Method for preparation of preserves "mayonnaise-dressed rockfish" |
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IPC classes for russian patent Method for preparation of preserves "mayonnaise-dressed rockfish" (RU 2510773):
Method for production of preserved product "fish cutlets in tomato sauce" / 2510759
Method envisages preparation of recipe components, bulb onions milling, pike mincing, mixing part of bulb onions, pike, 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 swollen extraction cake mixing with the remaining bulb onions, 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 for preparation of preserved product "sichenik fish cutlets ukrainian-style" / 2510755
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 eggs, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets, potatoes cutting, blanching and straining, carrots blanching and cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, potatoes, carrots, green peas 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 manufacture of preserves "bonito in sour cream sauce" / 2510753
Method envisages recipe components preparation, bonito fillet cutting and frying in melted butter, cress and spring onion cutting and freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with sour cream, salt, black hot pepper, red hot pepper and mustard, the produced mixture packing, sealing and sterilisation.
Method for production of preserves "mayonnaise-dressed rockfish" / 2510752
Method involves potatoes, turnip, black olives, cucumbers and tomatoes cutting and blanching, carrots blanching and cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, allspice and laurel leaf, rockfish fillet cutting, the rockfish, produced mixture and mayonnaise packing, sealing and sterilisation.
"muhukaste" preserves production method / 2510746
One describes "Muhukaste" preserves production method envisaging recipe components preparation: chicken eggs cooking, shelling and cutting, tomatoes cutting and blanching, dill greens cutting and freezing, spice-salted herring fillet cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with sour cream, acetic acid, sugar, culinary salt and calcium acetate, the produced mixture packing, sealing and sterilisation.
Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2510743
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, 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 manufacture of preserved product "sichenik fish cutlets ukrainian-style" / 2510741
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 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 freezing in melted butter, carrots blanching and cutting, green beans cutting and freezing, potatoes, carrots and green beans mixing with flour, sour cream, 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 with drinking water (before mixing) and maintained for swelling.
Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2510739
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, blanching and straining, fresh green peas freezing, potatoes and green peas mixing with flour, milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation; one uses in the garnish composition lagenaria that is poured with drinking water (before mixing) and maintained for swelling.
Method for production of preserves "halibut in green sauce" / 2510731
Method involves recipe components preparation, halibut fillet cutting and frying in melted butter, fresh green peas and spring onion freezing and chopping, ground pumpkin seeds extraction cake pouring with fish broth at a weight ratio of 1:5 and maintenance for swelling, the listed components mixing with cream, dry white wine, salt and black hot pepper, halibut fillet and the produced mixture packing, sealing and sterilisation to produce the target product.
Method for production of preserves "mayonnaise-dressed halibut" / 2510722
Method involves recipe components preparation, halibut fillet cutting, potatoes, turnip, black olives and tomatoes cutting and blanching, carrots blanching and cutting, brined cucumbers cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio of nearly 1:5 and maintenance for swelling, the listed components mixing with salt, allspice and laurel leaf, the halibut fillet, the produced mixture and mayonnaise packing, sealing and sterilisation to produce the target product.
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FIELD: food industry. SUBSTANCE: method involves potatoes, turnip and black olives cutting and blanching, carrots blanching and cutting, pickled paprika and brined cucumbers cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, allspice and laurel leaf, rockfish fillet cutting, the rockfish, produced mixture and mayonnaise packing, sealing and sterilisation. EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
The invention relates to the production technology eateries canned. Known method of preparing canned "Sea bass with mayonnaise", providing training recipe components, cutting and blanching potatoes, turnips and olives, blanching and cutting carrots, cut pickles and pickled vegetable pepper, freezing fresh beans green peas, mixing the listed components with sodium chloride, calcium lactate, allspice and Bay leaf, cutting rockfish, packing rockfish, obtained mixture and mayonnaise, sealing and sterilization (EN 2332906 C1, 2008). The disadvantage of this method is high adhesion to the walls of the container obtained target product. The technical result of the invention is to reduce the adhesion to the walls of the container obtained target product. This result is achieved in that in the method of canning "Sea bass with mayonnaise", providing training recipe components, cutting and blanching potatoes, turnips and olives, blanching and cutting carrots, cut marinated vegetable pepper and pickles, freezing fresh beans green peas, mixing the listed components, salt, allspice and Bay leaf, cutting rockfish, packing fillets Mor is anyone perch, the mixture and mayonnaise, sealing and sterilization according to the invention in the mixture optionally use the ground meal of pumpkin seeds, which is pre-filled with drinking water and allowed to swell, and the components used in the following ratio of expenses, parts by weight:
The method is implemented as follows. Prescription components prepared according to the traditional technology. Prepared potatoes, turnips and olives are cut and blanched in hot water. Prepared carrots blanched in hot water and cut. Prepared pickled vegetable pepper and pickles cut. Prepared fresh corn green peas frozen. Prepared ground meal of pumpkin seeds, obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI, technology Development sausages functional purpose with the addition of pumpkin seeds - Krasnodar: INEP, 2008, ñ.38-45), pour drinking water in the ratio by weight of about 1:5 and incubated for swelling. These components in the recipe ratio is mixed with the salt and grind allspice and Bay leaf. Prepared grouper fillets cut. Fillet of sea bass, the mixture and mayonnaise Packed in prescription ratio, sealed and sterilized to obtain the target product. The cost components are based on norms of waste and losses of the respective raw materials. Given in the form of intervals expenses cover their possible change of shelf life of raw materials. Received popisannoe technologies canned food organoleptic properties similar to the product on the closest analogue. To confirm the technical result of cans No. 8 containing products obtained according to the described technology and the closest analogue was opened and established in the tripod upside down. Experienced product is completely out of the banks, and the product is the closest analogue is not. Thus, the proposed method allows to reduce adhesion to the walls of the container obtained target product. The method of preparation of canned Sea bass mayonnaise", including cutting and blanching potatoes, turnips and olives, blanching and cutting carrots, cut marinated vegetable pepper and pickles, freezing fresh beans green peas, mixing the listed components, salt, allspice and Bay leaf, cutting rockfish, packing rockfish, obtained mixture and mayonnaise, sealing and sterilization, characterized in that the mixture additionally use ground meal of pumpkin seeds, which is pre-filled with drinking water and allowed to swell, and the components used in the following ratio costs, parts by weight:
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