Method for production of preserves "fried sander in tomato sauce"
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Method for production of preserves "fish cutlets in tomato sauce" / 2513252 Method envisages preparation of recipe components, cutting, sauteing in vegetable oil and milling part of bulb onions. Raw and fried muksun is 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. The remaining 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, remaining black hot pepper, allspice, cloves, coriander and laurel leaf; one proceeds with cooking the mixture and addition of acetic acid to produce a sauce. The cutlets and sauce are packed, sealed and sterilised. The components are used at the following expenditure ratio, weight parts: muksun - 1202.9; vegetable oil - 86.6; 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. |
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Method for production of preserves "fried goatfish in tomato sauce" / 2513251 Method involves 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, hot black pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, goatfish mealing in wheat flour and frying in vegetable oil, the goatfish and the sauce packing, sealing and sterilisation. |
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Method for production of preserved product "fish cutlets in tomato sauce" / 2513246 Bulb onions are cut, sauteed in vegetable oil and milled. Pollock is minced. One mixes part of bulb onions, the pollock, 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. |
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Method for production of preserves "fried vendace in tomato sauce" / 2513244 Method envisages preparation of recipe components. Bulb onions are milled; ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Then one mixes the listed components with tomato puree, sugar, black hot pepper, allspice, cloves, coriander and laurel leaf; one proceeds with the mixture cooking and addition of acetic acid to produce a sauce. Vendace is cut, maintained in salt solution, mealed in wheat flour and fried in vegetable oil. The vendace and sauce are packed, sealed and sterilised. |
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Method for production of preserves "atlantic herring in tomato sauce" / 2513241 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. |
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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. |
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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. |
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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. |
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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. |
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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. |
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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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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. |
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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. |
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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. |
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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. |
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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. |
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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. |
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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. |
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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 recipe components preparation, bulb onions cutting, sauteing in vegetable oil and milling. 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 cooks the mixture and adds acetic acid to produce a sauce. Sander is cut, maintained in a salt solution, mealed in wheat flour and fried in vegetable oil. The sander and sauce are packed, sealed and sterilised. The components are used at the following expenditure ratio, weight parts: sander - 1142.9; 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.
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 producing canned "perch fried in tomato sauce", providing training recipe components, cutting, passerovannye in vegetable oil and grinding onions, mixing it with tomato puree, sugar, black pepper bitter, allspice, cloves, coriander and Bay leaf, cooking and adding acetic acid to obtain the sauce, cutting, exposure in saline solution, 're breading in wheat flour and frying in vegetable oil walleye, packing perch and sauce, sealing and sterilization (Reference canned. Volume 3. - M.: Food industry, 1971, s-414).
The disadvantage of this method is high adhesion to the walls of the container obtained target product.
The technical result of the invention is to reduce the adhesion to the walls of the container obtained target product.
This result is achieved in that in the method of production of canned "perch fried in tomato sauce", providing training recipe components, cutting, passerovannye in vegetable oil and grinding onions, mixing it with tomato puree, sugar, black pepper bitter, allspice, cloves, coriander and Bay leaf, cooking and adding acetic key is lots of obtaining sauce cutting, aging in saline solution, 're breading in wheat flour and frying in vegetable oil walleye, packing perch and sauce, sealing and sterilization according to the invention in the sauce impose additional ground meal of pumpkin seeds, which before mixing pour drinking water and allowed to swell, and the components used in the following ratio of expenses, parts by weight:
| pike | 1142,9 |
| vegetable oil | 71,1 |
| onions | 57,1-57,9 |
| wheat flour | 20,8 |
| meal of pumpkin seeds | 17,6 |
| tomato puree, in terms of |
| 12%solids content | RUR 188.6 |
| acetic acid, in terms of |
| 80%concentration | 4,3 |
| sugar | 25,2 |
| Sol | 13,1 |
| black pepper bitter | 0,11 |
| allspice | 0,11 |
| carnation | 0,11 |
| coriander | 0,11 |
| Bay leaf | 0,03 |
| water | to the output of the target product 1000 |
The method is implemented as follows.
Prescription components prepared according to the traditional technology.
Prepared onions are cut, passer in vegetable oil and crushed on the top or rubbing machine.
Prepared ground meal of pumpkin seeds, obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI technology Development sausages functional purpose with the addition of pumpkin seeds . Krasnodar: INEP, 2008, ñ.38-45), pour drinking water in the ratio by weight of about 1:5 and incubated for swelling.
These components in the recipe ratio is mixed with tomato puree, sugar and powdered black pepper bitter, allspice, cloves, coriander and Bay leaf. The mixture is boiled until the dry matter content of about 15.5% and add acetic acid with obtaining sauce.</>
Prepared walleye cut, maintained at a temperature of 10-15°C for 2-6 minutes in 18-24%solution of table salt, paneer in flour and fry in vegetable oil.
Walleye and gravy Packed in prescription ratio, sealed and sterilized to obtain the target product.
When using tomato puree with a solids content not matching with your prescription, and/or acetic acid with a concentration that does not coincide with prescription, carry out calculation of their costs on an equivalent solids content and/or acid, respectively, according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. M: APP "Conservative", 1990, p.124).
The cost components are based on norms of waste and losses of the respective raw materials. Given in the form of interval consumption of onions covers the possible change of shelf life of raw materials.
Obtained according to the described technology canned food organoleptic properties similar to the product on the closest analogue.
To confirm the technical result of cans No. 5 containing products obtained according to the described technology and the closest analogue was opened and established in the tripod upside down. After 10-15 minutes experienced produktpalette was dripping from banks. Sauce product on the closest analogue is not completely drained away, and began to dry on the walls of banks.
Thus, the proposed method allows to reduce adhesion to the walls of the container obtained target product.
Method of production of canned "perch fried in tomato sauce", providing training recipe components, cutting, passerovannye in vegetable oil and grinding onions, mixing it with tomato puree, sugar, black pepper bitter, allspice, cloves, coriander and Bay leaf, cooking and adding acetic acid to obtain the sauce, cutting, exposure in saline solution, 're breading in wheat flour and frying in vegetable oil walleye, packing perch and sauce, sealing and sterilization, characterized in that the sauce impose additional ground meal of pumpkin seeds, which before mixing pour drinking water and allowed to swell, and the components used in the following ratio of expenses, parts by weight:
| pike | 1142,9 |
| vegetable oil | 71,1 |
| onions | 57,1-57,9 |
| wheat flour | 20,8 |
| meal of pumpkin seeds | 17,6 |
| tomato puree, in terms of |
| 12%solids content | RUR 188.6 |
| acetic acid, in terms of |
| 80%concentration | 4,3 |
| sugar | 25,2 |
| Sol | 13,1 |
| black pepper bitter | 0,11 |
| allspice | 0,11 |
| carnation | 0,11 |
| coriander | 0,11 |
| Bay leaf | 0,03 |
| water | to the output of the target product 1000 |