Method for production of preserves "fish salad with pasta"

IPC classes for russian patent Method for production of preserves "fish salad with pasta" (RU 2511726):

A23L3/00 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs (preserving foods or foodstuffs in association with packaging B65B0055000000)

A23L1/325 -

A23L1/216 -

Another patents in same IPC classes:

Method for manufacture of preserves "rabbit with garnish" / 2511659

Method envisages recipe components preparation, cucumbers and tomatoes cutting and blanching, lettuce cutting and freezing, horseradishes grating, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. Then one performs the listed components mixing with sour cream, sugar, culinary salt, calcium lactate, black hot pepper and laurel leaf, rabbit meat cutting, the rabbit meat and the produced mixture packing, sealing and sterilisation.

Method for manufacture of preserves "rabbit with garnish" / 2511657

Method envisages preparation of recipe components, green onion cutting and freezing, pickled cucumbers cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. Then one performs the listed components mixing with mayonnaise, "Yuzhny" sauce, culinary salt, calcium ascorbate, black hot pepper and laurel leaf, rabbit meat cutting, the rabbit meat and the produced mixture packing, sealing and sterilisation.

Method for production of preserved product "potato salad with mushrooms and herring" / 2511621

Method involves potatoes, cucumbers and bulb onions cutting and blanching, spring onion cutting and freezing, smoked herring fillet and pickled mushrooms cutting, the listed components mixing with acetic acid, sugar, salt, black hot pepper and mustard, the produced mixture and mayonnaise packing, sealing and sterilisation. One additionally uses in the mixture composition ground pumpkin seeds extraction cake that is preliminarily poured with drinking water at a weight ratio equal to nearly 1:5 and maintained for swelling while the components are used at the following ratio, weight parts: smoked herring fillet - 214.6, potatoes - 439.5-463.5, pickled mushrooms - 30.9, cucumbers - 140.3, bulb onions - 160.7-162.8, spring onion - 47.2, pumpkin seeds extraction cake - 8, mayonnaise - 80, acetic acid in conversion to 80% concentration - 0.57, sugar - 1.2, salt - 9.1, black hot pepper - 0.2, mustard - 0.5, water till the target product yield is equal to 1000.

Meat-and-vegetable preserves preparation method / 2511586

Recipe components are prepared. Parsley roots and bulb onions are cut, blanched and strained. Carrots are blanched and strained. Greens are cut and frozen. Fresh green peas are frozen. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. The listed components are mixed with milk, white dry wine, sugar, salt, citric acid, black hot pepper and laurel leaf. The meat is cut. Meat, the produced mixture and bone broth are packed. Then one performs sealing and sterilisation.

Method for production of preserves "sprats in tomato sauce" / 2511585

Recipe components are prepared. Bulb onions are milled. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. One mixes the listed components with tomato puree, sugar, black hot pepper, allspice, cloves, coriander and laurel leaf. One cooks the mixture and adds acetic acid to produce a sauce. Sprats are maintained in a salt solution. The sprats and sauce are packed. Then one performs sealing and sterilisation.

Method for manufacture of preserves "pork with leek" / 2511584

Recipe components are prepared. Pork is cut and fried in melted fat. Leek, parsley and dill greens are cut and frozen. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes the listed components with tomato paste, salt and red hot chilli pepper. The produced mixture and bone broth are packed. Then one performs sealing and sterilisation.

Method for production of preserves "stewed fish in tomato filling with vegetables" / 2511582

Recipe components are prepared. One cuts and blanches potatoes, rutabaga, celeriac and part of parsley roots. Fresh white cabbages are chopped and frozen. One blanches and cuts part of carrots. The remaining carrots and parsley roots are cut, sauteed in vegetable oil and partially strained. One performs cutting, partial sauteing in vegetable oil and partial straining of the sauteed part of bulb onions. Fish fillet and lagenaria are cut. Garlic is strained. Ground pumpkin seeds extraction cake is poured with fish broth and maintained for swelling. One mixes celeriac, potatoes, rutabaga, cabbages, lagenaria and the unstrained parts of carrots, parsley roots and bulb onions to produce garnish. Then one performs mixing garlic, pumpkin seeds extraction cake and the strained parts of carrots, parsley roots and bulb onions with fish broth, tomato paste, acetic acid, sugar, salt, black hot pepper, cloves, cinnamon and laurel leaf to produce a sauce. The fish fillet, garnish and sauce are packed. Then one performs sealing and sterilisation.

Method for production of preserves "chopped beefsteak with onions and vegetables in milk sauce" / 2511581

Recipe components are prepared. One performs beef and speck chopping and mixing with part of milk, part of salt and black hot pepper to produce mince. One performs the mince moulding and frying in melted butter to produce beefsteaks. Fresh white cabbages are cut and frozen. Potatoes are cut and blanched. Carrots are blanched and cut. Bulb onions are cut and fried in melted butter. One mixes cabbages, potatoes, carrots and bulb onions with preserved sweet maize to produce garnish. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes the product with the remaining milk, bone broth, sugar and the remaining salt to produce a sauce. The beefsteaks, garnish and sauce are packed. Then one performs sealing and sterilisation.

