Method for production of preserves "stewed cisco with vegetables". RU patent 2505224.
| Method for production of preserves "cucumaria stewed with cabbages vladivostok-style" / 2505223 Method envisages recipe components preparation, cucumaria meat cutting and blanching, fresh white cabbages chopping and freezing, carrots and bulb onions cutting and sauteing in pork fat, champignons cutting and frying in pork fat, smoked pork products cutting, the listed components mixing with flour, drinking water, tomato paste, acetic acid, sugar, salt, black hot pepper, allspice and laurel leaf, the produced mixture packing, sealing and sterilisation. Flour is represented by ground pumpkin seeds extraction cake that is poured, before mixing, with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: cucumaria - 556.8; smoked pork products - 73-90; pork fat - 71; fresh white cabbages - 367.5; carrots - 17.6-18; bulb onions - 72.7-53.3; champignons - 72, pumpkin seeds extraction cake - 18.3, tomato paste in conversion to 30% dry substances content - 20.4, acetic acid in conversion to 80% concentration - 0.39, sugar - 12.2, salt - 13.4, black hot pepper - 0.81, allspice - 0.81, laurel leaf - 0.41, water till the target product yield is equal to 1000. |
| Method for production of preserves "trepang stewed with cabbages vladivostok-style" / 2505222 Method envisages recipe components preparation, trepang meat cutting and blanching, fresh white cabbages chopping and freezing, carrots and bulb onions cutting and sauteing in pork fat, champignons cutting and frying in pork fat, smoked pork products cutting, the listed components mixing with flour, drinking water, tomato paste, acetic acid, sugar, salt, black hot pepper, allspice and laurel leaf, the produced mixture packing, sealing and sterilisation. Flour is represented by ground pumpkin seeds extraction cake that is poured, before mixing, with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: trepang - 556.8; smoked pork products - 73-90; pork fat - 71; fresh white cabbages - 367.5; carrots - 17.6-18; bulb onions - 72.7-53.3; champignons - 72, pumpkin seeds extraction cake - 18.3, tomato paste in conversion to 30% dry substances content - 20.4, acetic acid in conversion to 80% concentration - 0.39, sugar - 12.2, salt - 13.4, black hot pepper - 0.81, allspice - 0.81, laurel leaf - 0.41, water till the target product yield is equal to 1000. |
| Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2505221 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 rockfish 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, pumpkins blanching and cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, potatoes, pumpkins, 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 preserved product "sichenik fish cutlets ukrainian-style" / 2505220 Invention relates to a method for production of preserved product "Sichenik fish cutlets Ukrainian-style"; 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 pike fillet and speck mincing, mixing with the remaining chicken eggs and another part of 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 and blanching, carrots cutting and blanching, fresh green peas freezing, potatoes, carrots and green peas mixing with milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation; the method specificity is as follows: one uses ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling. |
| Method for production of preserves "fried chum salmon in tomato sauce" / 2505219 One describes a method for production of preserves "Fried chum salmon in tomato sauce"; the method envisages recipe components preparation with introduction of ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling. |
| Method for production of preserves "stewed fish in tomato filling with vegetables" / 2505218 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. |
| 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 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: method envisages recipe components preparation, Ussuri cisco, pumpkins and estragon greens cutting, carrots, parsley roots and bulb onions cutting and sauteing in cooking fat, potatoes and rutabaga cutting and blanching, fresh white cabbages chopping and freezing, garlic straining, the listed components mixing with flour, fish broth, tomato paste, acetic acid, sugar, salt and CO2-extracts of cloves, cinnamon, black hot pepper and laurel leaf, the produced mixture packing, sealing and sterilisation; the method specificity is as follows: flour is represented by ground pumpkin seeds extraction cake that is preliminarily poured with fish broth and maintained for swelling; the components are used at the following expenditure ratio, weight parts. Ussuri cisco - 669; cooking fat - 50.3; carrots - 306-314.2; bulb onions - 134.6-136.3; parsley roots - 17-17.3; potatoes - 71.1-75.6; rutabaga - 15; fresh white cabbages - 50; pumpkins - 57; garlic - 9.1-9.6; estragon greens - 87; pumpkin seeds extraction cake - 32; tomato paste in conversion to 30% dry substances content - 26; acetic acid in conversion to 80% concentration - 0.8; sugar - 2.5; salt - 12; CO2-extract of cloves - 0.003; CO2-extract of cinnamon - 0.003; CO2-extract of black hot pepper - 0.0108; CO2-extract of laurel leaf - 0.0227; fish broth till the target product yield is equal to 1000.
