RU2346595C1 - "fish okroshka" preserve preparation method - Google Patents
"fish okroshka" preserve preparation method Download PDFInfo
- Publication number
- RU2346595C1 RU2346595C1 RU2007131095/13A RU2007131095A RU2346595C1 RU 2346595 C1 RU2346595 C1 RU 2346595C1 RU 2007131095/13 A RU2007131095/13 A RU 2007131095/13A RU 2007131095 A RU2007131095 A RU 2007131095A RU 2346595 C1 RU2346595 C1 RU 2346595C1
- Authority
- RU
- Russia
- Prior art keywords
- kvass
- cucumbers
- sugar
- cutting
- vegetable oil
- Prior art date
Links
- 241000251468 Actinopterygii Species 0.000 title description 3
- 238000002360 preparation method Methods 0.000 title 1
- 244000291564 Allium cepa Species 0.000 claims abstract description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 240000003291 Armoracia rusticana Species 0.000 claims abstract description 7
- 235000011330 Armoracia rusticana Nutrition 0.000 claims abstract description 7
- 235000003351 Brassica cretica Nutrition 0.000 claims abstract description 7
- 235000003343 Brassica rupestris Nutrition 0.000 claims abstract description 7
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 7
- 235000009849 Cucumis sativus Nutrition 0.000 claims abstract description 7
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 7
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 7
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000010460 mustard Nutrition 0.000 claims abstract description 7
- 235000012015 potatoes Nutrition 0.000 claims abstract description 7
- 235000000346 sugar Nutrition 0.000 claims abstract description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 7
- 239000008158 vegetable oil Substances 0.000 claims abstract description 7
- 235000010376 calcium ascorbate Nutrition 0.000 claims abstract description 6
- 229940047036 calcium ascorbate Drugs 0.000 claims abstract description 6
- 239000011692 calcium ascorbate Substances 0.000 claims abstract description 6
- BLORRZQTHNGFTI-ZZMNMWMASA-L calcium-L-ascorbate Chemical compound [Ca+2].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] BLORRZQTHNGFTI-ZZMNMWMASA-L 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 244000056139 Brassica cretica Species 0.000 claims abstract 3
- 239000004615 ingredient Substances 0.000 claims abstract 2
- 235000013324 preserved food Nutrition 0.000 claims description 7
- 241000723298 Dicentrarchus labrax Species 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 239000001301 oxygen Substances 0.000 claims description 3
- 229910052760 oxygen Inorganic materials 0.000 claims description 3
- 206010033546 Pallor Diseases 0.000 claims description 2
- 238000009835 boiling Methods 0.000 claims description 2
- 238000007789 sealing 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
- 238000004806 packaging method and process Methods 0.000 claims 1
- 235000019621 digestibility Nutrition 0.000 abstract description 6
- 239000000126 substance Substances 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract 3
- 241001529596 Pontinus kuhlii Species 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 241000219198 Brassica Species 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 235000021186 dishes Nutrition 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
- 241000269799 Perca fluviatilis Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000010561 standard procedure Methods 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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
Изобретение относится к технологии производства консервированных первых обеденных блюд.The invention relates to the production technology of canned first lunch dishes.
Известен способ производства кулинарного блюда "Окрошка с рыбой", предусматривающий подготовку рецептурных компонентов, вымачивание и припускание филе соленого морского окуня, варку и резку картофеля, резку огурцов и хрена, шинковку зеленого лука и смешивание перечисленных компонентов с растительным маслом, квасом, столовой горчицей, сахаром и поваренной солью с получением готового блюда (Голунова Л.Е. Сборник рецептур блюд и кулинарных изделий народов России. - СПб.: ПрофиКС, 2003, с.157).A known method of producing a culinary dish "Okroshka with fish", which involves preparing the recipe components, soaking and stewing fillet of saltwater perch, cooking and cutting potatoes, cutting cucumbers and horseradish, chopping green onions and mixing these components with vegetable oil, kvass, table mustard, sugar and table salt to obtain the finished dish (L. Golunova. Collection of recipes for dishes and culinary products of the peoples of Russia. - St. Petersburg: ProfiKS, 2003, p. 157).
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 производства консервов "Окрошка с рыбой" предусматривает подготовку рецептурных компонентов, резку и бланширование картофеля, хрена и огурцов, резку и замораживание зеленого лука, резку филе соленого морского окуня, смешивание перечисленных компонентов без доступа кислорода с растительным маслом, сахаром, аскорбатом кальция и горчицей, кипячение кваса, фасовку полученной смеси и кваса при следующем расходе компонентов, мас.ч.:This result is achieved by the fact that the Okroshka with fish canned food production method involves preparing the recipe components, cutting and blanching potatoes, horseradish and cucumbers, cutting and freezing green onions, cutting the fillet of salted sea bass, mixing the listed components without oxygen and vegetable oil, sugar, calcium ascorbate and mustard, boiling kvass, packing the resulting mixture and kvass at the following consumption of components, parts by weight:
герметизацию и стерилизацию.sealing and sterilization.
