Method for production of preserves "fish-and-vegetable herring cutlets in tomato sauce". RU patent 2508823.
| Method for production of preserves "fried cutlets in chilean sauce" / 2508822 Invention relates to the technology of fish preserves production. The method envisages recipe components preparation. Raw and fried smelt and bulb onions are minced. One performs the listed components mixing with part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying 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, cooks the mixture and adds acetic acid to produce a sauce. The cutlets and sauce are packed, sealed and sterilised. |
| Method for production of preserves "fried cutlets in chilean sauce" / 2508821 Invention relates to the technology of fish preserves production. The method envisages recipe components preparation. Bulb onions are cut, sauteed in vegetable oil and milled. Raw and fried pike is minced. Then one performs the listed components mixing with part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets. At the same time garlic is milled. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Then one mixes the listed components with tomato paste, drinking water, sugar, the remaining salt, allspice, cloves, cinnamon and mustard, cooks the mixture, adds acetic acid and produces a sauce. The cutlets and sauce are packed, sealed and sterilised. |
| Method for production of preserves "laminaria with aubergines in hot tomato sauce" / 2508820 Invention relates to the technology of preserved appetisers production. One describes a method envisaging recipe components preparation, 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, cloves, coriander and laurel leaf, the mixture cooking and acetic acid addition to produce a sauce; laminaria, carrots, beets and bulb onions cutting, sauteing in vegetable oil and mixing to produce mince, aubergines cutting into discs and frying in vegetable oil, the aubergines, mince and sauce packing, sealing and sterilisation. |
| Method for production of preserves "atlantic herring with vegetables in tomato sauce" / 2508819 Invention relates to a method for production of preserves "Atlantic herring with vegetables in tomato sauce". The method is as follows: prepared carrots and bulb onions are cut, sauteed in vegetable oil and mixed. One proceeds with ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with tomato paste, drinking water, sugar, black hot pepper, allspice, cloves, cinnamon, coriander, nutmeg and laurel leaf. Then one cooks the mixture and adds acetic acid to produce a sauce. Atlantic herring is maintained in salt solution, mealed in wheat flour and fried in vegetable oil. The Atlantic herring, vegetable mixture and sauce are packed, sealed and sterilised. |
| Method for production of preserves "herring in tomato sauce with beans" / 2508818 Invention relates to a method for production of preserves "Herring in tomato sauce with beans". The method is as follows: at first bulb onions are milled; ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Then one mixes the listed components with tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf; one proceeds with cooking the mixture and addition of acetic acid to produce a sauce. Then beans are boiled till double weight increase. Herring is cut, mealed in wheat flour and fried in vegetable oil. The herring, beans and sauce are packed, sealed and sterilised. |
| Preserved fish balls production method / 2508817 Invention is related to preserved fish balls production. The method envisages recipe components preparation, part of bulb onions and paprika cutting, sauteing in vegetable oil and chopping, fresh white cabbages shredding, freezing and chopping, quince cutting and chopping, skin-off fish fillet and parsley greens chopping, the listed components mixing with semolina, egg powder, dry milk, garbanzo flour, part of salt, part of black hot pepper, red hot pepper, part of allspice, part of cloves and nutmeg to produce mince, the mince moulding and frying in vegetable oil to produce balls, carrots cutting, the remaining bulb onions cutting and sauteing in vegetable oil, 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, the remaining black hot pepper, the remaining allspice and the remaining cloves to produce marinade, balls, carrots, the sauteed bulb onions and marinade packing, sealing and sterilisation. |
| Method for production of preserves "fried cod with mushrooms" / 2508816 Invention relates to production of fish-and-vegetal preserves "Fried cod with mushrooms". The method envisages recipe components preparation, bulb onions cutting and sauteing in vegetable oil, dill green milling and the listed components mixing with brined chanterelles to produce garnish, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with sour cream, drinking water, salt and black hot pepper, the mixture cooking and addition of acetic acid to produce a sauce, cod cutting, mealing in wheat flour and frying in vegetable oil, the cod, garnish and sauce packing, sealing and sterilisation. |
| Method for production of preserved product "fish cutlets in tomato sauce" / 2508815 Invention relates to production of a preserved product "Fish cutlets in tomato sauce". The method envisages preparation of recipe components, cutting, sauteing in vegetable oil and milling part of bulb onions, Atlantic herring mincing, the listed components mixing with salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets, milling the remaining bulb onions, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato puree, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and the sauce packing, sealing and sterilisation. |
| Method of production of preserves "small ordinary fish with vegetable garnish" / 2508814 Invention relates to the technology for fish-and-vegetable preserves production, in particular, to a method for production of preserves "Small ordinary fish with vegetable garnish". The method envisages preparation of recipe components, carrots and bulb onions cutting, sauteing in vegetable oil and mixing 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, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce; small ordinary fish mealing in wheat flour and frying in vegetable oil, the small ordinary fish, garnish and sauce packing, sealing and sterilisation. |
| Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" / 2508813 Invention is related to production of fish-and-vegetable preserves. The method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages chopping and mincing, mincing raw and fried mackerel and carrots, mixing part of bulb onions, mackerel, cabbages, carrots, salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with the remaining bulb onions, tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, mustard, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and sauce packing, sealing and sterilisation. All the components are taken at a specified content ratio. |
| 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 the technology for production of fish-and-vegetable preserves. The method envisages recipe components preparation, bulb onions cutting, sauteing in vegetable oil and mincing, fresh white cabbages chopping and mincing, raw and fried herring and carrots mincing. One mixes the listed components with salt and part of black hot pepper to produce mince. The produced mince is moulded, mealed in wheat flour and fried in vegetable oil to produce cutlets. One performs ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and acetic acid addition to produce a sauce. The produced sauce and cutlets are packed, sealed and sterilised.
EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.
The invention relates to the production technology of rybovodne canned food.
The known method of production of canned food "Burgers herring rybovodne in tomato sauce", providing training prescription components, cutting, passerovannye in oil and grinding on the top of onions, chopping and grinding on top of fresh white cabbage, grinding on top of raw and fried herring and carrots, mixing of these components with salt and part of black pepper bitter with obtaining the beef, its formation, 're breading in wheat flour and roasting in vegetable oil with getting cutlets, mixing vegetable oil, tomato paste, drinking water, sugar, the remaining parts of bitter pepper, allspice, cloves, coriander, Bay leaf, boiling and add acetic acid with getting the sauce, packing meatballs and sauce, sealing and sterilization (Handbook on manufacture of canned food. Vol. 3. - M: Food industry, 1971, s-492).
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 way of manufacture of canned food "Burgers herring rybovodne in tomato sauce", providing training prescription components, cutting, passerovannye in oil and grinding on top of onions, chopping and grinding on top of fresh white cabbage, grinding on top of raw and fried herring and carrots, mixing of these components with salt and part of black pepper bitter with obtaining the beef, it molding, 're breading in wheat flour and frying in vegetable oil with getting cutlets, mixing tomato paste, drinking water, sugar, the remaining parts of bitter pepper, allspice, cloves, coriander, Bay leaf, boiling and add acetic acid with getting the sauce, packing meatballs 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 ratio of expenses parts by weight:
herring 844vegetable oil
57,7fresh cabbage
151,1 carrot72,3-74,1
onions 54-54,7wheat flour
25,7meal pumpkin seeds
21,4tomato paste, in terms of
30%dry substance
77,7acetic acid, in recalculation on
80% concentration
4,3 sugar 25,7 salt 15,7black pepper bitter
0,54allspice
0,17carnation
0,11coriander
0,11Bay leaf
0,03 waterto the exit of the desired product 1000
The method is implemented as follows.
Prescription components prepared according to the traditional technology.
Prepared onions cut, passer in oil and crushed on the top.
The prepared raw and fried in vegetable oil herring, which can act as strained or broken pieces of production of the tinned foods from fried fish in tomato sauce, in the ratio of the mass of about 7:3 is ground on the top.
Prepared fresh cabbage chopped and chopped at the top.
Prepared carrots shredded on the top.
These components are mixed in prescription ratio with salt and approximately 58% of prescription number pepper bitter with obtaining the beef, which form paneer in flour and fry in vegetable oil with getting cutlets.
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, drinking water, sugar and powdered remaining part of bitter pepper, allspice, cloves, coriander, Bay leaf. The mixture is boiled before reaching the dry matter content of about 15.5% and add acetic acid with getting the sauce.
Meatballs and sauce Packed in prescription ratio, sealed and sterilized with obtaining the target product.
When using tomato paste containing dry substances that do not match prescription, and/or acetic acid of a concentration that does not coincide with prescription, carry out calculation of their costs equivalent to the content of dry substances and/or acid respectively on the 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. Given in the form of intervals expenses cover their possible changes in the terms of storage of raw materials.
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 canned food "Burgers herring rybovodne in tomato sauce", providing training prescription components, cutting, passerovannye in oil and grinding on top of onions, chopping and grinding on top of fresh white cabbage, grinding on top of raw and roasted herring and carrots, mixing of these components with salt and part of black pepper bitter with obtaining the beef, its formation, 're breading in wheat flour and frying in vegetable oil with getting cutlets, mixing tomato paste, drinking water, sugar, remaining part of black pepper bitter, sweet-scented pepper, cloves, coriander, Bay leaf, boiling and add acetic acid with getting the sauce, packing meatballs and sauce, sealing and sterilization, characterized in that into the sauce optionally enter a ground meal pumpkin seeds, which before mixing pour drinking water and stand for swelling, and components used in the following ratio of expenses parts by weight:
herring 844vegetable oil
57,7fresh cabbage
151,1 carrot72,3-74,1
onions 54-54,7wheat flour
25,7meal pumpkin seeds
21,4tomato paste, terms
30%dry substance
77,7acetic acid, in recalculation on
80%-s ' concentration
4,3 sugar 25,7 salt 15,7black pepper bitter
0,54allspice
0,17carnation
0,11coriander
0,11Bay leaf
0,03 waterto exit target product 1000