"elite" fish roll production method. RU patent 2506000.
| Method for production of preserves "fried fish with cabbages in main red sauce" / 2505248 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 and maintenance for swelling; 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 one performs fresh white cabbages chopping and freezing, the fish fillet, cabbages and sauce packing, sealing and sterilisation. Then one performs sealing and sterilisation. |
| Method for production of preserves "fried fish with cabbages in tomato sauce" / 2505247 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. |
| 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. |
| 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. |
| "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 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 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 / 2246237Method 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: invention relates to food industry. The method envisages usage of humpback salmon fillet, soya isolate, bulb onions, capers, carrots, bell pepper, quail egg and milk. All the ingredients are used at the specified ratio.
EFFECT: invention ensures fish roll production.
The invention relates to the food industry, and the method can be used in production of culinary products delicatessen group since the finished product has a rich component composition and has improved flavor composition.
A method for producing canned Fish rolls with vegetables» (19) EN (11) 1331206, which is the closest to the technical nature (prototype).
Canned food is prepared by cutting and blanching potatoes, celery and onions; blanching and cutting carrots; cutting and freezing parsley; cutting fish fillet; the freezing of fresh grain green peas; rubbing cheese; mix and pickup at the fish fillet and onion and cheese; curl without access of oxygen of potatoes, celery, carrots, parsley, green pea, eggs, melted butter, salt and black pepper bitter; packing rolls, mixture and milk, the following flow components, parts by weight:
Fish fillets
260,87Melted butter
26,09Chicken eggs
66,96 Potatoes139,13-146,74
Celery135,33-137,5
Carrots127,17-130,43
Green peas
118,48 Onions40,7-41,22
Parsley 25 Cheese 43,48 Salt 11,48Black pepper bitter
0,2 Milkto target product yield 1000
Sealing and sterilization.
The disadvantages of this method include the fact that the egg can cause allergies. In addition, this product does not have a sufficiently rich component structure.
The task of the technical solution is the achievement of high technological results: improvement of taste, consumer properties, the receipt of culinary products, delicatessen group with a rich component structure and bright flavor composition, as well as exceptions allergic factors.
The technical result consists in improvement of quality of the finished product, increasing food and energy value, enrichment component composition, excluding allergic factor and expansion of the assortment of culinary products of the food industry.
The problem is solved due to the fact that the recipes are introduced foods rich in their chemical composition, introduced quail egg, used in the treatment of allergies, and is also used minced fish, Bulgarian pepper, capers soy protein isolate, which are rich in vitamins, which makes the product useful and easy to digest.
For the production of rolls delicacy of the group of the most preferable is the meat of pink as the meat of the pink salmon quite gentle. In addition, minced pink salmon has a high and water-holding capacity.
The use of quail eggs enriched chemical composition and properties of the product. Because quail eggs have cholesterol. They are rich in unsaturated fatty acids inhibit the development of atherosclerosis.
Introduction in the composition of the filling plant components: bell peppers, capers, carrots, contributes to the enrichment of finished products carbohydrates, vegetable protein, carotenoids, vitamins C, E, B 1 , 2 , PP, K, phytoncides, as well as macro - and microelements.
Introduction into the recipe of quail eggs enriched the chemical composition of the product. Vitamin quail egg exceeds chicken: A - 1.35 times, B 1 - in 2 times, In the 2 - 1.5 times, PP - 1.35 times, microelements - Na, Ca, P, Fe also considerably higher, which in turn: strengthen the immune system, improve memory, speed up the development of intelligence, used in the treatment of allergies. Quail eggs normalize the activity of cardiovascular, cholesterol exchange, excreted radionuclides and heavy metals.
Quail eggs improve taste qualities, enrich the phytochemical composition, as are a concentrated set of biological substances necessary for a human being.
Enriches the composition of the Bulgarian pepper. A large amount of vitamin C in the Bulgarian pepper combined with a large number of routine that helps strengthen blood vessels. It is rich in vitamin B 1 , B 2 , 6 , PP. Capers contain protein substances about 18%; 30% of oil; routine 0,32%. Have Antirheumatic action.
Method of production of rolls fish «Elite» provides for the preparation of minced fish, which is composed of a fillet of salmon, onion and soy protein isolate. Are seething hard-boiled and cleaned from the shell of quail eggs, blanching and slicing carrots small cube, the liberation of the Bulgarian pepper from seed boxes and meats cube.
Capers can be used in full.
It is further provided forming rolls. Stuffing splits evenly 1.5-2 cm thick. The minced fish are arranged vegetable ingredients: carrot, pepper, capers. The vegetable mixture on top along quail eggs. Next is formed roll, boiled in salted water, baked, cooled, Packed and labelled.
Roll prepare the next consumption components, parts by weight:
Fillet of salmon
750Isolated soy protein
10 Onion 30 Capers 30 Carrots 50Bell pepper
50Quail eggs
75 Milkto target product yield 1000
Stuffing receive as follows: carrots, washed, , cooled, cleaned and cut small cubes of 0.5*0.5 cm
Paprika cut also cube. Quail eggs boiled boiled, purified from the shell. Capers are cut (can be used in full).
Stuffing should be allocated in a way that was diverse color composition (Bulgarian pepper yellow and red, carrots orange, capers green, quail egg white with a bright yolk.)
Use the toppings are listed components allows to obtain the product with a pleasant smell and taste, high nutritional value, rich with component and vitamin composition.
Thus, the proposed formulation allows you to get a roll of a rich component and vitamin content, with improved taste and delicate texture, and allows you to extend the range of products manufactured by enterprises of the food industry.
Method of production of rolls fish includes the preparation of a fish, onion, carrot, wherein is used minced fish, quail eggs, pepper, capers, isolated soy protein, and the next roll is prepared in the following ratio of components, parts by weight:
fillet of salmon
750isolated soy protein
10 onion 30 capers 30 carrots 50bell pepper
50quail egg
75the milk output of the target product
1000