Method for production of preserves "fried cutlets in chilean sauce". RU patent 2512417.
| Method for production of preserved product "fried scad with carrots in tomato sauce" / 2512415 Method envisages preparation of recipe components at the following expenditure ratio, weight parts: scad - 833.9; vegetable oil - 41.7; carrots - 357.1-366.3; bulb onions - 78.6-79.6; wheat flour - 10, pumpkin seeds extraction cake - 11.4, tomato paste in conversion to 30% dry substances content - 91.4, acetic acid in conversion to 80% concentration - 4.3, sugar - 25.7, salt - 17.1, black hot pepper - 0.11, allspice - 0.11, cloves - 0.11, coriander - 0.11, laurel leaf - 0.03, water till the target product yield is equal to 1000. Bulb onions are cut, sauteed in vegetable oil and 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, salt, black hot pepper, allspice, cloves, coriander and laurel leaf. One cooks the listed components and adds acetic acid to produce a sauce. Scad is cut, mealed in wheat flour and fried in vegetable oil. Carrots are cut. The scad, carrots and sauce are packed, sealed and sterilised. |
| Method for production of preserved product "fried herring with carrots and beans in tomato sauce" / 2512414 Recipe components are prepared at the following expenditure ratio, weight parts: herring - 673.4; vegetable oil - 38.9; carrots - 178.6-183.2; bulb onions - 78.6-79.6; beans - 71.4; wheat flour - 10, pumpkin seeds extraction cake - 11.4, tomato paste in conversion to 30% dry substances content - 91.4, acetic acid in conversion to 80% concentration - 4.3, sugar - 25.7, salt - 17.1, black hot pepper - 0.11, allspice - 0.11, cloves - 0.11, coriander - 0.11, laurel leaf - 0.03, water till the target product yield is equal to 1000. Bulb onions are cut, sauteed in vegetable oil and minced. 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, black hot pepper, allspice, cloves, coriander and laurel leaf. The produced mixture is cooked; acetic acid is added to produce a sauce. Carrots are cut. Beans are boiled till double weight increase. Herring is cut, maintained in salt solution, mealed in wheat flour and fried in vegetable oil. The herring, carrots, beans and sauce are packed, sealed and sterilised. |
| Method for production of preserved product "fried herring with carrots and beans in tomato sauce" / 2512411 Method envisages preparation of recipe components, bulb onions milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, hot black pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, carrots cutting, beans cooking till double weight increase, herring cutting, maintenance in salt solution, mealing in wheat flour and frying in vegetable oil, the herring, carrots, beans and the sauce packing, sealing and sterilisation. |
| Method for production of preserved product "fried cod with carrots and beans in tomato sauce" / 2512409 Method envisages preparation of recipe components at the following expenditure ratio, weight parts: cod - 944.1; vegetable oil - 35.4; carrots - 178.6-183.2; bulb onions - 78.6-79.6; beans - 71.4; wheat flour - 11.1, pumpkin seeds extraction cake - 11.4, tomato paste in conversion to 30% dry substances content - 91.4, acetic acid in conversion to 80% concentration - 4.3, sugar - 25.7, salt - 17.1, black hot pepper - 0.11, allspice - 0.11, cloves - 0.11, coriander - 0.11, laurel leaf - 0.03, water till the target product yield is equal to 1000. One performs bulb onions milling and ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. One mixes the listed components with tomato paste, drinking water, sugar, black hot pepper, allspice, cloves, coriander and laurel leaf. One cooks the listed components and adds acetic acid to produce a sauce. Carrots are cut. Beans are boiled till double weight increase. Cod is cut, maintained in salt solution, mealed in wheat flour and fried in vegetable oil. The cod, carrots, beans and sauce are packed, sealed and sterilised. |
| Method for production of preserves "fish-and-vegetable cutlets in tomato sauce" / 2512407 Part of bulb onions is cut, sauteed in vegetable oil and milled. Fresh white cabbages are chopped and minced. Raw and fried flounder 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 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. 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 "fried anchovy in tomato sauce" / 2512405 Method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil, milling and mixing with tomato puree, sugar, salt, hot black pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, anchovy mealing in wheat flour and frying in vegetable oil, the anchovy and sauce packing, sealing and sterilisation. The invention novelty is as follows: one additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured (before mixing) with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: anchovy - 1085.7; vegetable oil - 69.6; bulb onions - 66.8-67.7; wheat flour - 18.4, pumpkin seeds extraction cake - 20.6, tomato puree in conversion to 12% dry substances content - 220.7, acetic acid in conversion to 80% concentration - 5, sugar - 29.5, salt - 15.3, black hot pepper - 0.13, allspice - 0.13, cloves - 0.13, coriander - 0.13, laurel leaf - 0.04, water till the target product yield is equal to 1000. |
| Method for production of preserves "fish-and-vegetable cutlets in tomato sauce" / 2512404 Method envisages preparation of recipe components. Part of bulb onions is cut, sauteed in vegetable oil and milled. Fresh white cabbages are chopped and minced. One minces carrots and mackerel, raw and fried in vegetable oil. 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 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. 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 "fried cod with carrots and cabbages in tomato sauce" / 2512402 Method envisages preparation of recipe components. 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, salt, black hot pepper, allspice, cloves, coriander and laurel leaf. The produced mixture is cooked; acetic acid is added to produce a sauce. Cod is cut, mealed in wheat flour and fried in vegetable oil. Carrots are cut. The cod, carrots, fermented cabbages and sauce are packaged, sealed and sterilised. |
