Method for production of preserves "salad with sprats and brined cucumbers". RU patent 2510843.
| Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2510838 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, rutabaga cutting and blanching, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, potatoes, rutabaga, 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. The components are used at a specified quantity. |
| Method for production of preserves "herring salad" / 2510834 Method involves chicken eggs boiling, shelling and cutting, potatoes, tomatoes and apples cutting and blanching, lettuce, spring onion and greens cutting and freezing, salted herring fillet and brined cucumbers cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, the produced mixture and sour cream packing, sealing and sterilisation. |
| Method for production of preserved product "fish cutlets in tomato sauce" / 2510815 Method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, vendace mincing, mixing part of bulb onions, vendace, 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. The method is characterised by the components quantity in weight parts. |
| Method for production of preserves "fish cutlets in tomato sauce" / 2510812 Method envisages preparation of recipe components, cutting, sauteing in vegetable oil and milling part of bulb onions, raw and fried pike mincing, the listed components mixing with 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, milling the remaining bulb onions, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with 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. The method is characterised by the components quantity in weight parts. |
| Method for production of preserves "fish cutlets in tomato sauce" / 2510811 Method envisages preparation of recipe components, bulb onions milling, raw and fried omul mincing, mixing part of bulb onions, omul, 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. The method is characterised by the components quantity in weight parts. |
| Fish-and-vegetal preserves production method / 2510795 Method envisages recipe components preparation, bulb onions and white vegetables cutting, blanching and straining, champignons and lemons cutting and blanching, asparagus cutting and freezing, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, the listed components mixing with dry white wine, salt, citric acid, black hot pepper and laurel leaf, fish fillet cutting, fish fillet, produced mixture and fish broth packing, sealing and sterilisation. |
| Method for production of preserves "rockfish with salad" / 2510794 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. |
| 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. |
| Method for production of preserves "sprats in wine sauce" / 2510785 One describes a method for production of fish preserves, in particular, to preserves "Sprats in wine sauce"; the method envisages preparation of recipe components, wheat flour sauteing in vegetable oil, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, wine, drinking water, sugar, salt, black hot pepper, allspice and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, sprats and sauce packing, sealing and sterilisation. |
| Method for production of preserves "fried cod with mushrooms" / 2510783 Method envisages recipe components preparation, bulb onions cutting and sauteing in vegetable oil, chanterelles cutting and frying in vegetable oil, dill green milling and the listed components mixing with brined chanterelles to produce garnish, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with sour cream, drinking water and black hot pepper, the mixture cooking and addition of acetic acid to produce a sauce, cod cutting, maintenance in salt solution, mealing in wheat flour and frying in vegetable oil, the cod, garnish 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: method involves potatoes and bulb onions cutting and blanching, spring onion and greens cutting and freezing, fresh green peas freezing, brined cucumbers and salted sprats fillet cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt and mustard, the produced mixture and sour cream packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
The invention relates to the production technology snackbars canned food.
The known method of production of canned "Salad with sprats and pickles", providing training prescription components, cutting and blanching of potatoes and onions, cutting and freezing green onions and greens, freezing fresh beans, green peas, cut pickles and fillets salted sprat, mixing of these components with salt and mustard, packing and sour cream mixture, sealing and sterilization (RU 2322891 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 "Salad with sprats and pickles", providing training prescription components, cutting and blanching of potatoes and onions, cutting and freezing green onions and greens, freezing fresh beans, green peas, cut pickles and fillets salted sprat, mixing of these components with salt and mustard, packing and sour cream mixture, sealing and sterilization, according to the invention, in the mixture optionally use the ground sunflower seeds, pumpkin, which is pre-filled with drinking water and allowed to swell, and the components used in the following ratio expenses parts by weight:
fillets salted sprat
83,3potatoes
533,3-562,5
pickles 181,7 onions 78-79green onions
45,8green peas
27,3 greens 25meal pumpkin seeds
18sour cream
160 salt 9 mustard 3,5 waterto the exit of the desired product 1000
The method is implemented as follows.
Prescription components prepared according to the traditional technology.
Prepared potatoes and onions cut and blanched in hot water.
Prepared green onions and parsley cut and freeze.
Prepared fresh corn, green peas, frozen.
Prepared pickles and fillets salted sprat cut.
Prepared ground meal pumpkin seeds obtained by known techniques (Vasiliev A.G., Dvorkin S.A., Kasyanov GI Development of technology 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 is mixed with salt and ground mustard.
The resulting mixture and sour cream 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. 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 №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 "Salad with sprats and pickles", including cutting and blanching of potatoes and onions, cutting and freezing green onions and greens, freezing fresh beans, green peas, cut pickles and fillets salted sprat, mixing of these components with salt and mustard, packing and sour cream mixture, sealing and sterilization, characterized in that in the composition of the mixture is additionally used ground sunflower seeds, pumpkin, which is pre-filled with drinking water and allowed to swell, and the components used in the following ratio, in parts by weight:
fillets salted sprat
83,3potatoes
533,3-562,5
pickles 181,7 onions78,0-79,0
green onions
45,8green peas
27,3 greens 25,0meal pumpkin seeds
18,0sour cream
160,0 salt 9,0 mustard 3,5 waterto the exit of the desired product 1000