RussianPatents.com

Method for production of preserves "fish with cabbages in main white sauce". RU patent 2505246.

IPC classes for russian patent Method for production of preserves "fish with cabbages in main white sauce". RU patent 2505246. (RU 2505246):

A23L3/00 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs (preserving foods or foodstuffs in association with packaging B65B0055000000)

A23L1/325 -

Another patents in same IPC classes:

Method for production of preserves "turkey with vegetables" / 2505245
Method envisages recipe components preparation, scallops, paprika and bulb onions cutting and blanching, carrots blanching and cutting, dill greens cutting and freezing. Then one performs turkey fillet cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. Then one proceeds with listed components mixing with tomato paste, salt and laurel leaf, the produced mixture and drinking water packing. Then one performs the produced product sealing and sterilisation.

Method for production of preserves "mayonnaise-dressed shrimps" / 2505239
Method envisages recipe components preparation, potatoes cutting and blanching, carrots blanching and cutting, greens cutting and freezing, brined cucumbers and shrimp meat cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with mayonnaise and salt, the produced mixture packing, sealing and sterilisation.

Method for production of preserves "shrimps with green lettuce" / 2505238
Method envisages recipe components preparation, chicken eggs cooking, shelling and cutting, lettuce cutting and freezing, shrimps meat cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with mayonnaise, lemon juice, culinary salt, calcium citrate, allspice and laurel leaf, the produced mixture packing, sealing and sterilisation.

"novinka cutlets" preserves production method / 2505236
Method envisages recipe components preparation, fresh white cabbages shredding and freezing, fish fillet chopping, bulb onions cutting and sauteing in vegetable oil, the listed components mixing with chicken eggs, part of salt, basil, mustard and ginger to produce mince, the mince moulding, mealing in wheat crumbs and frying in vegetable oil to produce cutlets, at the sauce preparation stage - ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, the extraction cake mixing with fish broth, tomato paste, acetic acid, sugar, the remaining salt, cinnamon, nutmeg, ground black hot pepper and allspice to produce a sauce, the cutlets and sauce packing, sealing and sterilisation.

Method for production of preserves "special round rissoles with cabbages and red sauce with onions and cucumbers" / 2505194
Method envisages recipe components preparation, wheat bread soaking in milk and chopping, beef and pork chopping, the listed components mixing with part of salt and part of ground black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce round rissoles, fresh white cabbages chopping and freezing, carrots, parsley roots and bulb onions, cutting, sauteing in melted fat and straining, pickled cucumbers mincing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, bulb onions, pickled cucumbers and pumpkin seeds extraction cake with bone broth, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper, allspice, cinnamon, nutmeg and laurel leaf to produce a sauce, the round rissoles, cabbages and sauce packing, sealing and sterilisation.

Method for production of preserves "moscow cutlets with sour cream sauce and tomato paste" / 2505193
Method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, beef, raw beef tallow and bulb onions chopping, the listed components mixing with part of salt and ground black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, greens cutting and freezing, fresh green peas freezing, at the sauce preparation stage - ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, green peas, greens and pumpkin seeds extraction cake mixing with sour cream, tomato paste and the remaining salt, the cutlets and the produced mixture packing, sealing and sterilisation.

Method for production of preserves "moscow cutlets with sour cream with tomato sauce" / 2505192
Method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, beef, raw beef tallow and bulb onions chopping, the listed components mixing with part of salt and ground black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, green beans and greens cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, green beans, greens and pumpkin seeds extraction cake mixing with sour cream, tomato paste and the remaining salt, the cutlets and the produced mixture packing, sealing and sterilisation. The components are used at a specified quantity.

Method for production of preserves "moscow cutlets with sour cream sauce with onions" / 2505191
Method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, beef, raw beef tallow and part of bulb onions chopping, the listed components mixing with part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, the remaining bulb onions cutting and sauteing in melted butter, asparagus and green cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing the sauteed part of bulb onions, asparagus, greens and pumpkin seeds extraction cake mixing with sour cream, "Yuzhny" sauce and the remaining salt, the cutlets and the produced mixture packing, sealing and sterilisation.

Method for production of preserves "moscow cutlets with cabbages and sour cream sauce with onions" / 2505190
Method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping beef, raw pork tallow and part of bulb onions, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets, fresh white cabbages shredding and freezing, the remaining bulb onions cutting, sauteing in melted fat and straining, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing strained part of bulb onions and pumpkin seeds extraction cake with sour cream, bone broth, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper, allspice, cinnamon, nutmeg and laurel leaf to produce a sauce, the cutlets, cabbages and sauce packing, sealing and sterilisation. The components are used at a specified quantity.

Method for production of preserves "moscow cutlets with sour cream sauce with onions" / 2505189
Method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, beef, raw beef tallow and part of bulb onions chopping, the listed components mixing with part of salt and ground black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, the remaining bulb onions cutting and sauteing in melted butter, green cutting and freezing, fresh green peas freezing, at the sauce preparation stage - ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing the sauteed part of bulb onions, green peas, greens and pumpkin seeds extraction cake mixing with sour cream, "Yuzhny" sauce and the remaining salt, the cutlets and the produced mixture packing, sealing and sterilisation.

Method for production of preserves "stewed scad with green onions and tomatoes" / 2505237
Method envisages recipe components preparation, leek cutting and sauteing in vegetable oil, spring onions cutting and freezing, garlic straining and sauteing in vegetable oil, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, the listed components mixing with tomato paste, salt and black hot pepper, scad fillet cutting, mealing in wheat flour and frying in vegetable oil, the scad fillet, the produced mixture and fish broth packing, sealing and sterilisation.

Method for preparation of preserves "stewed fish in tomato filling with vegetables" / 2505235
Method envisages preparation of recipe components, cutting and blanching potatoes, rutabaga, celeriac and part of parsley roots, chopping and freezing fresh white cabbages, blanching and cutting part of carrots, the remaining carrots cutting, sauteing in vegetable oil and partial straining, the remaining 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, mixing celeriac, potatoes, rutabaga, cabbages and the unstrained parts of carrots, parsley roots and bulb onions to produce garnish, mixing 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).

"muhukaste" preserved product manufacture method / 2505234
Method involves chicken eggs cooking, shelling and cutting, horseradishes blanching and grating, dill greens cutting and freezing, spice-salted herring fillet and pickled cucumbers cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with sour cream, acetic acid, sugar, culinary salt and calcium acetate, the produced mixture packing, sealing and sterilisation.

Method for production of preserves "fish-and-vegetable solyanka" / 2505233
Method involves carrots and bulb onions cutting and mixing with fermented cabbages to produce garnish, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cinnamon and laurel leaf, the mixture cooking to produce a sauce, flatfish cutting, mealing in wheat flour and frying in vegetable oil, the flatfish, garnish and sauce packing, sealing and sterilisation.

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

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 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.

FIELD: food industry.

SUBSTANCE: 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 and the listed components mixing fish broth. One adds salt, citric acid, black hot pepper and laurel leaf to the broth to produce a sauce. Then one performs champignons blanching and cutting, fresh white cabbages chopping and freezing and champignons and cabbages mixing to produce garnish. Then one performs fish fillet cutting, the fish fillet, garnish and sauce packing. Then one proceeds with the produced product sealing and sterilisation.

EFFECT: according to the invention the 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 with cabbage in mostly white sauce", which provides training prescription components, cutting, blanching and RUB white roots, wiping onions, wheat flour and mixing of these components with fish broth, butter, salt, citric acid, black pepper bitter and Bay leaf obtaining sauce, blanching and cut mushrooms, shredder and the freezing of fresh cabbage mixing mushrooms and cabbage with obtaining a side dish, cut the fish fillet, packing for the fish fillet, garnish and sauce, sealing and sterilization (EN 2300280 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 method of production of canned Fish with cabbage in white mostly sauce, envisaging the preparation prescription components, cutting, blanching and RUB white roots, RUB onions and mixing of these components with flour, fish broth, salt, citric acid, black pepper bitter and Bay leaf obtaining sauce, blanching and cut mushrooms, shredder and the freezing of fresh cabbage and mix of mushrooms and cabbage with obtaining a side dish, cut the fish fillet, packing for the fish fillet, garnish and sauce, sealing and sterilization, according to the invention using ground pumpkin seed meal, which before mixing pour fish broth and stand for swelling and components use the following ratio of expenses, wt..:

fish fillets

300

fresh cabbage

551,3

mushrooms

84 parsnip 21-21,3 onions

18,6-18,8

pumpkin seed meal

34,5 salt 12

citric acid

0,3

black pepper bitter

0,34 Bay leaf 0,33

fish broth

to target product yield 1000

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared parsnip cut, blanch and wipe.

Prepared onions wipe.

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.

These components prescription ratio mixed with fish broth, salt, citric acid and ground black pepper bitter and Bay leaf with getting the sauce.

Prepared mushrooms, blanch and cut.

Prepared fresh cabbage peel and freeze.

Mushrooms and cabbage mixed in prescription ratio of obtaining a garnish.

The prepared fish fillets cut.

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 as an interval expenses cover the possible evolution of the 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 №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 with cabbage in mostly white sauce", which provides training prescription components, cutting, blanching and RUB white roots, RUB onions and mixing of these components with flour, fish broth, salt, citric acid, black pepper bitter and Bay leaf obtaining sauce, blanching and cut mushrooms, shredder and the freezing of fresh cabbage and mix of mushrooms and cabbage with obtaining a side dish, cut the fish fillet, 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: