Method for production of preserves "fancy smoked herring in tomato-wine sauce". RU patent 2508807.
| Method for production of preserves "fried cutlets in chilean sauce" / 2508806 Invention relates to the technology of fish preserves production. The method envisages preparation of recipe components at the following expenditure ratio, weight parts: sprats - 1045.7; vegetable oil - 75.1; bulb onions - 52.3-53; garlic - 0.83-0.85; wheat flour - 22.7, pumpkin seeds extraction cake - 30.1, tomato paste in conversion to 30% dry substances content - 117.1, acetic acid in conversion to 80% concentration - 4.6, sugar - 48, salt - 22.3, black hot pepper - 0.23, allspice - 0.23, cloves - 0.57; cinnamon - 0.23; mustard - 0.57; water till the target product yield is equal to 1000. Bulb onions are cut, sauteed in vegetable oil and milled. Sprats are minced. The listed components are mixed with part of salt and black hot pepper to produce mince. The produced mince is moulded, mealed in wheat flour and fried in vegetable oil to produce cutlets. Garlic is milled. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. One mixes the listed components with tomato paste, drinking water, sugar, the remaining salt, allspice, cloves, cinnamon and mustard. One cooks the mixture and adds acetic acid to produce a sauce. The cutlets and the sauce are packed, sealed and sterilised. |
| Method for production of preserves "fried cutlets in chilean sauce" / 2508805 Invention relates to the technology of fish preserves production. The method envisages preparation of recipe components at the following expenditure ratio, weight parts: smelt - 1351.4; vegetable oil - 80.9; bulb onions - 52.3-53; garlic - 0.83-0.85; wheat flour - 22.7, pumpkin seeds extraction cake - 30.1, tomato paste in conversion to 30% dry substances content - 117.1, acetic acid in conversion to 80% concentration - 4.6, sugar - 48, salt - 22.3, black hot pepper - 0.23, allspice - 0.23, cloves - 0.57; cinnamon - 0.23; mustard - 0.57; water till the target product yield is equal to 1000. Bulb onions are cut, sauteed in vegetable oil and milled. Smelt is minced. The listed components are mixed with part of salt and black hot pepper to produce mince. The produced mince is moulded, mealed in wheat flour and fried in vegetable oil to produce cutlets. Garlic is milled. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. One mixes the listed components with tomato paste, drinking water, sugar, the remaining salt, allspice, cloves, cinnamon and mustard. One cooks the mixture and adds acetic acid to produce a sauce. The cutlets and the sauce are packed, sealed and sterilised. |
| Method for production of preserves "fried cutlets in chilean sauce" / 2508804 Invention relates to the technology of fish preserves production. The method envisages preparation of recipe components at the following expenditure ratio, weight parts: navaga - 1548.6; vegetable oil - 80.9; bulb onions - 52.3-53; garlic - 0.83-0.85; wheat flour - 22.7, pumpkin seeds extraction cake - 30.1, tomato paste in conversion to 30% dry substances content - 117.1, acetic acid in conversion to 80% concentration - 4.6, sugar - 48, salt - 22.3, black hot pepper - 0.23, allspice - 0.23, cloves - 0.57; cinnamon - 0.23; mustard - 0.57; water till the target product yield is equal to 1000. Bulb onions are cut, sauteed in vegetable oil and milled. Raw and fried navaga is minced. The listed components are mixed with part of salt and black hot pepper to produce mince. The produced mince is moulded, mealed in wheat flour and fried in vegetable oil to produce cutlets. Garlic is milled. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. One mixes the listed components with tomato paste, drinking water, sugar, the remaining salt, allspice, cloves, cinnamon and mustard. One cooks the mixture and adds acetic acid to produce a sauce. The cutlets and the sauce are packed, sealed and sterilised. |
| Food protein product / 2508681 Invention relates to food industry and may be used in production of functional and specialised purpose food products. The product is represented by powder produced from fish processing wastes in the following way: the raw materials are subjected to washing, coarse milling and dispersion into a finely dispersed mass with particles sized 0.5-1.0 mm. The produced mass is treated with electro-activated water with pH equal to 13-14 at a temperature of 35-40°C (1:4)-(1:5) during 25-30 minutes. The liquid fraction is separated and treated with ozone during 120-150 minutes at ozone concentration in the liquid fraction being 0.2-0.4 mg/dm3. The liquid fraction treated with ozone is divided by way of electrodialysis into a protein-containing and a lipid-containing products. The protein-containing product is treated with electro-activated water with pH equal to 2-3 at a temperature of 25-30°C at a ratio of (1:1)-(1:1.2) during 10-15 minutes. The protein product is extracted by way of ultrafiltration. The product is dried under vacuum at a temperature of 30-40°C, milled and packed. |
| Method for production of preserves "fish with cabbages in main white sauce" / 2507980 Invention relates to the technology of preserved second-course lunches production. The 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, 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 "sichenik fish cutlets ukrainian-style" / 2507979 Invention relates to the technology of preserved second-course lunches production. The method envisages preparation of recipe components, cooking, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining; the listed components mixing with part of wheat crumbs, part of salt and black hot pepper to produce mince, skin-off cod fillet and speck mincing, mixing with the remaining chicken eggs and salt to produce a cutlet mass, mince moulding into the mass, the cutlets steeping in liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets, beet-root blanching and straining, green beans cutting and freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, beet-root, green beans and pumpkin seeds extraction cake mixing with sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation. |
| Method for preparation of preserves "sichenik fish cutlets ukrainian-style" / 2507978 Invention relates to the technology of preserved second-course lunches production. The method envisages preparation of recipe components, cooking, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining; the listed components mixing with part of wheat crumbs, part of salt and black hot pepper to produce mince, skin-off sander fillet and speck mincing, mixing with the remaining chicken eggs and salt to produce a cutlet mass, mince moulding into the mass, the cutlets steeping in liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets, potatoes cutting and frying in melted butter, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, potatoes, frozen fresh green peas and pumpkin seeds extraction cake mixing with milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation. |
| Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2507977 Invention relates to the technology of preserved second-course lunches production. The method envisages preparation of recipe components, cooking, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining; the listed components mixing with part of wheat crumbs, part of salt and black hot pepper to produce mince, skin-off rockfish fillet and speck mincing, mixing with the remaining chicken eggs and salt to produce a cutlet mass, mince moulding into the mass, the cutlets steeping in liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets, potatoes cutting, blanching and straining, lagenaria blanching and cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, potatoes, lagenaria, frozen fresh green peas and pumpkin seeds extraction cake mixing with milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation. |
| Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2507976 Invention relates to the technology of preserved second-course lunches production. The method envisages preparation of recipe components, cooking, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining; the listed components mixing with part of wheat crumbs, part of salt and black hot pepper to produce mince, skin-off rockfish fillet and speck mincing, mixing with the remaining chicken eggs and salt to produce a cutlet mass, mince moulding into the mass, the cutlets steeping in liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets, potatoes cutting, blanching and straining, rutabaga blanching and cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, potatoes, rutabaga, frozen fresh green peas and pumpkin seeds extraction cake mixing with milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation. |
| Method for preparation of preserved product "sichenik fish cutlets ukrainian-style" / 2507975 Invention relates to the technology of preserved second-course lunches production. The method envisages preparation of recipe components, cooking, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining; the listed components mixing with part of wheat crumbs, part of salt and black hot pepper to produce mince, skin-off haddock fillet and speck mincing, mixing with the remaining chicken eggs and salt to produce a cutlet mass, mince moulding into the mass, the cutlets steeping in liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets, potatoes cutting, blanching and straining, carrots blanching and cutting, green beans cutting and freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, potatoes, carrots, green beans and pumpkin seeds extraction cake mixing with sour cream, sugar and the remaining salt to produce garnish, the sichenik cutlets 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. |
| 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 is related to fish preserves production. The method envisages preparation of recipe components, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with tomato paste, grape wine, drinking water, salt, ground black hot pepper and cinnamon, the mixture cooking to produce a sauce, smoked herring cutting, the smoked herring and sauce packing, sealing and sterilisation. All the components are taken at a specified content ratio.
EFFECT: invention allows to reduce the product adhesion to container walls.
The invention relates to the technology of production of canned fish.
The known method of production of canned "smoked Herring Amateur tomato-wine sauce", providing training prescription components, mixing vegetable oil, tomato paste, wine, drinking water, salt, pepper black bitter and cinnamon and cooking with getting the sauce, cutting smoked herring, packing smoked herring and sauce, sealing and sterilization (Handbook on manufacture of canned food. Vol. 3. - M: Food industry, 1971, s-488).
The disadvantage of this method is high adhesion to the walls of containers received the target product.
The technical result of the invention consists in reducing the adhesion to the walls of containers received the target product.
This result is achieved by the method of production of canned "smoked Herring Amateur tomato-wine sauce", providing training prescription components, mixing tomato paste, wine, drinking water, salt, pepper black bitter and cinnamon and cooking with getting the sauce, cutting smoked herring, packing smoked herring and sauce, sealing and sterilization according to the invention, in the sauce optionally enter a ground meal pumpkin seeds, which before mixing pour drinking water and allowed to swell, and the components used in the following expenses parts by weight:
Kipper 794,2meal pumpkin seeds
23,7tomato paste, in terms of
30%dry substance
158,6grape wine
47,4 salt 10,2black pepper bitter
0,13cinnamon
0,13 waterto the exit of the desired product 1000
The method is implemented as follows.
Prescription components prepared according to the traditional technology.
Prepared ground meal pumpkin seeds obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI Development of technology sausages functional purpose with additives of pumpkin seeds. - Krasnodar: INEP, 2008, ñ.38-45), filled with drinking water in the ratio by weight of about 1:5 and stand for swelling, and then in prescription ratio mixed with tomato paste, grape wine, drinking water, salt and grind black pepper bitter and cinnamon. The mixture is boiled before reaching the dry matter content of about 15.5% and add acetic acid with getting the sauce.
Prepared smoked herring cut.
Smoked herring and sauce Packed in prescription ratio, sealed and sterilized with obtaining the target product.
When using tomato paste with the content of dry substances that do not match prescription, carry out the conversion of its consumption, equivalent to the content of dry matter by well-known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, p.124).
Expenditure components are taking into account norms of waste and losses of the relevant commodities.
Received by the described technology canned by organoleptic properties similar product for the closest analogue.
To confirm the technical result of can №5 containing products obtained in the described technology and the closest analogue was opened and installed in the tripod upside down. After 10-15 minutes of experienced product is completely flowed from banks. Sauce product for the closest analogue is not completely drained away, and began to dry on the walls of the banks.
Thus, the proposed method allows to reduce adhesion to the walls of containers received the target product.
Method of production of canned "smoked Herring Amateur tomato-wine sauce", providing training prescription components, mixing tomato paste, wine, drinking water, salt, pepper black bitter and cinnamon and cooking with getting the sauce, cutting smoked herring, packing smoked herring and sauce, sealing and sterilization, characterized in that into the sauce optionally enter a ground meal pumpkin seeds, which before mixing pour water and withstand for swelling, and components used in the following expenses parts by weight:
Kipper 794,2meal pumpkin seeds
23,7tomato paste, in terms of
30%dry substance
158,6grape wine
47,4 salt 10,2black pepper bitter
0,13cinnamon
0,13 waterto the exit of the desired product 1000