Method for production of preserves "sprats in wine sauce". RU patent 2513266.
| Method for production of preserved product "fish cutlets in tomato sauce" / 2513265 Method envisages recipe components preparation, part of bulb onions milling, haddock 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. One proceeds with cutting, sauteing in vegetable oil and 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 are packed, sealed and sterilised. |
| Method for production of preserves "atlantic herring in tomato sauce" / 2513264 Method envisages 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, salt, black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the Atlantic herring and sauce packing, sealing and sterilisation. |
| Method for production of preserves "fish cutlets in tomato sauce" / 2513261 Bulb onions are cut, sauteed in vegetable oil and milled. Raw and fried haddock is minced. One mixes part of bulb onions, the haddock, 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 preserved product "fish cutlets in tomato sauce" / 2513260 Method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, wild carp mincing, mixing part of bulb onions, wild carp, 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" / 2513259 Bulb onions are cut, sauteed in vegetable oil and milled. Raw and fried cod is minced. One mixes part of bulb onions, the cod, 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 cutlets in tomato sauce" / 2513258 Method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, raw and fried sander mincing, mixing part of bulb onions, sander, 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 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 packing, sealing and sterilisation. |
| Method for production of preserves "fried dentex in tomato sauce" / 2513257 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, dentex cutting, mealing in wheat flour and frying in vegetable oil, the dentex and the sauce packing, sealing and sterilisation. |
| Method for production of preserved product "fish cutlets in tomato sauce" / 2513256 Method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, bonito mincing, mixing part of bulb onions, bonito, 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 cutlets in tomato sauce" / 2513255 Bulb onions are cut, sauteed in vegetable oil and milled. Raw and fried goby is minced. One mixes part of bulb onions, the goby, 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 cutlets in tomato sauce" / 2513254 One performs recipe components preparation at the specified ratio of their expenditure (weight parts), part of bulb onions cutting, sauteing in vegetable oil and milling. Small ordinary fish and carrots are minced; the listed components are mixed 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, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf. One cooks the mixture and adds acetic acid to produce a sauce. The produced cutlets and sauce are packed, sealed and sterilised. |
| 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, ground pumpkin seeds extraction cake sauteing in vegetable oil, pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, wine, drinking water, sugar, black hot pepper, allspice and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, sprats maintenance in salt solution, the sprats and 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.
The known method of production of canned "Sprats in wine sauce", providing training prescription components, passerovannye in vegetable oil, wheat flour, mixed with tomato paste, wine, drinking water, sugar, pepper black bitter pepper and Bay leaf, boiling and add acetic acid with getting the sauce, exposure to saline sprat, packing sprat and gravy, sealing and sterilization (Handbook on manufacture of canned food. Volume 3 - M: Food industry, 1971, s-487).
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 that way production of canned "Sprats in wine sauce", providing training prescription components, passerovannye in vegetable oil, wheat flour, mixed with tomato paste, wine, drinking water, sugar, pepper black bitter pepper and Bay leaf, boiling and add acetic acid with getting the sauce, exposure to saline sprat, packing sprat 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 components use the following ratio of costs parts by weight:
sprat 688,6vegetable oil
14,3wheat flour
17,3meal pumpkin seeds
31,6tomato paste, in terms of
30%dry substance
20acetic acid, in recalculation on
80%-s ' concentration
2,9 wine to 85.2 sugar 25,2 salt 17,1black pepper bitter
0,11allspice
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.
Prepared wheat flour passer in vegetable oil.
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, wine, drinking water, sugar and powdered black pepper bitter pepper and 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 sprat maintained at a temperature of 10-15 OC for 2-6 minutes in 18-24%solution of sodium chloride.
Sprat and sauce Packed in prescription ratio, sealed and sterilized with obtaining the target product.
When using tomato paste 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/Volume 1 - M: APP "Conservative", 1990, p.124).
Expenditure components are taking into account norms of waste and losses of the relevant commodities.
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.
Method of production of canned "Sprats in wine sauce", providing training prescription components, passerovannye in vegetable oil, wheat flour, mixed with tomato paste, wine, drinking water, sugar, pepper black bitter pepper and Bay leaf, boiling and add acetic acid with getting the sauce, exposure to saline sprat, packing sprat 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:
sprat 688,6vegetable oil
14,3wheat flour
17,3meal pumpkin seeds
31,6tomato paste, in terms of
30%dry substance
20acetic acid, in recalculation on
80%-s ' concentration
2,9 wine to 85.2 sugar 25,2 salt 17,1black pepper bitter
0,11pepper fragrant
0,11Bay leaf
0,03 waterto the exit of the desired product 1000