Method for production of preserves "fish-and-vegetable cutlets in tomato sauce". RU patent 2512835.
| Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" / 2512797 Method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages chopping and mincing, beluga and carrots mincing, mixing part of bulb onions, beluga, 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. |
| Method for production of preserves "fish-and-vegetable cutlets in tomato sauce" / 2512770 Method envisages recipe components preparation, bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages shredding and mincing, raw and fried pike and carrots mincing, mixing part of bulb onions, pike, 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. Prepared ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling; one mixes the extraction cake with the remaining bulb onions, 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 at the recipe ratio, sealed and sterilised. The components are used at the following expenditure ratio, weight parts: pike - 1200; 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, coriander - 0.11; laurel leaf - 0.03, water till the target product yield is equal to 1000. |
| Method for production of preserves "fish-and-vegetable cutlets in tomato sauce" / 2512769 Method envisages recipe components preparation, bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages shredding and mincing, raw and fried sardine and carrots mincing, mixing part of bulb onions, sardine, 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. Prepared ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling; one mixes the extraction cake with the remaining bulb onions, 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 at the recipe ratio, sealed and sterilised. The components are used at the following expenditure ratio, weight parts: sardine - 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, coriander - 0.11; laurel leaf - 0.03, water till the target product yield is equal to 1000. |
| Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" / 2512765 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. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling; 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 at the recipe ratio, sealed and sterilised. The components are used at the following expenditure ratio, weight parts: vendace - 842; 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. |
| "ekzotika" tomato sauce preparation method / 2512712 Method envisages recipe components preparation, mixing tomato puree, mango puree, garlic puree, sugar, salt, allspice, cloves and nutmeg, the mixture cooking till dry substances content is equal to nearly 19%, acetic acid addition, the mixture packing, sealing and sterilisation. In the process of mixing one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: tomato puree in conversion to 12% dry substances content - 866; mango puree in conversion to 14% dry substances content - 130; garlic puree - 0.3; pumpkin seeds extraction cake - 35; acetic acid in conversion to 80% concentration - 1.95; sugar - 50; salt - 22.7; allspice - 0.7; cloves - 1.2; nutmeg - 1.4; water till the target product yield is equal to 1000. |
| "ekzotika" tomato sauce production method / 2512709 Method envisages preparation of recipe components, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, mixing with tomato puree, mango puree, garlic puree, bitter paprika puree, sugar, salt, cloves and cinnamon, the mixture cooking, acetic acid addition, the product packing, sealing and sterilisation. |
| "ekzotika" tomato sauce production method / 2512701 According to the method, one prepares recipe components and mixes tomato puree, mango puree, garlic puree, bitter paprika puree, sugar, salt, allspice, cloves and cinnamon. Then one performs cooking till dry substances content is equal to nearly 19%, acetic acid addition, the mixture packing, sealing and sterilisation. In the process of mixing one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling. The components are used at the following expenditure ratio, weight parts: tomato puree in conversion to 12% dry substances content - 866; mango puree in conversion to 14% dry substances content - 130; garlic puree - 0.3; bitter paprika puree - 1.65; pumpkin seeds extraction cake - 35; acetic acid in conversion to 80% concentration - 1.95; sugar - 50; salt - 22.7; allspice - 0.7; cloves - 0.3; cinnamon -1.2; water till the target product yield is equal to 1000. |
| "ekzotika" tomato sauce production method / 2512692 Method envisages recipe components preparation, mixing tomato puree, mango puree, garlic puree, sugar, salt, allspice, nutmeg and cinnamon, the mixture cooking till dry substances content is equal to nearly 19%, acetic acid addition, the mixture packing, sealing and sterilisation. In the process of mixing one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: tomato puree in conversion to 12% dry substances content - 866; mango puree in conversion to 14% dry substances content - 130; garlic puree - 0.3; pumpkin seeds extraction cake - 35; acetic acid in conversion to 80% concentration - 1.95; sugar - 50; salt - 22.7; allspice - 0.7; nutmeg - 1.4; cinnamon - 1.2; water till the target product yield is equal to 1000. |
| "ekzotika" tomato sauce production method / 2512689 Method envisages recipe components preparation, mixing tomato puree, mango puree, garlic puree, bitter paprika puree, sugar and salt, the mixture cooking till dry substances content is equal to nearly 19%, acetic acid addition, the mixture packing, sealing and sterilisation. In the process of mixing one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: tomato puree in conversion to 12% dry substances content - 866; mango puree in conversion to 14% dry substances content - 130; garlic puree - 0.3; bitter paprika puree - 1.65; pumpkin seeds extraction cake - 35; acetic acid in conversion to 80% concentration - 1.95; sugar - 50; salt - 22.7; water till the target product yield is equal to 1000. |
| "ekzotika" tomato sauce production method / 2512688 Method envisages recipe components preparation, mixing tomato puree, mango puree, garlic puree, sugar, salt, black hot pepper and cloves, the mixture cooking till dry substances content is equal to nearly 19%, acetic acid addition, the mixture packing, sealing and sterilisation. In the process of mixing one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: tomato puree in conversion to 12% dry substances content - 866; mango puree in conversion to 14% dry substances content - 130; garlic puree - 0.3; pumpkin seeds extraction cake - 35; acetic acid in conversion to 80% concentration - 1.95; sugar - 50; salt - 22.7; black hot pepper - 0.3; cloves - 1.2; water till the target product yield is equal to 1000. |
