|
Method for production of preserves "fried largehead hairtail in tomato sauce" |
|
|
IPC classes for russian patent Method for production of preserves "fried largehead hairtail in tomato sauce" (RU 2510913):
Method for production of preserves "fried dentex in tomato sauce" / 2510912
One describes a method for production of preserves "Fried dentex in tomato sauce"; the method envisages recipe components preparation with introduction of ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling.
Method for production of preserves "fish cutlets in tomato sauce" / 2510910
Method envisages preparation of recipe components, milling part of bulb onions, raw and fried starry sturgeon 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, cutting, sauteing in vegetable oil and 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 preserved product "fish cutlets in tomato sauce" / 2510902
Method envisages preparation of recipe components, milling part of bulb onions, sprats 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, cutting, sauteing in vegetable oil and 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 preserved product "fish cutlets in tomato sauce" / 2510899
Method envisages preparation of recipe components, bulb onions milling, navaga mincing, mixing part of bulb onions, navaga, 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 "salad with sprats and brined cucumbers" / 2510843
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.
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.
Method for production of preserves "fried dentex in tomato sauce" / 2510912
One describes a method for production of preserves "Fried dentex in tomato sauce"; the method envisages recipe components preparation with introduction of ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling.
Method for production of preserves "forced stewed pork with stewed cabbages" / 2510903
Method envisages recipe components preparation, cutting, sauteing (in melted fat) and straining part of carrots, part of parsley roots and part of bulb onions, the components mixing with bone broth, tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce a sauce, pork cutting, forcing with another part of carrots and another part of parsley roots and frying, chopping and freezing fresh white cabbages, cutting and sauteing (in melted fat) the remaining carrots, parsley roots and bulb onions, mixing cabbages and the unstrained parts of carrots, parsley roots and bulb onions to produce a garnish, pork, garnish and sauce packing, sealing and sterilisation. One uses ground pumpkin seeds extraction cake that is poured, before mixing, with bone broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: pork - 361.5-454.6; melted fat - 24.8; fresh white cabbages - 228.6; carrots - 172-176.4; parsley roots - 97.8-99.1; bulb onions - 95-96.2, pumpkin seeds extraction cake - 22.8, tomato paste in conversion to 30% dry substances content - 62.5, acetic acid in conversion to 80% concentration - 0.45, sugar - 12, salt - 12, black hot pepper - 0.38, laurel leaf - 0.04, bone broth till the target product yield is equal to 1000.
Method for manufacture of preserves "beef forced with garlic and speck" / 2510900
Method envisages recipe components preparation, potatoes cutting and blanching, fresh green peas freezing, the listed components mixing with sour cream, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce garnish, beef cutting, forcing with garlic and speck and frying in melted beef fat, beef, garnish and bone broth packing, sealing and sterilisation. One additionally uses in the garnish composition benincasa that is cut and blanched (before mixing) and ground pumpkin seeds extraction cake that is poured with bone broth and maintained for swelling (before mixing) while the components are used at the following expenditure ratio, weight parts: beef - 562.5-578.8; speck - 47.9; melted fat - 41.5; garlic - 8.2-8.6; potatoes - 200.2-211.1; benincasa - 215.9; green peas - 174.1; pumpkin seeds extraction cake - 12; sour cream - 63.9; acetic acid in conversion to 80% concentration - 1.2; sugar - 2.4; salt - 12; black hot pepper - 0.2; laurel leaf - 0.08; bone broth till the target product yield is equal to 1000.
Method for production of preserves "stewed meat with stewed cabbages" / 2510829
Method involves fresh white cabbages chopping and freezing, carrots, white vegetables and bulb onions cutting, sauteing in melted fat and partial straining, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing cabbages, the unstrained parts of carrots, white vegetables and bulb onions to produce garnish, mixing the pumpkin seeds extraction cake and the strained parts of carrots, white vegetables and bulb onions with bone broth, tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce a sauce, the meat cutting and frying in melted fat, the meat, garnish and sauce 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 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 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 preserved product "chopped partridge cutlets with garnish and white sauce with vegetables" / 2510700
One performs wheat bread soaking in milk and chopping, partridge flesh and raw tallow chopping. The listed components are mixed with part of salt and part of black hot pepper to produce mince. The mince is moulded, mealed in wheat crumbs and fried in melted butter to produce cutlets. One performs carrots, white vegetables and bulb onions cutting, sauteing in melted butter and straining. Turnip is cut and blanched; French beans and greens are cut and frozen; fresh green peas are frozen. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes prepared carrots, white vegetables, bulb onions, turnips, green peas, French beans, greens and pumpkin seeds extraction cake with the remaining salt, citric acid, the remaining black hot pepper and laurel leaf. Cutlets, produced mixture and bone broth are packed into a container. Then one performs sealing and sterilisation.
|
FIELD: food industry. SUBSTANCE: one describes a method for production of preserves "Fried largehead in tomato sauce"; the method envisages recipe components preparation with introduction of ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling. EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
The invention relates to the technology of production of canned fish. A known method of manufacturing canned "Sword-fish fried in tomato sauce", providing training prescription components, chopping onions, mixing it with tomato paste, water, sugar, salt, black pepper bitter, allspice, cloves, coriander and Bay leaf, cooking and adding acetic acid to obtain the sauce, cutting, 're breading in wheat flour and frying in vegetable oil sword-fish, packing sword-fish and sauce, sealing and sterilization (Reference canned. Volume 3. - M.: Food industry, 1971, s-414). 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 manufacturing canned "Sword-fish fried in tomato sauce", providing training prescription components, chopping onions, mixing it with tomato paste, water, sugar, salt, black pepper bitter, allspice, cloves, coriander and Bay leaf, cooking and adding acetic acid to obtain the sauce, cutting, 're breading of wheat in the primary flour and frying in vegetable oil sword-fish, packing sword-fish and sauce, sealing and sterilization according to the invention in the sauce impose additional ground meal of 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:
The method is implemented as follows. Prescription components prepared according to the traditional technology. Prepared onions shredded on top. 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 tomato paste, water, sugar, salt and powdered black pepper bitter, allspice, cloves, coriander and Bay leaf. The mixture is boiled until the dry matter content of about 15.5% and add acetic acid with obtaining sauce. Prepared by the sword-fish is cut, paneer in flour and fry in vegetable oil. The sword-fish and the sauce Packed in p is captures ratio, sealed and sterilized to obtain the target product. If using tomato paste with a solids content not matching with your prescription, and/or acetic acid with a concentration that does not coincide with prescription, carry out calculation of their costs on an equivalent solids content and/or acid, respectively, according to known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, p.124). The cost components are based on norms of waste and losses of the respective raw materials. Given in the form of interval consumption of onions covers the possible change of shelf life of raw materials. 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. After 10-15 minutes of experienced product is completely flowed out of banks. Sauce product on the closest analogue is not completely drained away, and began to dry on the walls of banks. Thus, the proposed method allows to reduce adhesion to the walls of the container obtained target product. A method of manufacturing canned "Sword-fish fried in tomato sauce", providing training prescription components, chopping onions, mixing it with tomato paste, water, sugar, salt, black pepper bitter, allspice, cloves, coriander and Bay leaf, cooking and adding acetic acid to obtain the sauce, cutting, 're breading in wheat flour and frying in vegetable oil sword-fish, packing sword-fish and sauce, sealing and sterilization, characterized in that the sauce impose additional ground meal of 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:
|
| © 2013-2014 Russian business network RussianPatents.com - Special Russian commercial information project for world wide. Foreign filing in English. |