RU2356311C1 - Method for manufacturing of canned food "fish with garnish and horseradish" - Google Patents
Method for manufacturing of canned food "fish with garnish and horseradish" Download PDFInfo
- Publication number
- RU2356311C1 RU2356311C1 RU2007142737/13A RU2007142737A RU2356311C1 RU 2356311 C1 RU2356311 C1 RU 2356311C1 RU 2007142737/13 A RU2007142737/13 A RU 2007142737/13A RU 2007142737 A RU2007142737 A RU 2007142737A RU 2356311 C1 RU2356311 C1 RU 2356311C1
- Authority
- RU
- Russia
- Prior art keywords
- garnish
- horseradish
- tomatoes
- sugar
- cutting
- Prior art date
Links
- 240000003291 Armoracia rusticana Species 0.000 title claims abstract description 11
- 235000011330 Armoracia rusticana Nutrition 0.000 title claims abstract description 11
- 235000021189 garnishes Nutrition 0.000 title claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 5
- 238000000034 method Methods 0.000 title claims description 7
- 235000013324 preserved food Nutrition 0.000 title claims description 6
- 241000251468 Actinopterygii Species 0.000 title description 3
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 7
- 235000009849 Cucumis sativus Nutrition 0.000 claims abstract description 7
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 7
- 235000015142 cultured sour cream Nutrition 0.000 claims abstract description 7
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 6
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims abstract description 6
- 235000011086 calcium lactate Nutrition 0.000 claims abstract description 6
- 229960002401 calcium lactate Drugs 0.000 claims abstract description 6
- 239000001527 calcium lactate Substances 0.000 claims abstract description 6
- 235000000346 sugar Nutrition 0.000 claims abstract description 6
- 235000003228 Lactuca sativa Nutrition 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 3
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract 3
- 241000252341 Acipenser stellatus Species 0.000 claims description 7
- 238000005520 cutting process Methods 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 5
- 235000012046 side dish Nutrition 0.000 claims description 5
- 235000002639 sodium chloride Nutrition 0.000 claims description 5
- 206010033546 Pallor Diseases 0.000 claims description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 229910052760 oxygen Inorganic materials 0.000 claims description 3
- 239000001301 oxygen Substances 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 2
- 235000012045 salad Nutrition 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
- 235000019621 digestibility Nutrition 0.000 abstract description 5
- 238000002360 preparation method Methods 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract 2
- 241000881711 Acipenser sturio Species 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 241000227653 Lycopersicon Species 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 2
- 235000013547 stew Nutrition 0.000 description 2
- 241000223782 Ciliophora Species 0.000 description 1
- 241000447437 Gerreidae Species 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 235000010604 prepared salads Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 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 рыбоовощных консервов.The invention relates to the production technology of canned fish and vegetables.
Известен способ производства кулинарного блюда "Рыба с гарниром и хреном", предусматривающий подготовку рецептурных компонентов, варку севрюги, ее гарнирование огурцами, томатами и салатом и поливку соусом хрен с получением готового блюда (Годунова Л.Е. Сборник рецептур блюд и кулинарных изделий для предприятий общественного питания. - СПб.: ПрофиКС, 2003, с.56).A known method of producing a culinary dish "Fish with garnish and horseradish", which includes preparing the recipe components, cooking stellate stew, garnishing it with cucumbers, tomatoes and lettuce and pouring horseradish sauce on the prepared dish (Godunova L.E. Collection of recipes for dishes and culinary products for enterprises catering. - St. Petersburg: ProfiKS, 2003, p.56).
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 "Рыба с гарниром и хреном" предусматривает подготовку рецептурных компонентов, резку и бланширование огурцов и томатов, резку и замораживание салата, бланширование и натирание хрена, смешивание перечисленных компонентов без доступа кислорода с сахаром, поваренной солью и лактатом кальция с получением гарнира, резку севрюги, фасовку севрюги, гарнира и сметаны при следующем расходе компонентов, мас.ч,:This result is achieved by the fact that the method for the production of canned fish with garnish and horseradish provides for the preparation of recipe components, cutting and blanching cucumbers and tomatoes, cutting and freezing lettuce, blanching and rubbing horseradish, mixing these components without oxygen with sugar, table salt and calcium lactate to obtain a side dish, cutting stellate sturgeon, packing stellate sturgeon, side dish and sour cream at the following component consumption, wt.h:
герметизацию и стерилизацию.sealing and sterilization.