Способ реализуется следующим образом.The method is implemented as follows.
Рецептурные компоненты подготавливают по традиционной технологии. Подготовленные картофель, хрен и огурцы нарезают и бланшируют. Подготовленный зеленый лук нарезают и подвергают замораживанию, желательно быстрому. Подготовленное филе соленого морского окуня нарезают. Перечисленные компоненты смешивают без доступа кислорода с растительным маслом, сахаром, аскорбатом кальция и горчицей.Prescription components are prepared according to traditional technology. Prepared potatoes, horseradish and cucumbers are cut and blanched in hot water. Prepared green onions are cut and subjected to freezing, preferably quick. The prepared fillet of salted sea bass is cut. The listed components are mixed without oxygen with vegetable oil, sugar, calcium ascorbate and mustard.
Квас кипятят до прекращения пенообразования.Kvass is boiled until foaming stops.
Полученную смесь и квас фасуют при указанном выше расходе компонентов, герметизируют и стерилизуют с получением целевого продукта.The resulting mixture and kvass are Packed at the above consumption of components, sealed and sterilized to obtain the target product.
Расход всех компонентов, кроме кваса, приведен с учетом норм отходов и потерь каждого вида сырья. 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 kvass is given taking into account the norms of waste and losses of each type of raw material. 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 сходны с кулинарным блюдом по наиболее близкому аналогу, а по показателям безопасности соответствуют СанПиН 2.3.2.1078-01. Гарантийный срок хранения консервов, определенный по стандартной методике, составил 6 месяцев.The canned food obtained using the described technology is similar in organoleptic and physico-chemical characteristics to the culinary dish in the closest analogue, and in terms of safety, it corresponds to SanPiN 2.3.2.1078-01. The guaranteed shelf life of canned food, determined by the standard method, was 6 months.
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 7,3·104 и для контрольного продукта 6·104 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 a pilot product 7.3 · 10 4 and for the control product 6 · 10 4 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.
Claims (1)
герметизацию и стерилизацию. A method for the production of canned food, which involves preparing prescription ingredients, cutting and blanching potatoes, horseradish and cucumbers, cutting and freezing green onions, cutting fillets of salted sea bass, mixing the listed components without oxygen with vegetable oil, sugar, calcium ascorbate and mustard, boiling kvass, packaging the mixture and kvass at the following component consumption, parts by weight:
sealing and sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2007131095/13A RU2346595C1 (en) | 2007-08-15 | 2007-08-15 | "fish okroshka" preserve preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2007131095/13A RU2346595C1 (en) | 2007-08-15 | 2007-08-15 | "fish okroshka" preserve preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2346595C1 true RU2346595C1 (en) | 2009-02-20 |
Family
ID=40531645
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2007131095/13A RU2346595C1 (en) | 2007-08-15 | 2007-08-15 | "fish okroshka" preserve preparation method |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2346595C1 (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2166869C1 (en) * | 2000-05-19 | 2001-05-20 | Митенков Сергей Иванович | Method of preparing fast-frozen cooked product (versions) |
| RU2271371C2 (en) * | 2002-08-22 | 2006-03-10 | Олег Васильевич Цыгулев | Protein-vitamin soy product called "probuzhdeniye semyan" (awakening of seeds), method of preparation thereof, fast-preparation food product, food product and dry protein-vitamin food product |
| RU2284719C1 (en) * | 2005-04-18 | 2006-10-10 | Олег Иванович Квасенков | Method for production of canned soup |
-
2007
- 2007-08-15 RU RU2007131095/13A patent/RU2346595C1/en active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2166869C1 (en) * | 2000-05-19 | 2001-05-20 | Митенков Сергей Иванович | Method of preparing fast-frozen cooked product (versions) |
| RU2271371C2 (en) * | 2002-08-22 | 2006-03-10 | Олег Васильевич Цыгулев | Protein-vitamin soy product called "probuzhdeniye semyan" (awakening of seeds), method of preparation thereof, fast-preparation food product, food product and dry protein-vitamin food product |
| RU2284719C1 (en) * | 2005-04-18 | 2006-10-10 | Олег Иванович Квасенков | Method for production of canned soup |
Non-Patent Citations (1)
| Title |
|---|
| ГОЛУНОВА Л.Е. Сборник рецептур блюд и кулинарных изделий народов России. - СПб.: ПрофиКС, 2003, с.157. * |
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