RussianPatents.com

Method for production of preserves "stewed fish in tomato filling with vegetables". RU patent 2505218.

IPC classes for russian patent Method for production of preserves "stewed fish in tomato filling with vegetables". RU patent 2505218. (RU 2505218):

A23L1/325 -

Another patents in same IPC classes:

Method for production of preserves "fish with vegetable stew in sour cream sauce" / 2505217
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, fish fillet and benincasa cutting, garlic straining, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, mixing potatoes, turnips, cabbages, benincasa and the unstrained parts of carrots, parsley roots and bulb onions to produce garnish, mixing garlic, ground pumpkin seeds extraction cake, the strained parts of carrots, parsley roots and bulb onions with fish broth, tomato paste, sour cream, sugar, salt, 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 with vegetable stew in sour cream sauce" / 2505216
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, fish fillet and scallops cutting, garlic straining, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, mixing potatoes, turnips, cabbages, scallops and the unstrained parts of carrots, parsley roots and bulb onions to produce garnish, mixing garlic, ground pumpkin seeds extraction cake, the strained parts of carrots, parsley roots and bulb onions with fish broth, tomato paste, sour cream, sugar, salt, 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 with vegetable stew in sour cream sauce" / 2505215
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, fish fillet and lagenaria cutting, garlic straining, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, mixing potatoes, turnips, cabbages, lagenaria and the unstrained parts of carrots, parsley roots and bulb onions to produce garnish, mixing garlic, ground pumpkin seeds extraction cake, the strained parts of carrots, parsley roots and bulb onions with fish broth, tomato paste, sour cream, sugar, salt, 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 with vegetable stew in sour cream sauce" / 2505214
Method envisages 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, fish fillet and scallops cutting, garlic straining, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, mixing potatoes, rutabaga, cabbages, scallops and the unstrained parts of carrots, parsley roots and bulb onions to produce garnish, mixing garlic, pumpkin seeds extraction cake and the strained parts of carrots, parsley roots and bulb onions with fish broth, tomato paste, sour cream, sugar, salt, 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 with vegetable stew in tomato sauce" / 2505213
Method envisages 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, fish fillet and pumpkin cutting, garlic straining, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, mixing potatoes, turnips, cabbages, pumpkin and the unstrained parts of carrots, parsley roots and bulb onions to produce garnish, mixing garlic, pumpkin seeds extraction cake and the strained parts of carrots, parsley roots and bulb onions with fish broth, tomato paste, sugar, salt, 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 with vegetable stew in tomato sauce" / 2505212
Method envisages 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, fish fillet and lagenaria cutting, garlic straining, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, mixing potatoes, turnips, cabbages, lagenaria and the unstrained parts of carrots, parsley roots and bulb onions to produce garnish, mixing garlic, pumpkin seeds extraction cake and the strained parts of carrots, parsley roots and bulb onions with fish broth, tomato paste, sugar, salt, 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 with vegetable stew in polish sauce" / 2505211
Method envisages 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, benincasa and greens cutting, garlic straining, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, mixing potatoes, turnips, cabbages, benincasa, 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 with vegetable stew in polish sauce" / 2505210
Method envisages 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 boiling, shelling and straining, fish fillet, benincasa and greens cutting, garlic straining, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, mixing potatoes, rutabaga, cabbages, benincasa, 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 with vegetable stew in sour cream sauce" / 2505209
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, fish fillet and vegetable marrows cutting, garlic straining, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, mixing potatoes, turnips, cabbages, vegetable marrows and the unstrained parts of carrots, parsley roots and bulb onions to produce garnish, mixing garlic, ground pumpkin seeds extraction cake, the strained parts of carrots, parsley roots and bulb onions with fish broth, tomato paste, sour cream, sugar, salt, 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 with vegetable stew in sour cream sauce" / 2505208
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, fish fillet and pumpkins cutting, garlic straining, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, mixing potatoes, rutabaga, cabbages, pumpkins and the unstrained parts of carrots, parsley roots and bulb onions to produce garnish, mixing garlic, ground pumpkin seeds extraction cake, the strained parts of carrots, parsley roots and bulb onions with fish broth, tomato paste, sour cream, sugar, salt, black hot pepper and laurel leaf to produce a sauce, the fish fillet, 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 preparation of recipe components, cutting and blanching potatoes, turnips, celeriac and part of parsley roots, chopping and freezing fresh white cabbages, blanching and cutting part of carrots, the remaining carrots and parsley roots cutting and sauteing in vegetable oil and their partial straining, bulb onions cutting, partial sauteing in vegetable oil and the sauteed bulb onions part partial straining, cutting fish fillet and pumpkin, straining garlic, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, mixing celeriac, potatoes, turnips, cabbages, pumpkin and the unstrained parts of carrots, parsley roots and bulb onions to produce garnish, mixing garlic, pumpkin seeds extraction cake and the strained part 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.