Способ реализуется следующим образом.The method is implemented as follows.
Рецептурные компоненты подготавливают по традиционной технологии. Подготовленные огурцы и томаты нарезают и бланшируют. Подготовленный салат нарезают и подвергают замораживанию, желательно быстрому. Подготовленный хрен бланшируют и натирают. Перечисленные компоненты смешивают без доступа кислорода с сахаром, поваренной солью и лактатом кальция с получением гарнира.Prescription components are prepared according to traditional technology. Prepared cucumbers and tomatoes are cut and blanched in hot water. The prepared salad is cut and subjected to freezing, preferably quick. Prepared horseradish blanch and rub. The listed components are mixed without oxygen with sugar, sodium chloride and calcium lactate to obtain a side dish.
Подготовленную севрюгу нарезают.Prepared stellate stew cut.
Севрюгу, гарнир и сметану фасуют при указанном выше расходе компонентов, герметизируют и стерилизуют с получением целевого продукта.Stellate sturgeon, side dish and sour cream are Packed at the above consumption of components, sealed and sterilized to obtain the target product.
Расход всех компонентов, кроме сметаны, приведен с учетом норм отходов и потерь каждого вида сырья. Приведенный в виде интервала расход хрена охватывает его возможное изменение по срокам хранения сырья и принимается минимальным во втором календарном полугодии, а максимальным - в первом.The consumption of all components, except sour cream, is given taking into account the norms of waste and losses of each type of raw material. The horseradish consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is taken to be minimal in the second calendar half year, and maximum in the first.
Полученные по описанной технологии консервы по органолептическим и физико-химическим показателям соответствуют ГОСТ 12292-00.Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to GOST 12292-00.
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 1,8·105 и для контрольного продукта 1,4·105 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 was 1.8 · 10 5 for the experimental product and 1.4 · 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 includes preparing recipe components, cutting and blanching cucumbers and tomatoes, cutting and freezing lettuce, blanching and rubbing horseradish, mixing the listed components without oxygen with sugar, sodium chloride and calcium lactate to obtain a side dish, cutting stellate sturgeon, packing stellate sturgeon, garnish and sour cream at the following component consumption, parts by weight:
sealing and sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2007142737/13A RU2356311C1 (en) | 2007-11-21 | 2007-11-21 | Method for manufacturing of canned food "fish with garnish and horseradish" |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2007142737/13A RU2356311C1 (en) | 2007-11-21 | 2007-11-21 | Method for manufacturing of canned food "fish with garnish and horseradish" |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2356311C1 true RU2356311C1 (en) | 2009-05-27 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2007142737/13A RU2356311C1 (en) | 2007-11-21 | 2007-11-21 | Method for manufacturing of canned food "fish with garnish and horseradish" |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2356311C1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2501431C1 (en) * | 2013-02-07 | 2013-12-20 | Олег Иванович Квасенков | Method for manufacture of preserves "fish with garnish and horse radish" |
| RU2501447C1 (en) * | 2013-02-07 | 2013-12-20 | Олег Иванович Квасенков | Method for manufacture of preserves "fish with garnish and horse radish" |
-
2007
- 2007-11-21 RU RU2007142737/13A patent/RU2356311C1/en active
Non-Patent Citations (1)
| Title |
|---|
| ГОДУНОВА Л.Е. Сборник рецептур блюд и кулинарных изделий для предприятий общественного питания. - СПб.: ПрофиКС, 2003, с.56. Министерство торговли СССР. Сборник рецептур блюд и кулинарных изделий для предприятий общественного питания. - М.: Экономика, 1968, приложение "расчеты расхода сырья, выхода полуфабрикатов и готовых изделий", с.685-804. Консервы специального назначения в алюминиевых тубах. Технические условия. Технологическая инструкция. ТУ 10.04.18.18-90, ТИ 10.04.18.15-90. М., ВНПО ППСПТ, 1990. * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2501431C1 (en) * | 2013-02-07 | 2013-12-20 | Олег Иванович Квасенков | Method for manufacture of preserves "fish with garnish and horse radish" |
| RU2501447C1 (en) * | 2013-02-07 | 2013-12-20 | Олег Иванович Квасенков | Method for manufacture of preserves "fish with garnish and horse radish" |
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