Method for production of preserves "stewed liver in sour cream sauce with cabbages" / 2511580

Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One performs mixing with sour cream, bone broth, salt, black hot pepper and laurel leaf to produce a sauce. Liver is cut, mealed in wheat flour and fried in melted fat. Fresh white cabbages are chopped and frozen. Liver, cabbages and sauce are packed. Then one performs sealing and sterilisation.

Method for production of preserves "liver stroganov" / 2511578

Bulb onions are cut, sauteed in melted fat and strained. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes the listed components with sour cream, bone broth, tomato paste, acetic acid, sugar, salt, black hot pepper, allspice, cinnamon, nutmeg and laurel leaf to produce a sauce. The liver is cut and fried in the melted fat. Fresh white cabbages are chopped and frozen. Liver, cabbages and sauce are packed. Then one performs sealing and sterilisation.

Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" / 2511702

Method envisages preparation of recipe components, mince production by way of bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages chopping and mincing, raw and fried flounder and carrots mincing, mixing part of bulb onions, flounder, cabbages, carrots, salt and part of black hot pepper. The produced 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. One performs the extraction cake mixing with the remaining bulb onions, tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, mustard, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce. The cutlets and sauce are packed, sealed and sterilised.

Method for production of preserves "fish-and-vegetable cutlets in tomato sauce" / 2511670

Method envisages recipe components preparation, bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages shredding and mincing, raw and fried vendace and carrots mincing, mixing part of bulb onions, vendace, cabbages, carrots, 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. Then one performs ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with the remaining bulb onions, tomato paste, drinking water, 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 cutlet and the sauce are packed, sealed and sterilised. The components are taken at the specified ratio.

Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" / 2511664

Recipe components are prepared at the following expenditure ratio, weight parts: sturgeon - 1000; vegetable oil - 65.2; fresh white cabbages - 142.9; carrots - 71.4-73.3; bulb onions - 62.9-63.7; wheat flour - 28.5, pumpkin seeds extraction cake - 13.7, tomato paste in conversion to 30% dry substances content - 77.7, acetic acid in conversion to 80% concentration - 4.3, sugar - 28.6, salt - 17.1, black hot pepper - 0.51, allspice - 0.17, cloves - 0.11, mustard - 1.1; coriander - 0.11; laurel leaf - 0.03, water till the target product yield is equal to 1000. Part of bulb onions is cut, sauteed in vegetable oil and minced. Fresh white cabbages are chopped and minced. Sturgeon and carrots are minced. One mixes the listed components with salt and part of black hot pepper to produce mince. The produced mince is moulded, mealed in wheat flour and fried in vegetable oil to produce cutlets. The remaining bulb onions are milled. Ground pumpkin seeds extraction cake is poured with drinking water at a weight ratio equal to nearly 1:5 and maintained for swelling. One mixes the listed components with tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, mustard, coriander and laurel leaf. The produced mixture is cooked; acetic acid is added to produce a sauce. The cutlets and sauce are packed, sealed and sterilised.

Method for production of preserves "vegetable salad with scallop meat" / 2511632

Method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes and tomatoes cutting and blanching, lettuce, spring onion and greens cutting and freezing, scallop meat and brined cucumbers cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio equal to nearly 1:5 and maintenance for swelling, the listed components mixing with tomato paste, acetic acid, sugar, salt, black hot pepper, allspice, cinnamon and nutmeg, the produced mixture and mayonnaise packing, sealing and sterilisation.

Method for production of preserves "herring salad" / 2511628

Method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes, cucumbers and bulb onions cutting and blanching, lettuce, spring onion and dill greens cutting and freezing, salted herring fillet cutting, ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio equal to nearly 1:5 and maintenance for swelling, the listed components mixing with salt, the produced mixture and mayonnaise packing, sealing and sterilisation.

Method for production of preserved product "potato salad with mushrooms and herring" / 2511621

Method for production of preserves "sprats in tomato sauce" / 2511585

Method for production of preserves "stewed fish in tomato filling with vegetables" / 2511582

Method for production of preserves "fish salad with green peas and eggs" / 2511569

Method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, skin-off barb fillet and brined cucumbers cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio equal to nearly 1:5 and maintenance for swelling, the listed components mixing, the produced mixture and mayonnaise packing, sealing and sterilisation.

