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IPC classes for russian patent Method for production of preserves "rockfish with salad" (RU 2510794):
Another patents in same IPC classes:
Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2510787
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, scallops cutting and blanching, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, potatoes, scallops, 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.
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Method for production of preserves "fried cod with mushrooms" / 2510783
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Method for manufacture of preserved product "mayonnaise-dressed rockfish" / 2510777
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Method for preparation of preserves "mayonnaise-dressed rockfish" / 2510773
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.
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.
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FIELD: food industry.
SUBSTANCE: one performs tomatoes cutting and blanching, celeriac, small radish and apples blanching and grating, lettuce and spring onion cutting and freezing, skin-off rockfish fillet cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with acetic acid, sugar and salt, the 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.
There is a method of production of canned Sea bass with salad", providing training recipe components, cutting and blanching tomatoes, blanching and rubbing celery, radishes and apples, cutting and freezing lettuce and green onions, cut Bessmertnova fillet of sea bass, mixing the listed components with vegetable oil, acetic acid, sugar, sodium chloride and calcium acetate, packing the mixture and mayonnaise, sealing and sterilization (EN 2332028 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 production of canned Sea bass with salad", providing training recipe components, cutting and blanching tomatoes, blanching and rubbing celery, radishes and apples, cutting and freezing lettuce and green onions, cut Bessmertnova fillet of sea bass, mixing the listed components with acetic acid, sugar and salt, packing the mixture and mayonnaise, sealing and sterilization according to the invention in the composition of the e mixture optionally use the ground meal of pumpkin seeds, pre-fill drinking water and allowed to swell, and the components used in the following ratio of expenses, parts by weight:
| Bessmertnova fillets |
|
| sea bass |
260,9 |
| celery root |
81,2-82,5 |
| radish |
208,7 |
| apples |
of 97.8 |
| tomatoes |
97,9 |
| green onions |
47,8 |
| salad |
47,8 |
| meal of pumpkin seeds |
13,1 |
| mayonnaise |
150 |
| acetic acid, in terms of |
|
| 80%concentration |
0,16 |
| sugar |
15 |
| Sol |
12 |
| water |
to the output of the target product 1000 |
The method is implemented as follows.
Prescription components prepared according to the traditional technology.
Prepared tomatoes are cut and blanched in hot water.
Prepared celery, radishes and apples are blanched in hot water and scrubbed.
The prepared salad and green onions cut and freeze.
Prepared Bessmertnova grouper fillets cut.
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 acetic acid, sugar and salt.
The resulting 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 interval consumption of celery root covers the possible change of shelf life of raw materials.
When using acetic acid of a concentration that does not coincide with prescription, carry out the conversion of its consumption by the equivalent of the acid and the known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, p.124).
Obtained according to the described technology canned food organoleptic properties similar to the product on the closest analogue.
To confirm the technical result of cans No. 5 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.
Method of production of canned Sea bass with salad", including cutting and blanching tomatoes, blanching and rubbing celery, radishes and apples, cutting and freezing lettuce and green onions, cut Bessmertnova fillet of sea bass, mixing the listed components with acetic acid, sugar and salt, packing the 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 of expenses, parts by weight:
| obess the counter fillets |
|
| sea bass |
260,9 |
| celery root |
81,2-82,5 |
| radish |
208,7 |
| apples |
of 97.8 |
| tomatoes |
97,9 |
| green onions |
47,8 |
| salad |
47,8 |
| meal of pumpkin seeds |
13,1 |
| mayonnaise |
150 |
| acetic acid, in terms of |
|
| 80%concentration |
0,16 |
| sugar |
15 |
| Sol |
12 |
| water |
to the output of the target product 1000 |
|