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Method for production of preserves "fried fish with cabbages in tomato sauce". RU patent 2505247.

IPC classes for russian patent Method for production of preserves "fried fish with cabbages in tomato sauce". RU patent 2505247. (RU 2505247):

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 -

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

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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 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, carrots, parsley roots and bulb onions cutting, sauteing in melted butter and straining, ground pumpkin seeds extraction cake pouring with fish broth. Then one performs ground pumpkin seeds extraction cake maintenance for swelling and the listed components mixing with fish broth, tomato paste, sugar, salt, black hot pepper and laurel leaf to produce a sauce. The fish fillet is cut, mealed in wheat flour and fried in vegetable oil. Then fresh white cabbages are chopped and frozen. The fish fillet, cabbages and sauce are packed. Then the produced product is sealed and sterilised.

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 fried with cabbage and tomato sauce", which provides training prescription components, cutting, in vegetable oil and RUB carrot, parsley root and onions, part of fine flour, mixing of these components with fish broth, tomato paste, sugar, salt, pepper black bitter and Bay leaf obtaining sauce, cutting, 're breading in the remainder of wheat flour and roasting process vegetable oil fish fillet, shredder and the freezing of fresh cabbage, filling fish fillet, cabbage and sauce, sealing and sterilization (EN 2300275 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 fried with cabbage and tomato sauce, envisaging the preparation prescription components, cutting, in vegetable oil and RUB carrot, parsley root and onions and mixing of these components with flour, fish broth, tomato paste, sugar, salt, pepper black bitter and Bay leaf obtaining sauce, cutting, 're breading in wheat flour and frying in vegetable oil fish fillet, shredder and the freezing of fresh cabbage, filling fish fillet, cabbage and sauce, sealing and sterilization, according to the invention, 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:

fish fillets

300

vegetable oil

36,8

fresh cabbage

549 carrots

12,5-12,8

parsley root

10-10,2 onions 12-12,2

wheat flour

18,3

pumpkin seed meal

32,8

tomato paste, in terms of

30%solids content

41,6 sugar 2,5 salt 12

black pepper bitter

0,16 Bay leaf 0,05

fish broth

to target product yield 1000.

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared carrots, parsley and onions cut, passer in vegetable oil and wipe.

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 pumpkin seeds - Krasnodar: INEP, 2008, p.38-45), pour bone broth in the mass ratio of about 1:5 and stand for the swelling.

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

The prepared fish fillets are cut, paneer wheat flour and fry in vegetable oil.

Prepared fresh cabbage peel and freeze.

Fish fillets, 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. Given as an interval expenses cover the possible evolution of the terms of storage of raw materials.

When using tomato paste with dry substance content, not coinciding with prescription, carry out recalculation of its consumption on-equivalent content of dry substances in well-known dependencies (Collection of technological instruction on manufacture of canned food. Volume 1 - 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 of canned Fish fried with cabbage and tomato sauce", which provides training prescription components, cutting, in vegetable oil and RUB carrot, parsley root and onions and mixing of these components with flour, fish broth, tomato paste, sugar, salt, pepper black bitter and Bay leaf obtaining sauce, cutting, 're breading in wheat flour and frying in vegetable oil fish fillet, shredder and the freezing of fresh cabbage, filling fish fillet, cabbage and sauce, sealing and sterilization, characterized in that 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: