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

IPC classes for russian patent Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" (RU 2512484):
Another patents in same IPC classes:
Method for production of preserves "fried herring with carrots and cabbages in tomato sauce" / 2512483
Method involves recipe components preparation. 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, black hot pepper, allspice, cloves, coriander and laurel leaf. The produced mixture is cooked; acetic acid is added to produce a sauce. Herring is cut, maintained in salt solution, mealed in wheat flour and fried in vegetable oil. Carrots are cut. The herring, carrots, fermented cabbages and sauce are packed, sealed and sterilised.
Method for production of preserves "fried cutlets in chilean sauce" / 2512481
Method involves recipe components preparation, mincing raw and fried humpback whitefish and bulb onions, 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, the garlic 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. 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: humpback whitefish - 1202.9; vegetable oil - 75.1; bulb onions - 52.3-53; garlic - 0.83-0.85; wheat flour - 22.7, pumpkin seeds extraction cake - 30.1, tomato paste in conversion to 30% dry substances content - 117.1, acetic acid in conversion to 80% concentration - 4.6, sugar - 48, salt - 22.3, black hot pepper - 0.23, allspice - 0.23, cloves - 0.57; cinnamon - 0.23; mustard - 0.57; water till the target product yield is equal to 1000.
Method for production of preserves "fried cutlets in chilean sauce" / 2512480
Method envisages recipe components preparation, raw and fried goatfish and bulb onions 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 preserves "fried cutlets in chilean sauce" / 2512479
Method envisages recipe components preparation, raw and fried pollock and bulb onions 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 preserves "fried cutlets in chilean sauce" / 2512478
Method involves recipe components preparation, mullet and bulb onions 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 "fried herring with carrots and cabbages in tomato sauce" / 2512477
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, cooking and addition of acetic acid to produce a sauce, herring cutting, maintenance in salt solution, mealing in wheat flour and frying in vegetable oil, carrots cutting, fresh white cabbages chopping, the herring, carrots, cabbages and the sauce packing, sealing and sterilisation.
Method for production of preserved product "fried scad with carrots and cabbages in tomato sauce" / 2512476
Method envisages preparation of recipe components at the following expenditure ratio, weight parts: scad - 833.9; vegetable oil - 35.4; carrots - 178.6 -183.2; bulb onions - 78.6-79.6; fresh white cabbages - 183.1; 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 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, 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, maintained in salt solution, mealed in wheat flour and fried in vegetable oil. Carrots, fresh white cabbage is cut and chopped. The scad, carrots, cabbages and sauce are packed, sealed and sterilised.
Method for production of preserves "fried cutlets in chilean sauce" / 2512475
Method involves recipe components preparation, goby and bulb onions 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 preserves "fried cutlets in chilean sauce" / 2512474
Method envisages recipe components preparation, pike 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.
Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" / 2512473
Recipe components are prepared at the following expenditure ratio, weight parts: goatfish - 1000; vegetable oil - 68.6; 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. Bulb onions are cut, sauteed in vegetable oil and minced. Fresh white cabbages are chopped and minced. Raw and fried goatfish and carrots are minced. One mixes part of bulb onions, the goatfish, cabbages, carrots, 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. Ground pumpkin seeds extraction cake is poured with drinking water at a weight ratio equal to nearly 1:5 and maintained for swelling; then one mixes the extraction cake with the remaining bulb onions, 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.
/ 2243705
/ 2244492
/ 2244495
/ 2244496
/ 2244497
/ 2244498
/ 2245659
/ 2245660
/ 2246237
/ 2246871

FIELD: food industry.

SUBSTANCE: method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages chopping and mincing, sander and carrots mincing, mixing part of bulb onions, sander, 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, 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, mustard, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and sauce packing, sealing and sterilisation.

EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.

 

The invention relates to the production technology of abovewhich canned.

A known method of manufacturing canned “Cutlets rybovodne in tomato garnish sauce”, providing training recipe components, cutting, passerovannye in vegetable oil and grinding onions, chopping and grinding on top of fresh cabbage, grinding on the top perch and carrots, mixing parts of onions, walleye, cabbage, carrots, salt, and parts of black pepper bitter with obtaining meat, its formation, 're breading in wheat flour and frying in vegetable oil with getting the meatballs, mix the remaining parts of onion, tomato paste, water, sugar, remaining pepper bitter, allspice, cloves, mustard, 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 manufacturing canned “Cutlets rybova the s in tomato garnish sauce”, providing training recipe components, cutting, passerovannye in vegetable oil and grinding onions, chopping and grinding on top of fresh cabbage, grinding on the top perch and carrots, mixing parts of onions, walleye, cabbage, carrots, salt, and parts of black pepper bitter with obtaining meat, its formation, 're breading in wheat flour and frying in vegetable oil with getting the meatballs, mix the remaining parts of onion, tomato paste, water, sugar, remaining black pepper bitter, allspice, cloves, mustard, coriander and Bay leaf, boiling and adding acetic acid to obtain 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:

pike 1200
vegetable oil 68,6
fresh cabbage 142,9
carrots
onions 62,9-63,7
wheat flour 28,5
meal of pumpkin seeds 13,7
tomato paste, in terms of
30%solids content 77,7
acetic acid, in terms of
80%concentration 4,3
sugar 28,6
Sol 17,1
black pepper bitter 0,51
allspice 0,17
carnation 0,11
mustard 1,1
coriander 0,11
Bay leaf 0,03
water to the output of the target product 1000

The method is implemented as follows.

R is capture components prepared according to the traditional technology.

Prepared onions are cut, passer in vegetable oil and crushed on the top or rubbing machine.

Prepared with zucchini and shredded carrots on top.

Prepared fresh cabbage chopped and milled on the top.

Approximately 55% of the prescription quantity of onions, walleye, cabbage and carrots mixed in prescription the ratio of 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.

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, and then in the recipe ratio is mixed with the rest of the onions, tomato paste, water, sugar, and grind the rest of the black pepper bitter, allspice, cloves, mustard seeds, 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 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 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 out is otopleniya canned “Cutlets rybovodne in tomato garnish sauce”, providing training recipe components, cutting, passerovannye in vegetable oil and grinding onions, chopping and grinding on top of fresh cabbage, grinding on the top perch and carrots, mixing parts of onions, walleye, cabbage, carrots, salt, and parts of black pepper bitter with obtaining meat, its formation, 're breading in wheat flour and frying in vegetable oil with getting the meatballs, mix the remaining parts of onion, tomato paste, water, sugar, remaining black pepper bitter, allspice, cloves, mustard, coriander and Bay leaf, boiling and adding acetic acid to obtain 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:

pike 1200
vegetable oil 68,6
fresh cabbage 142,9
carrots 7,4-73,3
onions 62,9-63,7
wheat flour 28,5
meal of pumpkin seeds 13,7
tomato paste, in terms of
30%solids content 77,7
acetic acid, in terms of
80%concentration 4,3
sugar 28,6
Sol 17,1
black pepper bitter 0,51
allspice 0,17
carnation 0,11
mustard 1,1
coriander 0,11
Bay leaf 0,03
water to the output of the target product 1000

 

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