RU2322918C1 - Method for producing of canned food "fish soup with nettle and plantain" - Google Patents
Method for producing of canned food "fish soup with nettle and plantain" Download PDFInfo
- Publication number
- RU2322918C1 RU2322918C1 RU2006127829/13A RU2006127829A RU2322918C1 RU 2322918 C1 RU2322918 C1 RU 2322918C1 RU 2006127829/13 A RU2006127829/13 A RU 2006127829/13A RU 2006127829 A RU2006127829 A RU 2006127829A RU 2322918 C1 RU2322918 C1 RU 2322918C1
- Authority
- RU
- Russia
- Prior art keywords
- cutting
- plantain
- fish
- canned food
- nettle
- Prior art date
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- 235000015266 Plantago major Nutrition 0.000 title claims abstract description 10
- 235000009108 Urtica dioica Nutrition 0.000 title claims abstract description 10
- 235000013324 preserved food Nutrition 0.000 title claims abstract description 8
- 235000003805 Musa ABB Group Nutrition 0.000 title claims description 6
- 238000004519 manufacturing process Methods 0.000 title claims description 4
- 244000274883 Urtica dioica Species 0.000 title abstract description 4
- 235000021222 fish soup Nutrition 0.000 title abstract description 4
- 240000008790 Musa x paradisiaca Species 0.000 title 1
- 241000251468 Actinopterygii Species 0.000 claims abstract description 13
- 238000005520 cutting process Methods 0.000 claims abstract description 11
- 244000010922 Plantago major Species 0.000 claims abstract description 9
- 240000002234 Allium sativum Species 0.000 claims abstract description 8
- 235000004611 garlic Nutrition 0.000 claims abstract description 8
- 235000016068 Berberis vulgaris Nutrition 0.000 claims abstract description 7
- 241000335053 Beta vulgaris Species 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
- 235000015142 cultured sour cream Nutrition 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 4
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 230000008014 freezing Effects 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
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 206010033546 Pallor Diseases 0.000 claims abstract description 3
- 230000001954 sterilising effect Effects 0.000 claims abstract description 3
- 235000012015 potatoes Nutrition 0.000 claims description 6
- 241001456088 Hesperocnide Species 0.000 claims description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims 2
- 238000012856 packing Methods 0.000 claims 1
- 235000019621 digestibility Nutrition 0.000 abstract description 4
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract 1
- 238000009835 boiling Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000223782 Ciliophora Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000218215 Urticaceae Species 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 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 консервированных концентратов первых обеденных блюд.The invention relates to a technology for the production of canned concentrates of the first lunch dishes.
Известен способ производства кулинарного блюда "Суп рыбный с крапивой и подорожником", предусматривающий подготовку рецептурных компонентов, ошпаривание, охлаждение, резку и тушение до готовности в сметане крапивы, подорожника и свекольной ботвы, толчение чеснока, резку рыбы и картофеля, их заливку кипятком, варку до готовности, добавление тушеной смеси, доведение до кипения и добавление чеснока и поваренной соли с получением готового блюда (Поскребышева Г.И. Рыбная кухня. - М.: ОЛМА-ПРЕСС, 2001, с.20).A known method of producing a culinary dish "Fish soup with nettles and plantain", involving the preparation of recipe components, scalding, cooling, cutting and stewing until cooked in sour cream nettle, plantain and beet tops, crushing garlic, cutting fish and potatoes, pouring them with boiling water, boiling, boiling until cooked, adding the stewed mixture, bringing to a boil and adding garlic and salt to obtain the finished dish (Poskrebysheva GI Fish cuisine. - M .: OLMA-PRESS, 2001, p.20).
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 "Суп рыбный с крапивой и подорожником" предусматривает подготовку рецептурных компонентов, резку и замораживание крапивы жгучей, подорожника большого и свекольной ботвы, резку и бланширование картофеля, резку рыбного филе, протирку чеснока, смешивание перечисленных компонентов без доступа кислорода со сметаной и поваренной солью, фасовку полученной смеси и рыбного бульона при следующем расходе компонентов, мас.ч.:This result is achieved in that the method for the production of canned fish soup with nettle and plantain involves preparing the recipe components, cutting and freezing stinging nettle, plantain large and beet tops, cutting and blanching potatoes, cutting fish fillet, rubbing garlic, mixing the listed components without access of oxygen with sour cream and sodium chloride, packaging the resulting mixture and fish broth at the following component consumption, 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 крапиву жгучую, подорожник большой и свекольную ботву нарезают и подвергают замораживанию, желательно медленному. Подготовленный картофель нарезают и бланшируют. Подготовленное рыбное филе нарезают. Подготовленный чеснок протирают. Перечисленные компоненты смешивают без доступа кислорода со сметаной и поваренной солью. Полученную смесь и рыбный бульон фасуют при указанном выше расходе компонентов, герметизируют и стерилизуют с получением целевого продукта.Prescription components are prepared according to traditional technology. Prepared stinging nettles, large plantain and beet tops are cut and subjected to freezing, preferably slow. Prepared potatoes are cut and blanched in hot water. Prepared fish fillet cut. The prepared garlic is mashed. The listed components are mixed without oxygen with sour cream and sodium chloride. 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. 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. For components of plant origin, the costs presented 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 18316.Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to GOST 18316.
Проверку усвояемости консервов, полученных по предлагаемому способу, и кулинарного блюда по наиболее близкому аналогу осуществляли путем приготовления первого обеденного блюда из консервов при их разведении питьевой водой в соотношении 1:1 и культивирования на их пробах тест-организма Tetrachimena pyriformis. Усвояемость оценивали по количеству инфузорий в 1 см3 продукта. Она составила для опытного продукта 6,5·104 и для контрольного продукта 5,4·104 соответственно.The assimilation of the canned food obtained by the proposed method and the culinary dish by the closest analogue was carried out by preparing the first lunch dish of canned food when diluted with drinking water in a ratio of 1: 1 and culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm 3 product. It was 6.5 · 10 4 for the experimental product and 5.4 · 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.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2006127829/13A RU2322918C1 (en) | 2006-08-02 | 2006-08-02 | Method for producing of canned food "fish soup with nettle and plantain" |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2006127829/13A RU2322918C1 (en) | 2006-08-02 | 2006-08-02 | Method for producing of canned food "fish soup with nettle and plantain" |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2322918C1 true RU2322918C1 (en) | 2008-04-27 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2006127829/13A RU2322918C1 (en) | 2006-08-02 | 2006-08-02 | Method for producing of canned food "fish soup with nettle and plantain" |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2322918C1 (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
-
2006
- 2006-08-02 RU RU2006127829/13A patent/RU2322918C1/en active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
|---|
| ПОСКРЕБЫШЕВА Г.И. Рыбная кухня. - М.: ОЛМА-ПРЕСС, 2001, с.20. Технология консервирования плодов и овощей и контроль качества продукции. - М.: Агропромиздат, 1992, с.85. * |
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