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Preserved fish-and-vegetal product manufacture method. RU patent 2505201.

IPC classes for russian patent Preserved fish-and-vegetal product manufacture method. RU patent 2505201. (RU 2505201):

A23L1/325 -

A23L1/212 -

Another patents in same IPC classes:

Method for production of preserves "fried largehead hairtail in tomato sauce" / 2505200
Method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, its mixing with tomato paste, drinking water, sugar, hot black pepper, allspice, cloves, coriander and laurel leaf, cooking and addition of acetic acid to produce a sauce, largehead hairtail cutting, maintenance in salt solution, mealing in wheat flour and frying in vegetable oil, the largehead hairtail and the sauce packing, sealing and sterilisation; the method specificity is as follows: into the sauce one additionally introduces ground pumpkin seeds extraction cake that is poured with drinking water and maintained for swelling before mixing. The components are used at the following expenditure ratio, weight parts: largehead hairtail - 1197.8, vegetable oil - 84.5, bulb onions - 42.5-43.1, wheat flour - 24, pumpkin seeds extraction cake - 13.1, tomato in conversion to 30% dry substances content - 91.4; acetic acid in conversion to 80% concentration - 3.2; sugar - 18.8; salt - 17.6; black hot pepper - 0.08; allspice - 0.08; cloves - 0.08, coriander - 0.08; laurel leaf - 0.02; water till the target product yield is equal to 1000.

Method for production of preserves "fried sprats with cabbages in tomato sauce" / 2505199
Invention envisages recipe components preparation, bulb onions cutting and mixing with fermented cabbages, ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio equal to nearly 1:5 and maintenance for swelling, the extraction cake mixing with tomato paste, drinking water, sugar, hot black pepper, allspice, cloves, cinnamon, coriander, nutmeg and laurel leaf, cooking the mixture and addition of acetic acid to produce a sauce, maintenance in salt solution, sprats mealing in wheat flour and frying in vegetable oil, the sprats, vegetable mixture and sauce packing, sealing and sterilisation.

Method for manufacture of preserves "fish with garnish and horse radish" / 2505198
Method envisages recipe components preparation, potatoes cutting and blanching, carrots blanching and cutting, horse radish blanching and grating, fresh green peas freezing, brined cucumbers cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with sour cream, mayonnaise, sugar and salt to produce garnish, sheatfish fillet cutting, sheatfish fillet and garnish packing, sealing and sterilisation.

Method for production of preserves "fried cod with mushrooms" / 2505197
Method envisages recipe components preparation, bulb onions cutting and sauteing in vegetable oil, dill green milling and the listed components mixing with brined chanterelles to produce garnish, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with sour cream, drinking water and black hot pepper, the mixture cooking and addition of acetic acid to produce a sauce, cod cutting, maintenance in salt solution, mealing in wheat flour and frying in vegetable oil, the cod, garnish and sauce packing, sealing and sterilisation.

Method for production of preserves "fried mullet in tomato sauce" / 2505196
Method envisages preparation of recipe components. One performs bulb onions milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. 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. Mullet is cut, mealed in wheat flour and fried in vegetable oil, the mullet and sauce are packed, sealed and sterilised.

Chopped fish products with increased nutritive value / 2505195
Chopped fish products include fish mince, an additive and culinary salt at a preset ratio. The additive is represented by hydrated girasol flour produced by way of girasol flour dilution in water at a ratio of 1:2-1:6 and then - heating up to 65-70°C during 30-50 minutes with subsequent cooling to room temperature.

Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2504301
Invention relates to the technology of preserved second-course lunches production. The method envisages preparation of recipe components, cooking, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining; the listed components mixing with part of wheat crumbs, part of salt and black hot pepper to produce mince, skin-off cod fillet and speck mincing, mixing with the remaining chicken eggs and salt to produce a cutlet mass, mince moulding into the mass, the cutlets steeping in liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets, beet-root blanching and straining, green beans cutting and freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, beet-root, green beans and pumpkin seeds extraction cake mixing with milk and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation.

Method for production of preserved product "sichenik fish cutlets ukrainian-style" / 2504300
Invention relates to the technology of preserved second-course lunches production. The method envisages preparation of recipe components, cooking, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining; the listed components mixing part of wheat crumbs, part of salt and black hot pepper to produce mince, skin-off haddock fillet and speck mincing, mixing with the remaining chicken eggs and salt to produce a cutlet mass, mince moulding into the mass, the cutlets steeping in liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets, potatoes and turnips cutting and blanching, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, potatoes, turnips, green peas and pumpkin seeds extraction cake mixing with milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation.

Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2504299
Invention relates to the technology of preserved second-course lunches production. The method envisages preparation of recipe components, cooking, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining; the listed components mixing with part of wheat crumbs, part of salt and black hot pepper to produce mince, skin-off pollock fillet and speck mincing, mixing with the remaining chicken eggs and salt to produce a cutlet mass, mince moulding into the mass, the cutlets steeping in liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets, potatoes and lagenaria cutting and blanching, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, potatoes, lagenaria, green peas and pumpkin seeds extraction cake mixing with milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation.

Method for preparation of preserved product "sichenik fish cutlets ukrainian-style" / 2504298
Invention relates to the technology of preserved second-course lunches production. The method envisages preparation of recipe components, cooking, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining; the listed components mixing with part of wheat crumbs, part of salt and black hot pepper to produce mince, skin-off sander fillet and speck mincing, mixing with the remaining chicken eggs and salt to produce a cutlet mass, mince moulding into the mass, the cutlets steeping in liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets, potatoes cutting, blanching and straining, beet roots blanching and cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, potatoes, beet roots, green peas and pumpkin seeds extraction cake mixing with sour cream, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation.

Method for production of preserved product "moscow cutlets with sour cream sauce with tomato" / 2505106
Method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, beef, raw pork tallow and bulb onions chopping, the listed components mixing with part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, greens cutting and freezing, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, green peas, greens and pumpkin seeds extraction cake mixing with sour cream, tomato paste and the remaining salt, the cutlets and the produced mixture packing, sealing and sterilisation.

Method for production of preserves "tongue with cabbages and sour cream sauce and horseradish" / 2505105
Method envisages recipe components preparation, parsley roots cutting, blanching and straining, carrots blanching and straining, bulb onions and horseradish straining, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with sour cream, bone broth, salt/black hot pepper and laurel leaf to produce a sauce, fresh white cabbages chopping and freezing, tongue scalding, cleaning and cutting, the tongue, cabbages and sauce packing, sealing and sterilisation.

Method for production of preserves "special round rissoles in main red sauce" / 2505103
Method envisages recipe components preparation, wheat bread soaking in milk and chopping, beef and pork chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce round rissoles, carrots, parsley roots and bulb onions cutting, sauteing in melted fat and straining, greens cutting and freezing, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, bulb onions, green peas, greens and pumpkin seeds extraction cake with tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf, the round rissoles, the produced mixture and bone broth packing, sealing and sterilisation.

Method for production of preserves "cutlets with egg ossetian-style" / 2505102
Method envisages recipe components preparation, chicken eggs shelling and cutting, wheat bread soaking in milk and chopping, beef chopping, bulb onions cutting, parsley and savory greens cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing beef, wheat bread, raw part of chicken eggs, bulb onions, part of parsley green, savory greens, part of salt and part of black hot pepper to produce cutlet mass and moulding the cooked part of chicken eggs into the cutlet mass to produce cutlets, mixing the remaining parsley greens and pumpkin seeds extraction cake with bone broth, tomato paste, the remaining salt and the remaining black hot pepper to produce a sauce, the cutlets and sauce packing, sealing and sterilisation.

Method for preparation of preserves "special round rissoles with sour cream sauce with onions" / 2505101
Method envisages recipe components preparation, wheat bread soaking in milk and chopping, beef and pork chopping, the listed components mixing with part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce round rissoles, French beans and green cutting and freezing, bulb onions cutting and sauteing in melted butter, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, French beans, green, bulb onions and pumpkin seeds extraction cake mixing with sour cream, "Yuzhny" sauce and the remaining salt, the round rissoles and the produced mixture packing, sealing and sterilisation.

Method for manufacture of preserves "tongue with base red sauce" / 2505100
Method envisages recipe components preparation, carrots, parsley roots and bulb onions cutting, sauteing in melted butter and straining, green beans and green cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with tomato paste, sugar, salt, black hot pepper and laurel leaf, tongue cutting, the tongue, the produced mixture and bone broth packing, sealing and sterilisation.

Method for production of preserves "moscow cutlets with onion sauce" / 2505097
Method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping beef, raw beef tallow and part of bulb onions, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, French beans and green cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, sauteed part of bulb onions, French beans, greens and pumpkin seeds extraction cake with tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation.

Method for production of preserves "stewed cabbages with mutton" / 2505091
Method envisages recipe components preparation, fresh white cabbages chopping and freezing, potatoes cutting and blanching, bulb onions cutting and sauteing in melted butter, mutton cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with tomato paste, salt and caraway, the produced mixture and bone broth packing, sealing and sterilisation.

