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IPC classes for russian patent Method for production of preserves "fish salad with green peas" (RU 2510991):
Another patents in same IPC classes:
Method for production of preserves "fish-and-vegetable sardine cutlets in tomato sauce" / 2510922
One performs fresh white cabbages chopping and mincing, raw and fried sardine, bulb onions and carrots mincing, the listed components mixing with salt and part of black hot pepper to produce mince. The mince is moulded, mealed in wheat flour and fried in vegetable oil to produce cutlets. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Then one mixes the extraction cake with tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf; one proceeds with the mixture cooking and acetic acid addition to produce a sauce. The cutlets and the sauce are packed, sealed and sterilised.
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.
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FIELD: food industry.
SUBSTANCE: method involves potatoes cutting and blanching, carrots blanching and cutting, greens cutting and freezing, brined cucumbers and fish fillet cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, the produced mixture and mayonnaise packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
The invention relates to the production technology eateries canned.
A method of producing canned "fish Salad with green peas", providing training recipe components, cutting and blanching potatoes, blanching and cutting carrots, cutting and freezing greens, cut pickles and fish fillets, freezing fresh beans green peas, mixing the listed components with salt, packing the mixture and mayonnaise, sealing and sterilization (EN 2323645 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 food "fish Salad with green peas", providing training recipe components, cutting and blanching potatoes, blanching and cutting carrots, cutting and freezing greens, cut pickles and fish fillets, freezing fresh beans green peas, mixing the listed components with salt, packing the mixture and mayonnaise, sealing and sterilization according to the invention in the mixture optionally use the ground meal of pumpkin seeds, which pre-Bay is tons of drinking water and allowed to swell, and the components used in the following ratio of expenses, parts by weight:
| fish fillets |
272,7 |
| potatoes |
349,1-368,2 |
| carrots |
63,8 is 65.5 |
| pickles |
198,2 |
| green peas |
82,6 |
| greens |
25 |
| meal of pumpkin seeds |
12 |
| mayonnaise |
90 |
| Sol |
9,8 |
| water |
to the output of the target product 1000 |
The method is implemented as follows.
Prescription components prepared according to the traditional technology.
Prepared potatoes are cut and blanched in hot water.
Prepared carrots blanched in hot water and cut.
Prepared greens cut and freeze.
Prepared pickles and fish fillets cut.
Prepared fresh corn green peas frozen.
Prepared ground meal of pumpkin seeds, the floor is built 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.
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 intervals expenses cover their 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. 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 food "fish Salad with green peas, including cutting and blanching potatoes, Blanc is the key and cutting carrots, cutting and freezing greens, cut pickles and fish fillets, freezing fresh beans green peas, mixing the listed components with 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, parts by weight:
| fish fillets |
272,7 |
| potatoes |
349,1-368,2 |
| carrots |
63,8 is 65.5 |
| pickles |
198,2 |
| green peas |
82,6 |
| greens |
25,0 |
| meal of pumpkin seeds |
to 12.0 |
| mayonnaise |
90,0 |
| Sol |
9,8 |
| water |
to the output of the target product 1000 |
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