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IPC classes for russian patent Method for production of preserves "fried vendace in tomato sauce" (RU 2513756):
Another patents in same IPC classes:
Method for production of preserves "fried small ordinary fish in tomato sauce" / 2513755
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, the mixture cooking and addition of acetic acid to produce a sauce, small ordinary fish maintenance in salt solution, mealing in wheat flour and frying in vegetable oil, the small ordinary fish and the sauce packing, sealing and sterilisation.
Method for production of preserves "fried eelpout in tomato sauce" / 2513754
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Method for production of preserves "fried roach in tomato sauce" / 2513753
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, hot black pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, roach mealing in wheat flour and frying in vegetable oil, the roach and the sauce packing, sealing and sterilisation.
Method for production of preserves "fish cutlets in tomato sauce" / 2513747
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Method for production of preserves "fish cutlets in tomato sauce" / 2513713
Method envisages preparation of recipe components, cutting, sauteing in vegetable oil and milling part of bulb onions, mincing raw and fried pollock, mixing part of bulb onions, 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 mixes the swollen extraction cake with the remaining bulb onions, tomato puree, sugar, the remaining black hot pepper, allspice, cloves, 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 preserved product "fish cutlets in tomato sauce" / 2513704
Method envisages recipe components preparation, part of bulb onions milling, broad whitefish mincing, mixing part of bulb onions, broad whitefish, 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 mixes the swollen extraction cake with the remaining bulb onions, tomato puree, sugar, the remaining black hot pepper, allspice, cloves, 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 sauce" / 2513648
Method envisages preparation of recipe components, cutting, sauteing in vegetable oil and milling bulb onions, fresh white cabbages chopping and mincing, flounder and carrots mincing. After milling one mixes part of bulb onions, the flounder, cabbages, carrots, salt and part of black hot pepper to produce mince. Then one performs 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 paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf. One performs 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 "sichenik fish cutlets ukrainian-style" / 2513589
Method envisages preparation of recipe components, 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 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, beet-root blanching and straining, green beans cutting and freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, beet-root, green beans 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 preparation of preserved product "sichenik fish cutlets ukrainian-style" / 2513588
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, blanching and straining, beet roots blanching and cutting, green beans cutting and freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, potatoes, beet roots, green beans and pumpkin seeds extraction cake mixing with sour cream, 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 "sichenik fish cutlets ukrainian-style" / 2513585
Method envisages preparation of recipe components, 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, potatoes cutting, blanching and straining, turnip cutting and blanching, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, potatoes, turnip, 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.
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FIELD: food industry.
SUBSTANCE: 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, hot black pepper, allspice, cloves, coriander and laurel leaf, cooking and addition of acetic acid to produce a sauce, vendace cutting, mealing in wheat flour and frying in vegetable oil, the vendace 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 known method of manufacturing canned "Whitefish sauteed in tomato sauce", providing training prescription components, chopping onions, mixing it with tomato puree, sugar, salt, black pepper bitter, allspice, cloves, coriander and Bay leaf, cooking and adding acetic acid to obtain the sauce, cutting, 're breading in wheat flour and frying in vegetable oil whitefish, packing of vendace 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 manufacturing canned "Whitefish sauteed in tomato sauce", providing training prescription components, chopping onions, mixing it with tomato puree, sugar, salt, black pepper bitter, allspice, cloves, coriander and Bay leaf, cooking and adding acetic acid to obtain the sauce, cutting, 're breading in wheat flour and frying in vegetable oil to rape the key, packing of vendace 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 by mass,:
| vendace |
1157,1 |
| vegetable oil |
56,8 |
| 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 |
| pepper doses the first |
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 shredded on top. 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, salt 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 whitefish cut, paneer in flour and fry in vegetable oil.
Whitefish and sauce Packed in prescription ratio, GE is matsirat 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. Tom. 1 - 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 of experienced product is completely flowed out of 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.
A method of manufacturing canned "Whitefish sauteed in tomato with the EC, providing training prescription components, chopping onions, mixing it with tomato puree, sugar, salt, black pepper bitter, allspice, cloves, coriander and Bay leaf, cooking and adding acetic acid to obtain the sauce, cutting, 're breading in wheat flour and frying in vegetable oil whitefish, packing of vendace 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:
| vendace |
1157,1 |
| vegetable oil |
56,8 |
| 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 |
|