RussianPatents.com

Method for preparation of preserves "fish with vegetable stew in polish sauce". RU patent 2505207.

IPC classes for russian patent Method for preparation of preserves "fish with vegetable stew in polish sauce". RU patent 2505207. (RU 2505207):

A23L1/325 -

Another patents in same IPC classes:

Method for preparation of preserves "fish with vegetable stew in polish sauce" / 2505206
Invention relates to a method involving recipe components preparation, carrots, parsley roots and bulb onions cutting, sauteing in vegetable oil and partial straining, potatoes and turnips cutting and blanching, fresh white cabbages chopping and freezing, chicken eggs cooking, shelling and straining, fish fillet and greens cutting, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, mixing potatoes, turnips, cabbages, greens and the unstrained parts of carrots, parsley roots and bulb onions to produce garnish, mixing garlic, chicken eggs, pumpkin seeds extraction cake and the strained parts of carrots, parsley roots and bulb onions with fish broth, tomato paste, sugar, salt, citric acid, black hot pepper and laurel leaf to produce a sauce, the fish fillet, garnish and sauce packing, sealing and sterilisation.

Method for production of preserves "fish balls in greek sauce" / 2505205
Invention relates to a method involving recipe components preparation, mincing raw and fried pike and part of bulb onions, the listed components mixing with semolina, drinking water, part of black hot pepper and part of allspice to produce mince, the mince moulding and cooking to produce balls, the remaining bulb onions cutting and sauteing in vegetable oil, carrots chopping, the listed components mixing to produce garnish, parsley green milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, salt, the remaining black hot pepper, the remaining allspice, red sweet pepper, cloves, ginger and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the balls, garnish and sauce packing, sealing and sterilisation.

Method for production of preserved product "fish cutlets in tomato sauce" / 2505204
Invention relates to a method involving preparation of recipe components, bulb onions milling, pollock mincing, mixing part of bulb onions, pollock, salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the swollen extraction cake mixing with the remaining bulb onions, tomato puree, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and the sauce packing, sealing and sterilisation.

Method for production of preserves "fish balls with vegetable garnish in tomato sauce" / 2505203
Method envisages recipe components preparation, herring cutting and frying in vegetable oil, carrots and bulb onions cutting and sauteing in vegetable oil, mixing and mincing part of carrots, part of bulb onions and herring, addition of rice, part of salt, part of black hot pepper and part of allspice to produce mince, the mince moulding to produce balls, mixing the remaining carrots and bulb onions to produce a garnish, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, mixing the extraction cake with tomato paste, drinking water, sugar, the remaining salt, the remaining black hot pepper, the remaining allspice, cloves, coriander and laurel leaf, cooking the mixture and addition of acetic acid to produce a sauce, the balls, garnish and sauce packing, sealing and sterilisation.

Method for production of preserves "fish balls in lyubitelsky sauce" / 2505202
Method envisages recipe components preparation, rice cooking till double weight increase, mincing raw and fried small ordinary fish and part of bulb onions, the listed components mixing with part of vegetable oil, drinking water, part of black hot pepper and part of allspice to produce mince, the mince moulding and cooking to produce balls, cutting, sauteing in vegetable oil and mixing carrots and the remaining bulb onions to produce garnish, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with tomato paste, drinking water, sugar, salt, the remaining black hot pepper, the remaining allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the balls, garnish and sauce packing, sealing and sterilisation.

Preserved fish-and-vegetal product manufacture method / 2505201
Invention envisages recipe components preparation, fish fillet cutting, the fish fillet, produced mixture and fish broth packing, sealing and sterilisation.

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 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 / 2246237
Method 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 a method involving recipe components preparation, carrots, parsley roots and bulb onions cutting, sauteing in vegetable oil and partial straining, potatoes and rutabaga cutting and blanching, fresh white cabbages chopping and freezing, chicken eggs cooking, shelling and straining, fish fillet and greens cutting, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, mixing potatoes, rutabaga, cabbages, greens and the unstrained parts of carrots, parsley roots and bulb onions to produce garnish, mixing garlic, chicken eggs, pumpkin seeds extraction cake and the strained parts of carrots, parsley roots and bulb onions with fish broth, tomato paste, sugar, salt, citric acid, black hot pepper and laurel leaf to produce a sauce, the fish fillet, garnish and sauce packing, sealing and sterilisation.

EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.

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

Known method of preparation of canned Fish with vegetable ragout in the Polish sauce", which provides training prescription components, cutting, in vegetable oil and partial wiping carrot, parsley root and onions, cut and blanching potatoes and turnips, shredder and the freezing of fresh cabbage, cooking, cleaning and wiping chicken eggs, cut the fish fillet and greenery, wheat flour, mixing potatoes, turnips, cabbage, greens and parts carrot, parsley root and onion garnish with obtaining, mixing eggs, wheat flour and grated pieces of carrots, parsley root and onions with fish broth, tomato paste, sugar, salt, citric acid, black pepper bitter and Bay leaf obtaining sauce, packing for the fish fillet, garnish and sauce, sealing and sterilization (EN 2292174 C1,2007).

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 preparation of canned Fish with vegetable ragout in the Polish sauce, envisaging the preparation prescription components, cutting, in vegetable oil and partial wiping carrot, parsley root and onions, cut and blanching potatoes and turnips, shredder and the freezing of fresh cabbage, cooking, cleaning and wiping chicken eggs, cut the fish fillet and greenery, blending, potatoes, turnips, cabbage, greens and parts carrot, parsley root and onion garnish with obtaining, mixing eggs and grated pieces of carrots, parsley root and onions with fish broth, tomato paste, sugar, salt, citric acid, black pepper bitter and Bay leaf obtaining sauce, packing for the fish fillet, garnish and sauce, sealing and sterilization, according to the invention, use pepper pumpkin seed meal, which before mixing pour fish broth and stand for swelling, and components used in the following ratio of expenses parts by weight:

fish fillets

300

chicken eggs

vegetable oil

22,7 carrots

126,5-129,7

parsley root

an 13.1 to 13.3

onions

66,7-67,6

potatoes

213,5-225,2

rutabaga 107,5

fresh cabbage

125 greens 4

pumpkin seed meal

20,1

tomato paste, in terms of

30%solids content

86,4 sugar 3,8 salt 11

citric acid

0,3

black pepper bitter

0,28 Bay leaf 0,16

fish broth

to target product yield 1000

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared carrots, parsley and onions cut and passer in vegetable oil, and then wipe approximately 5% of the prescribed number of carrots, approximately 31% of the prescribed number of parsley root and approximately 11% of the prescribed number of onions.

Prepared potatoes and Swede cut and blanch.

Prepared fresh cabbage peel and freeze.

Prepared chicken eggs cooked, cleaned and wipe.

Prepared fish fillets and greens cut.

The prepared ground pumpkin seed meal, obtained by the well-known technology (Vasiliev A.G., Dvorkin GA, Kasyanov GI Development of technology 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.

Potatoes, turnip, cabbage, greens and not wiped part of the carrot, parsley root and onions mixed in prescription ratio of obtaining a garnish.

Chicken eggs, sunflower seeds and pumpkin mashed part of the carrot, parsley root and onions prescription ratio mixed with fish broth, tomato paste, sugar, salt, citric acid and ground black pepper bitter and Bay leaf with getting the sauce.

Fish fillets, garnish and sauce are Packed up in 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 I - 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 a product for the closest analogue of no.

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

Method of preparation of canned Fish with vegetable ragout in the Polish sauce", which provides training prescription components, cutting, in vegetable oil and partial wiping carrot, parsley root and onions, cut and blanching potatoes and turnips, shredder and the freezing of fresh cabbage, cooking, cleaning and wiping chicken eggs, cut the fish fillet and greenery, blending, potatoes, turnips, cabbage, greens and parts carrots, root parsley and onion garnish with obtaining, mixing eggs and grated pieces of carrots, parsley root and onions with fish broth, tomato paste, sugar, salt, citric acid, black pepper bitter and Bay leaf obtaining sauce, packing for the fish fillet, garnish and sauce, sealing and sterilization, wherein the use pepper pumpkin seed meal, which before mixing pour fish broth and stand for swelling, and components used in the following ratio of expenses parts by weight: