RussianPatents.com

Method for production of preserves "atlantic herring in tomato sauce". RU patent 2513241.

IPC classes for russian patent Method for production of preserves "atlantic herring in tomato sauce". RU patent 2513241. (RU 2513241):

A23L3/00 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs (preserving foods or foodstuffs in association with packaging B65B0055000000)

A23L1/325 -

A23B4/005 -

Another patents in same IPC classes:

"caviar-and-vegetable cabbage rolls" preserves production method / 2513208
Method envisages recipe components preparation, carrots and bulb onions cutting and sauteing in vegetable oil, fresh white cabbages taking to leaves and part of cabbage leaves chopping, rice cooking till double weight increase, carrots, bulb onions and chopped cabbage leaves mixing and mincing and addition of screened caviar, rice and part of salt to produce mince, the remaining cabbage leaves blanching and mince moulding into leaves to produce cabbage rolls, mixing flour, tomato paste, drinking water, sugar, the remaining salt, black hot pepper, allspice, cloves and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the cabbage rolls and sauce packing, sealing and sterilisation. One uses in the sauce composition 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: screened caviar - 255.1; vegetable oil - 13.1; fresh white cabbages - 466.3; carrots - 72.3-74.1; bulb onions - 73.4-74.4; rice - 130.6, pumpkin seeds extraction cake - 13.1, tomato paste in conversion to 30% dry substances content - 94.3, acetic acid in conversion to 80% concentration - 0.46, sugar - 26.3, salt - 16.2, black hot pepper - 0.13, allspice - 0.11, cloves - 0.11, laurel leaf - 0.03, water till the target product yield is equal to 1000.

Apple compote production method / 2513190
Invention relates to preservation industry and may be used for compotes production. The method is as follows: after preliminarily preparation and packaging into jars fruits are poured with 85°C water for 2-3 minutes. Then the fruits are repeatedly poured with 95-97°C water for 2-3 minutes. Then water is replaced with 95-97°C syrup; the jars are sealed and sterilised in an autoclave according to the new specified mode.

Method for manufacture of preserves "fish with garnish and horse radish" / 2513188
Method envisages recipe components preparation, potatoes cutting and blanching, carrots blanching and cutting, beet-roots and horse radish blanching and grating, fresh green peas freezing, brined cucumbers cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with mayonnaise, acetic acid, sugar and salt to produce garnish, starry sturgeon cutting, sturgeon, starry sturgeon and fish broth packing, sealing and sterilisation.

Method for production of preserved product "fish cutlets in tomato sauce" / 2513184
Method envisages preparation of recipe components, part of bulb onions milling, pike 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, the remaining bulb onions cutting, sauteing in vegetable oil and milling, the remaining bulb onions 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. 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: pike - 1714.3; vegetable oil - 88.2; bulb onions - 74-74.9; wheat flour - 22.7, pumpkin seeds extraction cake - 13.7, tomato puree in conversion to 12% dry substances content - 147.1, acetic acid in conversion to 80% concentration - 3.4, sugar - 19.7, salt - 12.1, black hot pepper - 0.44, allspice - 0.09, cloves - 0.09, coriander - 0.09, laurel leaf - 0.02, water till the target product yield is equal to 1000.

Method for production of preserved product "moscow cutlets with onion sauce" / 2513167
Method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping beef, raw pork tallow and part of bulb onions, the listed components mixing with 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, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, green cutting and freezing, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, sauteed part of bulb onions, green peas, green and pumpkin seeds extraction cake with tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation.

Method for production of preserved product "home-made cutlets with onion sauce and mustard" / 2513165
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, green 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, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, the strained part of bulb onions and pumpkin seeds extraction cake with bone broth, tomato paste, "Yuzhny" sauce, sugar, the remaining salt, mustard, the remaining black hot pepper and laurel leaf to produce a sauce, the cutlets, garnish and sauce packing, sealing and sterilisation.

Apple compote sterilisation method / 2513144
Method for sterilisation of apple compote in jars SKO 1-82-1000 involves the process of the compote heating up to a temperature equal to 95-96°C in a 120-122°C air flow at a rate of 6-7 m/s during 25 minutes, subsequent maintenance during 12-20 minutes in bath with 96°C water and sequential cooling in baths with 70°C water during 4 minutes, with 50°C water during 5 minutes and with 30°C water during 6 minutes. During the whole process of heat treatment the jars are turned upside down with a frequency equal to 0.166 s-1.

Apple compote sterilisation method / 2513139
Method for sterilisation of apple compote in jars SKO 1-82-1000 involves the process of heating in a 120-122°C air flow at a rate of 8-9 m/s during 22 minutes, subsequent maintenance during 15-25 minutes in bath with 96°C water and sequential cooling of the jars in baths with 70°C water during 4 minutes, with 50°C water during 5 minutes and with 30°C water during 6 minutes. During the whole process of heat treatment the jars are turned upside down with a frequency equal to 0.166 s-1.

Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2513053
Method involves part of chicken eggs cooking, shelling and cutting, 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 pollock 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.

Method for production of preserves "fried haarder in tomato sauce" / 2513016
Method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil, 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, haarder cutting, mealing in wheat flour and frying in vegetable oil, the haarder 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: haarder - 1874.3; vegetable oil - 71.1; 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 preserved product "fish cutlets in tomato sauce" / 2513236
Method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, starry sturgeon mincing, mixing part of bulb onions, starry sturgeon, 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 "fish cutlets in tomato sauce" / 2513223
Method envisages preparation of recipe components, bulb onions milling, raw and fried goatfish mincing, mixing part of bulb onions, goatfish, 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. Then one performs ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the 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 are packed, sealed and sterilised.

