IPC classes for russian patent Method for production of preserves "fish round rissoles with cabbages in sour cream sauce". RU patent 2505227. (RU 2505227):
Another patents in same IPC classes:
Method for production of preserves "fish with cabbages in steamed sauce" / 2505226
Method envisages recipe components preparation, white vegetables cutting, blanching and straining, bulb onions straining, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling; the listed components mixing with fish broth, white dry wine, salt, citric acid, black hot pepper and laurel leaf to produce a sauce, champignons blanching and cutting, fresh white cabbages chopping and freezing, champignons and cabbages mixing to produce garnish, fish fillet cutting, fish fillet, garnish and sauce packing, sealing and sterilisation. |
Method for production of preserves "fish with cabbages in steamed sauce" / 2505225
Method envisages recipe components preparation, white vegetables cutting, blanching and straining, bulb onions straining, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling; the listed components mixing with fish broth, white dry wine, salt, citric acid, black hot pepper and laurel leaf to produce a sauce, ceps blanching and cutting, fresh white cabbages chopping and freezing, ceps and cabbages mixing to produce garnish, fish fillet cutting, fish fillet, garnish and sauce packing, sealing and sterilisation. |
Method for production of preserves "stewed cisco with vegetables" / 2505224
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. |
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 producing of canned fish food in aromatized oil / 2243705
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Method for preparing of gerodietary product / 2244492
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Method for preparing of gerodietary product / 2244495
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Method for preparing of gerodietary product / 2244496
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Method for preparing of gerodietary product / 2244497
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Method for preparing of gerodietary product / 2244498
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Method for preparing of gerodietary product / 2245659
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Method for preparing of mixture for gerodietary feeding / 2245660
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Method for producing of combined product for gerodietary feeding / 2246871
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FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in milk and chopping, skin-off fish fillet chopping, the listed components mixing with part of salt and part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in vegetable oil to produce round rissoles, wheat flour sauteing, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, mixing the wheat flour and pumpkin seeds extraction cake with sour cream, fish broth, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, fresh white cabbages shredding and freezing, the round rissoles, cabbages and 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 second lunch dishes.
A method of producing canned Fish cutlets with cabbage in sour cream sauce", which provides training prescription components, soak in milk and wheat bread, fish fillet, mixing of these components, with part of the salt and part of black pepper bitter with the receipt of meat, its formation, 're breading in wheat crackers and frying in vegetable oil with obtaining hash, the like of wheat flour and its mixing with sour cream, fish broth, remaining part of the salt, and the remaining part of black pepper bitter and Bay leaf with getting the sauce, the shredder and the freezing of fresh cabbage, filling hash, the like cabbage and sauce, sealing and sterilization (EN 2292783 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 cutlets with cabbage in sour cream sauce", providing training prescription components, soak in milk and wheat bread, fish fillet, mixing of these components, with part of the salt and part of black pepper bitter with the receipt of meat, its formation, 're breading in wheat crackers and frying in vegetable oil with obtaining hash, the like of wheat flour and its mixing with sour cream, fish broth, remaining part of the salt, and the remaining part of black pepper bitter and Bay leaf with getting the sauce, the shredder and the freezing of fresh cabbage, packing hash, the like cabbage and sauce, sealing and sterilization, according to the invention in the composition of the sauce further use of 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 240
vegetable oil 36
fresh cabbage 490
wheat bread 48
wheat crackers 36
wheat flour 7,5
pumpkin seed meal 17,5 milk 64
sour cream 100 salt 12
black pepper bitter 0,2 Bay leaf 0,1
fish broth
to the output of the target product 1000
The method is implemented as follows.
Prescription components prepared according to the traditional technology.
Prepared by the white bread soaked in milk and .
Prepared fish fillets .
These components prescription ratio mixed with some 34% of the prescribed amount of salt and approximately 50% of the prescribed number of ground black pepper bitter with obtaining meat, which form paneer wheat bread crumbs and fry in vegetable oil with obtaining .
Prepared wheat flour passer.
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, p.38-45), fill fish broth in the mass ratio of about 1:5 and stand for the swelling.
Wheat flour and meal pumpkin seeds prescription ratio is mixed with sour cream, fish broth, remaining salt and ground of the remaining part of black pepper bitter and Bay leaf with getting the sauce.
Prepared fresh cabbage peel and freeze.
Round rissoles, cabbage 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.
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 - 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 cutlets with cabbage and sweep sauce", which provides training prescription components, soak in milk and wheat bread, fish fillet, mixing of these components, with part of the salt and part of black pepper bitter with the receipt of meat, its formation, 're breading in wheat crackers and frying in vegetable oil with obtaining hash, the like of wheat flour and its mixing with sour cream, fish broth, remaining part of the salt, and the remaining part of black pepper bitter and Laurel leaf with getting the sauce, the shredder and the freezing of fresh cabbage, filling hash, the like cabbage and sauce, sealing and sterilization, characterized in that in the composition of the sauce further use of 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 240
vegetable oil 36
fresh cabbage 490
wheat bread 48
wheat crackers 36
wheat flour 7,5
pumpkin seed meal 17,5 milk 64
sour cream 100 salt 12
black pepper bitter 0,2 Bay leaf 0,1
fish broth
to target product yield 1000
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