Method for production of preserves "special round rissoles with main red sauce" / 2505090
Method envisages recipe components preparation, wheat bread soaking in milk and chopping, beef and pork chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce round rissoles, carrots, parsley roots and bulb onions cutting, sauteing in melted fat and straining, green beans and green cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, bulb onions, green beans, greens and pumpkin seeds extraction cake with tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf, the round rissoles, the produced mixture and bone broth packing, sealing and sterilisation.

Method for manufacturing canned stewed fruit / 2243683
One should introduce preparation obtained out of Pythium irregulare micromycete biomass into the syrup of stewed fruit under preparation at 0.2-0.5% by the weight of canned food by the preset technique. The innovation provides improved organoleptic properties and decreased corrosion activity of the target product.

FIELD: food industry.

SUBSTANCE: invention envisages recipe components preparation, fish fillet cutting, the fish fillet, produced mixture and fish broth packing, sealing and sterilisation.

EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.

The invention relates to the technology of production of canned second lunch dishes.

A method for producing canned fish and vegetable concoction product, which provides training prescription components, cutting, in margarine and RUB carrots, white roots and onions, cut and blanching mushrooms and lemons, cutting and freezing asparagus, in margarine flour, mixing of these components with the tomato paste, sugar, salt, pepper black bitter and a Bay leaf, cut the fish fillet, packing for the fish fillet, mixture and fish broth, sealing and sterilization (EN 2357483 C1, 2009).

The disadvantage of this method is high adhesion to the walls of the containers produced the target product.

The technical result of the invention consists in reducing the adhesion to the walls of the containers produced the target product.

This result is achieved by the method of producing canned fish and vegetable concoction product, providing training prescription components, cutting, in margarine and RUB carrots, white roots and onions, cut and blanching mushrooms and lemons, cutting and freezing asparagus, mixing of these components with flour, tomato paste, sugar, salt, pepper black bitter and a Bay leaf, cut the fish fillet, packing for the fish fillet, mixture and fish broth, sealing and sterilization, according to the invention, in the mixture as flour used pepper pumpkin seed meal, pre-fill in fish broth and stand for swelling, and components used in the following ratio of expenses parts by weight:

fish fillets

394,8

margarine

5,2

asparagus

to 428.6

mushrooms

124,7 lemons 18,5 carrots

from 9.1 to 9.4

parsnip

of 23.4% 23,8

onions

24,3-24,6

pumpkin seed meal

tomato paste, in terms of

30%-Noah content of solids

48,7 sugar 2 salt 12

black pepper bitter

0,12 Bay leaf 0,05

fish broth

to target product yield 1000

The method is implemented as follows. Prescription components prepared according to the traditional technology. Prepared carrots, white roots and onions cut, passer in margarine and wipe.

Prepared mushrooms and lemons cut and blanch.

Prepared asparagus cut and freeze.

The prepared ground pumpkin seed meal, obtained by the well-known technology (Vasiliev A.G., Dvorkin GA, Kasyanov GI Development of technology of sausages functional purpose with additives pumpkin seeds - Krasnodar: INEP, 2008, p.38-45), fill fish broth in the mass ratio of about 1:5 and stand for the swelling.

These components prescription ratio is mixed with tomato paste, sugar, salt and ground black pepper bitter and Bay leaf.

The prepared fish fillets cut.

Fish fillets, mixture and fish broth Packed prescription ratio, sealed and sterilized with obtaining the target product.

Costs components are subject to the regulations of waste and losses of the appropriate kinds of raw materials. Given in the form of intervals expenses cover the possible evolution of the terms of storage of raw materials.

When using tomato paste with dry substance content, not coinciding with prescription, carry out recalculation of its consumption on-equivalent content of dry substances in well-known dependencies (Collection of technological instruction on manufacture of canned food. Volume 1-M: "", 1990, p.124).

Received according to the described technology canned by organoleptic properties are similar to a product for the closest analogue.

To confirm the technical result cans №8 containing products obtained according to the described technology and the closest analogue, dissected and installed into the tripod upside down. Experienced product is completely falls out of banks, and an audit no.

Thus, the proposed method allows to reduce adhesion to the walls of the containers produced the target product.

Method of obtaining of canned fish and vegetable concoction product, providing preparation prescription components, cutting, in margarine and RUB carrots, white roots and onions, cut and blanching mushrooms and lemons, cutting and freezing asparagus, mixing of these components with flour, tomato paste, sugar, salt, pepper black bitter and a Bay leaf, cut the fish fillet, packing for the fish fillet, mixture and fish broth, sealing and sterilization, characterized in that in the composition of the mixture as flour used pepper pumpkin seed meal, pre-fill in fish broth and stand for swelling, and components use the following ratio of expenses parts by weight: