RU2296485C1 - Canned goods from fish and vegetables - Google Patents
Canned goods from fish and vegetables Download PDFInfo
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- RU2296485C1 RU2296485C1 RU2005130703/13A RU2005130703A RU2296485C1 RU 2296485 C1 RU2296485 C1 RU 2296485C1 RU 2005130703/13 A RU2005130703/13 A RU 2005130703/13A RU 2005130703 A RU2005130703 A RU 2005130703A RU 2296485 C1 RU2296485 C1 RU 2296485C1
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 23
- 235000013311 vegetables Nutrition 0.000 title abstract description 8
- 244000000626 Daucus carota Species 0.000 claims abstract description 21
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 21
- 235000011197 perejil Nutrition 0.000 claims abstract description 20
- 238000005520 cutting process Methods 0.000 claims abstract description 19
- 241000234282 Allium Species 0.000 claims abstract description 18
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 18
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 15
- 240000002234 Allium sativum Species 0.000 claims abstract description 12
- 235000000832 Ayote Nutrition 0.000 claims abstract description 12
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims abstract description 12
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 12
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 12
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 12
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 12
- 235000004611 garlic Nutrition 0.000 claims abstract description 12
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 12
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 12
- 239000008158 vegetable oil Substances 0.000 claims abstract description 12
- 235000010591 Appio Nutrition 0.000 claims abstract description 11
- 244000153885 Appio Species 0.000 claims abstract description 10
- 240000004244 Cucurbita moschata Species 0.000 claims abstract description 10
- 235000021307 Triticum Nutrition 0.000 claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 235000015067 sauces Nutrition 0.000 claims abstract description 9
- 235000015113 tomato pastes and purées Nutrition 0.000 claims abstract description 8
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 7
- 244000203593 Piper nigrum Species 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 7
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 7
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 6
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 6
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims abstract description 6
- 244000178937 Brassica oleracea var. capitata Species 0.000 claims abstract description 6
- 206010033546 Pallor Diseases 0.000 claims abstract description 6
- 235000013614 black pepper Nutrition 0.000 claims abstract description 6
- 235000011054 acetic acid Nutrition 0.000 claims abstract description 5
- 240000002791 Brassica napus Species 0.000 claims abstract description 4
- 235000010633 broth Nutrition 0.000 claims abstract description 4
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 240000009164 Petroselinum crispum Species 0.000 claims abstract 4
- 241000208317 Petroselinum Species 0.000 claims description 16
- 235000012015 potatoes Nutrition 0.000 claims description 10
- 235000011297 Brassica napobrassica Nutrition 0.000 claims description 9
- 241000209140 Triticum Species 0.000 claims description 8
- 235000012046 side dish Nutrition 0.000 claims description 8
- 244000178924 Brassica napobrassica Species 0.000 claims description 7
- 235000002639 sodium chloride Nutrition 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000000346 sugar Nutrition 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 235000013324 preserved food Nutrition 0.000 claims description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 2
- ZDGGJQMSELMHLK-UHFFFAOYSA-N m-Trifluoromethylhippuric acid Chemical compound OC(=O)CNC(=O)C1=CC=CC(C(F)(F)F)=C1 ZDGGJQMSELMHLK-UHFFFAOYSA-N 0.000 claims description 2
- 229910052760 oxygen Inorganic materials 0.000 claims description 2
- 239000001301 oxygen Substances 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 238000002161 passivation Methods 0.000 claims 2
- 240000007087 Apium graveolens Species 0.000 claims 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims 1
- 235000002566 Capsicum Nutrition 0.000 claims 1
- 241000219122 Cucurbita Species 0.000 claims 1
- 240000001980 Cucurbita pepo Species 0.000 claims 1
- 239000006002 Pepper Substances 0.000 claims 1
- 235000016761 Piper aduncum Nutrition 0.000 claims 1
- 235000017804 Piper guineense Nutrition 0.000 claims 1
- 238000007789 sealing Methods 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 2
- 238000004537 pulping Methods 0.000 abstract 3
- 235000011293 Brassica napus Nutrition 0.000 abstract 2
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 abstract 2
- 244000098338 Triticum aestivum Species 0.000 abstract 2
- 235000021189 garnishes Nutrition 0.000 abstract 2
- 244000299452 Gouania lupuloides Species 0.000 abstract 1
- 235000000292 Gouania lupuloides Nutrition 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 235000019688 fish Nutrition 0.000 description 16
- 235000019621 digestibility Nutrition 0.000 description 4
- 241000287107 Passer Species 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000013547 stew Nutrition 0.000 description 3
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 2
- 240000003768 Solanum lycopersicum Species 0.000 description 2
- 239000008162 cooking oil Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 241000223782 Ciliophora Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
Изобретение относится к технологии производства рыбоовощных консервов.The invention relates to the production technology of canned fish and vegetables.
Известен способ получения кулинарного блюда "Рыба тушеная в томате с овощами", предусматривающий подготовку рецептурных компонентов, резку рыбного филе на порционные куски, шинковку моркови, корня петрушки, корня сельдерея и репчатого лука, послойную укладку овощей, рыбы, овощей, рыбы и овощей, их заливку рыбным бульоном, добавление растительного масла, томатного пюре, уксуса, сахара и поваренной соли, тушение в течение 38-55 минут, добавление гвоздики, корицы, перца черного горького и лаврового листа и тушение в течение 5-7 минут с получением основного компонента, резку и обжарку в кулинарном жире картофеля, моркови, корня петрушки и брюквы, резку и пассерование в кулинарном жире репчатого лука, резку и припускание свежей белокочанной капусты, резку тыквы, протирку чеснока, смешивание картофеля, моркови, корня петрушки, репчатого лука и основного красного соуса, тушение в течение 10-15 минут, добавление тыквы и капусты, тушение в течение 15-20 минут, добавление поваренной соли, чеснока, перца черного горького и лаврового листа и тушение в течение 5-10 минут с получением гарнира и формирование готового блюда из основного компонента и гарнира (Годунова Л.Е. Сборник рецептур блюд и кулинарных изделий для предприятий общественного питания - СПб.: ПрофиКС, 2003, с.204-206).A known method of obtaining a culinary dish "Braised fish in a tomato with vegetables", which includes preparing the recipe components, cutting fish fillet into portions, chopping carrots, parsley root, celery root and onions, layering vegetables, fish, vegetables, fish and vegetables, pour them with fish broth, add vegetable oil, tomato puree, vinegar, sugar and salt, simmer for 38-55 minutes, add cloves, cinnamon, black pepper and bay leaf and simmer for 5-7 minutes to obtain about the main component, cutting and frying in cooking oil of potatoes, carrots, parsley and rutabaga root, cutting and sautéing onions in cooking oil, cutting and stewing fresh white cabbage, cutting pumpkin, rubbing garlic, mixing potatoes, carrots, parsley root, onion and the main red sauce, stew for 10-15 minutes, add pumpkin and cabbage, stew for 15-20 minutes, add salt, garlic, black bitter and bay leaves and stew for 5-10 minutes to obtain a side dish and formiro the preparation of a finished dish from the main component and side dish (Godunova L.E. A collection of recipes for dishes and culinary products for public catering enterprises - St. Petersburg: ProfiKS, 2003, p.204-206).
Техническим результатом изобретения является получение новых консервов, обладающих повышенной усвояемостью по сравнению с аналогичным кулинарным блюдом.The technical result of the invention is to obtain new canned food with increased digestibility compared to a similar culinary dish.
Этот результат достигается тем, что способ получения консервов "Рыба тушеная в томате с овощами" предусматривает подготовку рецептурных компонентов, резку и бланширование картофеля, брюквы, корня сельдерея и части корня петрушки, шинковку и замораживание свежей белокочанной капусты, бланширование и резку части моркови, резку и пассерование в растительном масле оставшихся частей моркови и корня петрушки и их частичную протирку, резку, частичное пассерование в растительном масле и частичную протирку пассерованной части репчатого лука, резку рыбного филе и тыквы, протирку чеснока, пассерование пшеничной муки, смешивание без доступа кислорода непротертых частей моркови, корня петрушки и репчатого лука, корня сельдерея, картофеля, брюквы, белокачанной капусты и тыквы с получением гарнира, смешивание протертых частей моркови, корня петрушки и репчатого лука, чеснока, пшеничной муки, рыбного бульона, томатной пасты, уксусной кислоты, сахара, поваренной соли, гвоздики, корицы, перца черного горького и лаврового листа с получением соуса, фасовку рыбного филе, гарнира и соуса, герметизацию и стерилизацию при следующем расходе компонентов, мас.ч.:This result is achieved by the fact that the method for producing canned fish stewed in tomato and vegetables involves preparing the recipe, cutting and blanching potatoes, rutabaga, celery root and parts of the parsley root, shredding and freezing fresh cabbage, blanching and cutting part of the carrot, cutting and passerin in vegetable oil the remaining parts of carrots and parsley root and their partial wiping, cutting, partial passerovanie in vegetable oil and partial wiping of the sautéed onions, p cook fish fillet and pumpkin, rub the garlic, passer the wheat flour, mix non-mashed portions of carrots, parsley and onions, celery root, potatoes, rutabaga, cabbage and pumpkin to obtain a side dish, mix grated carrots, parsley and onions, garlic, wheat flour, fish broth, tomato paste, acetic acid, sugar, salt, cloves, cinnamon, bitter black pepper and bay leaf with sauce, packing fish fillet, side dish and sauce, ger etizatsiyu sterilization and the next flow components pbw .:
Способ реализуется следующим образом.The method is implemented as follows.