| Method for complex reprocessing of sea buckthorn berries / 2259063 Sea buckthorn berry refuse is sequentially extracted with water, liquid carbon dioxide and aqueous alcohol solution, and respective extracts are isolated. Extraction is carried out with separate feeding of water and alcohol, and in each step pressure is decompressed to provide extractant boiling and then is built up to origin value. Water extract is concentrated and blended with juice followed by clarifying and pre-packing. CO2-extract is pre-packed. Aqueous-alcohol extract is distilled to eliminate the alcohol; residue is subjected to vacuum freeze-drying and pre-packed. Solvent cake is dried, disintegrated and pre-packed. |
 Confectionery product, functional confectionery product, method for increasing of consumer's acknowledgement and method for producing the effect of good feeling at user / 2262241Confectionery product contains at least one functional component and comprises enclosure and filler enclosed therein. Filler contains at least one confectionery material possessing properties imparting to filler a tangible effect upon release of filler in user's mouth. Enclosure is formed so as to provide release means upon acting thereupon of saliva in user's mouth, which means releasing filler from enclosure. Solving properties are acting so that enclosure is substantially emptied before it is completely solved in user's mouth. |
 Method for processing of sea buckthorn berries / 2262864Method involves processing prepared sea buckthorn berries in microwave oven at microwave radiation frequency of 2,450±50MHz, wherein juice is separated by gravity in an amount of from 30% to 65% by weight of berries; rubbing remaining mass through sieves for producing of pulp. Berries are heated-through in microwave oven to temperature of from 50°C to 80°C. Rubbing process is carried out by means of sieve made from non-corrosive material and equipped with apertures having diameter of from 0.8 mm to 1.5 mm. Total yield of food product (juice and pulp) constitutes 80-87% by weight of basic crude berries. Pulp is used for producing of jam. |
| Method for preparing of powdered semi-finished product from sugar beet juice / 2271674 Method involves inspecting and washing sugar beet roots; providing thermal processing by open steam; skinning and grinding clean roots; pressing ground mass for expelling of juice; concentrating juice under low pressure until dry substance content is 40-45% and providing dispersion drying of condensed juice. Thermal processing is performed under pressure of 0.8-0.9 MPa for 1-1.5 min. During grinding process, roots are simultaneously subjected to blanching. Ground blanched mass is acidified by citric acid until pH value is 4.5. Juice is concentrated under low pressure of 0.072-0.076 MPa at temperature of 65-70 C. |
 Condiment adding apparatus and product preparing system equipped with the same / 2277346Apparatus has pipe mounted for rotation on supports. Pipe has inlet and outlet openings and device for feeding of condiment to each group of products. Transportation means positioned within pipe is made in the form of screw with spiral blade defining partitions for dividing pipe interior into sections. Screw is made in such a manner that each group of products fed to inlet opening is delivered into individual section and transported, without mixing with products of adjacent section, up to outlet opening. Product preparing system has weighing device and condiment adding apparatus. |
 Method for preparing of emulsified salad-dressing and salad-dressing / 2290834Method involves joining one or more phases of basic components in reservoir for preliminary mixing in order to produce coarse-dispersion emulsion and treating coarse-dispersion emulsion for one passage through flow mixing/emulsifying apparatus comprising at least one set of stator and rotor, which are adapted to be brought into coaxial engagement of teeth crowns having combination of concentric blades and concentric slots with substantially inclined side walls extending from each of said blades to each of said slots. When brought into engagement, stator and rotor are arranged in such a manner that concentric stator blades are aligned with related concentric rotor slots, concentric rotor blades are aligned with related concentric stator slots, and related substantially inclined walls of stator and rotor are aligned with respect to one another. When brought into engagement, each of concentric blades and each of concentric slots define, in conjunction with aligned inclined walls, gap which is sized similarly to that of axial slot. Said gap may be adjusted. |
| Method for producing of pulp from sugar beet / 2292162 Method involves washing roots; skinning; providing coarse grinding and thermal processing by means of two-staged microwave heating; performing fine grinding of processed beet mass. Coarse ground beet is water diluted until hydraulic modulus reaches 0.5-1.5 and is acidified to pH value of 4.0-4.5. First thermal processing stage is carried out at microwave heating power of 750 W during 15-20 min, and second heating stage is carried out at vacuum extent of 0.2 kgf/cm2 and power of 450 W during 3-5 min. |
| Method for production of paprica canned goods / 2298946 Claimed method includes paprica cutting with simultaneous seed removing, blanching thereof in aqueous solution of table salt, sugar and ascorbic acid. Then product is dried by subsequent convective and microwave drying, pre-packed, and pouring with vegetable oil, sealed and sterilized. |
| Method for production of turnip canned goods / 2298947 Claimed method includes turnip cutting, blanching thereof in aqueous solution of table salt, sugar and ascorbic acid. Then product is dried by subsequent convective and microwave drying, pre-packed, pouring with vegetable oil, sealed and sterilized. |
| Method for production of watermelon rind canned goods / 2298950 Claimed method includes watermelon cutting, blanching thereof in aqueous solution of table salt, sugar and ascorbic acid. Then product is dried by subsequent convective and microwave drying, pre-packed, pouring with vegetable oil, sealed and sterilized. |
FIELD: food industry.
SUBSTANCE: method envisages preparation of recipe components, cutting, sauteing in vegetable oil and milling part of bulb onions, fresh white cabbages chopping and mincing, mincing raw and fried beluga and carrots, 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, the remaining 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, 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 sauce packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
The invention relates to the production technology of rybovodne canned food.
A method of obtaining of canned food "Burgers rybovodne in tomato sauce", providing training prescription components, cutting, passerovannye in oil and grinding parts of onions, chopping and grinding on top of fresh white cabbage, grinding on top of raw and roasted Beluga and carrots, mixing of these components with salt and part of black pepper bitter with obtaining the beef, its formation, 're breading in wheat flour and frying in vegetable oil with the receipt of cutlets, grinding remaining onion, mix with tomato paste, drinking water, sugar, remaining part of bitter pepper, allspice, cloves, coriander, Bay leaf, boiling and add acetic acid with getting the sauce, packing and cutlets 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 obtaining of canned food "Burgers rybovodne in tomato sauce", providing training prescription components, cutting, passerovannye in vegetable oil and grinding parts of onions, chopping and grinding on top of fresh white cabbage, grinding on top of raw and roasted Beluga and carrots, mixing of these components with salt and part of black pepper bitter with obtaining the beef, its formation, 're breading in wheat flour and frying in vegetable oil with getting cutlets, grinding remaining onion, mix with tomato paste, drinking water, sugar, remaining part of bitter pepper, allspice, cloves, coriander, Bay leaf, 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 expenses parts by weight:
Beluga 1000vegetable oil
65,2fresh cabbage
142,9 carrot71,4-73,3
onions62,9-63,7
wheat flour
28,5meal pumpkin seeds
13,7tomato paste, in terms of
30%dry substance
77,7acetic acid, in recalculation on
80%-s ' concentration
4,3 sugar 28,6 salt 17,1black pepper bitter
0,51allspice
0,17carnation
0,11coriander
0,11Bay leaf
0,03 waterto the exit of the desired product 1000.
The method is implemented as follows.
Prescription components prepared according to the traditional technology.
Approximately 55% of prescription quantities of onions cut, passer in oil and crushed into a spinning top or protirochnuju the machine.
The prepared raw and fried in vegetable oil Beluga, which can act as strained or broken pieces of production of the tinned foods from fried fish in tomato sauce, in the ratio of the mass of about 7:3 is ground on the top.
Prepared fresh cabbage chopped and chopped at the top.
Prepared carrots shredded on the top.
These components prescription ratio is mixed with salt and approximately 61% of the prescription number pepper bitter with obtaining the beef, which form paneer in flour and fry in vegetable oil with getting cutlets.
The remaining chopped onions 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 and powdered remaining part of bitter pepper, allspice, cloves, coriander, Bay leaf. The mixture is boiled before reaching the dry matter content of about 15.5% 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 paste with dry substance that does not coincide with a 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 in the form of intervals expenses cover their possible changes in the terms 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 10-15 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.
A method of producing canned "Cutlets rybovodne in tomato sauce", which preparation prescription components, cutting, passerovannye in oil and grinding parts of onions, chopping and grinding on top of fresh white cabbage, grinding on top of raw and roasted Beluga and carrots, mixing of these components with salt and part pepper black bitter with obtaining the beef, its formation, 're breading in wheat flour and frying in vegetable oil with getting cutlets, grinding remaining onion, mix with tomato paste, drinking water, sugar, remaining part of bitter pepper, allspice, cloves, coriander, Bay leaf, 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 stand for swelling and components used in the following ratio of expenses parts by weight:
Beluga 1000vegetable oil
65,2fresh cabbage
142,9 carrot71,4-73,3
onions62,9-63,7
wheat flour
28,5meal pumpkin seeds
13,7tomato paste, in terms of
30%content dry substances
77,7acetic acid, in recalculation on
80%-s ' concentration
4,3 sugar 28,6 salt 17,1black pepper bitter
0,51allspice
0,17carnation
0,11coriander
0,11Bay leaf
0,03 waterto the exit of the desired product 1000.