Method for production of preserves "stewed cisco with vegetables". RU patent 2508830.
|
Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2508829 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 pollock 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 roots blanching and straining, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, beet roots, green peas and pumpkin seeds extraction cake mixing with milk 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" / 2508828 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 and frying in melted butter, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, potatoes, 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" / 2508827 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, potatoes cutting, blanching and straining, beet-roots cutting and blanching, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, potatoes, beet-roots, 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" / 2508826 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, potatoes cutting, blanching and straining, benincasa cutting and blanching, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, potatoes, benincasa, 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" / 2508825 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 pollock 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 production of preserves "fried cutlets in chilean sauce" / 2508824 Invention relates to the technology of fish preserves production. The method envisages recipe components preparation, bulb onions cutting, sauteing in vegetable oil and milling, vendace mincing, the listed components mixing 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, mixed with tomato paste, drinking water, sugar, the remaining salt, allspice, cloves, cinnamon and mustard; the mixture is cooked with acetic acid addition to produce a sauce. The produced cutlets and sauce are packed, sealed and sterilised. |
|
Method for production of preserves "fish-and-vegetable herring cutlets in tomato sauce" / 2508823 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. |
|
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 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 of preserved second-course lunches production. The method envisages recipe components preparation, Ussuri cisco, pumpkin and estragon greens cutting, carrots, parsley roots and bulb onions cutting and sauteing in cooking fat, potatoes and turnip cutting and blanching, fresh white cabbages chopping and freezing, garlic straining, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, the listed components mixing with fish broth, tomato paste, acetic acid, sugar, salt and CO2-extracts of cloves, cinnamon, black hot pepper and laurel leaf, the produced mixture packing, sealing and sterilisation.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
The invention relates to the technology of production of canned second lunch dishes.
The known method of production of canned “Whitefish stewed with vegetables”, providing training prescription components, cutting Amur whitefish, pumpkin and greenery tarragon, cutting, passerovannye in the culinary fat carrot, parsley root and onions, cut and blanching potatoes and turnips, the shredder and the freezing of fresh cabbage, rubbing garlic, passerovannye wheat flour, mixing of these components with fish broth, tomato paste, acetic acid, sugar, salt and CO 2-extracts of cloves, cinnamon, black pepper bitter and Bay leaf, packing obtained mixes, sealing and sterilization (RU 2282378 C1, 2006).
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 “Whitefish stewed with vegetables”, providing training prescription components, cutting Amur whitefish, pumpkin and greens tarragon, cutting, passerovannye in the culinary fat carrot, parsley root and onions, cut and blanching potatoes and turnips, the shredder and the freezing of fresh cabbage, rubbing garlic, mixing of these components with flour, fish broth, tomato paste, vinegar acid, sugar, salt and CO 2-extracts of cloves, cinnamon, black pepper bitter and Bay leaf, packing obtained mixes, sealing and sterilization, according to the invention, are used ground sunflower seeds, pumpkin, pre-fill fish broth and stand for swelling, and components used in the following ratio of expenses parts by weight:
Amur whitefish
669cooking fat
50,3 carrot306-314,2
onions134,6-136,3
parsley root
17-17,3potatoes
71,1-75,6
turnip 15fresh cabbage
50 pumpkin 57 garlicfrom 9.1 to 9.6
parsley tarragon
87meal pumpkin seeds
32tomato paste, in terms of
30%dry substance
26acetic acid, in recalculation on
80%-s ' concentration
0,8 sugar 2,5 salt 12CO2-extracts of cloves
0,003CO2-extract of cinnamon
0,003CO2-extract pepper bitter
0,0108CO 2-Bay leaf extract
0,0227fish broth
to the exit of the desired product 1000
The method is implemented as follows.
Prescription components prepared according to the traditional technology.
Prepared Amur whitefish, pumpkin and parsley tarragon cut.
Prepared carrots, parsley roots and onions cut and passer in cooking oil.
Prepared potatoes and turnips cut and blanched in hot water.
Prepared of fresh cabbage and chopped frozen.
Prepared garlic rubbed.
Prepared ground meal pumpkin seeds obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI Development of technology of sausages functional purpose with additives of pumpkin seeds - Krasnodar: INEP, 2008, ñ.38-45), fill fish broth in the ratio by weight of about 1:5 and stand for swelling.
These components prescription ratio mixed with fish broth, tomato paste, acetic acid, sugar, salt and CO 2-extracts of cloves, cinnamon, black pepper bitter and Bay leaf.
The resulting mixture is Packed, sealed and sterilized with obtaining the target product.
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.
When using tomato paste with the content of 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 technology instructions for the production of canned food. Volume I - M: APP “Conservative”, 1990, p.124).
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. Experienced product is completely out of banks, and the product is closest analogue is not.
Thus, the proposed method allows to reduce adhesion to the walls of containers received the target product.
Method of production of canned “Whitefish stewed with vegetables”, providing training prescription components, cutting Amur whitefish, pumpkin and greenery tarragon, cutting, passerovannye in the culinary fat carrot, parsley root and onions, cut and blanching potatoes and turnips, the shredder and the freezing of fresh cabbage, rubbing garlic, mixing of these components with flour, fish broth, tomato paste, acetic acid, sugar, salt and 2-extracts of cloves, cinnamon, black pepper bitter and Bay leaf, packing mixture, sealing and sterilization, wherein the use of ground sunflower seeds, pumpkin, pre-fill fish broth and stand for swelling, and components used in the following ratio of expenses parts by weight:
Amur whitefish
669cooking fat
50,3 carrot306-314,2
onions134,6-136,3
parsley root
17-17,3potatoes
71,1-75,6
turnip 15fresh cabbage
50 pumpkin 57 garlicfrom 9.1 to 9.6
parsley tarragon
87meal pumpkin seeds
32tomato paste in terms of
30%dry substance
26acetic acid in recalculation on
80%-s ' concentration
0,8 sugar 2,5 salt 122-extract carnations
0,0032-extract of cinnamon
0,0032-extract of bitter pepper
0,01082 Bay leaf extract
0,0227fish broth
to the exit of the desired product 1000