IPC classes for russian patent Method for production of preserved product "fish cutlets in tomato sauce". RU patent 2513013. (RU 2513013):
Another patents in same IPC classes:
Method for production of preserved product "home-made cutlets with red sauce with bulb onions and cucumbers" / 2513008
Method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping beef, pork, raw pork tallow and part of bulb onions, the listed components mixing with chicken eggs, part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets, French beans and greens cutting, freezing and mixing to produce garnish, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, brined cucumbers cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, strained part of bulb onions, brined cucumbers and pumpkin seeds extraction cake with bone broth, tomato paste, "Yuzhny" sauce, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the cutlets, garnish and sauce packing, sealing and sterilisation. The components are used at a specified quantity. |
Method for production of preserved product "sichenik fish cutlets ukrainian-style" / 2513006
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 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, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, potatoes, rutabaga, green peas and pumpkin seeds extraction cake mixing with milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation. The components are used at a specified quantity. |
Method for production of preserved product "sichenik fish cutlets ukrainian-style" / 2513004
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 rockfish fillet and speck mincing, mixing with the remaining chicken eggs and 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, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, potatoes, green peas and pumpkin seeds extraction cake mixing with preserved sweet maize, milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation. The components are used at a specified quantity. |
Method for production of preserved product "sichenik fish cutlets ukrainian-style" / 2513001
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 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, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, potatoes, green peas and pumpkin seeds extraction cake mixing with milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation. The components are used at a specified quantity. |
Method for preparation of preserves "home-made cutlets with red sauce, onions and cucumbers" / 2512987
Method involves recipe components preparation, wheat bread soaking in drinking water and chopping, beef, pork, raw beef tallow and part of bulb onions chopping, the listed components mixing with chicken eggs, part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets, French beans and greens cutting, freezing and mixing to produce garnish, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, pickled cucumbers cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, strained part of bulb onions, pickled cucumbers and pumpkin seeds extraction cake with bone broth, tomato paste, "Yuzhny" sauce, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the cutlets, garnish and sauce packing, sealing and sterilisation. The components are used at a specified quantity. |
Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2512986
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 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, carrots blanching and straining, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, carrots, green peas and pumpkin seeds extraction cake mixing with milk and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation. The components are used at a specified quantity. |
Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2512985
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 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 scallops cutting and blanching, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, potatoes, scallops, green peas and pumpkin seeds extraction cake mixing with milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation. The components are used at a specified quantity. |
Method for production of preserves "chakapuli" / 2512983
Method for production of preserves "Chakapuli" envisages recipe components preparation, mutton cutting and frying in melted butter, bitter paprika cutting and blanching. Additionally, the method envisages garlic blanching and mincing, cherry plums blanching and straining, spring onions, cilantro, dill and estragon greens cutting and freezing. Then one performs the listed components mixing with salt and red hot chilly pepper, the produced mixture and bone broth packing, sealing and sterilisation. In the mixture composition one uses ground pumpkin seeds extraction cake that is poured with bone broth (before mixing) and maintained for swelling. |
"tzhvzhik" preserved product manufacture method / 2512982
Method involves recipe components preparation. Pork liver, heart and lights are cut and fried in melted fat. Part of bulb onions is cut and sauteed in melted fat. The remaining bulb onions, tomatoes and lemons are cut and blanched. Parsley greens are cut and frozen. Dried barberry is blanched. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. One mixes the listed components with tomato puree, salt and black hot pepper. The produced mixture is packed, sealed and sterilised. |
"tzhvzhik" preserved product manufacture method / 2512981
Method envisages preparation of recipe components. Beef liver, heart and lights are cut and fried in melted fat. Part of bulb onions is cut and sauteed in melted fat. The remaining bulb onions, tomatoes and lemons are cut and blanched. Parsley greens are cut and frozen. Dried barberry is blanched. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. One mixes the listed components with tomato puree, salt and black hot pepper. The produced mixture is packed, sealed and sterilised. |
Method for production of preserves "fried char in tomato sauce" / 2513012
Method involves 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 puree, sugar, black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and acetic acid addition to produce a sauce, char cutting, maintenance in salt solution, mealing in wheat flour and frying in vegetable oil, the char and the sauce packing, sealing and sterilisation. |
Method for production of preserved product "fish cutlets in tomato sauce" / 2513011
Method involves preparation of recipe components, cutting, sauteing in vegetable oil and milling part of bulb onions, peled 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, milling the remaining bulb onions, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato puree, 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 the sauce packing, sealing and sterilisation. |
Method for production of preserves "fried eelpout in tomato sauce" / 2513010
Method envisages preparation of recipe components, bulb onions milling and mixing with tomato puree, sugar, hot black pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, maintenance in a salt solution, eelpout cutting, mealing in wheat flour and frying in vegetable oil, the eelpout 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: eelpout - 1385.7; 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" / 2513009
Method envisages recipe components preparation, bonito 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 "fish-and-vegetable sardine cutlets in tomato sauce" / 2513007
Method envisages recipe components preparation, mince production by way of fresh white cabbages chopping and mincing, sardine, bulb onions and carrots mincing, the listed components mixing with salt and part of black hot pepper. The produced mince is moulded, mealed in wheat flour and fried in vegetable oil to produce cutlets. One performs ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and acetic acid addition to produce a sauce. The cutlets and sauce are packed, sealed and sterilised. |
Method for production of preserved product "sichenik fish cutlets ukrainian-style" / 2513006
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 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, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, potatoes, rutabaga, green peas and pumpkin seeds extraction cake mixing with milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation. The components are used at a specified quantity. |
Method for production of preserved product "sichenik fish cutlets ukrainian-style" / 2513004
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 rockfish fillet and speck mincing, mixing with the remaining chicken eggs and 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, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, potatoes, green peas and pumpkin seeds extraction cake mixing with preserved sweet maize, milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation. The components are used at a specified quantity. |
Method for production of preserves "fried cod with carrots and cabbages in tomato sauce" / 2513003
Method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, cod cutting, mealing in wheat flour and frying in vegetable oil, carrots cutting, the cod, carrots, fermented cabbages and the sauce packing, sealing and sterilisation. |
Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" / 2513002
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 sheatfish and carrots mincing, mixing part of bulb onions, sheatfish, 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 preserved product "sichenik fish cutlets ukrainian-style" / 2513001
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 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, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, potatoes, green peas and pumpkin seeds extraction cake mixing with milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation. The components are used at a specified quantity. |
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. |
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FIELD: food industry.