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

A method of producing canned Fish stewed in tomato sauce with vegetables", which provides training prescription components, cutting and blanching of potatoes, turnips, celery root and part of the root parsley, shredder and the freezing of fresh cabbage, blanching and cutting part of carrots, cut and in vegetable oil remaining parts of the carrot and parsley root and their partial rubbing, cutting, partial in vegetable oil and partial wiping part of onions, cut the fish fillet and pumpkin, rubbing garlic, wheat flour, mixing root celery, potatoes, turnips, cabbage, pumpkin and parts carrot, parsley root and onion garnish with obtaining, mixing garlic, wheat flour and grated pieces of carrots, parsley root and onions with fish broth, tomato paste, acetic acid, sugar, salt, pepper black bitter, cloves, cinnamon, Bay leaf obtaining sauce, packing for the fish fillet, garnish and sauce, sealing and sterilization (EN 2292818 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 fact that the method of production of canned Fish stewed in tomato sauce with vegetables, envisaging the preparation prescription components, cutting and blanching of potatoes, turnips, celery root and part of the root parsley, shredder and the freezing of fresh cabbage, blanching and cutting part of carrots, cut and in vegetable oil remaining parts of the carrot and parsley root and their partial rubbing, cutting, partial in vegetable oil and partial wiping part of onions, cut the fish fillet and pumpkin, rubbing garlic, mixing root celery, potatoes, turnips, cabbage, pumpkin and parts carrot, parsley root and onion garnish with obtaining, mixing garlic and grated pieces of carrots, parsley root and onions with fish broth, tomato paste, acetic acid, sugar, salt, pepper black bitter, cloves, cinnamon, Bay leaf obtaining sauce, packing for the fish fillet, garnish and sauce, sealing and sterilization, according to the invention using ground pumpkin seed meal that before mixing pour fish broth and stand for swelling, and components used in the following ratio of expenses parts by weight:

fish fillets

380

vegetable oil

18,4 carrots

to 204.1-209,3

parsley root

43,6-44,3

celery 10-10,2 onions

113-114,4

potatoes

106,8-112,6

garlic 1,6-1,7 turnip 86

fresh cabbage

60 pumpkin 68,4

pumpkin seed meal

32,2

tomato paste, in terms of

30%solids content

22,2

acetic acid, in recalculation on

80%-s ' concentration

0,47 sugar 11,8 salt 12

black pepper bitter

0,12

carnation

0,03 cinnamon 0,03 Bay leaf 0,67

fish broth

to target product yield 1000

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared celery, potatoes, turnips, and approximately 45% of the prescribed number of parsley root slice and blanch.

Prepared fresh cabbage peel and freeze.

Approximately 55% of the prescribed number of prepared carrots, blanch and cut.

The remaining part of the carrot and parsley root slice and passer in vegetable oil, and then wipe approximately 7.5% of the prescribed number of carrots and approximately 9% of the prescribed number of parsley root.

Prepared onions cut, passer in vegetable oil for approximately 45% receptor number and wipe out part, approximately 4% receptor number.

Prepared fish fillets and pumpkin cut.

Prepared garlic rubbed.

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 of pumpkin seeds. - Krasnodar: INEP, 2008, C. 38-45), fill fish broth in the mass ratio of about 1:5 and stand for the swelling.

Celery, potatoes, turnips, cabbage, pumpkin and not wiped part of the carrot, parsley root and onions mixed in prescription ratio of obtaining a garnish.

Garlic, sunflower seeds and pumpkin mashed part of the carrot, parsley root and onions prescription ratio mixed with fish broth, tomato paste, acetic acid, sugar, salt and ground black pepper bitter, cloves, cinnamon, 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 the prescription, and/or acetic acid of a concentration that does not match with prescription, carry out calculation of their costs equivalent content of dry substances and/or acid respectively by well-known dependencies (Collection of technological instruction on manufacture of canned food. Volume I - M: "", 1990, C. 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 production of canned Fish stewed in tomato sauce with vegetables", which provides training prescription components, cutting and blanching of potatoes, turnips, celery root and parts parsley root, the shredder and the freezing of fresh cabbage, blanching and cutting part of carrots, cut and in vegetable oil remaining parts of the carrot and parsley root and their partial rubbing, cutting, partial in vegetable oil and partial wiping part of onions, cut the fish fillet and pumpkin, rubbing garlic, mixing root celery, potatoes, turnips, cabbage, pumpkin and parts carrot, parsley root and onion garnish with obtaining, mixing garlic and grated pieces of carrots, parsley root and onions with fish broth, tomato paste, acetic acid, sugar, salt, pepper black bitter, cloves, cinnamon, 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: