RU2328900C1 - Method for producing tinned food "halibut with green sauce" - Google Patents
Method for producing tinned food "halibut with green sauce" Download PDFInfo
- Publication number
- RU2328900C1 RU2328900C1 RU2006142806/13A RU2006142806A RU2328900C1 RU 2328900 C1 RU2328900 C1 RU 2328900C1 RU 2006142806/13 A RU2006142806/13 A RU 2006142806/13A RU 2006142806 A RU2006142806 A RU 2006142806A RU 2328900 C1 RU2328900 C1 RU 2328900C1
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- RU
- Russia
- Prior art keywords
- halibut
- green
- cream
- wheat flour
- white wine
- Prior art date
Links
- 241000269980 Pleuronectidae Species 0.000 title claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 title claims description 3
- 235000013305 food Nutrition 0.000 title abstract 4
- 235000015067 sauces Nutrition 0.000 title description 6
- 241000251468 Actinopterygii Species 0.000 claims abstract description 10
- 244000203593 Piper nigrum Species 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 240000004713 Pisum sativum Species 0.000 claims abstract description 7
- 241000209140 Triticum Species 0.000 claims abstract description 7
- 235000021307 Triticum Nutrition 0.000 claims abstract description 7
- 239000006071 cream Substances 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000020097 white wine Nutrition 0.000 claims abstract description 7
- 244000291564 Allium cepa Species 0.000 claims abstract description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 5
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 4
- 239000006002 Pepper Substances 0.000 claims abstract description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 4
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 239000011780 sodium chloride Substances 0.000 claims abstract description 4
- 235000013324 preserved food Nutrition 0.000 claims description 7
- 235000002639 sodium chloride Nutrition 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 6
- 235000016816 Pisum sativum subsp sativum Nutrition 0.000 claims description 4
- 235000014121 butter Nutrition 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 3
- 235000013614 black pepper Nutrition 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
- 235000013339 cereals Nutrition 0.000 claims description 2
- 235000013367 dietary fats Nutrition 0.000 claims description 2
- 239000010520 ghee Substances 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
- 235000010582 Pisum sativum Nutrition 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 abstract 1
- 239000008158 vegetable oil Substances 0.000 abstract 1
- 235000019621 digestibility Nutrition 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 235000001270 Allium sibiricum Nutrition 0.000 description 1
- 241000223782 Ciliophora Species 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000020046 sherry Nutrition 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 235000013311 vegetables 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 рыбоовощных консервов.The invention relates to the production technology of canned fish and vegetables.
Известен способ производства кулинарного блюда "Палтус в зеленом соусе, предусматривающий смешивание питьевой воды с белым сухим вином, доведение до кипения, добавление рыбного бульонного кубика и зеленого горошка, варку в течение 5 минут, протирку и добавление сливок, пшеничной муки, рубленого лука-резанца, хереса и поваренной соли с получением соуса, резку, посыпание поваренной солью и перцем черным горьким и жарку в сливочном масле палтуса и его заливку соусом с получением готового блюда (Магия соуса. - Челябинск: Аркаим, 2004, с.14).A known method of producing a culinary dish "Halibut in green sauce, which involves mixing drinking water with dry white wine, bringing to a boil, adding fish broth cube and green peas, cooking for 5 minutes, rubbing and adding cream, wheat flour, chopped chives , sherry and salt to obtain the sauce, cutting, sprinkling with salt and black bitter pepper and frying halibut in butter and pouring the sauce with it to obtain the finished dish (Magic sauce. - Chelyabinsk: Arkaim, 2004, p.14).
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 "Палтус в зеленом соусе" предусматривает подготовку рецептурных компонентов, замораживание и куттерование свежего зерна зеленого горошка и зеленого лука, смешивание перечисленных компонентов без доступа кислорода с пшеничной мукой, сливками, сухим белым вином, рыбным бульоном, поваренной солью и перцем черным горьким, резку и обжарку в топленом масле филе палтуса, фасовку филе палтуса и полученной смеси при следующем расходе компонентов, мас.ч.:This result is achieved by the fact that the method of producing canned food "Halibut in green sauce" involves preparing the recipe components, freezing and chopping fresh grain of green peas and green onions, mixing these components without oxygen with wheat flour, cream, dry white wine, fish broth, table salt and bitter black pepper, cutting and frying halibut fillet in melted butter, packing halibut fillet and the resulting mixture 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 свежее зерно зеленого горошка и зеленый лук подвергают замораживанию, желательно медленному, и куттеруют, а затем смешивают без доступа кислорода с пшеничной мукой, сливками, сухим белым вином, рыбным бульоном, поваренной солью и перцем черным горьким.Prescription components are prepared according to traditional technology. Prepared fresh green pea seeds and green onions are subjected to freezing, preferably slow, and they are cutted and then mixed without oxygen with wheat flour, cream, dry white wine, fish stock, table salt and bitter black pepper.
Подготовленное филе палтуса нарезают и обжаривают в топленом масле.Prepared halibut fillet is cut and fried in ghee.
Филе палтуса и полученную смесь фасуют при указанном выше расходе компонентов, герметизируют и стерилизуют с получением целевого продукта.Halibut fillet and the resulting mixture are Packed at the above 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.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.
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 2 года.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 2 years.
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 2,4·105 и для контрольного продукта 2·105 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 for experimental product 2.4 × 10 5 and the reference product 2 × 10 5, 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 |
|---|---|---|---|
| RU2006142806/13A RU2328900C1 (en) | 2006-12-05 | 2006-12-05 | Method for producing tinned food "halibut with green sauce" |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2006142806/13A RU2328900C1 (en) | 2006-12-05 | 2006-12-05 | Method for producing tinned food "halibut with green sauce" |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2328900C1 true RU2328900C1 (en) | 2008-07-20 |
Family
ID=39808966
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2006142806/13A RU2328900C1 (en) | 2006-12-05 | 2006-12-05 | Method for producing tinned food "halibut with green sauce" |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2328900C1 (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU1179967A1 (en) * | 1983-08-26 | 1985-09-23 | Научно-Исследовательский Институт Общественного Питания | Method of preparing semi-finished salads,containing potato |
| RU2278587C2 (en) * | 2004-06-21 | 2006-06-27 | Олег Иванович Квасенков | Method for producing of canned food "domestic beetroot and cabbage soup with fish" |
-
2006
- 2006-12-05 RU RU2006142806/13A patent/RU2328900C1/en active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU1179967A1 (en) * | 1983-08-26 | 1985-09-23 | Научно-Исследовательский Институт Общественного Питания | Method of preparing semi-finished salads,containing potato |
| RU2278587C2 (en) * | 2004-06-21 | 2006-06-27 | Олег Иванович Квасенков | Method for producing of canned food "domestic beetroot and cabbage soup with fish" |
Non-Patent Citations (1)
| Title |
|---|
| Магия соуса. - Челябинск: Аркаим, 2004, с.14. * |
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