Method for production of preserves "salad with salmon and rice" / 2511563

Method involves tomatoes, cucumbers and black olives cutting and blanching, spring onion and greens cutting and freezing, rice cooking till weight increases by150%, salmon fillet cutting, the listed components mixing with salt, black hot pepper and mustard, the produced mixture and mayonnaise packing, sealing and sterilisation. One additionally uses in the mixture composition ground pumpkin seeds extraction cake that is preliminarily poured with drinking water at a weight ratio equal to nearly 1:5 and maintained for swelling while the components are used at the following ratio, weight parts: salmon fillet - 186.6, rice - 186.6, tomatoes - 84, cucumbers - 81.3, spring onion - 49.3, black olives - 53.7, greens - 28, pumpkin seeds extraction cake - 12, mayonnaise - 90, salt - 12, black hot pepper - 0.2, mustard - 2.5, water till the target product yield is equal to 1000.

Method for preparation of preserved product "potato salad with mushrooms and herring" / 2511625

Method involves skin-off herring fillet and pickled mushrooms cutting, potatoes, cucumbers and bulb onions cutting and blanching, spring onion cutting and freezing, ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio equal to nearly 1:5 and maintenance for swelling, the listed components mixing with acetic acid, sugar, salt, black hot pepper, mustard and CO₂-extract of pyrolysis wood, the produced mixture and mayonnaise packing, sealing and sterilisation to produce the target product.

FIELD: food industry.

SUBSTANCE: method involves bulb onions cutting and blanching, small radish blanching and cutting, fresh white cabbages and lettuce cutting and freezing, skin-off scorpion fish fillet cutting, the listed components mixing with pasta products, salt, black hot pepper and mustard, mayonnaise and dry white wine mixing, the produced mixtures packing, sealing and sterilisation. One additionally introduces into the composition of a mixture of skin-off scorpion fish fillet and vegetables ground pumpkin seeds extraction cake that is preliminarily poured with drinking water at a weight ratio equal to nearly 1:5 and maintained for swelling while the components are used at the following ratio, weight parts: skin-off scorpion fish fillet - 221.2, bulb onions - 124.3-125.8, small radish - 318.6, fresh white cabbages - 130.1, lettuce - 53.1, pasta products - 106.2, pumpkin seeds extraction cake - 18, mayonnaise - 45, dry white wine - 45, salt - 12, black hot pepper - 0.2, mustard - 0.25, water till the target product yield is equal to 1000.

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 Fish salad with pasta", including the preparation of recipe components, cutting and blanching the onions, blanching and cutting radish, cutting and freezing of fresh cabbage and lettuce, roasting and crushing of almond kernels, cutting Bessmertnova fillet of sea ruff, mixing the listed components with pasta, salt, calcium tartrate, black pepper bitter and mustard, mix mayonnaise and dry white wine, packing the obtained mixtures, sealing and sterilization (EN 2335195 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 Fish salad with pasta, including cutting and blanching the onions, blanching and cutting radish, cutting and freezing of fresh cabbage and lettuce, cutting Bessmertnova fillet of sea ruff, mixing the listed components with pasta, salt, black pepper bitter and mustard, mix mayonnaise and dry white wine, packing obtained the mixtures, sealing and sterilization according to the invention, in the composition of the mixture Bessmertnova fillet of sea ruff and vegetables impose additional ground meal of pumpkin seeds, which pre-fill drinking water in the ratio by weight of about 1:5 and incubated until the swelling, and the components used in the following ratio, parts by weight:

Bessmertnova fillet of sea ruff	of 21.2
onions	124,3 is 125.8
radish	318,6
fresh cabbage	to 130.1
lettuce	53,1
pasta	106,2
meal of pumpkin seeds	18
mayonnaise	45
dry white wine	45
Sol	12
black pepper bitter	0,2
mustard	0,2
at the and	to the output of the target product 1000.

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared onions are cut and blanched in hot water, Prepared fruits and vegetables are blanched in hot water and cut.

Prepared fresh cabbage and lettuce cut and freeze.

Prepared Bessmertnova fillet of sea ruff cut.

Prepared ground meal of pumpkin seeds, obtained by known techniques (Vasiliev A., 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 pasta, salt and powdered black pepper bitter and mustard. Mayonnaise and dry white wine mixed in prescription value.

The obtained mixture is filled into 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 onions covers the possible change of shelf life of raw materials.

Received about vannoy technologies 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 Fish salad with pasta, including cutting and blanching the onions, blanching and cutting radish, cutting and freezing of fresh cabbage and lettuce, cutting Bessmertnova fillet of sea ruff, mixing the listed components with pasta, salt, black pepper bitter and mustard, mix mayonnaise and dry white wine, packing the obtained mixtures, sealing and sterilization, characterized in that the composition of the mixture Bessmertnova fillet of sea ruff and vegetables impose additional ground meal of pumpkin seeds, which pre-fill drinking water in the ratio by weight of about 1:5 and stand before swelling, and components used in the following ratio, parts by weight:

Bessmertnova fillet of sea ruff	221,2
onions	124,3 is 125.8
radish	318,6
fresh cabbage	to 130.1
lettuce	53,1
pasta	106,2
meal of pumpkin seeds	18
mayonnaise	45
dry white wine	45
Sol	12
black pepper bitter	0,2
mustard	0,25
water	to the output of the target product 1000