Рецептурные компоненты подготавливают по традиционной технологии. Подготовленные картофель, брюкву, корень сельдерея и приблизительно 5/11 рецептурного количества корня петрушки нарезают и бланшируют. Подготовленную свежую белокочанную капусту шинкуют и подвергают замораживанию, желательно медленному. Приблизительно 6/11 рецептурного количества моркови бланшируют и нарезают. Оставшиеся части моркови и корня петрушки нарезают, пассеруют в растительном масле и протирают приблизительно по 1/6 части каждого из этих компонентов. Подготовленный репчатый лук нарезают, приблизительно 5/11 его количества пассеруют в растительном масле и приблизительно 1/11 от пассерованной части протирают. Подготовленные рыбное филе и тыкву нарезают. Подготовленный чеснок протирают. Подготовленную пшеничную муку пассеруют.Prescription components are prepared according to traditional technology. Prepared potatoes, rutabaga, celery root and approximately 5/11 of the recipe amount of parsley root are cut and blanched in hot water. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Approximately 6/11 of the recipe amount of carrots are blanched and chopped. The remaining parts of the carrots and parsley root are cut, passer in vegetable oil and wiped approximately 1/6 of each of these components. Prepared onions are chopped, about 5/11 of their quantity is passeriruyut in vegetable oil and about 1/11 of the passerovoy part is wiped. Prepared fish fillet and pumpkin cut. The prepared garlic is mashed. Prepared wheat flour passer.
Далее без доступа кислорода смешивают непротертые части моркови, корня петрушки и репчатого лука, корень сельдерея, картофель, брюкву, капусту и тыкву с получением гарнира.Then, without oxygen, the non-mashed parts of carrots, parsley and onions, celery root, potatoes, rutabaga, cabbage and pumpkin are mixed to obtain a side dish.
Смешивают протертые части моркови, корня петрушки и репчатого лука, чеснок, пшеничную муку, рыбный бульон, томатную пасту, уксусную кислоту, сахар, поваренную соль, гвоздику, корицу, перец черный горький и лавровый лист с получением соуса.The mashed parts of carrots, parsley and onions, garlic, wheat flour, fish broth, tomato paste, acetic acid, sugar, table salt, cloves, cinnamon, bitter black pepper and bay leaf are mixed with the resulting sauce.
Рыбное филе, гарнир и соус фасуют при указанном выше расходе компонентов, герметизируют и стерилизуют с получением целевого продукта.Fish fillet, side dish and sauce are Packed at the above consumption of components, sealed and sterilized to obtain the target product.
Расход всех компонентов, кроме рыбного бульона, приведен с учетом норм отходов и потерь каждого вида сырья. При использовании томатной пасты с содержанием сухих веществ, не совпадающим с рецептурным, ее расход пересчитывают на эквивалентное содержание сухих веществ. При использовании уксусной кислоты с концентрацией, не совпадающей с рецептурной, ее расход пересчитывают на эквивалентное содержание безводной кислоты. Для компонентов растительного происхождения приведенные в виде интервалов расходы охватывают их возможное изменение по срокам хранения сырья. При этом минимальное значение расхода принимают во втором календарном полугодии, а максимальное в первом.The consumption of all components, except for fish broth, is given taking into account the norms of waste and losses of each type of raw material. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. When using acetic acid with a concentration that does not coincide with the prescription, its consumption is calculated on the equivalent content of anhydrous acid. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the maximum in the first.
Полученные по описанной технологии консервы по органолептическим и физико-химическим показателям соответствуют ГОСТ 12292.Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to GOST 12292.
Проверку усвояемости консервов, полученных по предлагаемому способу, и кулинарного блюда по наиболее близкому аналогу осуществляли путем культивирования на их пробах тест-организма Tetrachimena pyriformis. Усвояемость оценивали по количеству инфузорий в 1 см3 продукта. Она составила для опытного продукта 12,9·104 и для контрольного продукта 8,3·104 соответственно.Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm 3 product. It amounted to 12.9 · 10 4 for the experimental product and 8.3 · 10 4 for the control product, respectively.
Таким образом, предлагаемый способ позволяет получить новые консервы, обладающие повышенной усвояемостью по сравнению с аналогичным кулинарным блюдом.Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2005130703/13A RU2296485C1 (en) | 2005-10-05 | 2005-10-05 | Canned goods from fish and vegetables |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2005130703/13A RU2296485C1 (en) | 2005-10-05 | 2005-10-05 | Canned goods from fish and vegetables |
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| Publication Number | Publication Date |
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| RU2296485C1 true RU2296485C1 (en) | 2007-04-10 |
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| RU2005130703/13A RU2296485C1 (en) | 2005-10-05 | 2005-10-05 | Canned goods from fish and vegetables |
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| RU (1) | RU2296485C1 (en) |
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| RU2512395C1 (en) * | 2012-12-06 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "herring with vegetables in marinade-tomato sauce" |
| RU2515266C1 (en) * | 2013-03-05 | 2014-05-10 | Олег Иванович Квасенков | Method for production of preserves "stewed fish in tomato filling with vegetables" |
| RU2515169C1 (en) * | 2013-03-05 | 2014-05-10 | Олег Иванович Квасенков | Method for production of preserves "stewed fish in tomato filling with vegetables" |
| RU2565905C1 (en) * | 2014-11-05 | 2015-10-20 | Олег Иванович Квасенков | Method to produce preserves "stewed fish in tomato sauce and vegetables" |
| RU2572193C1 (en) * | 2014-11-05 | 2015-12-27 | Олег Иванович Квасенков | Method for production of preserves "stewed fish in tomato filling with vegetables" |
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