Method for manufacture of preserves "flatfish with apples and leek". RU patent 2508849.
| Method for production of preserves "scad in dock sauce" / 2508848 Invention relates to the technology of fish preserves production. Bulb onions are cut, sauteed in vegetable oil and minced. Dock and parsley greens are frozen and minced. Garlic is strained. Ground pumpkin seeds extraction cake are poured with bone broth and maintained for swelling. One mixes the listed components with fish broth, tomato paste, salt, black hot pepper and laurel leaf to produce a sauce. Scad fillet is cut, mealed in wheat flour and fried in vegetable oil. The scad fillet and sauce are packed, sealed and sterilised. |
| Method for production of preserves "pike pieces in green sauce" / 2508847 Invention relates to the technology of preserved second-course lunches production. Dill greens are cut and frozen. White vegetables are blanched and strained. Ground pumpkin seeds extraction cake are poured with fish broth and maintained for swelling. The listed components are mixed with egg powder, sour cream, dry white wine, lemon juice, fish broth, salt, black hot pepper, white pepper and laurel leaf to produce a sauce. Pike fillet is cut and fried in melted butter. Bulb onions are cut and sauteed in melted butter. Pike fillet, bulb onions and sauce are packed, sealed and sterilised. |
| Method for production of preserves "smoked wolffish with salad" / 2508846 Invention relates to the technology of preserved appetisers production. Tomatoes are cut and blanched. Celeriac, small radish and apples are blanched and grated. Lettuce and spring onions are cut and frozen. Skin-off wolffish fillet is cut. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. The components are mixed with acetic acid, sugar, salt and CO2-extract of pyrolysis wood. The produced mixture and mayonnaise are packed, sealed and sterilised. |
| Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2508845 Invention relates to a method for production of preserves "Sichenik fish culets Ukrainian-style". 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 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, sealing and sterilisation. One additionally introduces into the garnish ground pumpkin seeds extraction cake that is poured, before mixing, with drinking water and maintained for swelling while the components are used at the expenditure ratio (weight parts) referred to in the invention formula. |
| Method for preparation of preserves "sichenik fish cutlets ukrainian-style" / 2508844 Invention relates to a method for preparation of preserves "Sichenik fish culets Ukrainian-style". 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, potatoes cutting and frying in melted butter, 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, sealing and sterilisation. One uses ground pumpkin seeds extraction cake that is poured, before mixing, with drinking water and maintained for swelling while the components are used at the expenditure ratio (weight parts) referred to in the invention formula. |
| Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" / 2508843 Invention relates to the technology for production of fish-and-vegetable preserves. For cutlets production one performs recipe components preparation, part of bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages chopping and mincing, raw and fried pike 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 the remaining bulb onions are 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 black hot pepper, allspice, cloves, coriander and laurel leaf; one performs the produced mixture cooking and acetic acid addition. Then the cutlets and sauce are packed, sealed and sterilised. |
| Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" / 2508842 Invention relates to the technology for production of fish-and-vegetable preserves. At first recipe components are prepared. For cutlets production one performs part of bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages chopping and mincing, raw and fried haddock and carrots mincing, the listed components mixing with salt and part of black hot pepper to produce mince. Then the produced mince is moulded, mealed in wheat flour and fried in vegetable oil to produce cutlets. Then the remaining bulb onions are 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 black hot pepper, allspice, cloves, coriander and laurel leaf; one performs the produced mixture cooking and acetic acid addition to produce a sauce. Then the cutlets and sauce are packed, sealed and sterilised to produce preserves. |
| Method for production of preserves "fried herring with carrots and cabbages in tomato sauce" / 2508841 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 cutting, sauteing in vegetable oil and milling, ground pumpkin seeds extraction cake pouring with drinking water and maintained for swelling, the listed components mixing with tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf, the produced mixture cooking and acetic acid addition. Herring is cut, 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 herring, carrots, cabbages and sauce are packed, sealed and sterilised to produce preserves. |
| Method for production of preserves "fried cod with carrots and cabbages in tomato sauce" / 2508840 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. |
| 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 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. Apples are cut and blanched. Leek greens are cut and frozen. Ground pumpkin seeds extraction cake are poured with fish broth and maintained for swelling. The listed components are mixed with dry white wine, sour cream, salt and black hot pepper. Flatfish fillet is cut. Flatfish fillet, the produced mixture and the fish broth are packed, sealed and sterilised.
EFFECT: method allows to reduce 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 "Flounder with apples and leek", providing training prescription components, cutting and blanching apples, cutting and freezing of greenery leek, mixing of these components with white dry wine, sour cream, salt and pepper black bitter, cutting fish, packing fish, resulting mixture and fish broth, sealing and sterilization (RU2330507 C1, 2008).
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 "Flounder with apples and leek", providing training prescription components, cutting and blanching apples, cutting and freezing green leek, mixing of these components with white dry wine, sour cream, salt and pepper black bitter, cutting fish, packing fish, resulting mixture and fish broth, sealing and sterilization, according to the invention, in the mixture optionally use the ground sunflower seeds, pumpkin, pre-fill fish broth and stand for swelling, and components used in the following ratio of expenses parts by weight:
flounder fillet
420 apples 337the green leek
66meal pumpkin seeds
11,5sour cream
90dry white wine
30 salt 12black pepper bitter
0,3fish broth
to the exit of the desired product 1000
The method is implemented as follows.
Prescription components prepared according to the traditional technology.
Prepared apples cut and blanched in hot water.
Prepared greens leeks cut and freeze.
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 white dry wine, sour cream, salt and pepper black bitter.
Prepared fish is cut.
Fillet of turbot, the resulting mixture and fish broth Packed in prescription ratio, sealed and sterilized with obtaining the target product,
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 №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.
Method of production of canned "Flounder with apples and leek", including the preparation prescription components, cutting and blanching apples, cutting and freezing green leek, mixing of these components with white dry wine, sour cream, salt and pepper black bitter, cutting fish, packing fish, resulting mixture and fish broth, sealing and sterilization, characterized in that in the composition of the mixture is additionally 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:
flounder fillet
420 apples 337,5the green leek
66meal pumpkin seeds
11,5sour cream
90dry white wine
30 salt 12black pepper bitter
0,3fish broth
to the exit of the desired product 1000