| Method for production of preserves "fried herring in tomato sauce" / 2512401 Method envisages preparation of recipe components, bulb onions milling and mixing with tomato puree, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, herring cutting, mealing in wheat flour and frying in vegetable oil, the herring and sauce packing, sealing and sterilisation. The invention novelty is as follows: one additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured (before mixing) with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: herring - 1151.4; vegetable oil - 56.8; bulb onions - 57.1-57.9; wheat flour - 20.8, pumpkin seeds extraction cake - 17.6, tomato puree in conversion to 12% dry substances content - 188.6, acetic acid in conversion to 80% concentration - 4.3, sugar - 25.2, salt - 13.1, black hot pepper - 0.11, allspice - 0.11, cloves - 0.11, coriander - 0.11, laurel leaf - 0.03, water till the target product yield is equal to 1000. |
| Method for production of preserves "fried cutlets in chilean sauce" / 2512399 Method envisages preparation of recipe components. Bulb onions are cut, sauteed in vegetable oil and milled. Bonito is minced. The listed components are mixed with part of salt and black hot pepper to produce mince. The mince is moulded, mealed in wheat flour and fried in vegetable oil to produce cutlets. Garlic is milled; ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Garlic and ground pumpkin seeds extraction cake are 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 cutlet and the sauce are packed, sealed and sterilised. |
| 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 envisages recipe components preparation, asp and bulb onions mincing, the components mixing with part of salt and black hot pepper to produce mince. The mince is moulded, mealed in wheat flour and fried in vegetable oil to produce cutlets. Garlic is 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 salt, allspice, cloves, cinnamon and mustard, cooks the mixture and adds acetic acid to produce a sauce. The produced cutlets and sauce are packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
The invention relates to the technology of production of canned fish.
There is a method of manufacture of canned "Chicken fried with chili sauce", providing training prescription components, grinding on top of the fish and onions, mixing of these components with a part of salt and black pepper bitter with obtaining the beef, its formation, 're breading in wheat flour and frying in vegetable oil with getting cutlets, crushing garlic, mixing it with vegetable oil, tomato paste, drinking water, sugar, the rest salt, pepper allspice, cloves, cinnamon and mustard, boiling and add acetic acid with getting the sauce, packing meatballs and sauce, sealing and sterilization (Handbook on manufacture of canned food. Vol. 3. - M: Food industry, 1971, s-492).
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 method of manufacture of canned food "Chicken fried with chili sauce", providing training prescription components, grinding on top of the fish and onions, mixing of these components with a part of salt and black pepper bitter with obtaining the beef, its formation, 're breading in wheat flour and frying in vegetable oil with getting cutlets, crushing garlic, mixing it with tomato paste, drinking water, sugar, the rest salt, allspice, cloves, cinnamon and mustard, boiling and add acetic acid with getting the sauce, packing meatballs and sauce, sealing and sterilization, according to the invention in the sauce optionally enter a ground meal 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:
ASP 1428,6vegetable oil
75,1 onions 52,3-53 garlic0,83-0,85
wheat flour
22,7meal pumpkin seeds
30,1tomato paste, in terms of
30%dry substance
117,1acetic acid, in recalculation on
80%-s ' concentration
4,6 sugar 48 salt 22,3black pepper bitter
0,23allspice
0,23carnation
0,57cinnamon
0,23 mustard 0,57 waterto the exit of the desired product 1000
Method implemented as .
Prescription components prepared according to the traditional technology.
Prepared onions and ASP crush on top.
These components prescription ratio mixed with approximately 46% of prescription amount of salt and pepper black bitter with obtaining the beef, which form paneer in flour and fry in vegetable oil with getting cutlets.
Prepared crushed garlic on top.
Prepared ground meal pumpkin seeds obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI Development of technology of 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 mixed with tomato paste, drinking water, sugar, the rest of salt and bread-scented pepper, cloves, cinnamon and mustard. The mixture is boiled before reaching the dry matter content of about 18% and add acetic acid with getting the sauce.
Meatballs and sauce Packed in prescription ratio, sealed and sterilized with obtaining the target product.
When using tomato puree with the content of dry substances that do not match prescription, and/or acetic acid of a concentration that does not coincide with prescription, carry out calculation of their costs equivalent to the content of dry substances and/or acid respectively on the known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, p.124).
Expenditure components are taking into account norms of waste and losses of the relevant commodities. Given as an interval consumption of onions covers it possible changes in periods 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. After 15-20 minutes of experienced product is completely flowed from banks. Sauce product for the closest analogue is not completely drained away, and began to dry on the walls of the banks.
Thus, the proposed method allows to reduce adhesion to the walls of containers received the target product.
Method of manufacture of canned food "Chicken fried with chili sauce", providing training prescription components, grinding on top of the fish and onions, mixing of these components with a part of salt and black pepper bitter with obtaining the beef, its formation, 're breading in wheat flour and frying in vegetable oil with getting cutlets, crushing garlic, mixing it with tomato paste, drinking water, sugar, the rest salt, allspice, cloves, cinnamon and mustard, boiling and add acetic acid with getting the sauce, packing meatballs and sauce, sealing and sterilization, characterized in that into the sauce optionally enter a ground meal 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:
ASP 1428,6vegetable oil
75,1 onions 52,3-53 garlic0,83-0,85
wheat flour
22,7meal pumpkin seeds
30,1tomato paste, in terms of
30%dry substance
117,1acetic acid, in recalculation on
80%-s ' concentration
4,6 sugar 48 salt 22,3black pepper bitter
0,23allspice
0,23carnation
0,57cinnamon
0,23 mustard 0,57 waterto the exit of the desired product 1000