EFFECT: method ensures reduction of the manufactured product adhesion to container walls.
The invention relates to the technology of production of canned second lunch dishes.
A method of producing canned "Whitefish stewed with vegetables", which provides training prescription components, cutting Amur whitefish, pumpkin and greenery tarragon, cutting and in cooking fat carrot, parsley root and onions, cut and blanching potatoes and turnips, shredder and the freezing of fresh cabbage, rubbing garlic, wheat flour, mixing of these components with fish broth, tomato paste, acetic acid, sugar, salt and CO 2-extracts of cloves, cinnamon, black pepper bitter and Bay leaves, filling the mixture, sealing and sterilization (EN 2282377 C1, 2006).
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 way of manufacture of canned food "Whitefish stewed with vegetables, envisaging the preparation prescription components, cutting Amur whitefish, pumpkin and greenery tarragon, cutting and in the culinary fat carrot, parsley root and onions, cut and blanching potatoes and turnips, shredder and the freezing of fresh cabbage, rubbing garlic, mixing of these components with flour, fish broth, tomato paste, acetic acid, sugar, salt and CO 2-extracts of cloves, cinnamon, black pepper bitter and Bay leaves, filling the mixture, sealing and sterilization, according to the invention as flour used pepper pumpkin seed meal, pre-fill in fish broth and stand for swelling, and components used in the following the ratio of expenses parts by weight:
Amur whitefish
669cooking fat
50,3 carrots306-314,2
onions134,6-136,3
parsley root
17-17,3 potatoes71,1-75,6
rutabaga 15fresh cabbage
50 pumpkin 57 garlicup 9.1-9.6
parsley tarragon
87pumpkin seed meal
32tomato paste, in terms of
30%solids content
26acetic acid, in recalculation on
80%-s ' concentration
0,8 sugar 2,5 salt 12CO 2-extracts of cloves
0,003CO 2 is the extract of cinnamon
0,003CO 2-extract of black pepper bitter
0,0108CO 2-Bay leaf extract
0,0227fish broth
to target product yield 1000
The method is implemented as follows.
Prescription components prepared according to the traditional technology.
Prepared Amur whitefish, pumpkin and parsley tarragon cut.
Prepared carrots, parsley and onions cut and passer in the cooking fat.
Prepared potatoes and Swede cut and blanch.
Prepared fresh cabbage peel and freeze.
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 of sausages functional purpose with additives of 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 mixed with fish broth, tomato paste, acetic acid, sugar, salt and CO 2-extracts of cloves, cinnamon, black pepper bitter and Bay leaf.
The received mix Packed, 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, 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 №5 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 "Whitefish stewed with vegetables", which provides training prescription components, cutting Amur whitefish, pumpkin and greenery tarragon, cutting and in cooking fat carrot, parsley root and onions, cut and blanching potatoes and turnips, shredder and the freezing of fresh cabbage, rubbing garlic, mixing of these components with flour, fish broth, tomato paste, acetic acid, sugar, salt and CO 2-extracts of cloves, cinnamon, black pepper bitter and Bay leaves, filling the mixture, sealing and sterilization, characterized in that in the capacity of 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:
Amur whitefish
669cooking fat
50,3 carrots306-314,2
onions134,6-136,3
parsley root
17-17,3 potatoes71,1-75,6
rutabaga 15fresh cabbage
50 pumpkin 57 garlicup 9.1-9.6
parsley tarragon
87pumpkin seed meal
32tomato paste, in terms of
30%solids content
26acetic acid terms
80%-s ' concentration
0,8 sugar 2,5 salt 12CO 2-extracts of cloves
0,003CO 2 is the extract of cinnamon
0,003CO 2-extract of black pepper bitter
0,0108CO 2-Bay leaf extract
0,0227fish broth
to target product yield 1000