RussianPatents.com

Method for production of preserves "blanched rockfish in tomato sauce". RU patent 2505232.

IPC classes for russian patent Method for production of preserves "blanched rockfish in tomato sauce". RU patent 2505232. (RU 2505232):

A23L1/325 -

Another patents in same IPC classes:

Method for production of preserves "cod liver with cabbages" / 2505231
Method involves bulb onions cutting, sauteing in vegetable oil and milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with drinking water and black hot pepper, the mixture cooking and acetic acid addition to produce a sauce, cod liver maintenance in salt solution and cutting, carrots grating and the listed components mixing with fermented cabbages and bilberries, the produced mixture and sauce packing, sealing and sterilisation.

Method for production of preserves "fried bluefish in tomato sauce" / 2505230
Method involves bulb onions 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, hot black pepper, allspice, cloves, coriander and laurel leaf, cooking and addition of acetic acid to produce a sauce, bluefish cutting, mealing in wheat flour and frying in vegetable oil.

Method for production of preserves "stewed fish in tomato filling with vegetables" / 2505229
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).

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.

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 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: method involves bulb onions cutting, sauteing in vegetable oil and 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, black hot pepper, allspice, cloves and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, rockfish cutting and blanching, the rockfish and the sauce packing, sealing and sterilisation.

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

The invention relates to the technology of the production of canned fish.

A method for producing canned "Sea perch in tomato sauce blanched, providing training prescription components, chopping onions, mixing it with vegetable oil, tomato paste, drinking water, sugar, salt, pepper black bitter, fragrant pepper, cloves and Bay leaf, and cook and add acetic acid to obtain sauce, cutting and blanching redfish, packing grouper and sauce, sealing and sterilization (Handbook on manufacture of canned food. Vol. 3. - M: Food industry, 1971, .392-476).

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 producing canned "Sea perch in tomato sauce blanched, envisaging the preparation prescription components, chopping onions, mixing it with tomato paste, drinking water, sugar, salt, pepper black bitter, fragrant pepper, cloves and Bay leaf, and cook and add acetic acid to obtain sauce, cutting and blanching redfish, packing grouper and sauce, sealing and sterilization, according to the invention, in the sauce impose additional ground pumpkin seed meal, which before mixing pour drinking water and stand for swelling, and components used in the following ratio of expenses parts by weight:

sea bass 1662,9 onions

57,1-57,9

pumpkin seed meal

11,4

tomato paste, in terms of

30%solids content

108,6

acetic acid, in recalculation on

80%-s ' concentration

3,4 sugar 44,9 salt 17,1

black pepper bitter

0,31 allspice 0,31

carnation

0,31 Bay leaf 0,16 water

to target product yield 1000

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared onions crush on implemented by the meat grinder.

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), pour drinking water in the mass ratio of about 1:5 and stand for the swelling.

These components prescription ratio is mixed with tomato paste, drinking water, sugar, salt and ground black pepper bitter, fragrant pepper, cloves sheet. The received mix cooked before reaching the content of dry substances 15.5% and add acetic acid with getting the sauce.

Prepared for redfish cut and blanch.

Grouper and sauce are Packed up in prescription ratio, sealed and sterilized with obtaining the target product.

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).

Costs components are subject to the regulations of waste and losses of the appropriate kinds of raw materials. Given as an interval consumption of onions covers it is possible to change according to terms of storage 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 №5 containing products obtained according to the described technology and the closest analogue, dissected and installed into the tripod upside down. After 10-15 minutes, an experienced product is completely drained from banks. Sauce product for the closest analogue completely not flow down, and started to dry on the walls of the banks.

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

Method of obtaining of canned "Sea perch in tomato sauce blanched, including chopping onions, fill ground pumpkin seed meal drinking water in the mass ratio of 1:5 and extract it to swell, mixing of these components with the tomato paste, drinking water, sugar, salt, pepper black bitter, fragrant pepper, cloves and Bay leaf, and cook the mixture and add acetic acid to obtain sauce, cutting and blanching redfish, packing grouper and sauce, sealing and sterilization of obtaining the target products, components used in the following ratio, in parts by weight: