RU2476106C1 - Method for production of preserves "fancy smoked herring in tomato-wine sauce" - Google Patents
Method for production of preserves "fancy smoked herring in tomato-wine sauce" Download PDFInfo
- Publication number
- RU2476106C1 RU2476106C1 RU2011138514/13A RU2011138514A RU2476106C1 RU 2476106 C1 RU2476106 C1 RU 2476106C1 RU 2011138514/13 A RU2011138514/13 A RU 2011138514/13A RU 2011138514 A RU2011138514 A RU 2011138514A RU 2476106 C1 RU2476106 C1 RU 2476106C1
- Authority
- RU
- Russia
- Prior art keywords
- sauce
- smoked
- herring
- smoked herring
- drinking water
- Prior art date
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 17
- 241000252203 Clupea harengus Species 0.000 title claims abstract description 16
- 235000019514 herring Nutrition 0.000 title claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 235000020188 drinking water Nutrition 0.000 claims abstract description 9
- 239000003651 drinking water Substances 0.000 claims abstract description 9
- 235000014101 wine Nutrition 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 8
- 235000015113 tomato pastes and purées Nutrition 0.000 claims abstract description 8
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 7
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 7
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 7
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 7
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 7
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 244000020551 Helianthus annuus Species 0.000 claims abstract description 6
- 235000003222 Helianthus annuus Nutrition 0.000 claims abstract description 6
- 235000013312 flour Nutrition 0.000 claims abstract description 6
- 238000010411 cooking Methods 0.000 claims abstract description 4
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 4
- 238000012856 packing Methods 0.000 claims abstract description 3
- 230000008961 swelling Effects 0.000 claims abstract 2
- 244000203593 Piper nigrum Species 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 235000013614 black pepper Nutrition 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 2
- 239000006002 Pepper Substances 0.000 claims description 2
- 235000016761 Piper aduncum Nutrition 0.000 claims description 2
- 235000017804 Piper guineense Nutrition 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 240000003768 Solanum lycopersicum Species 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 5
- 241000251468 Actinopterygii Species 0.000 abstract description 2
- 235000019688 fish Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 240000008574 Capsicum frutescens Species 0.000 abstract 1
- 238000012423 maintenance Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 235000013324 preserved food Nutrition 0.000 description 4
- 235000002639 sodium chloride Nutrition 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 239000007787 solid Substances 0.000 description 2
- 241000227653 Lycopersicon Species 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 235000020992 canned meat Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 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 рыбных консервов.The invention relates to the production technology of canned fish.
Известен способ производства консервов "Сельдь копченая любительская в томатно-винном соусе", предусматривающий подготовку рецептурных компонентов, смешивание растительного масла, томатной пасты, виноградного вина, питьевой воды, соли, перца черного горького и корицы и варку с получением соуса, резку копченой сельди, фасовку копченой сельди и соуса, герметизацию и стерилизацию (Справочник по производству консервов. Том 3. - М.: Пищевая промышленность, 1971, с.392-488).A known method for the production of canned food "Smoked amateur herring in tomato and wine sauce", which provides for the preparation of recipe components, mixing vegetable oil, tomato paste, grape wine, drinking water, salt, black pepper and cinnamon and cooking to obtain a sauce, cutting smoked herring, packing smoked herring and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M.: Food industry, 1971, p. 392-488).
Недостатком этого способа является высокая адгезия к стенкам тары получаемого целевого продукта.The disadvantage of this method is the high adhesion to the container walls of the resulting target product.
Техническим результатом изобретения является снижение адгезии к стенкам тары получаемого целевого продукта.The technical result of the invention is to reduce the adhesion to the container walls of the resulting target product.
Этот результат достигается тем, что в способе производства консервов "Сельдь копченая любительская в томатно-винном соусе", предусматривающем подготовку рецептурных компонентов, смешивание томатной пасты, виноградного вина, питьевой воды, соли, перца черного горького и корицы и варку с получением соуса, резку копченой сельди, фасовку копченой сельди и соуса, герметизацию и стерилизацию, согласно изобретению в соус дополнительно вводят подсолнечную муку, которую перед смешиванием заливают питьевой водой и выдерживают для набухания, а компоненты используют при следующем соотношении расходов, мас.ч.:This result is achieved by the fact that in the method for the production of canned meat "Smoked amateur herring in tomato-wine sauce", which involves preparing the recipe components, mixing tomato paste, grape wine, drinking water, salt, bitter pepper and cinnamon and cooking with sauce, cutting smoked herring, packaging of smoked herring and sauce, sealing and sterilization, according to the invention, sunflower flour is additionally introduced into the sauce, which is poured with drinking water before mixing and allowed to swell, and nents used in the following ratio of expenses, parts by weight .:
Способ реализуется следующим образом.The method is implemented as follows.
Рецептурные компоненты подготавливают по традиционной технологии.Prescription components are prepared according to traditional technology.
Подготовленную подсолнечную муку по ТУ 9146-034-27147091-09 заливают питьевой водой в соотношении по массе около 1:5 и выдерживают для набухания, а затем в рецептурном соотношении смешивают с томатной пастой, виноградным вином, питьевой водой, солью и молотыми перцем черным горьким и корицей. Полученную смесь варят до достижения содержания сухих веществ около 15,5% и добавляют уксусную кислоту с получением соуса. Подготовленную копченую сельдь нарезают.Prepared sunflower flour in accordance with TU 9146-034-27147091-09 is poured with drinking water in a weight ratio of about 1: 5 and allowed to swell, and then mixed in a recipe ratio with tomato paste, grape wine, drinking water, salt and ground black pepper and cinnamon. The resulting mixture is boiled until a solids content of about 15.5% is reached, and acetic acid is added to give a sauce. Prepared smoked herring is cut.
Копченую сельдь и соус расфасовывают в рецептурном соотношении, герметизируют и стерилизуют с получением целевого продукта.Smoked herring and sauce are packaged in a prescription ratio, sealed and sterilized to obtain the target product.
При использовании томатной пасты с содержанием сухих веществ, не совпадающим с рецептурным, осуществляют пересчет ее расхода на эквивалентное содержание сухих веществ по известным зависимостям (Сборник технологических инструкций по производству консервов. Том I. - М.: АППП "Консервплодоовощ", 1990, с.124).When using tomato paste with a dry matter content that does not coincide with the recipe, its consumption is recalculated to the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP Konservplodozyach, 1990, p. 124).
Расходы компонентов приведены с учетом норм отходов и потерь соответствующих видов сырья.Component costs are given taking into account waste standards and losses of the corresponding types of raw materials.
Полученные по описанной технологии консервы по органолептическим свойствам сходны с продуктом по наиболее близкому аналогу.The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.
Для подтверждения указанного технического результата жестебанки №5, содержащие продукты, полученные по описанной технологии и по наиболее близкому аналогу, вскрывали и устанавливали в штативе в перевернутом положении. Через 10-15 минут опытный продукт полностью стекал из банки. Соус продукта по наиболее близкому аналогу полностью не стекал, а начинал подсыхать на стенках банки.To confirm the indicated technical result, tin can No. 5 containing products obtained by the described technology and by the closest analogue was opened and mounted in a tripod in an inverted position. After 10-15 minutes, the experimental product completely drained from the can. The sauce of the product by the closest analogue did not completely drain, but began to dry on the walls of the can.
Таким образом, предлагаемый способ позволяет снизить адгезию к стенкам тары получаемого целевого продукта.Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2011138514/13A RU2476106C1 (en) | 2011-09-21 | 2011-09-21 | Method for production of preserves "fancy smoked herring in tomato-wine sauce" |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2011138514/13A RU2476106C1 (en) | 2011-09-21 | 2011-09-21 | Method for production of preserves "fancy smoked herring in tomato-wine sauce" |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2476106C1 true RU2476106C1 (en) | 2013-02-27 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2011138514/13A RU2476106C1 (en) | 2011-09-21 | 2011-09-21 | Method for production of preserves "fancy smoked herring in tomato-wine sauce" |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2476106C1 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2323637C1 (en) * | 2006-08-15 | 2008-05-10 | Олег Иванович Квасенков | Production method for preserved food "salad with herring" |
| RU2338421C1 (en) * | 2007-05-30 | 2008-11-20 | Олег Иванович Квасенков | Method of production of canned "herring with tomatoes" |
| RU2341124C1 (en) * | 2007-06-18 | 2008-12-20 | Олег Иванович Квасенков | Manufacturing method of preserves "herring with tomatoes" of special purpose (versions) |
| RU2345620C1 (en) * | 2007-05-30 | 2009-02-10 | Олег Иванович Квасенков | Method for manufacturing of canned "herring with tomatoes" |
-
2011
- 2011-09-21 RU RU2011138514/13A patent/RU2476106C1/en not_active IP Right Cessation
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2323637C1 (en) * | 2006-08-15 | 2008-05-10 | Олег Иванович Квасенков | Production method for preserved food "salad with herring" |
| RU2338421C1 (en) * | 2007-05-30 | 2008-11-20 | Олег Иванович Квасенков | Method of production of canned "herring with tomatoes" |
| RU2345620C1 (en) * | 2007-05-30 | 2009-02-10 | Олег Иванович Квасенков | Method for manufacturing of canned "herring with tomatoes" |
| RU2341124C1 (en) * | 2007-06-18 | 2008-12-20 | Олег Иванович Квасенков | Manufacturing method of preserves "herring with tomatoes" of special purpose (versions) |
Non-Patent Citations (1)
| Title |
|---|
| Справочник по производству консервов, т.3. - М.: Пищевая промышленность, 1971, с.392-488. * |
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| MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20130922 |