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Method for production of preserves "fish-and-vegetable cutlets in tomato sauce" |
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IPC classes for russian patent Method for production of preserves "fish-and-vegetable cutlets in tomato sauce" (RU 2512066):
Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2512062
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 eggs, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets, beet-roots blanching and straining, fresh green peas freezing, beet-roots and green peas mixing with sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation; the method specificity is as follows: one additionally introduces into the garnish ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling.
Method for production of preserved product "sichenik fish cutlets ukrainian-style" / 2512059
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 pike 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 and rutabaga cutting and blanching, fresh green peas freezing, potatoes, rutabaga and green peas mixing with milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation; the method specificity is as follows: one uses ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling.
Method for production of preserved product "sichenik fish cutlets ukrainian-style" / 2512057
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 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 and vegetable marrows cutting and blanching, fresh green peas freezing, potatoes, vegetable marrows and green peas mixing with milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation; the method specificity is as follows: one uses ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling.
Method for production of preserved product "sichenik fish cutlets ukrainian-style" / 2512044
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 pike 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 milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation; the method specificity is as follows: one uses ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling.
Method for production of preserved product "sichenik fish cutlets ukrainian-style" / 2512043
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 pollock 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 and rutabaga cutting and blanching, fresh green peas freezing, potatoes, rutabaga and green peas mixing with milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation; the method specificity is as follows: 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" / 2512039
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 eggs, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets, carrots blanching and straining, green beans cutting and freezing, carrots and green beans mixing with sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation; the method specificity is as follows: one additionally introduces into the garnish 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" / 2512036
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 blanching, fresh green peas freezing, potatoes and green peas mixing with milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation; the method specificity is as follows:one uses in the garnish composition lagenaria that is cut and blanched (before mixing) and ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling.
Method for production of preserves "fried cutlets in chilean sauce" / 2512033
Method envisages recipe components preparation, bulb onions cutting, sauteing in vegetable oil and milling, cod mincing, the listed components mixing with part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets, garlic milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, the remaining salt, allspice, cloves, cinnamon and mustard, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and sauce packing, sealing and sterilisation.
Method for production of preserved product "sichenik fish cutlets ukrainian-style" / 2512032
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 pollock 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 and vegetable marrows cutting and blanching, fresh green peas freezing, potatoes, vegetable marrows and green peas mixing with milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation; the method specificity is as follows: one uses ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling.
Method for production of preserves "fried cutlets in chilean sauce" / 2512030
Method envisages recipe components preparation, bulb onions cutting, sauteing in vegetable oil and milling, navaga mincing, the listed components mixing with part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets. Garlic is milled, mixed with tomato paste, drinking water, sugar, the remaining salt, allspice, cloves, cinnamon and mustard; the mixture is cooked with acetic acid addition to produce a sauce. The cutlets and the sauce are packed, sealed and sterilised. One additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured with drinking water and maintained for swelling (before mixing); all the components are used at the specified ratio.
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FIELD: food industry. SUBSTANCE: method envisages recipe components preparation, part of bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages shredding and mincing, mackerel and carrots 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. For sauce production the remaining 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 paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf; one performs the produced mixture cooking and acetic acid addition. Then the cutlets and sauce are packed into the container at the recipe ratio, sealed and sterilised. EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
The invention relates to the production technology of abovewhich canned. A known method of manufacture of canned food "Burgers rybovodne in tomato sauce", providing training recipe components, cutting, passerovannye in vegetable oil and grinding parts of onions, chopping and grinding on top of fresh cabbage, grinding on top of mackerel and carrots, mixing the listed components with salt and part of the black pepper bitter with obtaining meat, its formation, 're breading in wheat flour and frying in vegetable oil with getting cutlets, grinding the remaining part of the onion, mix with tomato paste, water, sugar, the remaining part of the black pepper bitter, allspice, cloves, coriander and Bay leaf, cooking and adding acetic acid to obtain sauce, packing meatballs and sauce, sealing and sterilization (Reference canned. Volume 3 - M: Food industry, 1971, s-492). 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 manufacture of canned food "Burgers rybovodne in tomato and the sauce, providing training recipe components, cutting, passerovannye in vegetable oil and grinding parts of onions, chopping and grinding on top of fresh cabbage, grinding on top of mackerel and carrots, mixing the listed components with salt and part of the black pepper bitter with obtaining meat, its formation, 're breading in wheat flour and frying in vegetable oil with getting cutlets, grinding the remaining part of the onion, mix with tomato paste, water, sugar, the remaining part of the black pepper bitter, allspice, cloves, coriander and Bay leaf, cooking and adding acetic acid with obtaining sauce, packing meatballs 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. Components of the prescription prepared by traditional techno is Ogii. Approximately 55% of the prescription of the quantities of onions are cut, passer in vegetable oil and crushed on the top or rubbing machine. Prepared mackerel and shredded carrots on top. Prepared fresh cabbage chopped and milled on the top. These components in the recipe ratio is mixed with the salt and approximately 61% of the prescription amount of ground black pepper bitter with obtaining meat, which form paneer in flour and fry in vegetable oil with getting cutlets. The remaining onion chopped 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, and grind the rest of the 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. Meatballs and sauce Rasta byvaut prescription 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 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. 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. The way expressed ODI canned "Cutlets rybovodne in tomato sauce", providing training recipe components, cutting, passerovannye in vegetable oil and grinding parts of onions, chopping and grinding on top of fresh cabbage, grinding on top of mackerel and carrots, mixing the listed components with salt and part of the black pepper bitter with obtaining meat, its formation, 're breading in wheat flour and frying in vegetable oil with getting cutlets, grinding the remaining part of the onion, mix with tomato paste, water, sugar, the remaining part of the black pepper bitter, allspice, cloves, coriander and Bay leaf, cooking and adding acetic acid with obtaining sauce, packing meatballs 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:
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