Method for production of preserves "fried cod with carrots and cabbages in tomato sauce". RU patent 2508840.
| Method for production of preserves "fish-and-vegetable atlantic herring cutlets in tomato sauce" / 2508839 Invention relates to the technology for production of fish-and-vegetable preserves. At first recipe components are prepared. For cutlets production one performs bulb onions cutting, sauteing in vegetable oil and mincing, fresh white cabbages chopping and mincing, raw and fried Atlantic herring and carrots mincing, the listed components mixing with salt and part of black hot pepper to produce mince. Then the mince is moulded, mealed in wheat flour and fried in vegetable oil to produce cutlets. For sauce production one performs ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the swollen 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. Then the cutlets and sauce are packed, sealed and sterilised to produce preserves. |
| Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2508838 Invention relates to a method of preserved second-course lunches production. The method involves 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 pike fillet and speck mincing, mixing with the remaining chicken eggs and another part of salt to produce a cutlet mass, mince moulding into the mass, the cutlets steeping in eggs, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets, carrots blanching and straining, green beans cutting and freezing, carrots and green beans mixing with sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing at the preset components ratio, sealing and sterilisation. One additionally introduces into the garnish ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling. |
| Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2508837 Invention relates to a method of preserved second-course lunches production. The method involves 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 pike fillet and speck mincing, mixing with the remaining chicken eggs and another part of salt to produce a cutlet mass, mince moulding into the mass, the cutlets steeping in eggs, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets, carrots blanching and straining, fresh green peas freezing, carrots and green peas mixing with sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing at the specified components ratio, sealing and sterilisation. One additionally introduces into the garnish ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling. |
| Method for preparation of preserves "sichenik fish cutlets ukrainian-style" / 2508836 Invention relates to the technology of preserved second-course lunches production. The method involves 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, tomatoes cutting and blanching, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, tomatoes, green peas and pumpkin seeds extraction cake mixing with milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing at the preset components ratio, sealing and sterilisation. |
| Method for preparation of preserves "sichenik fish cutlets ukrainian-style" / 2508835 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 another part of 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, tomatoes cutting and blanching, fresh green peas freezing, tomatoes and green peas mixing with milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing at the specified components ratio, sealing and sterilisation. One additionally introduces into the garnish ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling. |
| Method for production of preserved product "sichenik fish cutlets ukrainian-style" / 2508834 Invention relates to a method for production of a preserved product "Sichenik fish culets Ukrainian-style". The method involves 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 another part of 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, fresh green peas freezing, potatoes and green peas mixing with milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing at the specified components ratio, sealing and sterilisation. One additionally introduces into the garnish ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling. |
| Method for production of preserves "fish with vegetable stew in tomato sauce" / 2508833 Invention relates to a method for production of preserves "Fish with vegetable stew in tomato sauce". The method is as follows: prepared carrots, parsley roots and bulb onions are cut, sauteed in vegetable oil and partially strained. Potatoes and rutabaga are cut and blanched. Fresh white cabbages are chopped and frozen. Fish fillet and lagenaria are cut; garlic is strained. Ground pumpkin seeds extraction cake is poured with fish broth and maintained for swelling. One mixes potatoes, rutabaga, cabbages, lagenaria and the unstrained parts of carrots, parsley roots and bulb onions to produce garnish. Then one performs mixing garlic, pumpkin seeds extraction cake and the strained parts of carrots, parsley roots and bulb onions with fish broth, tomato paste, sugar, salt, black hot pepper and laurel leaf to produce a sauce. Then fish fillet, garnish and sauce are packed, sealed and sterilised. |
| Method for production of preserves "stewed cisco with vegetables" / 2508832 Invention relates to a method for production of preserves "Stewed cisco with vegetables". The method is as follows: prepared Ussuri cisco, lagenaria and estragon greens are cut. Prepared carrots, parsley root and bulb onions are cut and sauteed in cooking fat. Potatoes and rutabaga are cut and blanched. Fresh white cabbages are chopped and frozen; garlic is strained. Ground pumpkin seeds extraction cake is poured with fish broth and maintained for swelling. The listed components are mixed with fish broth, tomato paste, acetic acid, sugar, salt and CO2-extracts of cloves, black hot pepper and laurel leaf. The produced mixture is packed, sealed and sterilised. |
| Method for production of preserves "stewed cisco with vegetables" / 2508831 Invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, Ussuri cisco and estragon greens cutting, carrots and bulb onions cutting and sauteing in cooking fat, potatoes and rutabaga 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. |
| Method for production of preserves "stewed cisco with vegetables" / 2508830 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. |
| 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. At first recipe components are prepared. For sauce production one performs bulb onions milling, ground pumpkin seeds extraction cake pouring with drinking water and maintained for swelling, the listed components mixing with tomato paste, drinking water, sugar, black hot pepper, allspice, cloves, coriander and laurel leaf, the produced mixture cooking and acetic acid addition. Cod is cut, maintained in salt solution, mealed in wheat flour and fried in vegetable oil; carrots are cut and sauteed in vegetable oil; fermented cabbages are fried in vegetable oil. Then the cod, carrots, cabbages and sauce are packed, sealed and sterilised to produce preserves.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
The invention relates to the production technology of rybovodne canned food.
Known the way we produce canned "fried Cod with carrots and cabbage and tomato sauce", providing training prescription components, chopping onions, mixing it with vegetable oil, tomato paste, drinking water, sugar, pepper black bitter, sweet-scented pepper, cloves, coriander, Bay leaf, boiling and add acetic acid with getting the sauce, cutting, exposure to saline solution, 're breading in wheat flour and frying in vegetable oil cod, cutting, passerovannye in vegetable oil, carrots, frying in vegetable oil sauerkraut, packing cod, carrot, cabbage and sauce, sealing and sterilization (Handbook on manufacture of canned food. Volume 3): Food industry, 1971, s-494).
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 manufacture of canned food "fried Cod with carrots and cabbage and tomato sauce", providing training prescription components, chopping onions, mixing it with tomato paste, drinking water, sugar, pepper black bitter, sweet-scented pepper, cloves, coriander, Bay leaf, boiling and add acetic acid getting the sauce, cutting, exposure to saline solution, 're breading in wheat flour and frying in vegetable oil cod, cutting, passerovannye in vegetable oil, carrots, frying in vegetable oil sauerkraut, packing cod, carrot, cabbage 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:
cod 944,1vegetable oil
69,1 carrot238-244,1
onions86,3-87,4
sauerkraut
259,7wheat flour
11,1meal pumpkin seeds
11,4tomato paste, in terms of
30%dry substance
91,4acetic acid, in recalculation on
80%-s ' concentration
3,4 sugar 25,7 salt 13,6black pepper bitter
0,11allspice
0,11carnation
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 chopped onions on top.
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), filled with drinking water in the ratio by weight of about 1:5 and stand for swelling.
These components prescription ratio mixed with tomato paste, drinking water, sugar and powdered black pepper bitter, sweet-scented pepper, 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.
Prepared cod cut, maintained at a temperature of 10-15 OC for 2-6 minutes in 18-24%solution of sodium chloride, paneer in flour and fry in vegetable oil.
Prepared carrots cut and passer in vegetable oil.
Prepared sauerkraut fry in vegetable oil
Cod, carrots, cabbage 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, 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 №8 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.
The way we produce canned "fried Cod with carrots and cabbage and tomato sauce", providing training prescription components, chopping onions, mixing it with tomato paste, drinking water, sugar, pepper black bitter, sweet-scented pepper, cloves, coriander, Bay leaf, boiling and add acetic acid with getting the sauce, cutting, exposure to saline solution, 're breading in wheat flour and frying in vegetable oil cod, cutting, passerovannye in vegetable oil, carrots, frying in vegetable oil pickled cabbage, packing cod, carrot, cabbage 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 allowed to swell, and the components used in the following ratio of expenses by mass.:
cod 944,1vegetable oil
69,1 carrot238-244,1
onions86,3-87,4
sauerkraut
259,7wheat flour
11,1meal pumpkin seeds
11,4tomato paste, in terms of
30%dry substance
91,4acetic acid, in recalculation on
80%-s ' concentration
3,4 sugar 25,7 salt 13,6black pepper bitter
0,11allspice
0,11carnation
0,11coriander
0,11Bay leaf
0,03 waterto the exit of the desired product 1000