts of dill and celery, rape-seed oil, and preparation produced from Mortierella globalpina microorganism biomass by predetermined process; packing mixture. |
| Method for preparing of gerodietary product / 2245659 Method involves preparing and mixing cabbage, tomato, onion, carrot and edible salt; while mixing, additionally introducing fermentolysate of fish processing wastes, acid hydrolysate of fish processing wastes, soya texturizer, bean flour, sorghum groats, CO2-extract of dill and celery, rape-seed oil and specific preparation; packing resultant mixture. Specific preparation is produced from Mortierella gamsii micromycet biomass by sequentially extracting thereof with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue. Components are used in dried state and are added in predetermined amounts. |
| Method for preparing of mixture for gerodietary feeding / 2245660 Method involves preparing and mixing cabbage, tomato, onion, carrot and edible salt; during mixing, additionally introducing fish farce, amaranth flour, corn groats, CO2-extract of dill and celery, ground pyloric appendages of pike, and preparation produced from Mortierella marburgensis micromycet biomass by sequential extracting thereof with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue; packing resultant mixture. Components are used in dried state and introduced in predetermined amounts. |
 Method for producing of preserves in jelly media / 2246237Method involves placing preliminarily prepared raw material into vessel; introducing jelly media including chitosan solution and flavor additives; providing hermetic capping. Cereal concoction, solution of cellulose-type food additive and alcoholic solution of medicinal plants are additionally introduced into jelly media. Preserves in jelly media of such composition have dietary and prophylactic properties of stimulating character, and produce distinctly expressed toning-up effect and, consequently, increased working effectiveness and resistance of individual to unfavorable influences of environment. |
| Method for producing of combined product for gerodietary feeding / 2246871 Method involves mixing dried fermentolysate of fish farce, cabbage, tomato, amaranth flour, onion, carrot, corn groats, edible salt, CO2-extracts of dill, celery and preparation produced from Mortierella hygrophila micromycet biomass by predetermined process; packing resultant mixture. Method allows novel product in the form of concentrate for first dinner course to be obtained. |
FIELD: food industry.
SUBSTANCE: invention relates to the technology of fish preserves production. The method involves bulb onions milling, ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio equal to 1:5 and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, hot black pepper, allspice, cloves, coriander, nutmeg, nutmeg flower and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, mackerel cutting, maintenance in salt solution, mealing in wheat flour and frying in vegetable oil, the mackerel and the sauce packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
The invention relates to the technology of production of canned fish.
Known the way we produce canned "fried Mackerel in tomato sauce", providing training prescription components, chopping onions, mixing it with tomato paste, drinking water, sugar, pepper black bitter, sweet-scented pepper, cloves, coriander, nutmeg, Mace color and a Bay leaf, boiling and add acetic acid with getting the sauce, cutting, exposure to saline solution, 're breading in wheat flour and frying in vegetable oil mackerel, packing mackerel and gravy, sealing and sterilization (Handbook on manufacture of canned food. Vol. 3. - M: Food industry, 1971, s-476).
The disadvantage of this method is high adhesion to the walls of containers received the target product.
The technical result of the invention consists in reducing the adhesion to the walls of containers received the target product.
This result is achieved by the method of manufacture of canned food "fried Mackerel in tomato sauce", providing training prescription components, chopping onions, mixing it with tomato paste, drinking water, sugar, pepper black bitter, sweet-scented pepper, cloves, coriander, nutmeg, Mace color and a Bay leaf, boiling and add acetic acid with getting the sauce, cutting, exposure to saline solution, 're breading in wheat flour and the frying in vegetable oil mackerel, packing mackerel and gravy, sealing and sterilization, according to the invention in the sauce optionally enter a ground meal pumpkin seeds, which before mixing pour drinking water and allowed to swell, and the components used in the following the ratio of expenses parts by weight:
Mackerel
1171,4vegetable oil
62,3 onions73,4-74,4
wheat flour
20,3the sunflower seeds tykvy,3
tomato paste, in terms of
30%dry substance
89,1acetic acid, in recalculation on
80%-s ' concentration
3,7 Sugar 42,9 Salt 17,1black pepper bitter
0,14allspice
0,23carnation
0,14coriander
0,14 nutmeg 0,23Muscat color
0,23Bay leaf
0,04 waterto the exit of the desired product 1000
The method is implemented as follows.
Prescription components prepared according to the traditional technology.
Prepared chopped onions on top.
Prepared ground meal pumpkin seeds obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI Development of technology of sausages functional purpose with additives of pumpkin seeds. - Krasnodar: INEP, 2008, ñ.38-45), filled with drinking water in the ratio by weight of about 1:5 and stand for swelling.
These components prescription ratio mixed with tomato paste, drinking water, sugar and powdered black pepper bitter, sweet-scented pepper, cloves, coriander, nutmeg, Mace color and Bay leaf. The mixture is boiled before reaching the dry matter content of about 15.5% and add acetic acid with getting the sauce.
Prepared mackerel cut, maintained at a temperature of 10-15 OC for 2-6 minutes in 18-24%solution of sodium chloride, paneer in flour and fry in vegetable oil.
Mackerel and sauce Packed in prescription ratio, sealed and sterilized with obtaining the target product.
When using tomato paste with the content of dry substances that do not match prescription, and/or acetic acid of a concentration that does not coincide with prescription, exercise - calculation of their costs equivalent to the content of dry substances and/or acid respectively on the known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, p.124).
Expenditure components are taking into account norms of waste and losses of the relevant commodities. Given as an interval consumption of onions covers it possible changes in periods of storage of raw materials.
Received by the described technology canned by organoleptic properties similar product for the closest analogue.
To confirm the technical result of can №5 containing products obtained in the described technology and the closest analogue was opened and installed in the tripod upside down. After 10-15 minutes of experienced product is completely flowed from banks. Sauce product for the closest analogue is not completely drained away, and began to dry on the walls of the banks.
Thus, the proposed method allows to reduce adhesion to the walls of containers received the target product.
The way we produce canned "fried Mackerel in tomato sauce", including chopping onions on top, fill with drinking water ground meal pumpkin seeds in the ratio by weight of about 1:5 and shutter speed for swelling, mixing of these components with tomato paste, drinking water, sugar, pepper black bitter, sweet-scented pepper, cloves, coriander, nutmeg, Mace color and a Bay leaf, boiling and add acetic acid with getting the sauce , cutting, exposure to saline solution, 're breading in wheat flour and roasting plant in oil mackerel, packing mackerel and gravy, sealed and sterilized, and the components used in the following ratio, in parts by weight:
mackerel
1171,4vegetable oil
62,3 onions73,4-74,4
wheat flour
20,3meal pumpkin seeds
22,3tomato paste, in terms of on
30%dry substance
89,1acetic acid, in recalculation on
80%-s ' concentration
3,7 sugar 42,9 salt 17,1black pepper bitter
0,14allspice
0,23carnation
0,14coriander
0,14 nutmeg 0,23Muscat color
0,23Bay leaf
0,04 waterto the exit of the desired product 1000