RU2347412C1 - Method of producing preserves "sheatfish in vinegar" - Google Patents
Method of producing preserves "sheatfish in vinegar" Download PDFInfo
- Publication number
- RU2347412C1 RU2347412C1 RU2007134028/04A RU2007134028A RU2347412C1 RU 2347412 C1 RU2347412 C1 RU 2347412C1 RU 2007134028/04 A RU2007134028/04 A RU 2007134028/04A RU 2007134028 A RU2007134028 A RU 2007134028A RU 2347412 C1 RU2347412 C1 RU 2347412C1
- Authority
- RU
- Russia
- Prior art keywords
- cutting
- acetic acid
- sheatfish
- fillet
- vinegar
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 8
- 241000347485 Silurus glanis Species 0.000 title abstract 2
- 239000000052 vinegar Substances 0.000 title description 4
- 235000021419 vinegar Nutrition 0.000 title description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 21
- 244000018436 Coriandrum sativum Species 0.000 claims abstract description 8
- 238000005520 cutting process Methods 0.000 claims abstract description 8
- 241000251468 Actinopterygii 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
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 7
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 4
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 4
- 239000001301 oxygen Substances 0.000 claims abstract description 4
- 239000011780 sodium chloride Substances 0.000 claims abstract description 4
- 238000004519 manufacturing process Methods 0.000 claims abstract description 3
- 238000012856 packing Methods 0.000 claims abstract description 3
- 238000007789 sealing Methods 0.000 claims abstract description 3
- 230000001954 sterilising effect Effects 0.000 claims abstract description 3
- 241001233037 catfish Species 0.000 claims description 10
- 235000013324 preserved food Nutrition 0.000 claims description 7
- 235000013614 black pepper Nutrition 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims 1
- 235000019621 digestibility Nutrition 0.000 abstract description 5
- 235000002566 Capsicum Nutrition 0.000 abstract description 2
- 239000006002 Pepper Substances 0.000 abstract description 2
- 235000016761 Piper aduncum Nutrition 0.000 abstract description 2
- 235000017804 Piper guineense Nutrition 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 240000000278 Syzygium polyanthum Species 0.000 abstract 1
- 235000008089 Syzygium polyanthum Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 3
- 235000021384 green leafy vegetables Nutrition 0.000 description 2
- 241000223782 Ciliophora Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
Изобретение относится к технологии производства закусочных консервов.The invention relates to a technology for the production of canned snacks.
Известен способ производства кулинарного блюда "Сом с уксусом", предусматривающий резку зелени кинзы, резку и варку с добавлением поваренной соли, перца и лаврового листа филе сома, его посыпание зеленью кинзы и поливку уксусом с получением готового блюда (Голунова Л.Е. Сборник рецептур блюд и кулинарных изделий ближнего зарубежья. - СПб.: Профессия, 2001, с.137-138).A known method of producing a culinary dish "Catfish with Vinegar", which includes cutting green cilantro, cutting and cooking with the addition of salt, pepper and bay leaves of catfish fillet, sprinkling with green cilantro and pouring vinegar to obtain the finished dish (Golunova L.E. Collection of recipes dishes and culinary products of the near abroad. - St. Petersburg: Profession, 2001, p.137-138).
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 "Сом с уксусом" предусматривает подготовку рецептурных компонентов, резку и замораживание зелени кинзы и ее смешивание без доступа кислорода с уксусной кислотой, поваренной солью, перцем черным горьким и лавровым листом, резку филе сома, фасовку филе сома, полученной смеси и рыбного бульона при следующем расходе компонентов, мас.ч.:This result is achieved by the fact that the method of producing canned food “Som with Vinegar” involves preparing the recipe components, cutting and freezing cilantro greens and mixing it without oxygen with acetic acid, sodium chloride, bitter black pepper and bay leaves, cutting catfish fillet, fillet packing catfish, the resulting mixture and fish broth 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. Подготовленную зелень кинзы нарезают и подвергают замораживанию, желательно быстрому, а затем смешивают без доступа кислорода с уксусной кислотой, поваренной солью, перцем черным горьким и лавровым листом.Prescription components are prepared according to traditional technology. Prepared cilantro greens are cut and subjected to freezing, preferably quick, and then mixed without oxygen with acetic acid, sodium chloride, bitter black pepper and bay leaf.
Подготовленное филе сома нарезают.Prepared catfish fillet cut.
Филе сома, полученную смесь и рыбный бульон фасуют при указанном выше расходе компонентов, герметизируют и стерилизуют с получением целевого продукта.Catfish fillet, the resulting mixture and fish broth 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 уксусной кислоты с концентрацией, не совпадающей с рецептурной, ее расход пересчитывают на эквивалентное содержание безводной кислоты.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 acetic acid with a concentration that does not coincide with the prescription, its consumption is calculated on the equivalent content of anhydrous acid.
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 2,9·105 и для контрольного продукта 2,3·105 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 2.9 · 10 5 for the experimental product and 2.3 · 10 5 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.
Claims (1)
герметизацию и стерилизацию. A method for the production of canned food, which provides for the preparation of prescription components, cutting and freezing cilantro greenery and mixing it without oxygen with acetic acid, sodium chloride, black pepper and bay leaf, cutting catfish fillet, packing catfish fillet, the resulting mixture and fish broth at the next flow rate components, parts by weight:
sealing and sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2007134028/04A RU2347412C1 (en) | 2007-09-12 | 2007-09-12 | Method of producing preserves "sheatfish in vinegar" |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2007134028/04A RU2347412C1 (en) | 2007-09-12 | 2007-09-12 | Method of producing preserves "sheatfish in vinegar" |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2347412C1 true RU2347412C1 (en) | 2009-02-27 |
Family
ID=40529560
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2007134028/04A RU2347412C1 (en) | 2007-09-12 | 2007-09-12 | Method of producing preserves "sheatfish in vinegar" |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2347412C1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2458567C1 (en) * | 2011-08-22 | 2012-08-20 | Олег Иванович Квасенков | Method for production of preserves "fish cutlets in tomato sauce" |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2007934C1 (en) * | 1991-08-15 | 1994-02-28 | Научно-производственное предприятие "Тринита" | Food product |
| 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 |
-
2007
- 2007-09-12 RU RU2007134028/04A patent/RU2347412C1/en active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2007934C1 (en) * | 1991-08-15 | 1994-02-28 | Научно-производственное предприятие "Тринита" | Food product |
| 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 |
Non-Patent Citations (1)
| Title |
|---|
| ГОЛУНОВА Л.Е. Сборник рецептур блюд и кулинарных изделий ближнего зарубежья. - СПб.: Профессия, 2001, с.137-138. * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2458567C1 (en) * | 2011-08-22 | 2012-08-20 | Олег Иванович Квасенков | Method for production of preserves "fish cutlets in tomato sauce" |
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