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Method for production of preserves "stewed fish in tomato filling with vegetables". RU patent 2505229.

IPC classes for russian patent Method for production of preserves "stewed fish in tomato filling with vegetables". RU patent 2505229. (RU 2505229):

A23L1/325 -

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Method for production of preserves "donskie zrazy with cabbages and mayonnaise" / 2505228
Method envisages recipe components preparation, bulb onions cutting and sauteing in margarine, chicken eggs boiling, shelling and cutting, greens cutting, the listed components mixing with part of wheat crumbs, part of salt and black hot pepper to produce mince, skin-off fish fillet cutting and pounding, mince moulding into the fillet, steeping in liaison, mealing in the remaining wheat crumbs and frying in margarine to produce zrazy, fresh white cabbages chopping and freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, cabbages mixing with pumpkin seeds extraction cake with mayonnaise and the remaining salt to produce garnish, zrazy and garnish packing, sealing and sterilisation.

Method for production of preserves "fish round rissoles with cabbages in sour cream sauce" / 2505227
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.

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.

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FIELD: food industry.

SUBSTANCE: method envisages 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, sauteing in vegetable oil and partial straining, cutting, partial sauteing in vegetable oil and partial straining of the sauteed part of bulb onions, cutting fish fillet and vegetable marrows, garlic straining, mixing celeriac, potatoes, turnips, cabbages and the unstrained parts of carrots, parsley roots and bulb onions to produce garnish, mixing garlic and the strained parts of carrots, parsley roots and bulb onions with flour, 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; the method specificity is as follows: in the sauce composition the flour is represented by ground pumpkin seeds extraction cake that is poured with fish broth and maintained for swelling (before mixing).

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.

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, shredding and freezing fresh white 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 RUB part of onions, cut the fish fillet and zucchini, rubbing garlic, wheat flour, mixing root celery, potatoes, turnips, cabbage, zucchini 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 2301584 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, shredding and freezing fresh white cabbage, blanching and cutting part of carrots, cut and in vegetable oil remaining parts of carrots and parsley root and their partial rubbing, cutting, partial in vegetable oil and partial wiping part of onions, cut the fish fillet and zucchini, rubbing garlic, mixing root celery, potatoes, turnips, cabbage, zucchini and parts carrot, parsley root and onion garnish with obtaining, mixing garlic and grated pieces of carrots, parsley root and onions with flour, fish broth, tomato paste, acetic acid, sugar, salt, pepper black bitter, cloves, cinnamon, Bay leaf obtaining sauce, packing fish fillet, garnish and sauce, sealing and sterilization, according to the invention as flour in the composition of the sauce using ground 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

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 zucchini 71,6

pumpkin seed meal

32,2

tomato paste, in terms of

30%-Noah content of solids

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 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 zucchini 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, p.38-45), fill fish broth in the mass ratio of about 1:5 and stand for the swelling.

Celery, potatoes, turnips, cabbage, zucchini 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, 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 production 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 zucchini, rubbing garlic, mixing root celery, potatoes, turnips, cabbage, zucchini and parts carrot, parsley root and onion garnish with obtaining, mixing garlic and grated pieces of carrots, parsley root and onions with flour, 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, characterized in that in the capacity of flour in the composition of the sauce using ground pumpkin seed meal, which before mixing pour fish broth and stand for swelling, and components used in the following the ratio of expenses parts by weight: