Method for production of preserves "fried char in tomato sauce". RU patent 2513015.
| Method for production of preserves "fried haddock in tomato sauce" / 2513014 Method involves recipe components preparation. 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 puree, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf. One cooks the mixture and adds acetic acid to produce a sauce. Haddock is cut, mealed in wheat flour and fried in vegetable oil. The pollock and sauce are packed, sealed and sterilised. |
| Method for production of preserved product "fish cutlets in tomato sauce" / 2513013 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. |
| 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 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 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 puree, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, char cutting, mealing in wheat flour and frying in vegetable oil, the char and the sauce packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
The invention relates to the technology of production of canned fish.
A method of obtaining of canned "Trout roasted in tomato sauce", providing training prescription components, cutting, passerovannye in oil and chopping onions, his mix with tomato puree, sugar, salt, pepper black bitter, sweet-scented pepper, cloves, coriander, Bay leaf, boiling and add acetic acid with obtaining sauce, cutting, 're breading in wheat flour and frying in vegetable oil char, packing char and sauce, sealing and sterilization (Handbook on manufacture of canned food. Volume 3. - M: Food industry, 1971, s-414).
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 "Trout roasted in tomato sauce", providing training prescription components, cutting, passerovannye in plant oil and chopping onions, mixing it with tomato puree, sugar, salt, pepper black bitter, sweet-scented pepper, cloves, coriander, Bay leaf, boiling and add acetic acid with obtaining sauce, cutting, 're breading in wheat flour and frying in vegetable oil char, packing char 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:
loach 1468,6vegetable oil
84,5 onions42,5-43,1
wheat flour
24meal pumpkin seeds
13,1tomato puree, in terms of
12%solids content
140,4acetic acid, in recalculation on
80%-s ' concentration
3,2 sugar 18,8 salt 17,6black pepper bitter
0,08pepper fragrant
0,08carnation
0,08coriander
0,08Bay leaf
0,02 waterto the output of the target product 1000
The method is implemented as follows.
Prescription components prepared according to the traditional technology.
Prepared onions cut, passer in oil and crushed into a spinning top or protirochnuju the machine.
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), pour drinking water in the ratio by weight of about 1:5 and stand for swelling.
These components prescription ratio mixed with tomato puree, sugar, salt and grind black pepper bitter, sweet-scented pepper, 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.
Prepared char cut, paneer in wheat flour and fry in vegetable oil.
Char 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 recalculation their cost is 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.
A method of producing canned "Trout roasted in tomato sauce", providing training prescription components, cutting, passerovannye in oil and chopping onions, mixing it with tomato puree, sugar, salt, pepper black bitter, pepper fragrant, cloves, coriander, Bay leaf, boiling and add acetic acid with obtaining sauce, cutting, 're breading in wheat flour and frying in vegetable oil char, packing char and sauce, sealing and sterilization, characterized in that into the sauce impose additional ground sunflower seeds pumpkin that before mixing pour drinking water and allowed to swell, and the components used in the following ratio of expenses parts by weight:
loach 1468,6vegetable oil
84,5 onions42,5-43,1
wheat flour
24meal pumpkin seeds
13,1tomato puree, in terms of
12%solids content
140,4acetic acid, in recalculation on
80%-s ' concentration
3,2 sugar 18,8 salt 17,6black pepper bitter
0,08allspice
0,08carnation
0,08coriander
0,08Bay leaf
0,02 waterto the output of the target product 1000