SUBSTANCE: method envisages preparation of recipe components, bulb onions milling, sprats mincing, mixing part of bulb onions, sprats, 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 swollen extraction cake mixing with the remaining bulb onions, tomato puree, 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 the sauce packing, sealing and sterilisation.
EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.
The known method of manufacture of canned product "Fish meatballs in tomato sauce", providing training prescription components, chopping onions, grinding on top sprat, mixing part of onions, sprat, salt and part of black pepper Gorky with obtaining the beef, it molding, 're breading in wheat flour and frying in vegetable oil with obtaining cutlets, mixing of the remaining part of onions, tomato puree, sugar, remaining parts of bitter pepper, allspice, cloves, coriander, Bay leaf, cooking and the addition of acetic acid with obtaining sauce, packing meatballs and sauce, sealing and sterilization (Handbook on manufacture of canned food. Volume 3 - M: Food industry, 1971, s-422).
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 way of manufacturing of canned product "Fish meatballs in tomato sauce", providing training prescription components, grinding onions, grinding on top sprat, mixing part of onions, sprat, salt and part of black pepper bitter with obtaining the beef, it molding, 're breading in wheat flour and frying in vegetable oil with obtaining cutlets, mixing of the remaining part of onions, tomato puree, sugar, remaining parts of bitter pepper, allspice, cloves, coriander, Bay leaf, boiling and add acetic acid with obtaining 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: sprat 1045,7
vegetable oil 83,3 onions 74-74,9
wheat flour 22,7
meal pumpkin seeds 13,7
tomato puree, in terms of
12%-Noah content of dry substances 147,1
acetic acid, in recalculation on
80%-s ' concentration 3,4 sugar 19,7 salt 12,1
black pepper bitter 0,44
allspice 0,09
carnation 0,09
coriander 0,09
Bay leaf 0,02 water
to the output of the target product 1000
Method implemented as way.
Prescription components prepared according to the traditional technology.
Prepared shredded onions on top.
Prepared raw anchovies crushed into a spinning top.
Approximately 40% of prescription number of onions, anchovies, salt and approximately 77% of prescription few ground black pepper bitter mix with obtaining the beef, which is formed into, paneer in wheat flour and fry in vegetable oil with obtaining cutlets.
Prepared ground meal pumpkin seeds obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI Development of technology sausages functional purpose with additives of pumpkin seeds. - Krasnodar: INEP, 2008, ñ.38-45), pour drinking water in the ratio by weight of about 1:5 and stand for swelling, and then mixed with the rest of onions, tomato puree, 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 puree with the content of dry substances that does not coincide with 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).
Costs components are taking into account norms of waste and losses of the relevant commodities. Given in the form of interval consumption of onions covers its possible change of shelf life of raw materials.
Obtained according to the described technology canned by organoleptic properties similar product for the closest analogue.
To confirm the technical result of can №5 containing products obtained according to 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 flew down from banks. Sauce product for the closest analogue completely did not flow down, and started 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 product "Fish meatballs in tomato sauce", providing training prescription components, chopping onions, grinding on top sprat, mixing part of onions, sprat, salt and part of black pepper bitter with obtaining the beef, it molding, 're breading in wheat flour and frying in vegetable oil with obtaining cutlets, mixing of the remaining part of onions, tomato puree, sugar, remaining parts of bitter pepper, allspice, cloves, coriander, Bay leaf, cooking and the addition of acetic acid with obtaining 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 the ratio of costs, parts by weight: sprat 1045,7
vegetable oil 83,3 onions 74-74,9
wheat flour 22,7
meal pumpkin seeds 13,7
tomato puree in terms of
12%solids content 147,1
acetic acid in recalculation on
80%-s ' concentration 3,4 sugar 19,7 salt 12,1
black pepper bitter 0,44
allspice 0,09
carnation 0,09
coriander 0,09
Bay leaf 0,02 water
to the output of the target product 1000
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