Method for production of preserves "fish-and-vegetable cutlets in tomato sauce" / 2513221
Bulb onions are cut, sauteed in vegetable oil and milled. Fresh white cabbages are chopped and minced. Peled and carrots are minced. One mixes part of bulb onions, the peled, cabbages, carrots, salt and part of black hot pepper to produce mince. The 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. Then one performs mixing the pumpkin seeds extraction cake, the remaining bulb onions, 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 preserves "fried bonito in tomato sauce" / 2513218
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, hot black pepper, allspice, cloves, coriander and laurel leaf, cooking and addition of acetic acid to produce a sauce, bonito cutting, maintenance in salt solution, mealing in wheat flour and frying in vegetable oil, the bonito and the sauce packing, sealing and sterilisation.

Method for production of preserves "fish-and-vegetable cutlets in tomato sauce" / 2513217
Bulb onions are cut, sauteed in vegetable oil and milled. Fresh white cabbages are chopped and minced. Sardine and carrots are minced. One mixes part of bulb onions, the sardine, cabbages, carrots, salt and part of black hot pepper to produce mince. The 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. Then one performs mixing the pumpkin seeds extraction cake, the remaining bulb onions, 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 preserves "fish cutlets in tomato sauce" / 2513212
Bulb onions are cut, sauteed in vegetable oil and milled. Raw and fried bonito is minced. One mixes part of bulb onions, the bonito, salt and part of black hot pepper to produce mince. The 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. Then one performs the 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 sauce are packed, sealed and sterilised.

Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" / 2513209
Part of bulb onions is cut, sauteed in vegetable oil and milled. Fresh white cabbages are chopped and minced. Raw and fried asp and carrots are minced. One mixes the listed components with salt and part of black hot pepper to produce mince. The 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. The remaining bulb onions are milled and mixed with pumpkin seeds extraction cake, 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.

Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" / 2513197
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. Bonito and carrots are minced. One mixes the listed components with salt and part of black hot pepper to produce mince. The 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. The remaining bulb onions are milled and mixed with pumpkin seeds extraction cake, 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.

Method for production of preserves "fried sander in tomato sauce" / 2513193
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 puree, sugar, black hot pepper, allspice, cloves, coriander and laurel leaf; one proceeds with cooking the mixture and addition of acetic acid to produce a sauce. Then sander is cut, maintained in salt solution, mealed in wheat flour and fried in vegetable oil. The sander and sauce are packed, sealed and sterilised.

Method for production of preserves "fried black sea sprat in tomato sauce" / 2513191
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 puree, sugar, black hot pepper, allspice, cloves, coriander and laurel leaf; one proceeds with cooking the mixture and addition of acetic acid to produce a sauce. Then black sea sprat is maintained in salt solution, mealed in wheat flour and fried in vegetable oil. The black sea sprat and sauce are packed, sealed and sterilised.

FIELD: food industry.

SUBSTANCE: method envisages preparation of recipe components, bulb onions milling and mixing with tomato puree, sugar, black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, Atlantic herring maintenance in salt solution, Atlantic herring and the 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: Atlantic herring - 1211.4; bulb onions - 54.4-55.1; pumpkin seeds extraction cake - 15, tomato puree in conversion to 12% dry substances content - 174.2, acetic acid in conversion to 80% concentration - 4.1, sugar - 24.5, salt - 15.7, black hot pepper - 0.1, allspice - 0.1, cloves - 0.1, coriander - 0.1, laurel leaf - 0.03, water till the target product yield is equal to 1000.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

The invention relates to the technology of production of canned fish.

Known the way we produce canned "Baltic Herring in tomato sauce", providing training prescription components, chopping onions, mixing it with tomato puree, sugar, pepper black bitter, the sweet-scented pepper, cloves, coriander, Bay leaf, boiling and add acetic acid with getting the sauce, exposure to saline Baltic herring, packing Baltic herring and gravy, sealing and sterilization (Handbook on manufacture of canned food. Vol. 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 manufacture of canned food "Baltic Herring in tomato sauce", providing training prescription components, chopping onions, mixing it with tomato puree, sugar, pepper black bitter, sweet-scented pepper, cloves, coriander, Bay leaf, boiling and add acetic acid with getting the sauce, exposure to saline Baltic herring, packing Baltic herring and gravy, 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:

Baltic herring

1211,4 onions

54,4-55,1

meal pumpkin seeds

tomato puree, in terms of

12%solids content

174,2

acetic acid, in recalculation on

80%-s ' concentration

4,1 sugar 24,5 salt 15,7

black pepper bitter

0,1

allspice

0,1

carnation

0,1

coriander

0,1

Bay leaf

0,03 water

to the exit of the desired product 1000

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared chopped onions on top.

Prepared ground meal pumpkin seeds obtained by known techniques (A. Vasiliev, Dvorkin GA, Kasyanov GI Development of technology 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 puree, sugar, and powdered black pepper bitter, sweet-scented pepper, cloves, coriander, Bay leaf. The mixture is boiled before reaching the dry matter content of around 13% and add acetic acid with getting the sauce.

Prepared Baltic herring is maintained at a temperature of 10-15 OC for 2-6 minutes in 18-24%solution of sodium chloride.

Baltic herring 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).

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 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.

The way we produce canned "Baltic Herring in tomato sauce", providing training prescription components, chopping onions, mixing it with tomato puree, sugar, pepper black bitter, sweet-scented pepper, cloves, coriander, Bay leaf, boiling and add acetic acid with getting the sauce, exposure to saline Baltic herring, packing Baltic herring and gravy, 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: